INSPECTION REPORT Health Protection SSZO-CCSUFR

PREMISES NAME Royal Paan (Burnaby)		Tel: (604) 566-7800 Fax:
PREMISES ADDRESS 4735 Willingdon Ave Burnaby, BC V5G 3H5		INSPECTION DATE March 23, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Milan Mandani		NEXT INSPECTION DATE March 25, 2022
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 46

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Potentially hazardous foods observed sitting out at room temperature with no time tracking (ie. cooked veggie balls, cooked noodles, and cooked rice). Temperatures ranged from 9oC to 11.9oC. Staff indicated food has been out for one hour. 2. 2-door sliding cooler is measured to be 5.4oC. Food temperatures are also checked - 6.1oC (shredded cheese) and 7.0oC (paneer). A thermometer in cooler is present and temperatured addressed at 8oC. No temperature log is maintained for this cooler. Corrective Action(s): 1. Potentially hazardous foods, when stored at room temperature, must be time tracked and must be discarded after 2 hours at room temperature. Recommended to staff to only put small portions out. 2. All potentially hazardous foods in cooler must be discarded. Do not store any potentially hazardous foods in cooler until temperature is maintained at 4oC or less. It's a good time to start a temperature log for all coolers, as per food safety plan. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. No soap or paper towel is present at handwashing station by stove burner. 2. Handwashing station by front storage is blocked by a big garbage can. 3. Handwashing station at the back (by mop sink) is blocked by a big garbage can, and 2 cans of baking soda inside sink. Corrective Action(s): Handwashing stations must be clear of items and must be accessible at all times for proper handwashing to occur. Also, handwashing station must be stocked with liquid handsoap and paper towel at all times. Violation Score: 25

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Some food products (ie. pop cans, oil) are noted storing on ground. Corrective Action(s): Ensure food products, even in boxes, are stored at least 6 inches above ground to facilitate cleaning and for pest monitoring. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2-door sliding cooler is too warm, at 5.8oC. Corrective Action(s): Adjust/fix so that temperature is maintained at 4oC or less at all times. Violation Score: 3

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

Comments

Health permit is posted Walk-in cooler: 3.4oC 3-door undercounter prep cooler: 2.5oC 3-door undercounter prep cooler: 3.0oC 2-door undercounter prep cooler (front): 1.2oC Single door stand up cooler (front): 3.9oC Chest freezer: -9oC Kulfi freezer: -3oC Hot holding: 68oC Hot and cold running water available Liquid handsoap and paper towel present at most handwashing stations General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse reaches 81.1oC on plate, as per min-max thermometer Quats sanitizer in spray bottles and bucket noted at 200ppm Note: 1. Big cooking pots are noted in storage room. Pots that cannot be fully submerged in dishwashing sink or cannot fit in dishwasher must be removed from facility. 2. Facility is over purchasing and has lots of stock in kitchen. Re-organize storage areas, de-clutter, and order appropriately.