INSPECTION REPORT Health Protection LKIM-BW3NXV

PREMISES NAME Panago #39		Tel: (604) 713-8130 Fax:
PREMISES ADDRESS 6665 Hastings St Burnaby, BC V5B 1S1		INSPECTION DATE December 3, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Raj Chahal		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dough mixer paddle attachment put away in unclean condition. CORRECTED DURING INSPECTION - item was immediately washed in three compartment sink. . Corrective Action(s): Ensure this item is not put away as "clean" when it has not been cleaned. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Empty paper towel dispensing unit. Paper towel rolls available but on counter tops. CORRECTED DURING INSPECTION - single dispensing towels added to units. . Corrective Action(s): Ensure the correct paper towels are added to paper towel dispensing units. Do not use paper towel rolls on counters as this requires staff to handle the rolls with wet hands. Use dispensing units. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required under counters on floor. . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection COVID-19 WORKPLACE SAFETY PROTOCOLS: - WSBC Safety plan posted and available onsite for inspection - Staff wearing masks in patron area and back kitchen area - Plexiglass partitions in place - 2m physical distancing of patrons in place; floor stickers both inside and out observed - Maximum occupancy of more than 2 patrons in place (or one family)