INSPECTION REPORT Health Protection JCHW-BNNTYP

PREMISES NAME Panago #23		Tel: (604) 501-7920 Fax:
PREMISES ADDRESS 114 - 7320 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE April 14, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Majid H. Babar		NEXT INSPECTION DATE April 15, 2020
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cheese and foods labelled keep refrigerated were at 8C. Corrective Action(s): Cold potentially hazardous foods must be maintained at or below 4C on a consistent basis to prevent the growth of pathogens and or the formation of toxins. Cold potentially hazardous foods were relocated cooler units at 4C at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable slicer had dried onion skin from previous use. Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use to prevent potential cross contamination. Slicer was properly cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler was at 8C. Temperatures are not being recorded daily. Last temperature records were completed March 17, 2020. Corrective Action(s): Service or adjust walk-in cooler and ensure cooler is able to maintain foods at 4C or less on a consistent basis. Temperatures must be checked and recorded daily to verify equipment is in good working order. Correction date: April 15, 2020 Violation Score: 15

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

Comments

-Both pizza prep coolers were at 4C (top and bottom). -Pizza proofing cooler was at 3C. -Front upright cooler was at 3C. -Upright freezer was at -20C. -Cleaning and sanitizing carried out in the 3-compartment sink. Sink plugs present -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles tested at 200ppm and properly labelled. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Staff FOODSAFE Level 1 valid until December 29, 2024. -Please contact the inspector if you have any questions or concerns. -Staff signature not required at this time as a result of the COVID-19 Pandemic.