INSPECTION REPORT Health Protection TCHN-CLUP6S

PREMISES NAME Panago #23		Tel: (604) 501-7920 Fax:
PREMISES ADDRESS 114 - 7320 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE December 5, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Majid H. Babar		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Water/moisture observed between cleaned and sanitized stainless steel containers suggesting equipment is stacked while wet. Corrective Action(s): Educate staff to air-dry all equipment before stacking. Correct by: immediately Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard observed to be used to line ingredient shelving. Manager stated it was mistake by staff and will remove. Corrective Action(s): Cardboard is not a material that is easily cleanable. Remove. Correct by: immediately Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: 2 door cooler (soft drinks, juice): 1.8°C pizza prep table (near point of sales): 0.8°C Staff needs to close prep table lid when not in use pizza prep table (near hand sink): 3.6°C 2 door upright freezer (efi): -14.6°C walk-in cooler: 4.2°C Sanitation Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle. QUATS sanitizer measured 400ppm in spray bottles; bottles are RTU 3 compartment sink on site QUATS sanitizer dispenser affixed to 3rd compartment. Staff manually dilutes sanitizer with water. Sanitizer checked with test strip every time it is mixed. Only afternoon/evening staff trained to dilute. Proper dilution instructions need to be posted to allow all staff to mix sanitizer. Recommended to develop and maintain concentration logs to ensure sanitizer is at appropriate concentration (200-400ppm) Overall sanitation of facility satisfactory Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers and dated/time stamped Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General No pest activity observed at time of inspection Valid decal displayed by Point of Sales Both staff on site have FOODSAFE level 1 certificate (expiry Jan 7, 2026, and Jul 9, 2023)