INSPECTION REPORT Health Protection JMAA-BA42CQ

PREMISES NAME Pakwan House		Tel: (604) 594-7160 Fax:
PREMISES ADDRESS 104 - 13030 76th Ave Surrey, BC V3W 2V6		INSPECTION DATE March 8, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ahmad Akbar		NEXT INSPECTION DATE April 01, 2019
INSPECTION TYPE Follow-Up
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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Multiple food items placed direclty on the floor: - Broths for meat mixture currently cooking in the large pots - One pot that will be used for further cooking Corrective Action(s): NEVER place food items directly on the floor. This is an unsanitary practice and significantly increases the possibility of contamination. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fish fillets were being defrosted in the prep sink at room temperature. Fillets had an outer temperautre of approximately 0C. Corrective Action(s): Fillets were defrosted under cold running water. Other acceptable ways of defrosting are: defrosting in the cooler, defrosting as part of the cooking process, deforsting in the microwave. Violation Score: 1

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

Comments

Follow-up inspection to routine conducted on February 19, 2019 (RPT#: JMAA-B9JVW9). The following observations were made: Area has been significantly decluttered. Unneeded pots and pans in facility have been removed from the facility - good Lighting has been significantly increased in the centre kitchen area - new fluorescent light tubes were acquired - thank you Bleach available in sanitizing pail at 200 ppm and in spray bottle. *Reminder: ALWAYS place cloths in the sanitizing pail after use so that the cloth can be actively disinfected*. Cloths are placed in a basket after use to be sent to a laundering company, which arrives to pick-up cloths Tuesdays and Saturdays. They provide the facility with clean cloths Organization of walk-in cooler has improved - raw products stored underneath ready-to-eat and cooked products All items were covered at time of inspection. Lids acquired for dry storage products from previous inspection are present at beginning of follow-up inspection Pest control report from February 20, 2019 reviewed with kitchen supervisor. Report states that no recent evidence of pest activity observed in facility. Frequent cleaning is a MUST in this facility The following still require your attention: Sanitary condition of facility has improved - however, work is still required in the following areas: encrustation of food grime present on side of ice machine - this was removed at time of inspection Some handles still had remaining grime on them - this was wiped off at time of inspection - ensure that you WIPE handles daily with a sanitized solution. Dirty handles will result in cross contamination. Frequent handwashing will also help to keep your handles in sanitary condition! Before the next inspection, please thoroughly re-grout your hand wash stations. The area is starting to accumulate mould. Replace the material around the hand wash sink with a smooth and easily cleanable material if you cannot remove the mould. A follow-up inspection may occur to ensure that your facility is in sanitary condition.