INSPECTION REPORT Health Protection TGIL-CBMUL3

PREMISES NAME Lovely Sweets & Restaurant		Tel: (604) 591-6660 Fax:
PREMISES ADDRESS 101 - 7168 128th St Surrey, BC V3W 4E2		INSPECTION DATE February 14, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Charanjit Dhillon		NEXT INSPECTION DATE 6 Months
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): In the walk-in cooler, one small bowl of cooked vegetable was stacked on top of another bowl of cooked vegetables. Food in the bottom bowl was not covered and found in direct contact with the surface of other bowl which could be dirty and cause food contamination. Corrective Action(s): Do not stack containers on top of one another unless food containers are properly covered with lids to prevent the risk of food contamination. Operator voluntarily discarded the cooked vegetables stored in bottom bowl. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Walk-in freezer had thick build-up of ice on floor as well as walls. Water droplets were observed on the ceiling of freezer. 2. Ice build-up observed in the chest freezer located in front service area. 3. 2nd low temp mechanical dishwasher did not dispense chlorine during rinse cycle. Corrective Action(s): Ensure that the equipment are maintained in good working order. 1. Repair the walk-in freezer to prevent the constant building of ice and to ensure that it is able to maintain a temperature of atleast -18C. 2. Defrost/repair the chest freezer to prevent build up of ice that could cause potential food contamination. 3. Ensure that the dishwasher is working properly and able to dispense at least 50ppm chlorine during rinse cycle. Operator called the technician during inspection. Another low temp mechanical dishwasher on site and will be used. TO BE CORRECTED BY - February 28, 2022 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 (coolers to be at 4C or less, freezers at -18C or less): - Walk-in freezer at -4C - Walk-in cooler at 3C - Stand up cooler at 2C - Prep coolers (x2) at 4C or lower - Front display cooler at 4C - Chest freezer (kulfi ice cream ) at -17C - Storage room stand up cooler at 3C Storage: - All food items were stored at least 6" off the floor. - Food products stored in walk-in cooler & prep coolers were properly covered either with lids or saran wrap. - Storage area was well-organized. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer spray bottle available in front service area and the concentration of QUATS noted at 200ppm. - Sanitizer bleach pails available in food prep area and the concentration of bleach noted at 200ppm. - Low temp mechanical dishwasher used for dishwashing and the concentration of chlorine residual measured at 50ppm. - 2 compartment sink available. - No grease build up observed on vents. Last service in Dec 2021. - Operator replaced the old worn out prep board used in dough flattener with a new prep board. Pest Management: - Professional pest control company conducts routine checks. - No visible signs of pest activity observed at the time of inspection. - Mechanical traps were present throughout the facility. Administrative: - Operating permit was posted in a conspicuous location. - Operator has valid FoodSafe Level 1 certificate.