INSPECTION REPORT Health Protection AHEN-B9JSVA

PREMISES NAME Non Stop Sweets & Restaurant		Tel: (604) 588-5252 Fax:
PREMISES ADDRESS 15272 Fraser Hwy Surrey, BC V3R 3P4		INSPECTION DATE February 19, 2019	TIME SPENT 0.25 hours
OPERATOR (Person in Charge) Lajvinder Sahota		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 303 noted on Routine inspection # AHEN-B9BTYP of Feb-12-2019 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: High temperature dishwasher was not in good working order and element was burnt according to the technician who arrived on-site. Element will be ordered from Ontario according to the technician. Dishwasher was unable to run a cycle and unable to meet the sanitizing standard. Dishwasher was in good working order yesterday according to the Operator. Therefore, food equipment could not be propery washed and santiized in the dishwasher. Correction: 1) Repair, re-service, or replace the high temperature dishwasher with another commercial dishwasher that is able to meet the sanitizing standard (dishwasher final rinse temperature of 71 degrees C or hotter at the plate for high temperature dishwashers); Correct by February 19, 2019. 2) In the meanwhile, make sure all food contact surfaces (e.g. pots and pans, inserts, pizza trays) are washed, rinsed, sanitized, and air dried. Operator setup 100 ppm chlorine sanitizer in the second compartment of the 2-compartment sink. Only single-service utensils are used on-site (Corrected).

Comments

Follow up inspection: -Dishwasher final rinse temperature was 73.1 degrees C (71 degrees C or hotter) at the plate. -Operator stated that they would purchase a waterproof thermometer with a min/max button and cover to regularly monitor the dishwasher final rinse temperature at the plate level. -Dishwasher final rinse was over 82 degrees C / 180 degrees F at the manifold. -Pots and pans were stored off the floor. The following still requires your attention from the routine inspection report: 1. Repair/replace the lid of the chest freezer near the walk-in-cooler so that it is intact and in good repair; Correct within 1 month (Code 308). 2. Permit is required to be posted in a conspicuous location; Correct within 1 month. 3. Operator still needs to renew their FOODSAFE Level 1 certificate; Correct within 1 month (Code 501). Please monitor the dishwasher final rinse temperature at least on a daily basis. Thank you for making improvements.