Shahi Pakwan
2810 43rd Ave Vernon BC V1T 5B6 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Ensure all potentially hazardous foods are stored below 4C or above 60C.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Evidence of rodents is present in the facility as rodent droppings have been observed. Immediate action must be taken to address the concern which would include a contract with a pest control company.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Remove domestic dishwasher from the kitchen/premise. Domestic dishwashers are not approved for commercial establishments. Only commercial grade high temp or chemical dishwashers are approved for use.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Overall condition of the kitchen requires attention to cleaning.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): All surfaces including floors , walls and ceilings must be smooth and washable. Portions of the kitchen floors , walls and ceilings require repairs. Address these construction concerns in the near future.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Evidence of rodents was present in the public washroom. No evidence was discovered in the kitchen. Note that facility now has a contract with Guardian Pest Control .
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2 Evidence of rodent droppings was noted. No pest control measures in place. Corrective Action F2.2 Engage in a pest control company and ensure the facility is rodent proofed.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5 Compressor fans in walk in cooler need have accumulated dust on covers. Corrective Action F2.5 Clean compressor fans covers.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3,3 Food Safety Plan was not available onsite. Corrective Action F3.3 Food Safety Plan must be available onsite.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3,3 Sanitation Plan was not available onsite. Corrective Action F3.3 Sanitation Plan must be available onsite.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure all coolers , hot holding and sanitizer concentrations are monitored and documented daily.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Evidence of rodents were present in the grocery store area of the facility. Address the rodent issue and remove any evidence of rodents immediately.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All cooler and hot holding temps are required to be monitored and documented daily.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All cooler and sanitizers must be monitored and documented daily.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Bags of rice and ingredients stored on the floor must be stored on a raised surface to reduce the possibility of pest issues.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): All utensils and cooking equipment is required to be washed and sanitized in a 100ppm bleach solution or 200ppm quats solution.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Overall cleanliness of facility needs improvement . Remove clutter of items on the floor and equipment that is not being used . Floor and wall surfaces need repair.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): All surfaces in the kitchen must be smooth, washable and in good condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep cooler was above 4C. Lower cooler immediately to below 4C. All other coolers are below 4C.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Items stored at room temp after cooking must be moved to the cooler immediately.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All cooler and hot holding temps must be monitored and documented daily. Sanitizers must be monitored.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Overall cleanliness of facility requires attention.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?