INSPECTION REPORT Health Protection LKIM-CTPRFU

PREMISES NAME Royal Paan (Burnaby)		Tel: (604) 566-7800 Fax:
PREMISES ADDRESS 4735 Willingdon Ave Burnaby, BC V5G 3H5		INSPECTION DATE July 13, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Milan Mandani		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food is being cooled in cooler unit in large containers with tight fitting lids . Corrective Action(s): Ensure proper cooling steps are achieved: 60-20 degrees Celsius in 2 hours and 20-4 degrees Celsius in 4 hours. Lids should not be tight fitting but slightly ajar to allow for hot steam to escape. Ice baths or ice wands can be used. Smaller containers can be used. . Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Samosa stuffing found to be cooled from yesterday with an internal temperature of 10 degrees Celsius. CORRECTED DURING INSPECTION - item discarded. . Corrective Action(s): Ensure previously cooked food items are cooled as per: 60-20 degrees Celsius in 2 hours and 20-4 degrees Celsius in 4 hours. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: One bottle of sanitizer solution in back area found to be at concentrations less than 200ppm QUAT. CORRECTED DURING INSPECTION - item was dumped and refilled with new sanitizer solution. . Corrective Action(s): Ensure sanitizer solution is changed daily. Ensure sanitizer solution is tested daily. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Under counter prep coolers have visible mould. Back storage area requires cleaning (floor) and reorganizing of clutter. . Corrective Action(s): Clean mould from coolers across from grill. .Clean floor of back storage area ensuring area is free from any items not required for the operation of the business. The facility is tight for storage space and nothing should be stored on site that is not needed for daily operation . Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No one present with FOODSAFE level one or equivalency training. . Corrective Action(s): While owner is not present at least ONE STAFF member must have FOODSAFE level One or equivalency training. Keep records (copies) at facility for inspection. . Violation Score: 1

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (80) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Two functional sink plugs available for use observed - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - EXCELLENT! - All containers used to store lids/utensils/etc. in good sanitary condition - Milkshake blenders in good sanitary condition - Staff Personal items kept separate from kitchen equipment NOTE: Paper towels at back hand sink are getting low. Liquid hand soap in staff washroom is low. This has been previously discussed at previous inspections by past EHO. Future inspections will monitor these areas for compliance. NOTE: Staff have informed EHO that all dairy products (yogurt and kulfi) are from Surrey location. Surrey location is to have updated Food Safety plan that includes proper transportation. This location is to have updated Food Safety plan that includes transportation of any dairy products. EHO is to ensure Surrey location has been approved for dairy fermentation as no inspection reports on file indicate that yogurt production has been approved at Surrey location. EHO to discuss with Surrey Health Protection unit to ensure Dairy Fermentation is approved. In order to ferment dairy certain physical requirements for the facility and review of the Food Safety plan must occur.