INSPECTION REPORT Health Protection BCUD-B23TU7

PREMISES NAME Lovely Sweets & Restaurant		Tel: (604) 591-6660 Fax:
PREMISES ADDRESS 101 - 7168 128th St Surrey, BC V3W 4E2		INSPECTION DATE June 25, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Charanjit Dhillon		NEXT INSPECTION DATE June 27, 2018
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 = 44

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Malfunctioning prep cooler (behind oven, number 4 on temp logs) reading 14C. Food products such as pakora and opened dressings found at the same temperature 2) Spring rolls found on cooling tray outside of walk in freezer at 20C Corrective Action(s): Above products discarded at time of inspection. Do not use refrigeration systems if they aren't keeping food products 4C or below. Do not leave foods out at room temperature. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: A number of food equipment pieces found in poor sanitary condition: - large shredder/ slicer (electric) kept across from dishwasher found with dried on food debris - potato slicer mounted to wall found with a massive amount of died on (old) potato - weigh scale at sweet making area covered in sticky residue Corrective Action(s): As noted in the past, ALL FOOD CONTACT EQUIPMENT must be washed, rinsed, and sanitized prior to being put away, and without delay after use to prevent bacterial growth. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) A huge amount of containers and products found without lids - from prep coolers, to spice containers, to high risk foods in the walk in cooler 2) Scoops getting stored in food and ice. Some with handles contaminating food product, many others with no scoop and therefore not adequate for use as a scoop. 3) 2 opened tins found in storage, with cut metal exposed to foods. 4) Milk crates again being used for raw food storage - cut onions 5) Mess of products spilling over the functioning prep cooler top. Lid can't even be closed due to pile up of veggies. Corrective Action(s): 1 & 2) Always use food grade lids and proper scoops in your food bins. Scoops must be stored in a sanitary manner to avoid contamination of foods. 3) All product must be immediately removed from opened tins as the materials oxidize and contaminate the product. 4) Milk crates are NOT food crate nor clean storage containers. Use only for packaged foods like milk, yogurt, or wrapped items. 5) Keep your kitchen organized and clean. Simple organization will mean you can use your equipment properly. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found in hot water room (beside dry storage room) in much heavier concentration than last time. Droppings found in low levels in storage area that was cleaned out last inspection - now full of junk again. Corrective Action(s): Have your pest control do a visit of your store. As always, patch up holes, and reset traps. Don't use poison within the restaurant! Note: your ongoing pest issues are due to poor sanitation. You must increase your cleans to get rid of the problem. Example: dry storage room full of spilled goods, and most surfaces in kitchen found with spills and/or dried on food debris. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): A large, white plywood piece was being used as a cutting board. The edges of this wood were heavily worn and saturated with old food and debris. Corrective Action(s): Don't use random construction materials in replacement of commercial grade kitchen equipment. Purchase a cutting board that can be washed, rinsed, and sanitized. All food equipment must be non absorbent. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Above noted prep cooler not maintaining a temperature of 4C or below. Found at 14C Corrective Action(s): Repair this machine before using. Accurately check the temperatures daily. Note: your logs say this machine was 2C yesterday - extremely unlikely. Violation Score: 3

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

Comments

Please carefully read all above comments. Note that the majority of these are repeat problems that are easily prevented. Walk in cooler 4C Walk in freezer poorly organized, but -14C Functioning prep cooler 4C Standing glass door fridge 2C Sweets cooler 5C Standing freezer -15C Back gulab jamun fridge 2C Hot held foods at buffet >60C Dishwasher in main kitchen reached 50ppm chlorine residual