Report No. JCHY-CFKSHF

INSPECTION REPORT
Health Protection
JCHY-CFKSHF

PREMISES NAME
Nav Sweets and Restaurant

Tel: (778) 565-5572
Fax:

PREMISES ADDRESS
8140 120th St
Surrey, BC V3W 3N3

INSPECTION DATE
June 20, 2022

TIME SPENT
1 hour

OPERATOR (Person in Charge)
Jatinder Singh Josan

NEXT INSPECTION DATE
3 Months

INSPECTION TYPE
Follow-Up

ACTION TAKEN

FOOD SAFETY & SANITATION

ADMINISTRATIVE
Information Provided

ENFORCEMENT
Require Corrections

	Comply	In Use
Food Safety Training [s. 10]	No
Food Safety Plan [s. 23]	Yes	No
Sanitation Plan [s. 24]	Yes	Yes

HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Indian sweets containing dairy (e.g.: barfi, milk cakes, khola gulab) stored in the front display cooler measured at 17C air ambient temperature. Operator informed that the indian sweets was put in the display cooler 2 hours ago.
Corrective Action(s): Transfer indian sweets to a cooling unit able to hold an air ambient temperature of 4C or lower.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available for the front servicing area to measure between 100-200ppm chlorine to sanitize food contact surface.
Corrective Action(s): Prepare bleach sanitizer spray bottle to measure between 100-200ppm chlorine for the front servicing area. Do not mix detergent with bleach.
Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Front display cooler measured at 17C air ambient temperature.
Corrective Action(s): Do not use front display cooler to cold hold potentially hazardous indian sweets until it is able to hold an air ambient temperature of 4C or lower. Service the front displayer cooler to hold an air ambient temperature of 4C or lower. Corrected by: Sept 20, 2022.
Violation Score: 3

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: No staff on-site to have valid FOODSAFE Level 1 certificate in the absence of the operator.
Corrective Action(s): Ensure at least 1 staff has valid FOODSAFE Level 1 certificate within the premises at all times. Corrected by: Immediately.
Violation Score: 1

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

Comments

Follow-up Inspection conducted today for report#JCHY-CEWRX7.
The following violations have been corrected in report#JCHY-CEWRX7.
-Can opener blade observed to be in sanitary condition. Potato dicer is currently in use and being washed and sanitized at the time of inspection.
-Underneath the cook line and exhaust hood vent observed to be in sanitary condition.
-Buffet not in use at the time of inspection. Ensure hot-holding unit is able to hot-hold potentially hazardous foods at 60C or higher.

Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels.

NOTE: Ensure all hot potentially hazardous foods must be hot-held at 60C or higher on the stove range or buffet table. Educate staff on facility's Sanitation Plan on proper sanitation of food contact surfaces.