INSPECTION REPORT Health Protection VCHN-D2NSN2

PREMISES NAME Pamir Diner Afghan Cuisine		Tel: (778) 394-3393 Fax:
PREMISES ADDRESS 9535 120th St Delta, BC V4C 6S3		INSPECTION DATE February 21, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Maria Yousafi		NEXT INSPECTION DATE February 28, 2024
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut vegetables and blended eggplant/peas internal food product temperature ~8 degrees C at the small preparation cooler. Lower section of the preparation cooler ambient air temperature ~10-12 degrees C. Corrective Action(s): Relocated all cold potentially hazardous foods in inserts and lower section of the small preparation cooler to the walk in cooler. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 2 light covers missing in the kitchen. This was discussed at your last inspection. Several food containers in the walk in cooler not covered to protect food from contamination. Corrective Action(s): Ensure all food is protected from contamination. - Install light covers for the 2 light fixtures in the kitchen. - Provide food containers with tight fitting lids. . Correct immediately. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and grease accumulations observed underneath and behind the main cooking line. Corrective Action(s): Thoroughly clean underneath and behinb the main cooking line. Correct by February 28, 2024. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cut vegetables and blended eggplant/peas internal food product temperature ~8 degrees C at the small preparation cooler. Lower section of the preparation cooler ambient air temperature ~10-12 degrees C. Corrective Action(s): Relocated all cold potentially hazardous foods in inserts and lower section of the small preparation cooler to the walk in cooler. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C. Service the small preparation cooler and ensure unit is capable of maintaining 4 degrees C or less. Correct immediately. Violation Score: 3

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

Comments

Routine inspection: Kitchen hand sinks provided with liquid soap and paper towels. Front service area hand sink provided with liquid soap and paper towels. Dishwasher registers 50ppm chlorine during the final rinse cycle. Test strips available for use. Reminder to check chlorine concentration on a daily basis. 100ppm bleach sanitizer solution available for use in spray bottle. Walk in cooler at or below 4 degrees C. Reheating done in the oven. Hot holding at or above 60 degrees C. Small domestic cooler next to hot holding unit at or below 4 degrees C. Glass door cooler for kebobs at or below 4 degrees C. Freezers at or below -18 degrees C. Dessert/appetizer cooler at 4 degrees C. Front service area sliding glass door cooler at 12 degrees C. Do not store any cold potentially hazardous foods in this cooler unless it is at or below 4 degrees C. FOODSAFE requirements met at time of inspection. Note: monitor and record temperatures of all coolers, freezers, hot holding, and dishwasher final rinse chlorine concentration. For new menu items such as muffins, croissants, and baklava provide an updated food safety plan.