INSPECTION REPORT Health Protection JCHW-BKFR5V

PREMISES NAME Panago #23		Tel: (604) 501-7920 Fax:
PREMISES ADDRESS 114 - 7320 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE January 2, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Majid H. Babar		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable slicer was found to have food debris on both the blades and hand piece. Corrective Action(s): Staff must properly clean and sanitize equipment at the end of the night to prevent potential cross contamination of foods. Slicer was cleaned and sanitized at the time of inspection. Operator to review proper cleaning and sanitizing of equipment with all staff. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was observed touching nose at least two times during the inspection and did not wash hands prior to handling a can of olives. Corrective Action(s): Staff must adhere to good hand hygiene practices at all times to prevent contamination of foods, equipment, utensils, and food contact surfaces. Reviewed hand hygiene issues with operation at the time of inspection. Operator to review proper hand hygiene practices with all staff. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Can of olives opened yesterday were stored in the original can with plastic cover on top of container. Corrective Action(s): Once canned foods are opened, the contents must be transferred into a food grade containers to prevent potential contamination of foods. Olives were transferred into a metal insert at the time of inspection. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): Staff member on-site at the time of inspection did not have FoodSafe Level 1 or equivalent training. Staff member did not successfully complete FoodSafe Level 1 and operator was not present in the facility at the start of the inspection. Corrective Action(s): At least one staff member in the facility must have FoodSafe Level 1 or equivalent training while the facility is in operation. Operator must schedule staff to ensure at least one staff member with FoodSafe Level 1 is on-site at all times or the operator cannot leave the facility. Operator arrived at the facility at the time of inspection. Future violations will result in the issuance of a violation ticket. Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. -3-door prep cooler was at 4C (top and bottom). -2-door prep cooler was at 2C (top and bottom). -Proofing cooler was at 4C. -Front glass door cooler was at 4C. -Freezer was at -25C. -Temperatures are checked and recorded daily. -Cleaning and sanitizing carried out in the 3-compartment sink. Cleaning and sanitizing carried out at the end of the day. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff must adhere to good hand hygiene practices at all times. -Quats sanitizer bottles labelled and tested at 200ppm. -Foods stored off the ground and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Please contact the inspector if you have any questions or concerns.