INSPECTION REPORT Health Protection CPAK-BDASHE

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 0.25 hours
OPERATOR (Person in Charge) Jatinder Singh Josan		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # CPAK-BDARUG of Jun-19-2019 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. Correction: 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]

Comments

Follow-up inspection conducted: Low temperature dishwasher achieved the minimum level of 50ppm chlorine at the plate level after final rinse. Dishwasher sanitizer level must be checked on a regular basis. A copy of invoice to be emailed to the health inspector. Permit fee for 2019-2020 ($150.00) collected in cheque#2510 at this time. Please contact the health inspector for any questions or concerns.