INSPECTION REPORT Health Protection LKIM-CX7R9J

PREMISES NAME Royal Paan (Burnaby)		Tel: (604) 566-7800 Fax:
PREMISES ADDRESS 4735 Willingdon Ave Burnaby, BC V5G 3H5		INSPECTION DATE November 2, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Milan Mandani		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooling issues observed at facility. This is the second Routine inspection where potentially hazardous food items cooked from the previous day stored in the walk-in cooler have been found to be improperly cooled. According to staff the two containers of sauce were made yesterday. The containers of sauce were found to be at temperatures of 17 and 22 degrees Celsius - photographs taken. Staff are using large tubs and placing directly into walk in cooler unit. CORRECTED DURING INSPECTION - discussed cooling procedures with staff and owner over the telephone. Owner stated ice wands are available for use. EHO instructed owner and staff to use ice wands, ice baths or shallow pans which will all increase the surface area for cooling. . Corrective Action(s): Ensure staff are following proper cooling procedures. Cooked potentially hazardous food items are to be cooled according to: - 60 degrees Celsius to 20 degrees Celsius in 2 hours and - 20 degrees Celsius to 4 degrees Celsius in 4 hours - For a total cooling time of no more than 6 hours. Staff need to ensure that any food item is cooled according to the above process. Any food item found to take longer than 6 hours total cooling time needs to be discarded. . Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooling issues observed at facility. This is the second Routine inspection where potentially hazardous food items cooked from the previous day stored in the walk-in cooler have been found to be improperly cooled. According to staff the two containers of sauce were made yesterday. The containers of sauce were found to be at temperatures of 17 and 22 degrees Celsius - photographs taken. Staff are using large tubs and placing directly into walk in cooler unit. CORRECTED DURING INSPECTION - Items discarded by owner . Corrective Action(s): Ensure staff are adequately trained on cooling methods. Proper food handler certification will help with educating staff. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back hand sink was unable to be used upon arrival of EHO. - The three compartment sink plug grates were stored inside sink - The sink stopper/pug was put in sink - Garbage can blocking sink NOTE: The sink has debris indicating lack of use. CORRECTED BY EHO in order for EHO to wash hands. . Corrective Action(s): Ensure all hand sinks are adequately supplied and free from obstructions. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required on floor under equipment and shelving units. Food and other debris found in various locations on floor: - Back storage room - Front area - Cooking line . Corrective Action(s): Ensure cleaning staff are cleaning under equipment. . Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Lack of staff adequately trained for food handling. No one present upon arrival of EHO that has FOODSAFE level one or equivalency training. . Corrective Action(s): One person needs to be present at all times that has FOODSAFE level one or equivalency training. Ensure head chef retakes FOODSAFE level one or takes an equivalency training and receives Certification. . Violation Score: 1

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (76) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Two functional sink plugs available for use observed - All food items covered in cooler and freezer units - Hair restraints in use - Hair net in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - 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 NOTE: hot holding unit takes a very long time to reach temperatures of 60 degrees Celsius or greater. Prior to placing potentially hazardous hot food items into unit the unit should be maintaining temperatures of greater than or equal to 60 degrees Celsius. Consider having staff increase the temperature dial initially to achieve the required temperatures faster and then reducing the temperature dial once the temperature is achieved.