INSPECTION REPORT Health Protection MBEK-ARUQLQ

PREMISES NAME Panago #01		Tel: (604) 504-4925 Fax:
PREMISES ADDRESS 8 - 33324 South Fraser Way Abbotsford, BC V2S 2B4		INSPECTION DATE October 5, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ken Rooke		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Partially frozen packaged salami found thawing in container of water at 10 degrees C (water temperature). Salami was placed under cold running water at time of inspection. Please ensure foods are thawed properly to limit growth of potential pathogens and/or toxins. Corrective Action(s): Violation Score: 1

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

Comments

Routine inspection conducted: - Walk in cooler at 2 degrees C - Left prep cooler compartments at 3 to 4 degrees C (above and below) - Right prep cooler at 2 degrees C (above) and 3 to 4 degrees C (drawers) - Dough cooler at 3 degrees C - Beverage cooler at 1 degree C (no potentially hazardous foods) - Freezer at -20 degrees C - NSF probe thermometers available on site. Temperature records are up to date. *Note: Some dates are missing. Please ensure that temperatures are being monitored and recorded as per your corporate Food Safety Plan. - Food is covered, well organized, stored off the ground and date dotted. - Hand washing sinks supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff observed properly washing hands. - Quats sanitizer available in labelled bottles at 200 ppm. Test strips available. - Staff are aware of proper manual ware washing procedures. Three sink plugs available for ware washing sink. - Utensils and equipment in sanitary condition. - Washroom in clean condition. Sink is adequately supplied. - Chemicals are properly labeled and stored away from food. - No evidence of pest activity noted at time of inspection. - Staff demonstrate good hygiene (hair secured, clean clothing) - FOODSAFE requirements met at time of inspection. *Note: Latex and vinyl gloves stored near food preparation area. Operator noted that latex gloves are not being used for food preparation. Please ensure that latex gloves are either moved to another area for designated non-food use or removed from the premises as they present a potential allergen concern for patrons. Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MBEK-ARUQLQ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments: Audited items: - Kitchen Essentials Canola Oil - 1.4g/92g = 1.5% TF - Canola Harvest Griddle Spray - 0g TF - Cinnamon breadsticks - 0g TF - Pretzel cookie - 0g TF
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment