A & W
255 3rd Ave Invermere BC V0A 1K7 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Some of the shelves in the back storage area are soiled and require cleaning. Some of the paint is starting the wear. Shelving should be smooth, durable, impervious, easy to clean, non-toxic, non-corrosive and preferably light in colour. 2. Ventilation hoods are soiled and require thorough cleaning. 3. Black wheeled cart is soiled and requires cleaning and sanitizing. 4. Food shoot is soiled and requires thorough cleaning and sanitizing. 5. Exterior of burger freezer is soiled and requires cleaning and sanitizing. 6. Underside of shelving and counters is soiled and requires cleaning. 7. Some of the cupboards and shelves in front serving area are soiled/have debris and require cleaning and sanitizing. 8. Some hard to reach areas such as under and in behind equipment and shelves require cleaning. 9. Area under pop syrups has an accumulation of liquid that requires cleaning. These items should be added to the facility sanitation plan to ensure they are being cleaned on a frequent basis.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Some of the shelves in the back storage area are soiled and require cleaning. Some of the paint is starting the wear. Shelving should be smooth, durable, impervious, easy to clean, non-toxic, non-corrosive and preferably light in colour. 2. Some ceiling tiles and walls are soiled with grease and require cleaning. 3. Black wheeled cart is soiled and requires cleaning and sanitizing. These items should be added to the facility sanitation plan to ensure they are being cleaned on a frequent basis.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): During time of inspection walk-in cooler was 10°C. Facility is aware that the walk-in cooler is not functioning properly as little was being stored in the walk-in cooler. I did observe cheese, sliced onions and open containers of mayo in the walk-in cooler. Until the walk-in cooler can be repaired to be able to maintain a temperature of 4°C or colder it should not be used to store potentially hazardous foods.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Back storage area shelves are soiled and require cleaning. 2. Some ceiling tiles have accumulation of dust/are soiled and require cleaning. 3. The ventilation hood is soiled with grease and requires cleaning. 4. Fries hot holding area requires a through cleaning and sanitizing. 5. Walk-in cooler walls, floor and shelving require cleaning and sanitizing. 6. Some hard to reach areas such as under and in behind equipment and shelves require cleaning.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser at handwashing station in the kitchen was empty during time of inspection. To help facilitate proper handwashing paper towel from a dispenser should be provided.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some areas of the kitchen require cleaning. Ensure to clean hard to reach areas such as under and in behind equipment and shelves.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions