Panago #124
101-425 Victoria Ave N Cranbrook BC V1C 6S3 · Restaurant - Food Service
12 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Tall single Door Cooler 11 C
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: QUATS sanitizer test strips on site expired on Feb 1 2023. Corrective Action: Ensure non-expired sanitizer test strips are available on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: One green cutting board is excessively worn and has deep cuts/grooves on its surface from repeated use. Corrective Action: Replace excessively worn green cutting board with a new cutting board. Note: Deep grooves/cuts on a cutting board surface make it difficult to properly clean and sanitize the board surface which may lead to the growth of pathogens on the food contact surface.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Observation: In the absence of the operator no employee in the establishment had valid FOODSAFE or equivalent training at the time of the inspection. Corrective Action: When the operator is absent ensure at least one employee in the establishment has valid FOODSAFE or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Accumulation of flour on stand-up mixer. Ensure that stand-up mixer is cleaned thoroughly after each use.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Range hood baffle observed with accumulation of dust. [2] Walk-in cooler curtain strips appear quite soiled especially on the lower sections. Please adjust the cleaning frequency of these surfaces, and update your Sanitation Plan accordingly.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): There is an accumulation of flour underneath the stand-up mixer.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
1 infraction
- Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Tomato sauce and flour stations did not have lids on and were uncovered at the time of inspection. This was corrected during inspection.
- Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Foods inside inserts in the upper prep cooler (middle compartment) were measured between 6-8C at the time of inspection. Thermometers are available on site to monitor temperatures. Staff and operator informed to monitor the temperature of these food items to ensure they reach 4C or below within the next hour; otherwise all potentially hazardous foods must be transferred to a cooler that is operating at or below 4C. Ensure to store all potentially hazardous foods at or below 4C. Provide lids for each insert to help retain cold air.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): No staff working on site have FOODSAFE level 1 or equivalent training at the time of inspection. Staff working at the time of inspection was recently hired and will be enrolled in FOODSAFE training within this month. Ensure at least one staff on duty has FOODSAFE level 1 training or equivalent at all times. Please enrol staff in FOODSAFE level 1 or equivalent training and provide the Health Protection office with proof of course registration by October 30, 2015 and proof of certification upon course completion.
- 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions