INSPECTION REPORT Health Protection JCHW-BHLRMW

PREMISES NAME Panago #23		Tel: (604) 501-7921 Fax: (604) 501-7924
PREMISES ADDRESS 114 - 7320 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE November 4, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Harjit Hundal		NEXT INSPECTION DATE November 07, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2-door prep cooler was at 9C. Corrective Action(s): Hot potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogens and or the formation of toxins. Potentially hazardous foods were relocated at a cooler unit at 4C at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Repeat Violation. 2-door prep cooler was at 9C. Prep cooler has not been serviced. Corrective Action(s): Service or adjust cooler and ensure it can maintain 4C or less on a consistent basis. Correction date: Nov 7. 2019. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Repeat Violation. Staff member on-site did not have FoodSafe Level 1 or equivalent training. Corrective Action(s): In the absence of the operator, at least one employee must have FoodSafe Level 1 or equivalent training. Violation Score: 1

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

Comments

-Follow-up inspection to October 29, 2019. -Prep cooler has not been serviced and was at 9C (top and bottom). -Staff member on-site did not have FoodSafe Level 1 or equivalent training. No other staff present on-site at the time of inspection. -Please contact the inspector if you have any questions or concerns.