INSPECTION REPORT Health Protection MBEK-B7G2DY

PREMISES NAME Panago #022		Tel: (604) 541-4400 Fax: (604) 541-9721
PREMISES ADDRESS 120 - 16120 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE December 14, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Johnny Sidhu		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Labeled sanitizer spray bottles available in front and back areas were tested at 400 ppm or more quaternary ammonium compounds (quats). Corrective Action(s): Sanitizer diluted at time of inspection. On sanitizer concentrate label it states under PRECAUTIONS FOR FOOD PLANTS: "Equipment and surfaces subjected to direct food contact must be thoroughly rinsed with potable water after cleaning with this product at a dilution level higher than 200 ppm of active quaternary ammonium." As food contact surfaces are required to be sanitized then allowed to air dry with no rinse step in between, ensure that quats sanitizer is maintained at 200 ppm. At higher concentration levels, quats residue may transfer to food. Ensure that prepared solution is tested prior to refilling bottles. Quats test strips are available on site. Violation Score: 3

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

Comments

Routine inspection conducted: - Walk in cooler at 2 degrees C. Food is protected from potential contamination. - Maketable at 3 to 5 degrees C (above) and 1 degree C (below). Note: Ensure that all food inserts reach 4 degrees C or less; few inserts may have been added to table recently. - Dough cooler at -2 degree C (ambient) - Salad cooler at 1 degree C - Beverage cooler at 4 degrees C - Reach in freezer at -20 degrees C - Temperature records are maintained. - Three sink plugs available for manual ware washing. - Utensils and equipment are stored in sanitary condition. - Scoops are stored with handles outside of food product - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Staff demonstrate good personal hygiene (clean clothing, hair secured). Staff member on site was observed to be properly washing hands between customer orders. - Staff washroom maintained in clean condition - No signs of pest activity observed at time of inspection - FOODSAFE requirements met at time of inspection - Permit is posted at the front Note: Wooden wall-mounted knife holder noted on previous report has been sealed.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MBEK-B7G2DY
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: 0.25 hour Specific comments: Audited items: Canola Harvest Baking and Griddle Spray - 0% TF Panago Salted Caramel Pretzel - 1/54 = 2% TF Dare Artisanal Croutons - 0% TF Panago Cinnamon Stick Dough - Ingredient list reviewed and did not contain the words “hydrogenated”, “partially hydrogenated”, “margarine” or “shortening”
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