INSPECTION REPORT Health Protection 239921

PREMISES NAME Panago #39		Tel: (604) 713-8130 Fax:
PREMISES ADDRESS 6665 Hastings St Burnaby, BC V5B 1S1		INSPECTION DATE May 11, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tom Bo Jia Lu		NEXT INSPECTION DATE May 17, 2016
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 = 0

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station in the front area is equipped with automatic valve and no warm water when turned on. Tap was run for 45 seconds and water was still cold to touch. To get hot water tap needed to be adjusted to appropriate setting. Handwashing station must be equipped with hot/cold running water, soap and paper towel at all times. Adjusted the setting of the tap towards hot water at the time of inspection and hot water starts running. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Handwashing station has automatic valve in the front area as code 401 and needs to adjust to get hot water and water splashes on both sides when the tap runs and during hand washing as well. Remove the automatic valve from the tap or install aerator on the tap and splash guards on the side of the sink. Ensure warm water is able to be maintained for handwashing. This issue has been also reported in previous inspections, a follow up inspection will be conducted to verify corrective actions has been taken. Correction date: 2016/05/17 Corrective Action(s): Violation Score:

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

Comments

Comments: -->Walk in cooler = 4 deg. C --> Standing freezer = -18 deg. C --> Prep cooler front = 4 deg. C --> Undercounter cooler = 4 deg. C --> Front beverage cooler = 4 deg. C --> Sanitizer concentration (Quats) = 200 ppm