INSPECTION REPORT Health Protection ADIG-CE5R27

PREMISES NAME Panago #83		Tel: (604) 607-4010 Fax:
PREMISES ADDRESS 101 - 26956 Fraser Hwy Aldergrove, BC V4W 3N5		INSPECTION DATE May 5, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pizza making station, line cooler top: Meat (steak) and chicken at 7.9C internal temperature. Operator said this is filled and used thoroughout the day until evening time. Corrective Action(s): Close lid to line cooler and ensure it stays closed to keep items cool at 4C. Items in line cooler should be enough for 2hrs at this temperature and then discarded, refreshed in new bins. Operator closed the lid during the inspection. Line cooler bottom and other items at or around 4C. Violation Score: 15

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Operator, while working alone and servicing other customers and preparing food, allowed another customer to come through the kitchen to the back to use the washroom. Washroom is through food prep areas. Washroom was not designed or located in an area intended for public use. Public can, without surpervision, touch items, handle equipment, chemicals, contaminate surfaces or food items in dry storage at the back or other areas of the kitchen. This can also be a safety concern for staff working alone. Corrective Action(s): Post signage indicating there is no washroom available for customers. Inform and train all staff that there are no exceptions, no washrooms available for customers and customers are not to go through the kitchen. Add this to your plans, internal policies or staff orientation. Operator has been educated on the food safety and general safety concerns regarding this. Date to be completed by: Communication should be immediately given to all staff. Violation Score: 5

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

Comments

Hand wash stations and staff hand wash station in washrooms are adequately supplied with soap and paper towels in dispensers. Line cooler bottom <4C. Walk in cooler items <4C. Walk in cooler generally well organized. No signs of pests at the time of inspection. Sanitizer >500ppm, please adjust levels to 200ppm. Prep areas are generally clean and well organized, free of clutter. Pizza delivery bags are in general acceptable condition. Freezers <-18C.