A & W #588
913 Trans Canada Frontage Rd Sicamous BC V0E 2V0 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Chopped vegetables and sauces must be used within the time limits indicated on their labels. Discard anything left over after 4 hours.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The external storage trailer is warm as one air conditioning unit had broken down. As the weather is becoming warmer, the temperature within this trailer, if not properly controlled, can impact the efficacy of refrigeration units and quality of dry products. Please address this concern and provide confirmation of actions taken.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): There was no Foodsafe certified staff at the time of inspection. Store manager has certification but was not present at the time of inspection. Ensure training to staff members is sufficient to ensure that regulatory requirements is met. Provide confirmation of training completion by the indicated date.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
3 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): **While hand washing was observed after handling frozen raw beef patties, the amount of time in which the hands were lathered was very short. Spoke with the supervisor about this and hands were re-washed at time of inspection. Ensure hands are lathered with soap for at least 15-20 seconds before rinsing. **Observed frequent hand washing when handling raw proteins. Had to remind staff to wash hands properly(not just run hands under water) when cracking eggs This infraction was corrected at time of inspection.
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): **2 wiping cloth buckets were at 50ppm and 100ppm Quaternary Ammonia strength - these two were re-made at time of inspection and were greater than 200ppm when re-made, this infraction was corrected. Discussed with supervisor this solution is re-made every 2 hours. -Spray bottle of Quats at front of restaurant was at greater than 200ppm -Cooking utensils stored in sanitary manner
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): -Sufficient lighting with shatterproof covers -Facility is maintained in sanitary condition -Food contact surfaces smooth, durable and non-porous and in good condition **Back door to the outside area with extra storage has daylight visible, weather strip looks worn
- F3.4L - The premises must be protected against entry of pests.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 0.11 - The Informed Dining Mark (logo) should be displayed on the menu or (around or close to) menu board (e.g., dangler, cash register).
- The Informed Dining Mark (logo) should be displayed on the menu or (around or close to) menu board (e.g., dangler, cash register).
- 0.12 - Directional Statement advising guests that nutrition information is available is displayed on menu or (around or close to) menu board (e.g., dangler, cash register)?
- A directional statement advising guests that nutrition information should be available is displayed on menu or (around or close to) menu board (e.g., dangler, cash register).
- 0.11 - The Informed Dining Mark (logo) should be displayed on the menu or (around or close to) menu board (e.g., dangler, cash register).