INSPECTION REPORT Health Protection YTAN-CRNUFK

PREMISES NAME Sweets 64		Tel: (604) 781-0057 Fax:
PREMISES ADDRESS 103 - 14330 64th Ave Surrey, BC V3W 1Z1		INSPECTION DATE May 9, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ramanjeet Kaur Rai		NEXT INSPECTION DATE May 11, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice cream scoops were stored in a container of water at room temperature in between uses. Corrective Action(s): Discontinue this practice. Wash ice cream scoops in the dishwasher after each use or install a dipper-well. Staff placed ice cream scoops in dishwashing area at time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low-temperature chemical dishwasher tested at 0 ppm (chlorine residual) at the dish surface after final rinse cycle. Corrective Action(s): Sanitizer concentration must be at 50 ppm - 100 ppm after the final rinse cycle, tested at the dish surface. Obtain new supply of sanitizer and/or have dishwasher serviced. Obtain chlorine test strips for daily monitoring of your dishwasher. Facility is take-out only, with no reusable customer dishware. Sanitize all equipment/utensils manually in two-compartment sink until your dishwasher is working properly. Follow these steps until your dishwasher is working properly: 1) Wash and rinse dishes/utensils in the dishwasher 2) Sanitize manually in your two-compartment sink, with either 100 ppm chlorine (bleach) solution, or 200 ppm Quat solution (Sani Stuff). 3) Air-dry. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris/dust accumulation noted under dishwashing area and on chemical supply containers. Corrective Action(s): Clean and sanitize this area. Ensure deep-cleaning in all areas is completed on a weekly basis. Correct by: May 11th Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low-temperature chemical dishwasher was not registering 50 ppm - 100 ppm chlorine residual at the dish surface after final rinse. (0 ppm chorine residual detected after final rinse cycle). Corrective Action(s): Obtain new supply of sanitizer and/or have dishwasher serviced. Sanitizer concentration must be at 50 ppm - 100 ppm after the final rinse cycle, tested at the dish surface. Obtain chlorine test strips for daily monitoring of your dishwasher. Sanitize all dishes/utensils manually in two-compartment sink until your dishwasher is working properly. Correct by: May 11th Violation Score: 9

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

Comments

- Hand washing sinks were accessible and properly supplied with hot/cold running water, liquid soap, and paper towels. - Quats sanitizer solution available in sanitizing pails and spray bottles at 200 ppm. - Walk-in cooler, upright cooler, prep cooler, and sweets displays coolers were measured at 4C or colder. - Food storage practices in coolers satisfactory at time of inspection. Food was covered and stored in organized manner. - Upright freezer and ice cream freezer temperatures satisfactory. - Dry storage room and other storage areas satisfactory. Pest-proof containers with secure lids available in dry storage room. - No hot-holding at time of inspection. - Discussed thawing procedures, as fish was found stored in bins on prep counter. Operator stated the fish had just been unboxed and were going to be placed in the walk-in cooler. OK - fish was still frozen at time of inspection. Reminder that thawing of frozen foods must be done under cold, running water or in the cooler overnight. Never thaw frozen foods out at room temperature. - General sanitation was satisfactory at time of inspection. - Facility organization has improved since previous inspection. Ensure to continue de-cluttering as much as possible. - Monthly pest control in place. No signs of pest activity noted at time of inspection. Pest control reports available onsite for review.