INSPECTION REPORT Health Protection MTRG-B63UAC

PREMISES NAME Nav Sweets and Restaurant		Tel: (778) 565-5572 Fax:
PREMISES ADDRESS 8140 120th St Surrey, BC V3W 3N3		INSPECTION DATE October 31, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jatinder Singh Josan		NEXT INSPECTION DATE November 02, 2018
INSPECTION TYPE Routine
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 No
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: - Prep cooler opposite of main cook line had ambient temperature of 18C - All potentially hazardous food products (gravies, butter sauce, red onion gravies) were discarded during inspection - Operator informed that cooler was unplugged to defrost ice - Operator plugged in cooler Corrective Action(s): - IF THIS COOLER IS NOT PLUGGED IN, STAFF CANNOT USE FOR COLD STORAGE - Ensure that all cold holding units are cold holding temperatures Correction date: immediately Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Low temperature dishwasher not dispensing any chlorine residual - Operator informed sanitizer tube needs to be replaced and has the tube - Operator corrected during time of inspection Corrective Action(s): - ALL STAFF MUST BE NOTIFIED OF REPAIRS REQUIRED!! - Low temp dishwasher now at 50ppm at final rinse Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: One item (bhondi) was not completely covered with sheet pan Corrective Action(s): Most food items were kept protected/ covered but ENSURE: - items are kept at least 6" off the floor - completely covered to prevent entry of pests Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: - No staff were Foodsafe Level 1 certified during time of inspection - Operator's Foodsafe Level 1 has expired Corrective Action(s): - In operator's absence AT LEAST ONE STAFF MEMBER MUST BE FOODSAFE CERTIFIED ON-SITE PER SHIFT - Operator MUST have valid Foodsafe Level 1 certification, enroll in refresher course or class Refer to www.foodsafe.ca for more information. Online refresher course may still be available for operator Operator and staff can also enroll in Foodsafe Level 1 course. Correction date: 1 month Violation Score: 1

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

Comments

Routine inspection conducted. - Handwashing stations equipped with hot/cold running water, liquid soap and paper towels - All temperatures meet health requirements except for the above noted: * Walk in cooler at 4C * Pizza prep coolers at 4C * Chest freezers at -18C * Sweets display cooler at 2-4C on bottom shelf * No hot holding during time of inspection - No evidence of pests detected during time of inspection - Bleach solution available in spray bottle, concentration at 200ppm NOTE: SEND IN CONSTRUCTION PLANS TO HEALTH DEPARTMENT FOR HEALTH APPROVAL ONCE PLANS ARE READY

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MTRG-B63UAC
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.17 hour Specific comments: Capri Canola oil : <2% Trans Fat Creamy Frying Shortening: 0% Trans Fat Bunge Vegetable Ghee: <2% Trans Fat
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment