INSPECTION REPORT Health Protection ZDER-AFXT7Q

PREMISES NAME Naanbites		Tel: (604) 783-5917 Fax:
PREMISES ADDRESS J120 - 805 Boyd St New Westminster, BC V3M 5X2		INSPECTION DATE November 23, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gurtejpal (TJ) Kooner		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Follow-Up inspection # KEDR-A8RTXW of Apr-06-2016 Adequate handwashing stations not available for employees [s. 21(4)] (Tap in staff washroom not operating properly. Difficult to find proper setting to get hot water. ) Code 203 noted on Routine inspection # ZDER-AFU24J of Nov-18-2016 Food not cooled in an acceptable manner [s. 12(a)] (Hot foods cooked on the stove are cooled at room temp. ) Code 302 noted on Routine inspection # ZDER-AFU24J of Nov-18-2016 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (1. High temp dishwasher noted at 46 C at the plate. 2. No sanitizer noted at time of inspection.)

Comments

-Significant improvement in sanitation -Dishwasher has been serviced -noted at 71 C at the plate. 5 cycles were run at the start of operation to warm up unit. Run at least 5 empty cycles before washing dishes at the start of the day to reach the 71 C sanitizing temp minimum at the dish. ***Water pressure appears to still be an issue. A plumber has been contacted. Operator will contact EHO once repairs are complete. If concerns with washing occurs again then manual 3 comp sink dishwashing must take place. -Sanitizer noted at 200 ppm chlorine in buckets with wiping cloths. -Prep cooler noted at 4 C -Scoops and ladles are still being stored in water - water is being changed regularly every 2 hours. Ice bath is ideal practice.