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Panago #03

3 - 45955 Yale Rd, Chilliwack · Restaurant

13 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mechanical dishwasher not sanitizing properly. Operator stated it is a high-temperature dishwasher. Final sanitizing rinse temperature measured at 56.2C using probe thermometer. No chemical sanitizer detected using QUATs and chlorine test strips.
      • Corrective Action(s): As a temporary measure, wash and rinse using the mechanical dishwasher, then manually sanitize in the 3-compartment sink (fully submerge in 200 ppm QUATs solution for 30 seconds and air-dry). Rewash and sanitize all equipment before using. Immediately call technician and schedule repair. Correction date: immediately
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mechanical dishwasher not sanitizing properly.
      • Corrective Action(s): Repair dishwasher such that it reaches at least 71C at plate level during final rinse cycle OR leaves 50-100ppm chlorine residual on plate surface after final sanitizing rinse. Monitor sanitizing cycle daily and maintain record log. Correction date: 1 week
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low-temperature dishwasher measured at 0ppm chlorine final rinse.
      • Corrective Action(s): Temporary wash equipment in dishwasher followed by using the 3rd compartment sink to sanitize dishes at 200ppm QUATs.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Low-temperature dishwasher measured at 0ppm chlorine.
      • Corrective Action(s): Service aformentioned equipment to measure a final rinse at 50-200ppm chlorine. Corrected by: December 19, 2024.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator on-site is not able to present valid FOODSAFE Level 1 certification. Operator informed that he have taken FOODSAFE Level 1 equivalent roughly 7 years ago.
      • Corrective Action(s): Re-take FOODSAFE Level 1 certification or equivalent. Ensure at least one staff on-site at all times has valid FOODSAFE Level 1 certification or equivalent able to present to inspector for validation. Corrected by: February 17, 2025.
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: No Chlorined detected in the dishwasher rinse cycle.
      • Corrective Action(s): Ensure the dishwasher rinse cycle has 50ppm Chlorine. Wash and sanitize all dishes and utensils manually.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Mini-fridge storing perishable dips (keep refrigerated) measured at 7.2°C - 9.9°C air temperature. This unit is not currently included in temperature logs and temperature not monitored.
      • Corrective Action(s): →Adjust setting to maintain 4°C or below when storing perishable foods. Follow the Food Safety Plan regarding monitoring temperatures and corrective actions. Update Food Safety Plan and temperature log templates to inlcude this unit.
      • →After settings were adjusted, air temperature measured at 0.0°C.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Only one cooler (under counter dough cooler) equipped with an accurate thermometer. Operator monitors and records cooler temperatures by probe every 2 hours.
      • Corrective Action(s): →All refrigeration units must be equipped with accurate thermometers to allow for monitoring storage temperatures of perishable foods and apply corrective actions in a timely manner. To be corrected by 03-Jun-2022.
      • Violation Score: 1
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions