INSPECTION REPORT Health Protection MLUO-CG5QHR

PREMISES NAME Paz Fuels		Tel: (604) 857-5712 Fax: (604) 857-0241
PREMISES ADDRESS 27988 Fraser Hwy Abbotsford, BC V4X 1M2		INSPECTION DATE July 8, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mike Paz		NEXT INSPECTION DATE July 11, 2022
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Missing ceiling tiles above the back food prep area and storage. Corrective Action(s): Replace missing tiles. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep line coolers in the kitchen have a leak. Corrective Action(s): Manager is aware and has contacted refrigeration company. Ensure equipment is fixed so there is no pooling water on the floor outside and inside the cooler units. Violation Score: 3

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

Comments

Health permit posted (with valid decal) in public view. Hand wash sinks stocked with liquid soap and paper towels. Sanitizer (quats) measured 200 ppm. Prep line coolers and upright coolers were between 2-4 deg C (ambient temperature). Freezers were at -18 deg C (ambient temperature). Hot holding cabinet was at 62 deg C ambient temp. Temperature log was available and up to date. Ventilation fume hood recently serviced (due date Oct 2022). Kitchen staff have valid Food Safe 1 certification. Staff washroom and public washroom was clean and stocked with sanitary supplies. Pest control monitoring is conducted. Pest control company called for any issues/concerns. General sanitation was satisfactory. Items to address: 1. devices to control flies in the kitchen to installed (i.e. blue light, etc.) 2. hair nets to be used by kitchen staff (available) 3. include hot holding cabinet in the temperature log check 4. floor to be thoroughly cleaned (using degreaser) to remove grime build up in corners and side of walls as well as underneath the equipment. - ensure this is done on a regular basis to prevent build up. 5. buckets with sanitizing solution to store wiping cloths in the kitchen.