Fraser Health Authority



INSPECTION REPORT
Health Protection
TGIL-C4VTD7
PREMISES NAME
Pakwan House
Tel: (604) 594-7160
Fax:
PREMISES ADDRESS
104 - 13030 76th Ave
Surrey, BC V3W 2V6
INSPECTION DATE
July 13, 2021
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Ahmad Akbar
NEXT INSPECTION DATE
3 Months
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 = 9
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation: 1) Multiple bags of onions found stored under handwash station on the floor.
2) Grocery bags were used for storing frozen meat and one of the bag was found torn.
3) Flour/Sugar bags were left open and scoops/smalll bowls were found in each bag.
Corrective Action(s): Ensure that food is stored in a manner that prevents the risk of contamination.
1) Store all food products at least 6" off the floor.
2) Ensure that all food is stored in food grade containers/bags. Staff replaced the torn bag with new one.
3) Use proper food grade and pest proof containers for storing flour/rice/sugar. Store scoops outside the containers.
TO BE CORRECTED BY - Immediately
Violation Score: 9

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

Routine inspection conducted at the food facility and the following observations were made during the inspection:

Temperature:
- Walk-in cooler maintained at 3C.
- Stand up freezer (corner) at -7C.
- Stand up freezer (back area) at -11C.
- Chest freezer maintained at -21C.
**Ice build up was noted in all freezers. Defrost/ service the freezers.
- Prep cooler at 4C.
- Front pop cooler at 1C.
- Temperature logs were maintained.
**It is advised to record and maintain daily temperature logs for all refrigeration units.

Hygiene and Sanitizing:
- Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in front service area.
- Sanitizer buckets available in each prep area and concentration of bleach noted at 200ppm.
- 2 compartment sink used for dishwashing big utensils and 3 compartment dishwashing sink available in conjunction with low temp dishwasher in back area.
- Low temp mechanical temperature releases 50ppm bleach.
- Washrooms maintained in good sanitary condition with supply of hot/cold running water, liquid soap and single-use paper towels.
- Ice machine was not maintained in sanitary condition. Clean and sanitize the machine.

Storage:
- Meat slicer and juice machine found on site. As per the operator, those machines are not used.
- Chemicals and cleaners were stored separate from food preparation areas.

** Store dirty rags and laudry in a separate area.

Pest Management:
- Professional pest control company conducts routine checks.
- No visible signs of pest activity observed at the time of inspection.

Administrative:
- Operating permit was posted in a conspicuous location.
- Operator has valid FoodSafe Level 1 certificate.