Fraser Health Authority



INSPECTION REPORT
Health Protection
JMAA-BG6RZN
PREMISES NAME
Pakwan House
Tel: (604) 594-7160
Fax:
PREMISES ADDRESS
104 - 13030 76th Ave
Surrey, BC V3W 2V6
INSPECTION DATE
September 19, 2019
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Ahmad Akbar
NEXT INSPECTION DATE
1 Month
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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Low-temperature dishwasher dispensed only 10 ppm chlorine residual at final rinse cycle, at the plate.
Corrective Action(s): Stock chlorine solution was changed and the dishwasher dispensed 50 ppm chlorine residual at final rinse cycle. Check your chlorine solutions frequently! Use your test strips and accurately read the chlorine level on the strip. 10 ppm is not acceptable.
Violation Score: 5

Non-Critical Hazards: Total Number: 3
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Additional cleaning will need to be performed in the following areas:
1) FRP boards throughout the facility (especially in centre and back-of-house, need to be throughly scrubbed)
2) Walls behind the cook line burners need to be throughly scrubbed
3) Debris from behind the chest freezer at back-of-house, as well as the edges of the walk-in cooler, need to be cleaned
4) Cooling rack in walk-in cooler needs to be thoroughly wiped
Corrective Action(s): Thoroughly clean the aforementioned items. These areas will need to be upkept in good sanitary condition.

Date to be corrected by: Sep 26, 2019
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Grocery bags used to store raw meat in freezer units.
Corrective Action(s): Use only approved food-grade bags to store raw meat.

Date to be corrected by: Sep 26, 2019
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Left-side "prep table" across from the burners is breaking apart. The hard plastic cover is separating from the wooden particle underneath.
Corrective Action(s): Replace the prep table or refurbish it so that the material is smooth, easy to clean, and impervious to moisture.

Date to be corrected by: 2 months
Violation Score: 3

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

Routine inspection conducted. Premise is in improved sanitary condition compared to the previous routine, but improvements are still required. The following observations were noted during the inspection:

1. Temperatures
- Walk-in cooler at 2C
- Prep cooler at 3C
- Beverage cooler at 4C
- Stand-up freezer at -14C
- Chest freezers at -18C or less
- Temperature logs maintained and up-to-date for main coolers. Freezer temperatures still have not been taken - add these to your log, as previously discussed
- Dishwasher logs maintained and up-to-date

2. Hygiene and Sanitizing
- Hand wash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels
- Bleach sanitizing pails at front kitchen and back-of-house contains 200 ppm chlorine residual
- Ventilation canopy in good sanitary condition
- Ice machine is well maintained and in good sanitary condition

3. Storage
- Storage practices have improved since the previous inspection - good. Back storage area is generally well organized
- All containers are covered with a lid in the prep cooler - excellent

4. Pest Control
- No signs of recent, visible pest activity at time of inspection
- Mechanical traps checked did not contain any rodents

5. FoodSafe
- Head chef has FoodSafe 1 (Expiry: September 12, 2023)

A follow-up inspection will be conducted to ensure that you have cleaned your facility.