A & W
916 Northwest Blvd Creston BC V0B 1G4 · Restaurant - Food Service
8 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): The tile flooring next to the grill is beginning to show signs of disrepair. Various tiles are removed, showing the wood flooring underneath. The wood flooring has an accumulation of grease and food scraps on it. As wood is porous, it may harbor bacteria and is not easily cleanable.
- 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
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. QUAT sanitizer in bucket was recorded at 100ppm which is lower than the legislative requirement of 200-400ppm. 2. Wiping cloths for the sanitizer were stored outside of the sanitizing solution.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Kitchen requires minor clean up
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Gravy 58 C must be 60 C or higher
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Operator is still working on getting top for freezer.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
3 infractions
- Are proper hot holding procedures followed?
- Observation(s): Gravy 55C must be 60C or higher.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Freezer requires new top.
- Are there handwashing stations available and properly supplied?
- Observation(s): Hand Wash signs required at all Hand wash stations.
- Are proper hot holding procedures followed?