Panago
3862 Broadway Avenue, Smithers, V0J 2N0 · Restaurant
3 inspections
- Complaint Inspection
2 infractions
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. Environmental health officer observed the large pizza preparation fridge with all foldable equipment lids open upon arrival. Environmental Health Officer tested pepperoni and ham meat slices with a probe thermometer and temperatures of 6.8 °C and 6.3°C. Environmental health officer inquired with the food handler how long the food items were stored within the equipment. The food handler indicated that all food items were placed in the equipment for only 1 hour. Environmental Health Officer requested that all equipment lids be closed when there is no order preparation to maintain cold holding temperatures for potentially hazardous foods. Environmental health officer tested the pepperoni and ham meat slices at the end of the inspection and temperatures of 4.9 °C and 4.7 °C were observed, indicating the refrigeration equipment is in good working order. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
- Corrective Action: Ensure potentially hazardous cold foods are maintained at a temperature of 4°C or less, monitor and adjust the temperaturers or, have serviced, as required. Operator to ensure the folding lids on the pizza preparation refrigeration equipment are closed when no order food preparation is taking place.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles at time of inspection. Environmental health officer observed the large bulk quaternary ammonia chemical container at the three compartment sink dispenser was empty at time of inspection. Environmental health officer requested the bulk QUAT chemical bottle be replenished and re-test the diluted sanitizer at the sink dispensing unit and the replenished sanitizing spray bottle. Environmental health officer observed a QUAT concentration of 400 ppm at the sink dispenser and 200ppm within the spray bottles. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
- Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications).
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
- Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]