INSPECTION REPORT Health Protection AHEN-BL8QH8

PREMISES NAME Non Stop Pizza & Surrey Delta Tiffin Delivery Service		Tel: (604) 588-5252 Fax:
PREMISES ADDRESS 15272 Fraser Hwy Surrey, BC V3R 3P4		INSPECTION DATE January 27, 2020	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Sukhwinder Sahota & Lajvinder Sahota		NEXT INSPECTION DATE February 03, 2020
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One hot held curry was below 60 degrees C in the hot-holding unit (at 53 degrees C internally) and was placed into the hot-holding unit about half an hour ago. Corrective Action(s): Operator had staff reheat the hot-held curry to hotter than 74 degrees C and then placed it into hot-holding unit. Operator increased the heat setting of the hot-holding unit. Make sure cooked food is hot-held at or or above 60 degrees C. Preheat the hot-holding units, add enough hot water below the steam table, and adjust the heat setting to maintain temperatures at or above 60 degrees C. Use a clean and sanitized probe thermometer to conduct checks of hot-held food at least every 2 hours throughout the day. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Walls, cabinets, and shelving units near the cooking area were cleaned according to the Operator however they still had buildup and stains present over them. 2. Dry storage room still had spilled dry food over the floor. Operator had a staff member begin cleaning it during the inspection. Corrective Action(s): 1. If the stains and buildup cannot be removed by cleaning, then constructional renovations will be required to maintain the areas in a clean condition. Either repaint the walls or install wall tiles, FRP board, or stainless steel paneling along the walls. Replace the wooden shelf and cabinet with a shelf made of washable, durable, non-toxic, non-absorbent, and smooth materials. Correct within 3 months (by April 27, 2020). Provide a specification sheet of the new finishes/materials and renovation proposal to the district E.H.O. of Fraser Health prior to making changes. 2. Clean up the floor in the dry storage room to remove the spills; Correct today. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 303 noted on Routine inspection # AHEN-BL4UCG of Jan-23-2020 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: 1) Dishwasher is leaking quite a bit according to staff member and Operator. Dishwasher cannot be used due to leakage. 2) 2-compartment sink had soiled utensils in both compartments and both sides of the drain board. 3) Several large pots that cannot fit into the 2-compartment sink were observed on-site. A large bin in the walk-in-cooler containing pizza sauce was observed on-site. Correction: 1) Operator stated that their technician is scheduled and would replace their dishwasher by Monday if they cannot obtain the correct parts for it. Repair or replace the dishwasher so that it can achieve the sanitizing standard (5 log reduction in pathogens); Correct within 2 business days (by January 27, 2020). For the a high temperature dishwasher, it must maintain at least 71 degrees C final rinse temperature at the plate level. If replacing it, make sure the new dishwasher is a similar or larger size and is commercial grade (e.g. NSF certified). Provide district Environmental Health Officer a specification sheet for review and health approval prior to replacing it. Provide the specification sheet by tomorrow morning January 24, 2020. . 2) Staff emptied both compartments of the sink and washed and cleaned them along with the drain board on the right hand side. Staff setup 100 ppm chlorine sanitizer in the second compartment sink unit. Facility is using single-service utensils only for all of the menu that is served/sold on-site (pizza, curries, and naan). Staff manually washed, rinsed, and sanitized the preparation utensils and then allowed them to air dry during the inspection [Corrected]. . 3) Remove the larger pots and containers that do not fit into the dishwasher or 2-compartment sink from the food premises; Correct today. Use the smaller pots on-site that fit into the 2-compartment sink since they can be adequately washed, rinsed, and sanitized in the 2-compartment sink; Effective immediately. Submit a floor plan proposal on a larger 2-compartment or 3-compartment sink with drain boards attached if you are interested in using larger pots and pans. Include the finish and size specification of each sink unit and largest pot to be used on-site.

Comments

Follow up inspection: -Previous high temperature dishwasher was replaced with a new NSF certified high temperature dishwasher that the Operator has purchased. Specification sheet was emailed on January 24, 2020 to district EHO by the Operator for the new commercial dishwasher. Note: Please update Metro Vancouver about the new dishwasher since they are the regulatory agency for the grease interceptor. -Dishwasher final rinse temperature was at or above 71 degrees C (measured at 74 degrees C) at the plate level. -Dishwasher final rinse gauge was at least 82 degrees C for at least 10 seconds at the manifold during the final rinse cycle. -New pots were purchased that fit into the 2-compartment sink for manual ware-washing. -Extremely large pots that did not fit into the 2-compartment sink were removed from the premises. -Large bin previously used for marinara sauce will no longer be used for food storage. It can be used as a garbage bin. -Buildup of food debris was reduced near the prep. tables. -Washable rubber liner was added on the lower surface of the prep. table. -Second hot-held curry was at or above 60 degrees C in the hot-holding unit. -Handsink was not obstructed and were adequately supplied. -Sanitizer spray bottles were properly labelled to identify the contents.