INSPECTION REPORT Health Protection MLOO-BGESNA

PREMISES NAME Pajo's		Tel: (604) 469-2289 Fax:
PREMISES ADDRESS 2800 Murray St Port Moody, BC V3H 1X2		INSPECTION DATE September 27, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Parvesh Oberoi		NEXT INSPECTION DATE October 04, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] 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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods in cooler #2 stored at ≥ 4°C. Corrective Action(s): Move all noted food items to other working coolers. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cooler #2 is maintaining temperature of 7°C. The center door is unable to close tightly, which could be a contributing factor to the elevated temperatures. Corrective Action(s): Repair cooler and door so it is able to maintain ambient temperatures of 4°C or less. Do not store any potentially hazardous foods (meat, chopped vegetables, and dairy) in this cooler until repairs have been made and temperatures are ≤ °4°C. Violation Score: 9

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels (after correction) - Coolers (stand-up, preps) are ≤ 4°C - Freezer (stand-up) is ≤ -18°C - Hot holding unit is ≥ 60°C - Low temperature dishwasher is available. 50 ppm chlorine sanitizer detected. - 200 ppm Quat sanitizer is available - Dry storage is maintained - No signs of pests observed during inspection - Premise is well lit - Permit is posted Note: - Ensure copies of staff FOODSAFE certificates are kept on site - Ensure permit to operate is posted in a visible location