Fraser Health Authority



INSPECTION REPORT
Health Protection
TGIL-C4USKK
PREMISES NAME
Lovely Sweets & Restaurant		Tel: (604) 591-6660
Fax:
PREMISES ADDRESS
101 - 7168 128th St
Surrey, BC V3W 4E2		INSPECTION DATE
July 12, 2021		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Charanjit Dhillon		NEXT INSPECTION DATE
3 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 6
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: 1) Majority of the food containers stored in walk-in cooler and walk-in freezer were not covered.
2) Raw chicken was stored in the top shelves and cooked food was stored beside and below the raw chicken. None of the food containers were covered at the time of inspection.
Corrective Action(s): Ensure that the food is stored in a manner that prevents contamination.
1) Always keep the food containers covered to minimize the risk of food contamination.
2) Store raw chicken/meat below ready to eat/cooked food as juices from raw meat can leak and contaminate the food stored below.
TO BE CORRECTED BY - Immediately
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Prep board fitted in dough flattener was worn out and had visible plastic fibers coming out that can cause potential food contamination.
Corrective Action(s): Ensure that all food contact surfaces/equipment are maintained in good working order. Replace the prep board in dough flattener with a new smooth prep board.
TO BE CORRECTED BY - July 16, 2021
Violation Score: 3

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

Routine inspection conducted at the food facility and the following observations were made during the inspection:

Temperature:
- Walk-in freezer at -12C.
** Ice-build noted in the walk-in freezer. Consider defrosting/servicing the freezer.
- Walk-in cooler maintained at 4.6C
- Stand-up cooler at 1C.
- Prep cooler at 5C (minimum temperature requirement is 4C)
- Prep cooler at 16C and used for storage of only non potentially hazardous food.
- Front display cooler at 4C.
- Kulfi chest freezer at -17C.
- Storage room stand-up cooler at 3C.
- Temperature logs were not found up to date.
** It is recommended to maintain daily temperature logs.

Hygiene and Sanitizing:
- Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in front service area.
- Sanitizer pails available near food prep areas and the concentration of bleach noted ~200ppm.
- Low temp mechanical dishwasher in food prep area dispenses 50ppm bleach.
- Low temp mechanical dishwasher on restaurant side dispenses >200ppm bleach.
**For sanitizing the food contact surfaces, the ideal concentration of bleach solution is between 50-100ppm.
- 2 compartment sink (x2) available.
- Washrooms maintained in good sanitary condition with supply of hot/cold running water, liquid soap and single-use paper towels.
- In general, the facility was maintained in good sanitary condition.

Storage:
- All food items were stored at least 6" off the floor.
- Storage area was well-organized.
- Chemicals and cleaners were stored separate from food preparation areas.

Pest Management:
- Professional pest control company conducts routine checks.
- No visible signs of pest activity observed at the time of inspection.

Administrative:
- Operating permit was posted in a conspicuous location.
- Operator has valid FoodSafe Level 1 certificate.