INSPECTION REPORT Health Protection YTAN-CEBRKD

PREMISES NAME Panorama Indian Lounge		Tel: (604) 574-1090 Fax:
PREMISES ADDRESS 106 - 15153 56th Ave Surrey, BC V3S 9A5		INSPECTION DATE May 11, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Devendra Panwar		NEXT INSPECTION DATE May 18, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 32

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dirty knives were found to be stored in the crevice between shelving brackets and the wall above the prep cooler. Corrective Action(s): Washed and sanitized at time of inspection. Store CLEAN knives on designated knife racks/holders. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) A cutting board and containers of food items were stored on top of the hand washing sink in the kitchen, making the hand sink inaccessible for use. 2) Hand sink had no hot water and paper towel dispenser was empty. 3) Food prep sink set up as hand sink had run out of liquid soap. Corrective Action(s): 1) Your hand washing sinks must not be used to store any item, and must be easily accessible and unobstructed at all times. Corrected at time of inpsection. 2) Contact a plumber to service this hand sink. Hot and cold running water must be available at all sinks. Liquid soap and paper towel must be available at all hand sinks. 3) Food prep sink may be used as a hand sink temporarily, as long as there is no food being prepared in the sink, and as long as the sink is thoroughly cleaned and sanitized before using it for food. Liquid soap dispenser was refilled at time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Accumulation of dust and grease noted on ventilation canopy filters. 2) Doors, handles, door seals, and interior of prep coolers and freezers need cleaning and sanitizing. Corrective Action(s): Clean and sanitize areas noted above, and ensure to do so at least once a week. Correct by: Immediately Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Repeat violation. Corrugated plastic used as splashguard for mop sink has still not been replaced with a durable, non-absorbent, easily cleanable splashguard. Corrective Action(s): As discussed during previous inspection, this splashguard must be replaced. Ensure you have an order or invoice available to show the health inspector at the next follow-up inspection. Correct by: 1 month Violation Score: 9

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

Comments

- Hand sink at the bar was properly supplied with hot and cold running water, liquid soap, and paper towels. - Bleach sanitizer solution available at 100 ppm in labelled spray bottles for sanitizing food-contact surfaces. - Low-temperature chemical dishwasher registered 100 ppm chlorine residual at the dish surface after final rinse cycle - good. Chlorine test strips available for monitoring. - Bar glasswasher registered 100 ppm chlorine residual at the glass surface after final rinse - good. - Walk-in cooler, prep cooler, and bar coolers were maintaining temperatures at 4C or colder. - Undercounter prep freezers were maintaining temperatures at -18C or colder. - Hot-held rice was measured to be at above 60C. - All food stored off the floor. Most food items were properly covered. Good separation between raw and ready-to-eat food items in walk-in cooler. - Dry storage areas satisfactory. **Please ensure to continue removing unused equipment from the facility to declutter storage areas. - Ice machine not in use - Pest control in place **Reminder that temperature logs must be up to date for your refrigeration units. Follow-up inspection to be conducted. Ensure the following: - A plumber has been contacted for your kitchen hand sink (provide invoice/email confirmation as proof that a plumber has been contacted) - All hand sinks are properly supplied with hot and cold running water, liquid soap, and paper towels in properly working dispensers - An order has been placed for your mop sink splashguard replacement (provide invoice/email confirmation as proof that an order has been put through) - Deep cleaning has been completed