INSPECTION REPORT Health Protection JMAA-B4AU8K

PREMISES NAME Pakwan House		Tel: (604) 594-7160 Fax:
PREMISES ADDRESS 104 - 13030 76th Ave Surrey, BC V3W 2V6		INSPECTION DATE September 4, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ahmad Akbar		NEXT INSPECTION DATE September 10, 2018
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: Low (≤15) Total Score = 16

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer present when kitchen in operation. Corrective Action(s): 200 ppm chlorine residual was added to the sanitizing pail at time of inspection. Ensure that food contact surfaces (e.g. tables where you place the flour on) is sanitized after each use with the sanitizing pail. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employee observed handling raw, marinated chicken, then proceeded to rinse hands with water for approximately 4 seconds. Employee then dried his hands with his soiled apron. Corrective Action(s): Not acceptable. Employee asked to properly wash hands with hot/cold running water and lather with liquid soap. He then dried his hands with single-use paper towels. This is the proper procedure for handwashing - do not dry hands with your apron! You will simply make your hands dirty again! Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Interior tubing of ice machine is mouldy. 2. Various items uncovered in chest freezer: lentils, chicken / meat skewers Corrective Action(s): 1. Empty ice machine, thoroughly wipe interior with a bleach solution and allow to air dry before refilling (or clean according to manufacturer's directions). 2. All aforementioned items were covered at time of inspection. Always cover all food items to protect them from contamination. Date to be corrected by: End of day today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Handles of hand wash station and handles of prep coolers are saturated with dried food debris. 2. Area underneath cook line needs to be swept. Corrective Action(s): 1. Thoroughly clean the handles of the hand wash station and prep coolers. 2. Sweep the area underneath the cook line and ensure that debris does not accumulate over time, as this can be an attractant for pests. Date to be corrected by: September 10, 2018 Violation Score: 3

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

Comments

Routine inspection conducted. Facility is in marginally satisfactory sanitary condition. The following observations were made: 1. Temperatures - Chest freezer and stand-up freezer at -18C or below - Prep cooler at 4C *REMINDER: Keep small amounts of items in the cooling wells up top* - Walk-in cooler at 2C - Coolers equipped with accurate thermometers - No hot-holding conducted at time of inspection - Temperature logs maintained for walk-in cooler 2. Hygiene and Sanitizing - Handwash station stocked with hot/cold running water, liquid soap, and single-use paper towels - Washed dishware generally in good sanitary condition - Low-temperature dishwasher releases 100 ppm chlorine residual at final rinse cycle - Restrooms in sanitary condition, handwash stations adequately stocked 3. Storage - All foods elevated at least 6" off floor - Mop sink / chemical storage area is separate from food preparation 4. Administrative - Permit posted 5. Pest Control - Most recent inspection from contracted professional pest control company on Aug 24, 2018 revealed no pest activity. Traps reset. Similar to this inspection, pest control company noted that additional sanitation measures will be needed - EHO did not observe any signs of pest activity at time of inspection 6. Recommendations - Obtain shelf liner so that shelving is always easily cleanable 7. Suppliers - No yogourt produced on -site. Nanak is the store's supplier for yogourt A follow-up inspection will be conducted to ensure that facility is in sanitary condition, that ice machine is cleaned, and to check for general food storage practices

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B4AU8K
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments: Canola oil, nanak yogourt, and all canned goods meet trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment