A & W #553
119-3101 Hwy 6 Vernon BC V1T 9H6 · Restaurant - Food Service
13 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: The sanitizing temperature of the left mechanical dishwasher is variable, measured below 71°C at the dish surface in most cases. Corrective Action: Service the left dishwasher so the sanitizing cycle consistently achieves an interior temperature of 71°C or hotter. Use the right dishwasher in the meantime.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: Observed broken or inaccurate thermometers in some refrigeration units (used as redundancy for the remote monitoring system). • Upright cooler near the mechanical dishwashers • One under-counter cooler in the front area Corrective Action: Provide new NSF-certified refrigerator thermometers for both units. Discard the old ones.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate cleaning in some areas. Overall sanitation is satisfactory. • Walk-in cooler shelving units • Some storage shelves under the front service counter Corrective Action: Clean the areas identified.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5K: Observed an employee placing a sanitizer bin on the floor after it was filled at the dispenser. Corrective Action: Stage sanitizer bins on a clean surface while refilling. Continue with regular cleaning to remove debris from hard to reach areas.
- 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
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3C: Observed staff wiping prep tables with cloths in detergent solution. Sanitizer was not applied. The use of detergent must be followed by rinse and sanitize steps. Corrective Action: Wash, rinse, and sanitize food contact surfaces at ambient temperature every 4 hours, or more often as needed. Use clean paper towel or wiping cloths immersed in sanitizer solution to spot-clean surfaces. F2.3D: Sanitizer solution is not available for use in the downstairs food preparation area. Corrective Action: Provide sanitizer solution at 200 ppm Quat residual in the downstairs area. Replace spray bottle solution daily or as needed. Label the bottle to indicate the contents and store in a clean area away from food.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: The right-most mechanical dishwasher is not functional. The other dishwasher is operable despite leakage and temperature regulation issues. There is a leak at the two-compartment sink. Corrective Action: Repair the equipment to stop leaks and ensure proper operation. F2.5B: Shelving above the mechanical dishwashers is made of unsealed wood. Moisture intrusion and damage is visible on the lowest shelf. Corrective Action: Replace the lowest shelf. The shelf material must be smooth, non-absorbent, and easy to clean. It is recommended to replace or refinish the higher shelves.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan could not be found at the time of inspection. Corrective Action: Locate the Food Safety Plan. Store in an accessible location onsite.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: Thermometer inside kitchen walk-in cooler is damaged. Corrective Action: Discard broken thermometer. Obtain new independent thermometer and place inside walk-in cooler.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): F3.6A: Operator's FoodSafe Level 1 certificate has expired. Corrective Action: Operator to take the FoodSafe Level 1 course or equivalent. Provide proof of registration to EHO by the noted date.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): The back door by the staircase had broken weather stripping/door sweep. Daylight was visible through this crack, which can allow pests to enter through the gap. Actions required: • Operator to ensure that the weather stripping and door sweep are repaired so that no more daylight is visible through the edges of the door. Please send a photo of the repaired door to the Environmental Health Officer (EHO) for infraction resolution.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The ceiling of the basement was observed to still have some holes and water damage during time of inspection. Grate-style ceiling covers can still allow for potential contamination of food if debris falls from the holes onto food. Actions required: • Operator to inform EHO when this occurs and sent photos of the ceiling and basement area once completed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Observes employee wash hands however handwashing practice was not adequate. Please ensure that thorough handwashing practices are performed to ensure food handling safety.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Condition of floor in kitchen needs attention as there was a large amount of debris on the floor inc eggs shells and paper towels.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
5 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Ceiling holes in the basement can allow for potential entry and harbourage of pests.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D- Sanitizer solution concentrations measured in the spray bottles and sanitizing bucket in the front service area were measured to be between 300-400 ppm during the time of inspection. The sanitizing concentration required for a no-rinse level sanitizer on food contact surfaces is 200 ppm. Above this concentration, the sanitizer becomes a rinse-level sanitizer and must be rinsed with water after sanitizing, in order to be a safe food contact surface. Actions required: • Operator to ensure that sanitizer concentrations for spray bottles, sanitizing buckets, and the sanitizing compartment of the 2 compartment sink are at 200 ppm, and that sanitizer concentration is verified with test strips. • Operator to record sanitizer concentrations in a sanitizer log to ensure that sanitizer concentrations are monitored and verified daily so that corrective action may be taken if sanitizer concentrations are not at 200 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B- The ceiling of the basement floor was observed to have multiple holes and water damage during time of inspection. This can allow for potential contamination of food if debris falls from the holes onto food. Water damage can lead to leaking of water onto food as well as contribute to potential mould growth. Actions required: • Operator to ensure that ceiling holes and water damage on ceiling are repaired to ensure no potential contamination of food. Please send photos of repaired ceiling areas to the Environmental Health Officer (EHO) for infraction resolution.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1A- Pemit to operate was not posted outside in the front desk area and did not have the decal for the current fiscal year 2018/2019 on it. Operator was unable to locate the decal during time of inspection. Actions required: • Operator to locate permit fiscal decal for 2018/2019 and affix to Permit to Operate. If decal cannot be found please contact our office at 250-549-5714 to pay for a replacement decal. • Operator to post the permit to operate in a conspicuous location in the front service area where customers can see the permit. Please send a photo of the posted permit with the current decal on it to the EHO for infraction resolution.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4A-B- Sanitizer concentrations were not being recorded in sanitizer log during time of inspection. No temperatures were recorded for the high temperature dishwashers during time of inspection. Actions required: • Operator to record sanitizer concentrations in a sanitizer log to ensure that sanitizer concentrations are monitored and verified daily so that corrective action may be taken if sanitizer concentrations are not at 200 ppm. Please monitor and record sanitizer concentrations for all sanitizer spray bottles, sanitizing buckets, and the sanitizer compartment of the 2 compartment sink. • Operator to monitor and record the final rinse temperature for the two high temperature dishwashers daily in a dishwasher log to ensure that the maximum rinse temperature is above 82°C (180°F) to allow for proper sanitizing of dishware.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): ENSURE THAT HIGH TEMP DISHWASHER REACHES MIN 71C AT DISH LEVEL
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): PAPER TOWEL DISPENSERS AT ALL HANDWASH BASINS REQUIRE PAPER TOWELS Paper towels are present but not the correct size for the dispensers
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- Is the food service establishment following the Informed Dining requirements (voluntary program)?
- Observation(s): Staff were educated on the purpose of the Informed Dining program. High sodium and high caloric diets are leading causes of chronic diseases
- Restaurant staff should be aware of the program and be able to provide nutrition information upon request.
- Is the food service establishment following the Informed Dining requirements (voluntary program)?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Dishes from kitchen not being fully immersed in sanitizer. All dishes/equipment that is washed in the 2-compartment sink must be fully submersed in sanitizer for 2 minutes or manufactures directions if greater than 2 minutes. Dishes must be fully rinsed before being placed in the sanitizer. Information sign provided - please post at sink. High temperature dishwasher reaching acceptable temperature. Rinse temperature 84°C Dishes from dishwasher are air dried in plastic bins - these bins are run through the dishwasher daily. QUATS sanitizer 200ppm
- 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
0 infractions