INSPECTION REPORT Health Protection LKIM-CRGSVM

PREMISES NAME Mr Pan Pizza + Curry House		Tel: (604) 433-8700 Fax:
PREMISES ADDRESS 3718 Canada Way Burnaby, BC V5G 1G4		INSPECTION DATE May 3, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Harjit Samra		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

COMMENTS - No VIolations Observed - 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 - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Chlorine Test strips available for use - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm Chlorine - Set up for EHO upon request - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Dough roller in excellent sanitary condition - Light covers in place - Cooler handles and seals in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection