INSPECTION REPORT Health Protection SSZO-CFKU3F

PREMISES NAME Royal Paan (Burnaby)		Tel: (604) 566-7800 Fax:
PREMISES ADDRESS 4735 Willingdon Ave Burnaby, BC V5G 3H5		INSPECTION DATE June 20, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Milan Mandani		NEXT INSPECTION DATE June 27, 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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 56

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A small container of sauce is sitting on top of inserts in prep cooler. Operator indicated the sauce is extra from the batch made earlier. Corrective Action(s): Cool foods properly - do not store on top of inserts without time tracking. To properly cool foods: 60oC to 20oC in 2 hours; then 20oC to 4oC in 4 hours (in coolers). Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Cooked paneer is observed in a small container on top of inserts in prep cooler. Operator indicated food was made this morning (now 2:45pm) and food temperature is noted at 16.6oC. 2. A bottle of sirarcha mayo is noted at room temperature. Bottle has 25% left. Label on bottle indicated "refrigerated after opening". Corrective Action(s): 1. Store potentially hazardous foods in cooler properly - place in inserts, do not store on top of inserts. Paneer discarded. 2. Ensure sirarcha mayo is stored in cooler once opened. Bottle discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer in spray bottle is available in main cooking line. Corrective Action(s): Ensure sanitizer is available at each food preparation area. This includes the front area also. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Large garbage bin is placed right in front of front handsink in kitchen. 2. Large garbage bin is placed right in front of handsink next to mopsink. 3. No paper towel is observed at handsink next to mopsink. 4. No liquid handsoap is noted at handsink at the end of cooking line. 5. Paper towel is not in dispener in staff washroom sink. Corrective Action(s): All handwashing stations must be accessible at all times, and unobstruted. In addition, liquid handsoap and paper towel must be present, in dispenser, at handsinks at all times. This violation has been coded for 2 consecutive routine inspections. Failure to comply may result in further enforcement action (ie. Order and/or ticket). Violation Score: 25

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Food buckets are observed storing on ground. 2. Food containers in prep coolers are observed with no lids. 3. Take out bowls are used as scoops for dry goods. Corrective Action(s): Ensure all foods are covered with lids, and stored at least 6 inches above ground to facilitate cleaning and for pest monitoring. Use scoops with handle for dry goods. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: While general sanitation is satisfactory, more attention is required in certain areas. Corrective Action(s): In particular: -->ventilation exhaust filters -->floor under shelving racks -->floor under prep coolers in kitchen Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Some spray bottles observed with no label on. Staff had to find out from operator the content inside spray bottles. Corrective Action(s): Ensure all spray bottles are labelled properly. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Two big pots are observed in facility by back door. This was mentioned in last routine inspection report as a note. Pots were removed at follow-up inspection. Operator indicated pots needed to be brought back for batch cooking. Corrective Action(s): Do not use equipment that cannot fit in dishwasher. Remove pots from facility. Violation Score: 1

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

Comments

Health permit is posted Kitchen: 3-door prep cooler (left): 3.0oC 3-door prep cooler (right): 3.9oC Walk-in cooler: 2.3oC 2-door sliding cooler: 2.9oC Chest freezer: -10oC Front: Single door stand up cooler: 3.8oC 2-door prep cooler: 1.9oC Kulfi freezer: -9oC Soup: 65oC Temperature log is maintained General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Quats santiizer in spray bottle is noted - one in kitchen, another for dining tables at front At least 200ppm Quats is noted in spray bottles and from dispensing system *No signature is required at this time.