A & W #652
101-14404 Rosedale Ave Summerland BC V0H 1Z5 · Restaurant - Food Service
View on Google Maps →7 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - Operator must replace or calibrate a probe thermometer used to measure dishwasher's temperature.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): White and red onions, and cheese were not time stamped, operator discarded the products to put new product out that was time stamped Note: coolers were at or below 4°C and hot holding at 60°C
- 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
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Small gap under exterior receiving door. Corrective Action: • Install door sweep
- 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): High temperature dishwasher was not reaching 71°C at the dish surface Corrective actions: • Manually wash all dishes using the 2 compartment sink method • Have dishwasher serviced to ensure it reaches at least 71°C at the dish surface • When taking temperatures of the dishwasher, reset the dishwasher thermometer before each use
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Stand up cooler at the kitchen is at 8°C during time of inspection Stand up freezer at -18°C and below During time of inspection, an abundance of potentially hazardous foods such as eggs and other boxes of food stored at room temperature (18-20°C) - manager states 2 employees did not show up to work that day.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Organization in the facility is poor
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Overall sanitation needs improvement Facility needs to be more organized - both the kitchen and the dry storage area. There is a puddle of water in the dry storage area downstairs - manager claims it to be a pipe leak but was suspected to be sewage backup from the staff washroom as there are dry stains leading from the toilet.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Two coolers found to be 8C. Large build up of ice on floor/walls in walk-in freezer.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): QUATS sanitizer measured at 50ppm, tested from the sink and in the bucket. Must be at 200ppm. Readjust and contact chemical supplier to adjust if necessary. Change bucket water every hour during busy times.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel not present in staff washroom.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?