INSPECTION REPORT Health Protection CPAK-BJRRJT

PREMISES NAME Nav Sweets and Restaurant		Tel: (778) 565-5572 Fax:
PREMISES ADDRESS 8140 120th St Surrey, BC V3W 3N3		INSPECTION DATE December 11, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jatinder Singh Josan		NEXT INSPECTION DATE December 19, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 38

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A jug of milk placed on prep cooler had internal temperature ~10'C. Staff had taken out from the cooler <1 hour prior to the inspection. Milk was placed back in the cooler at this time. Corrective Action(s): Ensure no cold potentially hazardous food is left at room temperature. Place them back in cooler immediately after each use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two labelled sanitizer spray bottles had 0ppm chlorine measured. Repeated violation. Corrective Action(s): Ensure to have 100-200ppm chlorine solution available at all times during operation. Staff must be using this solution to have all food prep surfaces sanitized PRIOR to initiating any food prep in the morning, after each possible contamination and every 2 hours during operation. Violation Score: 15

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Numerous uncovered foods observed in chest freezers (i.e. green chilly). 2) A box of frozen basa fillets placed on floor under dishwashing sink. Corrective Action(s): Ensure all foods are properly contained in and covered with food grade materials at all times. Do not place any food on floor, nor under any sinks under any circumstances. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A box of frozen basa fillets left at room temperature for thawing. Staff had advised the box is usually left for 4-5 hours for thawing. Fish fillets were at 1-3'C at this time. Box was opened and fillets were placed in cold running water at this time. Corrective Action(s): Ensure to follow proper thawing methods at all times. All frozen food must be thawed by placing under cold running water or in cold water/changed every 30 minutes or in cooler one/two day(s) ahead. Violation Score: 1 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: One of the chest freezers at the back operating at -13'C. Thick ice build-up was observed. Corrective Action(s): Ensure to have the unit defrosted and operating at -18'C or below. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require better cleaning: - Dry storage shelves (i.e. flour bags) at the back - Storage shelves in the left corner of the kitchen. Remove old newspaper lining the bottom two shelves. - Storage rack / floor in the corner of the dishwashing area. - Floor underneath and sides of cooking equipment. Corrective Action(s): Ensure the above areas are cleaned. Do not use newspapers to line shelves. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Mechanical dishwasher had a minor leak. Currently a can is placed to collect the leaking fluid. Corrective Action(s): Ensure to have the dishwasher leak repaired. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Operator left during the inspection for personal appointment. After the operator left, no staff on site was Foodsafe certified. Corrective Action(s): Ensure at least one staff is Foodsafe Level 1 certified at all times, in absence of the operator. Violation Score: 1

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

Comments

Routine inspection conducted: Lunch buffet (11:00am-3:00pm) -Handwash stations adequately supplied with liquid soap, paper towels and hot/cold running water. -Coolers operating at/below required temperature of 4'C; Freezers operating at/below required temperature of -18'C, except mentioned above. -Hot-holding unit (buffet table) operating above 60'C at this time. -Low temperature dishwasher achieved the minimum level of chlorine sanitizer (50ppm) at plate level after final rinse. -Traps in place. Professional pest control company contracted. -No evidence of pest activity observed at this time. NOTE: Salad (16'C) at the buffet table - any leftovers discarded after 2 hours. Small amount is kept on the table each time. General sanitation level of the facility satisfactory, other than mentioned areas above. However, improvement is required for general operational practices. Ensure all staff are trained properly regarding proper thawing and cooling procedures as explained at this time. All food contact surfaces MUST be sanitized as explained at this time AND on this report. Follow-up inspection to be conducted next Thursday, December 19, 2019. Any repeated violation observed during the follow up inspection may result in further enforcement action (i.e. Correction Order or Violation Ticket). Please contact the health inspector for any questions or concerns.