INSPECTION REPORT Health Protection VCHN-CN7SX6

PREMISES NAME Pamir Diner Afghan Cuisine		Tel: (778) 394-3393 Fax:
PREMISES ADDRESS 9535 120th St Delta, BC V4C 6S3		INSPECTION DATE January 18, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Maria Yousafi		NEXT INSPECTION DATE February 01, 2023
INSPECTION TYPE Routine
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer concentration in spray bottle well over 200ppm. Corrective Action(s): Dilute1 oz of regular unscented bleach to 1 gallon of water. Have this solution avaiable for use at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: As discussed in the previous inspection in the walk in cooler, store raw shell eggs below ready to eat foods and vegetables/fruits. Do not store food products on the floor in the walk in cooler. Corrective Action(s): Ensure all food is protected from contamination. Store all raw meat including raw shell eggs below ready to eat foods. Store all food products off the floor. Correct immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and food debris accumulations observed in between and behind cooking equipment. Corrective Action(s): Thoroughly clean underneath, behind and all hard to reach areas along the cooking line. Correct by February 1, 2023. Violation Score: 9

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

Comments

Routine inspection: Hand sinks provided with liquid soap and paper towels. Dishwasher registers 50ppm chlorine during the final rinse cycle. Freezers at or below -18 degrees C. Preparation cooler inserts and lower section at 4 degrees C. Small domestic cooler at 4 degrees C. Glass door cooler used to store skewer at or below 4 degrees C. Hot holding in hot holding units at or above 60 degrees C. Reheating done in the ovens. Rice hot held above 60 degrees C. Walk in cooler at 4 degrees C. FOODSAFE requirements met at time of inspection. Permit posted in front area. Dessert and condiments cooler both at or below 4 degrees C.