INSPECTION REPORT Health Protection JMAA-BDA28C

PREMISES NAME Pakwan House		Tel: (604) 594-7160 Fax:
PREMISES ADDRESS 104 - 13030 76th Ave Surrey, BC V3W 2V6		INSPECTION DATE June 18, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ahmad Akbar		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. No bleach was available on-site. Two sanitizing pails contained approximately only 10 ppm chlorine residual. 2. Wiping cloths and cutting boards were not in good sanitary condition. 3. Dough mixer had not been cleaned and sanitized after use. Corrective Action(s): 1. Bleach was obtained at time of inspection. Sanitizing pails refilled to 200 ppm chlorine residual. 2. Wiping cloths were placed in the laundering area. All wiping cloths should be inside a sanitizing pail with chlorine bleach. 3. Dough mixer placed in the three-compartment sink to be washed, rinsed, and sanitized / air-dried. You must ensure that you regularly clean and sanitize all of your implements AND work surfaces. 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: Dishwasher is releasing significant amount of soapy water onto the flooring. Corrective Action(s): Service the dishwasher so that it does not have a gap that ejects water out. All warewashing fluid should be contained within the unit. Date to be corrected by: July 1, 2019 Violation Score: 3

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

Comments

Follow-up inspection to check on sanitary condition of facility. The following was observed: Sink has been re-grouted (a new sink had been obtained for hand washing) All pots and pans at the back storage area are organized Facility will be catering for a large event on Canada Day (chicken biryani). Rice/biryani will be cooked in a large metal container. Chicken cooked in separate container, then transferred to the large metal container. Each container can hold approximately 75 servings. Facility will be distributing rice/biryani in two batches (75 servings each x 2 = 150 servings total).