INSPECTION REPORT Health Protection TGIL-C9XTAM

PREMISES NAME Panago Pizza #34		Tel: (604) 592-1200 Fax:
PREMISES ADDRESS 150 - 7310 120th St Surrey, BC V3W 3M9		INSPECTION DATE December 22, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Manish Birdi		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation (CORRECTED DURING INSPECTION): **REPEATED VIOLATION** Operating Permit was not posted in a conspicuous location. Corrective Action(s): Ensure that permit is posted in a conspicuos location, easily visible to customers. Supervisor put the permit in frame and posted it in the front service area during inspection. Violation Score: 1

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

Comments

Routine inspection conducted at the food facility and the following observations were made during the inspection: Temperature: - 2 door freezer at -12C - Prep cooler at 4C - Undercounter dough cooler at 0C - Drink cooler at 3C - Walk-in cooler was observed at 6C at the start of inspection (1:00PM). Temperature logs recorded at 11AM shows temperature of walk-in cooler at 3.9C. Facility received delivery and was frequently opening the door during rush hour. The door of walk-in cooler requires extra push to be closed properly. Walk-in cooler was kept closed during inspection and the temperature went down to 4.6C Ensure that staff is aware to properly close the door of walk-in cooler after use in order to maintain a temperature of 4C or less. - Temperature logs were maintained and found up-to-date. Storage: - All food items were stored at least 6" off the floor. - All products were found either in original packaging or covered inside coolers. - Food containers were date stamped. - Storage area was well-organized. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer spray bottle available (x3) and the concentration of QUATS noted at 200ppm. - Sanitizer dispenser releases concentrated QUATS solution at 3-compartment sink which is then diluted with water to get a concentration of 200ppm. Staff demonstrated proper 3 compartment dishwashing method. - Utensils and tongs were found in sanitary condition. - Slushie customer self-serve area was found clean. - Washrooms maintained in good sanitary condition with supply of hot/cold running water, liquid soap and single-use paper towels. Pest Management: - Professional pest control company conducts routine checks (every 3-4 months). - No visible signs of pest activity observed at the time of inspection. Administrative: - Staff has valid FOODSAFE Level 1.