INSPECTION REPORT
Health Protection
FEMI-BMDRWS

PREMISES NAME
Pasargad Restaurant
Tel: (604) 474-1773
Fax:
PREMISES ADDRESS
20-22 - 2565 Barnet Hwy
Coquitlam, BC V3H 1W4
INSPECTION DATE
March 4, 2020
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
March 09, 2020
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections


Comply

In Use

Food Safety Training [s. 10]

Yes


Food Safety Plan [s. 23]

Yes


Sanitation Plan [s. 24]

Yes

HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Glasswasher saniitzer bucket : is finished- operator advised upon visit , it is on order..
Corrective Action(s): Use the dishwasher in kichen for glasses till the sanitizer is provided and the glasswasher dispense enough sanitizer (at least 50 ppm)
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: -No sanitizer is detected in spray bottle (windex?? ) for dining area.
-Mold noted around ice dispensing of the ice machine
Corrective Action(s): -Use proper sanitizer (1 oz of bleach in 1 gallon of water = 100 ppm chlorine) and wipe all dining table/counters- done at time of visit
- Drain the ice machine and clean and sanitize inside the machine around the ice dispensing spots.
Violation Score: 15


Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels
- Coolers (walk-in, stand-up, bar) are ≤ 4°C
- Walk-in freezer is ≤ -18°C
- High temperature dishwasher is available. Final rinse temperature reached 74 oC at the plate level.
- Ventilation hood is maintained
- Dry storage is maintained
- Ice machine is maintained. Ice scoop is stored properly.
- No signs of pests observed during inspection
- General cleaning is very good.
- Permit is posted

Discussed:
- Glove usage by food handler : discard contaminated gloves, wash hands and put a pair of clean gloves.
-Provide Chlorine test strips to check chlorine concentration in glass washer and sanitizer bucket
-Label the sanitizer spray bottle
- Keep clean wiping rags in the sanitizer buckets. Ensure all food prep surfaces are sanitized throughout the day.
- Have at least one person with FS training on site at each food preparation area (kitchen and bar)
- Ensure to label the left over foods in walk in cooler with the date of preparation (max 2-3 days depend on type of foods)