INSPECTION REPORT
Health Protection
ALUI-BYBUV5

PREMISES NAME
Panago #37
Tel: (604) 937-4170
Fax:
PREMISES ADDRESS
203 - 552 Clarke Rd
Coquitlam, BC V3J 3X5
INSPECTION DATE
February 17, 2021
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Cindy Lee
NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections


Comply

In Use

Food Safety Training [s. 10]

No


Food Safety Plan [s. 23]

Yes

Yes

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 2

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2
104 - Permit not posted in a conspicuous location [s. 8(7)]
Observation: Permit is currently posted in the staff area which is not visible to the public.
Corrective Action(s): As mentioned, permit must be posted in a conspicuous location and visible to the public so they are aware the premises is regularly inspected by Fraser Health.
Correct by: Today
Violation Score: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: At time of inspection, no one on site had valid FOODSAFE. Staff member indicated that FOODSAFE certified owner had just left premises.
Corrective Action(s): As discussed, there must always be at least one person on site at all times that has a valid FOODSAFE certificate.
Follow up to be done.
Correct by: This week
Violation Score: 1


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

Comments

Routine inspection conducted:
Handsink equipped with hot and cold running water, liquid soap and paper towel
All coolers operating at 4 deg or less
Freezers at -18 deg C or less
No hot-holding at time of inspection
General sanitation good
No signs of pests at time of inspection
Temperature logs available
3-compartment sink for warewashing with quat sanitizer in 3rd compartment at 200 ppm quats
Quats in spray bottles at 200 ppm for sanitizing surfaces
As discussed, ensure to keep time stamps/monitoring for the tomato sauce left at room temperature


COVID-19 Protocols: safety plan available on site, masks worn by staff, hand sanitizer available. No dine in currently.