A & W
380 Eden Rd Clearwater BC V0E 1N1 · Restaurant - Food Service
9 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): • Grease built up under sink area/adjacent to grease trap/interceptor. Please clean and provide photo by date noted. • Wall to be refinished where it has worn to drywall/paint (where buns are stored). To be completed by Summer 2026 - Health Officer to follow up with operator.
- 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): • Cleaning - grey cart near the pop syrup station needs cleaning/sanitizing to remove debris and food stains. • Remove fridge that is currently not operational - preventing cleaning and cluttering back room. • Remove mask/mousetrap etc from shelf in kitchen - Corrected during inspection. • Personal food item (cake) was stored with store inventory - do not store personal food items with store product - resolved/corrected at the time of inspection. Note: portion of wall as discussed will need refinishing to make smooth easy to clean. As discussed, this can be done as part of renovations, but must be completed no later than 1 year from now - November 20, 204.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Remove cardboard and declutter the storage area where the cardboard was being stored in the kitchen. Provide photos showing that this area has been cleaned. • One fridge (empty) not maintaining <4C/<40F, this fridge is not to be used until it is repaired and/or can maintain foods at 4C/40F or less.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Staff were not logging the dishwasher final rinse temperature correctly. Ensure staff are aware of how to use the thermometer and to ensure that the final rinse temperature is >160F. Staff were writing down temperature in the 140F range without noting any corrective actions or steps taken (as this is not a sanitizing heat level in the dishwasher). Instruct staff on proper logging and send a photo of logs on the date noted above showing staff have been logging correctly.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 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): To be completed: 1) Fridge unit to be defrosted and or repaired to prevent build up of liquids/water on the bottom shelf of the cooler. 2) Hot holding unit to be repaired to ensure that hot liquids are not dripping from corner of unit onto table or into temporary pan used to contain the dripping liquids. Resolved at the time of inspection: 1) Staff swept and cleaned hard to reach areas - RESOLVED 2) Unlabelled bottle of sanitizer - labelled and RESOLVED at the time of inspection. 3) In use utensils and tongs to be cleaned and sanitized every 4 hours. Discussed with manager and RESOLVED.
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 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) Liquid spill inside cooler unit. 2) Butter inside cooler (top light). 3) Food debris noted under the 3 compartment sink, have staff clean today.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Cleaning in hard to reach areas of the kitchen (under equipment/shelves), where food debris has built up, and inside the coolers/freezers to occur. I will follow up in 1 week (as noted above). 2) New paper towel dispenser to be provided. Advised that it was on order. Contact me when it arrives. 3) As noted in F3.3 above, renovations to occur to the kitchen - floors (broken tiles), walls, ceilings. Contact me when this is completed. EHO advised that this should be occurring in the next month. I will follow up in 2 months time if you have not contacted me by then.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
2 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): 1. Gravy hot-held at 49C at the time of inspection. Staff increased temperature of hot-holding unit upon request. 2. Burger patties hot-held at 60C (140F); good. 3. Chicken hot-held at above 60C (140F); good.
- 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- 2.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. QUATs sanitizer bucket at 50ppm at the time of inspection; QUATs sanitizer concentration must be maintained at 200ppm. Sanitizer remixed to 200ppm upon request. 2. Bleach spray bottles at >400ppm at the time of inspection; chlorine sanitizer concentration must be maintained between 100-200ppm. Sanitizer remixed to 200ppm upon request.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 2 - Are proper hot holding procedures followed?
- Monitoring
2 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Cooler door seals have been ordered and have arrived. 1 week to install 3) Cleaning of hard to reach areas (under the shelves/on shelves etc. 1 week. 2) Fluorescent Light covers (2x) are missing/broken. Ensure these are replaced. If you cannot find covers, you can order bulb sleeves. 2 months.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser is broken. 1 week to repair (advised part is on order). Paper towel provided adjacent to sink.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions