INSPECTION REPORT Health Protection CPAK-BFAQG9

PREMISES NAME Navraj Sweets & Restaurant		Tel: (604) 807-2607 Fax:
PREMISES ADDRESS 386 - 8148 128th St Surrey, BC V3W 1R1		INSPECTION DATE August 22, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rajvinder Sohal		NEXT INSPECTION DATE August 30, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Whipped cream stored at room temperature had internal temperature measured at 22.9'C. Discarded at this time. Corrective Action(s): Ensure all dairy products are taken out from the cooler just before use and place them back in the cooler immediately after. Do not leave them at room temperature when not in use. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: The following was observed from the walk-in cooler: 1) Opened can of food (mango) 2) Uncovered foods (sweets, cooked rice) 3) Box of raw chickens placed by cooked foods Corrective Action(s): Ensure all foods are covered and contained in food grade containers to protect them from contamination at all times. Ensure all raw seafood/meats are placed away from and below ready to eat foods. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris and oil/grease build-up observed from sides of, underneath and behind cooking equipment in kitchen. Back area requires better organization. Corrective Action(s): Ensure the areas mentioned are cleaned as discussed at this time. Violation Score: 9

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied with liquid soap, paper towels and hot/cold running water. -Coolers operating at/below required temperature of 4'C; Chest freezer operating below -18'C. Ensure to have the stand up freezer defrosted. -Warmers operating ~60'C. Containing Gulab Jamun and Carrot desserts for 3 hours only. -Thermometers available for temperature monitoring. Operator checks on a daily basis. -200ppm chlorine solution available in a spray bottle in kitchen. Ensure to have the bottle labelled as 'bleach' or 'sanitizer'. -High temperature dishwasher achieved 73.6'C at the plate level after final rinse. -Ventilation canopy hoods serviced and maintained. Good until Sep 2019. -No evidence of pest activity observed at this time. -Washroom handsinks satisfactory. NOTE: Ensure all cooked foods are cooled from >60'C to 20'C within 2 hours and from 20'C to 4'C within the next 4 hours. NOTE: Any dairy products, raw proteins and cooked foods placed at room temperature for more than 2 hours must be discarded. Follow-up inspection to be conducted on Friday, August 30, 2019. Please contact the health inspector for any questions or concerns.