INSPECTION REPORT Health Protection AHEN-BGHUER

PREMISES NAME Non Stop Sweets & Restaurant		Tel: (604) 588-5252 Fax:
PREMISES ADDRESS 15272 Fraser Hwy Surrey, BC V3R 3P4		INSPECTION DATE September 30, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Lajvinder Sahota		NEXT INSPECTION DATE October 14, 2019
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several take-out containers of vegetable curries were under 60 degrees C for less than 2 hours (for 1 hour) during the inspection. Delivery driver did not arrive on-site to pickup the curries within the hour that they were placed at the prep. table in the take-out containers. It was mentioned that the curries would be served to separate homes. Corrective Action(s): Curries were reheated to above 74 degrees C. Make sure curries are hot-held at or above 60 degrees C before placing them into take-out containers and make sure a hot-holding unit is available for mass delivery of food to keep it at or above 60 degrees C. Alternatively, only deliver based on order per client and deliver immediately. Make sure food is kept out of the danger zone range (4 to 60 degrees C) where harmful bacteria can grow and produce toxins in the food. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Onions were being peeled inside the room with the hot holding tank for the building. Raw onions were being stored on the floor in this room and in bags that were placed on the floor. Corrective Action(s): Raw onions were re-located to the dry storage room inside the food facility. Rewash the peeled onions. Do not slice onions in this room since it is not part of the health approved floor plans for the restaurant and does not have a handsink inside it. Make sure all food preparation is done near the handsink in the restaurant and food is stored in the designated dry storage areas at least 6 inches off the floor in the restaurant. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Buildup of food debris and grease was observed along the floor (outer corners and hard-to-reach areas) near the dishwasher and cooking equipment. Floor in the dry storage room requires cleanup to remove the spilled dry food on the floor. Corrective Action(s): Clean up the floor to remove the buildup of food debris and grease; Correct by October 14, 2019. Clean up the floor in the dry storage room; Correct today. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) Food storage of raw onions was occurring in the room in the water tank for the building that is not part of the health approved floor plan of this food premises. 2) Broken floor tiles were observed below the 2-compartment sink. Corrective Action(s): 1) Make sure all food is kept stored in food storage areas of the health approved floor plan. Raw onions were re-located to the dry storage room inside the food premises [Corrected] 2) Repair/replace the broken floor tiles; Correct within 1 month Violation Score: 3

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

Comments

Handsinks were adequately supplied. Dishwasher final rinse temperature was 73.1 degrees C (71 degrees C or hotter) at the plate. Walk-in-cooler and other pizza coolers were at or below 4 degrees C. One door freezer and both chest freezers were at or below -18 degrees C. 100 ppm chlorine sanitizer was available in a spray bottle. No signs of recent pest activity were present at the time of inspection.