INSPECTION REPORT Health Protection SDHI-CWNP45

PREMISES NAME Nav Sweets and Restaurant		Tel: (778) 565-5572 Fax:
PREMISES ADDRESS 8140 120th St Surrey, BC V3W 3N3		INSPECTION DATE October 16, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jatinder Singh Josan		NEXT INSPECTION DATE 4 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One of two bleach sanitizer in spray bottles measured at 0 ppm chlorine concentration with test strip. Operator prepared fresh sanitizer during time of inspection which measured at 200 ppm chlorine concentration. Corrective Action(s): Prepare fresh bleach sanitizer at a concentration of 200 ppm chlorine by mixing 1/2 to 1 teaspoon of bleach with 1L of water. Obtain chlorine test strips to verify sanitizer strength daily (or as per approved sanitation plan). Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Drain flies observed in the back storage area and in the dishwashing area. Yellow sticky fly trap tape observed in place in non-food preparation areas. Professional pest control company is contracted. Corrective Action(s): Contact pest control company to assess and apply treatment as necessary. Replace yellow sticky fly traps often to prevent potential physical contamination of food. Submit pest reports to the health inspector for review. To be corrected by: immediately Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Preparation coolers (X2) at or below 4'C - **Note: Walk-in cooler observed in defrost mode during inspection. Walk-in cooler measured at internal temperature of 13'C. Walk-in cooler measured at 3'C by the end of the inspection. - Display sweets cooler at 4'C - All freezers at or below -20'C - Hot-holding units for lunch buffet at or above 60'C - All food observed stored at least 6 inches off the floor and covered - General sanitation is satisfactory. Operator stated that the facility is pressure-washed each evening - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 76'C at plate surface (above minimum required final rinse temperature of 71'C) - Bleach sanitizer in spray bottle (X1) measured at 200 ppm chlorine concentration with test strip - Equipment observed in good sanitary condition (including vegetable dicer) - Professional pest control company is contracted - Ventilation canopy observed in good sanitary condition - Staff observed wearing hair nets - FOODSAFE Level 1 trained operator available on site - Permit posted in a conspicuous location on site Please contact the health inspector for any questions or concerns.