A & W Restaurant #0853
1152 Main St Lillooet BC V0K 1V0 · Restaurant - Food Service
3 inspections
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Food ingredients (i.e., cut vegetables, sour cream and sauces) were observed stored at room temperature and time was being used as a public health control to prevent food contamination. Operator was observed using a paper sheet to monitor the time and had not maintained any records. ** This method is not feasible to monitor the time of food ingredients during peak periods. Inaccurate time monitoring may result in growth of pathogens in food and/or production of toxins. Corrective actions: • Ensure to use a reliable method to monitor the time of food ingredients as a public health control. Digital time equipment equipped with an alarm may be used to monitor the time of food ingredients. Note: • Hot holding temperatures were observed ≥ 60°C. • Cold holding temperature walk-in cooler was observed ≤ 4°C.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Gap observed under the door screen in the rear exit of the facility. This is a potential point of entry for pests. Corrective action: • Replace or repair the weather strip under the door screen and ensure a full seal when the door is closed.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • High temperature dishwasher had a final rinse cycle of 62°C-68°C after multiple cycles. Food contact surfaces, utensils, and equipment were not adequately sanitized. Operator was instructed either to use three compartment sink for washing and sanitizing utensils or sanitize the utensils in a 3 compartment sink after being washed in a dishwasher. Corrective action: • Ensure that a minimum of 71°C is reached in the final rinse cycle of the dishwasher. Monitor 2x daily.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Cardboard was being used to cover the oil in a not working fryer. Cardboard is an absorbent material that cannot be cleaned/sanitized. Corrected During Inspection: • Discarded wet cardboard. Use durable, non-absorbent, and easy to clean material to cover a fryer.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions