INSPECTION REPORT Health Protection TGIL-CKET3G

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 October 21, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Rajvinder Sahota		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 = 18

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash sink located in back food prep area was blocked by large garbage bin and lacked single use paper towels. Staff moved the garbage bin to a different location and restocked the paper towel dispenser. Corrective Action(s): Ensure that the handwash sink is always accessible to the staff for adequate handwashing and has supply of hot and cold running water, liquid soap and single use paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): *REPEATED VIOLATION* In the pizza prep cooler, small aluminum containers of marinated cheese were stacked on top of one another with bottom surface directly in contact with the food underneath. This could result in food contamination. All three containers were voluntary discarded by the staff. Corrective Action(s): Ensure that all food containers are properly covered with lids or food grade materials to prevent food contamination. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A pan with frozen processed ham slices were left at room temperature. Staff stated that they are defrosting the ham. The internal temperature of ham was recorded at 1C and staff moved it back to walk in cooler. Corrective Action(s): Do not thaw potentially hazardous food at room temperature as it would allow bacteria to grow and can cause food contamination. Follow the thawing practices noted below: 1. Store it in cooler overnight at a temperature of at least 4C or lower, or 2. Under cold running water Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: *REPEATED VIOLATION* - Freezers in the front service area have thick ice build up and the prepackaged food products (food not in direct contact with ice) were found fully covered in ice. - Floor in the back kitchen had build up of food debris/dirt. Corrective Action(s): 1. Service the freezers regularly to prevent ice build up that could potentially cause food contamination. 2. Regularly clean the floors and other areas of facility to prevent build up of dirt/food debris. TO BE CORRECTED BY - Ongoing Violation Score: 3

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

Comments

Routine inspection conducted at the facility. Temperature (coolers to be maintained at 4C or less, freezers at -18C or less, hot holding at 60C or above): - Temperature of walk in cooler noted at 2C - All coolers were recorded at or below 4C - All chest freezers recorded at or below -18C - Front freezers recorded at -11C and -7C. - No hot holding was conducted at the time of inspection. - Sliced potatoes were soaked in cold water and stored at room temperature. The internal temperature of food noted at 15C and staff stated it will be used for cooking within 2 hours. However, the container was later stored in walk in cooler. Storage: - All food items were stored at least 6" off the floor. - All food products were found either in original packaging or covered inside walk in cooler. Good. - Storage area has been re-organized. More cleaning and re-organization required to facilitate regular cleaning of hard to reach areas. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station at the front service area was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer spray bottle available and the concentration of bleach noted at 200ppm. Good job. - 3-compartment sink used for manual dishwashing. 3 drain plugs were available and staff prepared 200ppm bleach solution in 3rd sink during inspection. Good. Pest Management: - Professional pest control company conducts routine checks. - Mechanical traps were present throughout the facility. - Back screen door has been replaced with new metal screen door. Administrative: - Operating permit was posted in a conspicuous location. - In operator's absence, staff has valid FoodSafe Level 1 certificate. NOTE - Improvement noted in terms of general operation and maintenance of facility. Keep up the good work and focus on the repeated violations.