A&W
300 Thickwood Boulevard Fort McMurray AB T9K 1Y1 · Food - General
13 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Extensive ice buildup noted in the downstairs walk-in freezer. Remove the ice and repair the unit as required to prevent future ice.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The flattop grill exhaust interior was visibly dirty and requires cleaning - evaluate the cleaning schedule for this equipment and determine if the current frequency is suitable or should be increased.Extensive ice buildup noted in the downstairs walk-in freezer. Remove the ice and repair the unit as required to prevent future ice.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The high temperature dishwasher was marked out of order at the time of the inspection. The shift supervisor indicated that the dishwasher was not reaching the required temperature so they put it out of use. Manual dishwashing is being done in the 3-compartment sink in the meantime - ensure staffing reflects the extra workload that this may create.Repair and/or replace the dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following items/areas were visibly dirty and require cleaning: - knife block at 3-compartment sink
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The high temperature dishwasher was marked out of order at the time of the inspection. The shift supervisor indicated that the dishwasher was not reaching the required temperature so they put it out of use. Manual dishwashing is being done in the 3-compartment sink in the meantime - ensure staffing reflects the extra workload that this may create.Repair and/or replace the dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following items/areas were visibly dirty and require cleaning:- cooler #1 interior shelving and exterior handles- cooler #2 interior shelving and exterior handles - knife block at 3-compartment sink
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The high temperature mechanical dishwasher was not operational at the time of the inspection - sign on it indicating insufficient temperature do not use and to use the 3-compartment sink instead. - Repair the dishwasher.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
4 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Part of the wall beneath the staff washroom sink was removed, exposing raw wood and insulation which showed signs of moisture damage/infiltration. Operator stated that the damage to the wall was caused by a small localized flood that occurred the previous months.Clean the above - mentioned area, remove/replace moisture infiltrated and damaged building material, and repair the wall. Ensure it the wall is smooth, durable, and impervious to moisture.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The bottom of the three standing coolers in the prep line had built up debris.Clean the above-mentioned areas and ensure all food equipment are maintained in a clean and sanitary condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cooler #3 was out of order, the cooling unit temperature was not being maintained. Operators were observed moving the food items into different coolers during the inspection. Facility manager stated maintenance would be conducted once the parts came in that day (December 11, 2023). Ensure that all cooling units are in good and working condition and maintaining a temperature of 4C and below. Note: do not use the cooling unit until it can maintain all food products at or below 4C.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The staff washroom toilet and sink were dirty. 2. The caulking on top of the 3 basin sink was dirtyClean above-mentioned areas, clean or replace caulking, and ensure that it is maintained in a clean and sanitary condition.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer solution in the 3 basin sink and one sanitizing bucket was measured at a concentration of 50ppm. Operator stated the solutions were the last batch to be changed. Make a new batch of sanitizing solution with adequate concentration. Quat sanitizing solutions should be at 200ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple boxes of meat patties were uncovered in the walk in cooler and cooler beside the grill. Operator was told to cover all food items and ensure all food items are stored to prevent contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher was not adequately sanitizing. Temperature was measured at 68.1C.Investigate and ensure that the dishwasher adequately sanitizes at a minimum temperature of 71C (160F).Operators were told that while dishwasher does not adequately sanitize, all reuseable dishes must be cleaned and sanitized using the 3 compartment sink method or washed in the dishwasher and sanitized in the 3 compartment sink.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer testing strips used were expired (October 2023). Operator replaced it with non expired testing strips during the inspection.Ensure that test strip expiry dates are monitored and used for every new sanitizing solution.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand hygiene sink in the prep line was out of order and needed to be repaired. A plumber was onsite fixing the sink during the time of inspection. It was observed that one basin of the 3 compartment sink was designated for hand hygiene until the repair was made. Ensure that the hand washing sink is in good and working condition once fixed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lights in the staff washroom did not turn on. Replace/repair the lighting in the washroom to ensure hand hygiene is performed properly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Part of the wall beneath the staff washroom sink was removed, exposing raw wood and insulation which showed signs of moisture damage/infiltration. Operator stated that the damage to the wall was caused by a small localized flood that occurred the previous months.Clean the above - mentioned area, remove/replace moisture infiltrated and damaged building material, and repair the wall. Ensure it the wall is smooth, durable, and impervious to moisture.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The bottom of the three standing coolers in the prep line had built up debris.2. There was food debris on the floor of the basement walk in cooler (cooler #4).Clean the above-mentioned areas and ensure all food equipment are maintained in a clean and sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The staff washroom toilet and sink were dirty. 2. The caulking on top of the 3 basin sink was dirtyClean above-mentioned areas, clean or replace caulking, and ensure that it is maintained in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Gap to the outside was noted through the back door. All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cooler 2 door seal was in disrepair and requires repair/replacement. Manager indicated that a work order for this had already been placed.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?