INSPECTION REPORT Health Protection 245181

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 August 7, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Rajvinder Sahota		NEXT INSPECTION DATE August 10, 2018
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food items (ie buckets sauces and butter chicken) were stored at 6.9C in the prep cooler in the front pizza prep area. The food is stored for less than 2 hours. Corrective action: Moved all potentially hazardous food(ie. sauces and butter chicken) to a properly functional refrigeration unit. INformed all staffs not to use the ooler until it's repaired. All potentially hazardous food must be sotred either at or below 4C or at or above 60C to prevent the rapic growth of pathogens and toxins (if produced). Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: The handsink by the cook line in the kitchen was not functional at the time of inspection. Corrective action: Repair the handsink immediately. Staffs mentioned handwashing is done by the handsink located in the front prep area. Proper handwashing is important to prevent the transmission of foodborne illness - causing diseases. Date to be corrected by: Aug 10/18 Corrective Action(s):

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Plastic bags were used to store cooked butter chicken in the walk-in cooler and chest freezers by the front pizza serving area. Corrective action: Use only food-grade packaging such as ziplock bags for storing cooked food items so that contamination from the packaging material can be avoided. 2) Buckets of butter chicken and sauces were not covered in both the walk-in and prep coolers in the kitchen. Corrective action: Cover all food items to protect them from contamination. Date to be corrected by: August 10, 2018 Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The prep cooler in the front pizza prep area was not at or below 4C. Corrective action: Repair the prep cooler immediately. Do not use the cooler until it is fully repaired. Ensure all coolers are functional and can maintain a temperature at or below 4C to prevent rapid growth of pathogen in food stored in the cooler. Date to be corrected by: Aug 10/18 Corrective Action(s): Violation Score: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: All prep coolers did not have accurate thermometers during the inspection. Corrective action: Place a working thermometer in each refrigeration unit for acurate monitoring of the unit's temperature. Proper temperature monitoring ensures food stored in the coolers can be kept below 4C. Date to be corrected by: Aug 10/18 Corrective Action(s): Violation Score:

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

Comments

General comments: -Prep coolers in the kitchen area at or below 4C. -Walk-in cooler is at 2.3C -All freezers are at or below -18C -Butter chicken was measured at 23.0C in the walk-in cooler at the time of inspection. Staff stated that it was made in the morning and it was just being placed in the cooler 15 minutes ago. Staff ensured proper cooling method is followed (ie. cooling from 60C to 20C in 2 hours and from 20C to 4C in 4 hours) -All bleach water sanitizer bottles for food contact surfaces are at 100ppm chlorine residual concentration. -All food stored off the floor -All utensils are clean at the time of inspection. -No pest activities observed at the time of inspection. Facilities' pest control devices (ie. snap trap, mice trap boxes) are serviced monthyly. -General sanitation is satisfactory -Staff washroom is equipped with hot/cold running water, liquid soap, and single-use paper towel. -Owner of the facility has Foodsafe level One certificate; multiple staff members have Foodsafe Level One certificate in case the owner is absent. -Valid operating permit visible on the wall by the front customer table.