INSPECTION REPORT Health Protection 257557

PREMISES NAME Panago #03		Tel: (604) 702-2480 Fax:
PREMISES ADDRESS 3 - 45955 Yale Rd Chilliwack, BC V2P 2M4		INSPECTION DATE May 27, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Raj Brar		NEXT INSPECTION DATE June 03, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Mini-fridge storing perishable dips (keep refrigerated) measured at 7.2°C - 9.9°C air temperature. This unit is not currently included in temperature logs and temperature not monitored. Corrective Action(s): →Adjust setting to maintain 4°C or below when storing perishable foods. Follow the Food Safety Plan regarding monitoring temperatures and corrective actions. Update Food Safety Plan and temperature log templates to inlcude this unit. →After settings were adjusted, air temperature measured at 0.0°C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Only one cooler (under counter dough cooler) equipped with an accurate thermometer. Operator monitors and records cooler temperatures by probe every 2 hours. Corrective Action(s): →All refrigeration units must be equipped with accurate thermometers to allow for monitoring storage temperatures of perishable foods and apply corrective actions in a timely manner. To be corrected by 03-Jun-2022. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

This inspection was completed by a student EHO. General Comments: -All handwash stations supplied with hot/cold running water, liquid soap, and paper towels. -Three compartment sink in use for manual ware washing. Quats in sink at 200ppm. -All Quats in spray bottles at 200ppm, and are labelled -Under counter dough cooler at 0.2°C, topping coolers and prep coolers at 1.8°C, 1.4°C, and -0.6°C. -Walk-in cooler at -0.4°C. Foods are organized, covered, and stored off ground at least 15cm. -Upright freezer at -18.4°C -Temperature logs maintained and up-to-date except for mini-fridge -Premises is well-lit and clean -Permit is posted -At least 1 staff-on-duty was able to provide valid FoodSafe Certificate →Ensure copies of FoodSafe certificates are kept on-site or available upon request by the health inspector -No hot holding for pizzas -No signs of pests -Food Handlers observed washing hands frequently.