INSPECTION REPORT Health Protection SDHI-CRMQDZ

PREMISES NAME Non Stop Pizza (120th St)		Tel: (604) 543-4545 Fax: (604) 288-1412
PREMISES ADDRESS 119 - 7500 120th St Surrey, BC V3W 3N1		INSPECTION DATE May 8, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Rajvinder Sahota		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken curry observed stored in a container on the floor of the walk-in cooler and measured with probe thermometer at internal temperature of 12.3'C. Staff stated that the curry was prepared the night before. Staff voluntarily discarded chicken curry during inspection. Corrective Action(s): All potentially hazardous food must be cooled from 60'C to 20'C within 2 hours and from 20'C to 4'C within 4 hours (total of 6 hours). Any foods which exceed the 6 hour cooling curve must be discarded to prevent foodborne illness. Ensure foods are cooled as per approved food safety plan. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available on site during inspection. Staff prepared two spray bottles with bleach sanitizer which measured at 200 ppm chlorine concentration with test strip. Corrective Action(s): Prepare bleach sanitizer as per approved sanitiation plan, in labelled spray bottles at a concentration of 100-200 ppm chlorine concentration (by mixing 1/2 to 1 teaspoon bleach with 1L of water) to adequately sanitize all food contact surfaces and equipment during inspection. Ensure sanitizer is available at front service area and in the kitchen. Train all staff to prepare sanitizer solution. Obtain chlorine test strips to measure sanitizer stength at least once per day. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dirty utensils (knives) observed stored on knife magnet on the wall above the 3-compartment sink. Staff placed the knives in the dishwashing area during inspection. Corrective Action(s): Do not store dirty utensils. Ensure all utensils and equipment are cleaned and sanitized after each use using the 3-compartment sink method. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station in kitchen is obstructed with a large garbage can in front of it. The basin of the hand sink is observed storing dirty dishes and utensils. The handwashing station is not supplied with single-use paper towel. Staff moved the garbage can out of the way, placed the dirty dishes in the 3-compartment sink and placed paper towel in the dispenser during inspection. Corrective Action(s): Maintain all designated hand washing stations unobstructed and adequately supplied with hot and cold running water, liquid soap and paper towel at all times. Ensure staff are washing their hands properly and at adequate frequency to prevent contamination of food. Do not store anything in the hand sink basin. Hand washing stations must only be used for the purpose of hand washing by food handlers. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Peeled onions observed stored in a container on the stairs. Staff personal belonging observed stored next to the onion container. Staff moved the personal belongings during inspection. 2. Multiple food boxes obserevd stored directly on the floor in the kitchen and the service area including bags of onions and boxes of bell peppers. Staff moved all food at least 6 inches off the floor. Corrective Action(s): Do not store any food boxes directly on the floor to prevent potential contamination of food. Install additional shelving units to ensure foods are stored off the floor and protected from potential contamination at all times. Violation Score: 9 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation (CORRECTED DURING INSPECTION): Two domestic stand up freezers in front service area measured below -18'C. Freezers store pre-cooked meats for pizza. Most food items are observed still frozen. Some food items are observed thawed (1 bag of pre-cooked chicken and 1 bag of beef). The thawed food items were voluntariy discarded by staff during inspection. Corrective Action(s): Ensure all cooler and freezers are able to maintain required temperatures to store potentially hazardous foods. All food must be kept frozen in freezers to maintain food quality. Thawed foods must not be re-frozen. Violation Score: 1

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 3'C - Sandwich cooler at pizza station at 2'C (top and bottom) - Chest freezers (X3) at or below -19'C - No hot-holding on site - General sanitation is okay during inspection - Hand washing stations at service area and staff washroom observed unobstructed and adequately supplied with hot and cold running water, liquid soap and paper towel - 3-compartment sink available on site. Operator was able to set up the 3-compartment sink adequately during inspection. - Operator stated that all large pots used to make curry are cleaned and sanitized in place with 200 ppm bleach sanitizer *Ensure sanitizer is prepared at all times. - Operator discussed tiffin service food safety plan during inspection - no issues noted. All foods are prepared in the morning and are served to customers within 2-4 hours. All large batches of leftover curries are discarded the same day. - No signs of pests during inspection - Professional pest control company is contracted - FOODSAFE Level 1 trained staff is available on site - Health permit posted in a conspicuous location on site **Reminders: - Maintain a temperature log for all coolers and freezers (as per approved food safety plan). Temperature log template was provided to operator during inspection - Cool all foods as per the cooling curve discussed. Cool foods fast by using ice wands, shallow pans and/or ice baths. - Gloves ARE NOT a replacement for frequent, proper hand washing. Ensure all staff are trained on proper glove use, to switch gloves after different tasks and to wash hands between changing gloves - Single-use utensils must not be used as scoops as the scoops cannot be cleaned and sanitized adequately. Ensure to use scoops with a handle for all dry stored ingredients and ensure handles are not in contact with food Recommendations: - Install more shelving units to store dry foods and clean equipment and to maintain the premise in an organized, sanitary manner Notes: - Follow-up inspection to be conducted on June 8, 2023 Please contact the health inspector for any questions or concerns.