A & W #613
1039 Cariboo Hwy 97 Williams Lake BC V2G 2W3 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Evidence of rodent activity within the facility. A dead rodent was observed in a sticky trap kept in the basement of the facility, and there appeared to be pest droppings throughout the facility. Gap observed in office wall and under the rear exit door. Grease build up in the water softener room located in the basement of the facility. Operator was instructed to discard any food that may become contaminated with rodent feces. As discussed, the following corrective actions must be completed by October 31, 2025: 1. Immediately contact a pest control company to conduct the facility inspections and submit pest control reports to the EHO. 2. Seal all gaps that may serve as entry points, including but not limited to, under the rear exit door (repair/replace weather strip), hole in office wall (beside baseboard heater), and water softener room. 3. Deep clean the entire premises, particularly grease build up in water softener room, and monitor pest activity in the facility, e.g., mouse droppings. Increase the frequency of pest control inspections (i.e., every week) until premises is maintained free 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.
- F2.2C The premises must be maintained free of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: One of the handwashing sinks had no liquid soap in the dispenser. Corrective Action: Supply the handwashing sink with liquid soap.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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): Rear kitchen area requires thorough cleaning including under counter cupboard doors by the handwashing sink.
- 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
- Monitoring
7 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Walk-in freezer- no foods should be placed directly on the floor.
- 1 - Is the food service establishment following the Informed Dining requirements (voluntary program)?
- 1.1 - The Informed Dining Mark (logo) should be displayed on the menu or (around or close to) menu board (e.g. dangler, cash register).
- 1.2 - A directional statement advising guests that nutritional information is available should be displayed on the menu or (around or close to) menu board (e.g. dangler, cash register).
- 1.3 - Restaurant staff should be aware of the program and be able to provide nutrition information upon request.
- 1.4 - Nutrition information should be available before or at the point of ordering.
- 1.5 - The Informed Dining Mark (logo) should be displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet or poster.
- 1.6 - The Healthy Families BC Mark (logo) should be displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet or poster.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Thorough cleaning is required including cupboards, floors and walls behind the food prep tables etc.
- 11 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Application for Operating Permit including all required documents must be submitted by Nov. 13, 2015.
- 11.1 - Operator must have a valid permit to operate or approval to operate.
- 12 - Is the contact information the same?
- 12.1 - Updated contact information must be provided to the health officer.
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Detailed description of planned renovations to the premises must be submitted for review and approval.
- 13.1 - Changes to the premises must only be made with approval of plans and specifications by the health officer.
- 13.2 - Facility must be constructed to the specification of the approved plans.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Chest freezer requires new seal or replacement.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions