Fraser Health Authority



INSPECTION REPORT
Health Protection
248270
PREMISES NAME
Panago #32
Tel: (604) 583-7333
Fax:
PREMISES ADDRESS
101 - 15420 Fraser Hwy
Surrey, BC V3R 3P5
INSPECTION DATE
September 10, 2020
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
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
Yes
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0
Critical Hazards: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Vegetable press has dried food debris. Can opener has accumulation of grease.
Corrective action: Staff washed and sanitized both equipment at time of inspection. All equipment must be adequately cleaned and sanitized to ensure no microbial growth and/or toxin production takes place which can contaminate the food.
Corrective Action(s):

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1) Box of onion stored on floor inside walk-in cooler.
Corrective action: Staff placed box on a shelf 6 inches off the floor at time of inspection. All foods must be stored at least 6 inches off the floor to prevent food contamination and to facilitate cleaning.
2) Raw eggs stored above ready to eat food inside walk-in cooler.
Corrective action: Raw eggs were placed on a lower shelf separate from ready to eat food at time of inspection. Raw eggs must always be stored separate from and below ready to eat foods to prevent food contamination in case egg was to break or fall.
Corrective Action(s):
Violation Score:

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

General Comments

-Handwashing stations in food prep areas and washroom supplied with hot/cold running water, liquid soap and single-use paper towel.
-Pizza prep cooler, dough cooler, drinks cooler and walk-in cooler all measured below 4C.
-Freezer measured below -18C.
-Chemicals are stored separate from food.
-Pizza cutter and boards are washed and sanitized every 2 hr.
-Multiple sanitizer bottles available in front and bakc area. All measured at 200ppm Quaternary ammonia compound.
-3-compartment sink equipped with 3 drain plugs.
-All food inside walk-in cooler is covered.
-Exhaust canopy is clean.
-No pest activity noticed at time of inspection.
-FOODSAFE Level 1 certification available (expiry July 25, 2024)
-Food is thawed inside walk-in cooler - Good practice.
-All surfaces are smooth, non-absorbent and easy to clean.
-Dough rolling machine is cleaned 3 times a day and is sanitized using 200ppm QUATs sanitizer.