INSPECTION REPORT Health Protection CPAK-BDARUG

PREMISES NAME Nav Sweets and Restaurant		Tel: (778) 565-5572 Fax:
PREMISES ADDRESS 8140 120th St Surrey, BC V3W 3N3		INSPECTION DATE June 19, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jatinder Singh Josan		NEXT INSPECTION DATE June 21, 2019
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) No sanitizer available for use. Staff brought what was supposed to be a sanitizer spray bottle, which did not have any sanitizer, but soap. 200ppm chlorine solution was prepared in a bucket at this time. Staff was advised to use the solution to sanitize all prep surfaces at this time. 2) Low temperature dishwasher dispensing 0ppm chlorine. Sanitizer bucket connected properly but the machine itself does not activate the sanitizing cycle. Owner contacted the technician at this time. Corrective Action(s): 1) Ensure to have 100-200ppm chlorine solution available for use at all times. All prep surfaces MUST be sanitized every morning, after each possible contamination and every 2 hours during operation. Check the concentration using the provided test strips. 2) Ensure to have the dishwasher repaired. Meanwhile, all dishwashing must occur manually. Owner had filled the last compartment of 3 compartment sink with 200ppm chlorine at this time. All dishes washed from yesterday/today to be resanitized at this time. Proper method of manual dishwashing poster posted on wall. Ensure all dishes are washed using soap/warm water --> rinsed with warm water --> sanitized by soaking in 200ppm chlorine for 2 minutes --> air dried. DO NOT wipe the sanitized dishes using cloths. [CORRECT BY: TOMORROW] Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Frozen meat products stored in garbage bag in one of the chest freezers. Corrective Action(s): Do not use garbage bags to store food, as these bags are treated with odor suppressing or other types of chemicals. Ensure to store food in food grade materials only. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of grease build-up/food debris observed from the following areas: -sides of stove/fryers -walls by the cook line -floors underneath cooking equipment/prep coolers Corrective Action(s): Ensure to above areas are scrub cleaned. Do this on a more regular basis. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dishwasher requires a repair. Corrective Action(s): Ensure to have the dishwasher repaired. Contact the health inspector to notify. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied with paper towels, liquid soap and hot/cold running water. -Coolers operating at/below required temperature of 4'C; Freezers operating at/below required temperature of -18'C. -Hot-holding buffet table operating >60'C. Lunch buffet (11:00am-3:00pm). Left over salad discarded after 2 hours. OK. -Ventilation canopy hood serviced and maintained. Next service scheduled for Nov 2019. -Traps in place. No droppings were observed at this time. Staff monitors for droppings on a weekly basis - recommendation: monitor every morning. -Professional pest control company contracted for monthly visit. Kwality Pest Control. Recent reports to be emailed to the health inspector. Follow-up inspection will be conducted on/before Friday, June 21, 2019. Please contact the health inspector for any questions or concerns.