A & W Cache Creek
1340 Hwy 97N Cache Creek BC V0K 1H0 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Personal items (lunch bags, phones and drinks) observed on food preparation (Onion ring) counter, which could lead to food contamination. • Ensure all personal items are stored away from food preparation areas. Personal items moved to employee break room during inspection.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Flies observed in the food preparation area. Fly-trap paper located above food preparation areas. Corrected during inspection. • Ensure fly control measures are located away from food preparation areas to avoid contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Several cleaning cloths observed throughout the facility on food preparation surfaces. Towels observed in the manual dish-drying area, which could lead to contamination of the cleaned and sanitized dishware. • Ensure all cloths are stored in sanitizer solution in between use. Corrected during inspection. • Towels removed during inspection. Ensure towels and absorbent materials are not used in the area where cleaned and sanitized dishware is air-drying.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Lights in storage room upstairs equipped with fluorescent tubes which are not shatterproof bulbs. Only one fluorescent bulb had a shatterproof cover. • Install shatterproof bulbs or shatterproof covers on all lights in storage room.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Silver tape observed along the back of the onion ring prep counter. This material is not able to be cleaned properly, and can contaminate food. • Replace the silver tape with another material that is durable, non-absorbent and easily cleaned and sanitized. Please email photo once corrected.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Upstairs sink by break room not supplied with paper towel. All stations where employees wash their hands must be properly supplied. • Ensure there is a supply of paper towels in the upstairs sink near the employee breakroom at all times. Correct immediately.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Small gaps in the ceiling tile were observed by the fire suppression system piping. For this please ensure that the gaps are closed or sealed. This is required to prevent and protect against pest entry into the facility and to help with proper cleaning and sanitation of the facility.
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • NOTE - Stand up cooler by the meat grill needs to have less product or rotate more product out to ensure the items in cooler can remain at 4°C or less.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): • NOTE - Cleaner bottle found to be next to oil bottle. Ensure cleaner is separated from food products to avoid accidentally cross-contaminating food. Cleaner moved to appropriate location during inspection. • NOTE - Coffee/Tea thermos underneath paper towel by hand wash sink. Staff removed and washed thermos during inspection.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • NOTE - cooler in the back shed must either be repainted or have walls made from impervious material replaced over current walls.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • NOTE - Operating permit must be stored in location that can be seen.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer solution used, auto dispenser formulates solution. When tested with quats sanitizer test strips, concentration measured at 400 ppm. Corrected During Inspection: Instructed operator to reformulate the quats sanitizer for a 200ppm range. New formulated solution with some dilution was tested and measured at 200 ppm range. This is satisfactory. Instructed operator to call chemical supply company to re-calibrate/ re-adjust the QUATS auto dispenser.
- 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
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): HIGH RISK: Raw brined chicken (used for Chest Fried Chicken) is washed in one of the three compartment sinks of the A&W side. Washing raw chicken in sink where ware-washing takes place has a high potential to splash contaminants (e.g. bacteria and viruses) onto clean dishware and other contact surfaces. These two are incompatible activities. Please IMMEDIATELY find a solution for this problem to prevent potential food borne illnesses.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Meat slicer is in poor sanitary condition. Dried food debris can be seen behind the blade and in hard to reach areas. Please ensure that blade is taken off and all hard to reach areas are cleaned and sanitized after each use.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Areas under and between food equipment are caked in oil and food debris. Please ensure that these areas are addressed during routine cleaning.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Sliced cheese place in deli cooler insert an hour earlier was observed at 8 C. Please keep smaller portions to ensure slices are being used up promptly, or ensure potentially hazardous foods are kept at no higher than 4 C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Portions of cold-cuts in the walk-in cooler were observed without date labels. Please ensure that FIFO principles are being used and either each portion is labeled or the holding containers are labeled for the portions with the same date. [2]Shelving in the walk-in cooler was observed being porous wood. Such surfaces cannot be properly cleaned. Please ensure that porous surfaces are coated/sealed or replaced to facilitate proper cleaning and sanitation.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?