INSPECTION REPORT Health Protection JMAA-B6RT48

PREMISES NAME Lovely Sweets & Restaurant		Tel: (604) 591-6660 Fax:
PREMISES ADDRESS 101 - 7168 128th St Surrey, BC V3W 4E2		INSPECTION DATE November 22, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Charanjit Dhillon		NEXT INSPECTION DATE November 26, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 16

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Electronic onion cutter has a small amount of grime on metal disk plate inside the machine. 2. Potato presser has accumulation of dried grime, last used yesterday. 3. Can opener has a moderate amount of settled grime between the gears. 4. Low-temperature dishwasher in buffet area, only used for buffet plates, is currenlty only dispensing 10 ppm chlorine residual.. Corrective Action(s): 1. Grime removed from disk plate and run through low-temperature dishwasher at time of inspection. 2. Potato presser was cleaned and sanitized at time of inspection. 3. Grime from can opener removed and run through dishwasher. 4. Rewash buffet plates in main dishwasher. Chlorine stock solution was changed at time of inspection and dishwasher reached 50 ppm chlorine residual at final rinse cycle. These are recurring issues. You MUST ensure that all equipment is cleaned and sanitized after each use. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Half-cut onions were stored inside a dairy crate. Corrective Action(s): Onions discarded at time of inspection. Cut onions need to be stored in sanitary condition inside a cooler once cut, and should not be left lying around in a dairy crate. As stated previously, crates are not 'food-grade' for direct contact with food products. They are only meant for prepackaged / whole products that have not been processed in the restaurant. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Low-temperature dishwasher is not dispensing chlorine at 50 ppm in final rinse cycle. Corrective Action(s): Stock solution replaced, dishwasher reached 50 ppm chlorine residual in final rinse cycle. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Lysol (TM), Pine-Sol cleaner stored in the same area as dry storage goods. Corrective Action(s): Chemicals were moved to the warewashing room at time of inspection. Never store chemicals next to food items as they can lead to chemical contamination. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: 1. Another older electronic onion cutter was present on premise, no longer used. 2. Old utensils, including forks and plates that are no longer used, are present on premise inside warewashing room near buffet. Corrective Action(s): Remove unnecessary materials from the premise. Date to be corrected by: Nov 26, 2018 Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FoodSafe, taken in 2003, has expired. Corrective Action(s): Obtain a current and valid FoodSafe 1 certificate. More information available from www.foodsafe.ca. Date to be corrected by: Dec 22, 2018 Violation Score: 1

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

Comments

Routine inspection conducted. Facility is generally in satisfactory sanitary condition, no significant number of rodent droppings observed in facility. Thank you for maintaining your facility in improved sanitary condition. The following observations were made during the inspection: MAIN KITCHEN / SWEETS AREA: 1. Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders) - Walk-in cooler at 4C - Walk-in freezer at -20C - Front sweets dessert cooler varies between 2-4C - Both prep coolers at 4C (top and bottom) - Stand-up cooler at approximately 2-4C - NOTE: Temperature logs were not maintained for Nov 20, 21, and 22nd. They were updated at time of inspection. You MUST maintain your temperature logs and ensure that they are up-to-date! 2. Hygiene and Sanitizing - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Low-temperature dishwasher reaches 50 ppm at final rinse cycle at the plate - 200 ppm chlorine residual solution in 3 sanitizing pails inside main kitchen - good - Plates and utensils are generally in good sanitary condition - Ice machine near exit is in good sanitary condition, no scoops stored inside - Ventilation slats are generally well maintained. Operator states that they are pressure washed weekly 3. Storage - General storage practices have improved - raw products are underneath cooked products - NOTE: Lids still need to be better organized - ensure that the lids are of the correct size for the container! - Products are kept at least 6" off the floor 4. Pest Control - No evidence of recent, visible pest activity at time of inspection - Professional pest control company last inspected facility on October 18, 2018, observed one dead mouse on-site - Holes in storage room appear to have been patched with cement or foam - good - Electrical room and dry storage room is well organized, no evidence of pest activity inside 5. Invoicing - Invoices audited for dairy products including Paneer and Yogourt - these items are from MeadowFresh, Ariana Dairy, Nanak, Ridgecrest - good 6. Administrative - Permit posted - Operator has FoodSafe 1 but has expired BUFFET AREA: 1. Temperatures - Buffet hot-held items at an internal temperature of 60-62C, covered at time of inspection - Cold held items on ice at approximately 6C (e.g. chickpea yogourt), only served between 11 AM to 3 PM - operator states that they are discarded afterwards. 2. Hygiene and Sanitizing - Hand wash station in buffet area stocked with hot/cold running water, liquid soap, single-use paper towels - Restrooms in good sanitary condition 3. Pest Control - Back door is tightly shut, no visible entry points observed during inspection ------------------------------------------------------------ A follow-up inspection will be conducted. Although improvements have been made to the sanitary condition of the facility, ensure that all of your food contact surfaces are CLEANED and SANITIZED after EACH use. This includes potato pressers, onion slicers, all cutting boards and tables. USE your sanitizing pails to wipe your cutting boards, knives, tables after use and routinely change out the bleach solution inside.