INSPECTION REPORT Health Protection AHEN-C49TAK

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 June 23, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sukhwinder Sahota & Lajvinder Sahota		NEXT INSPECTION DATE June 28, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 24

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Cold potentially hazardous food (curry sauces and cheese) inside the small prep. cooler near the cooking area were above 4 degrees C for more than 2 hours. Staff member stated these products were stored inside this cooler since last night and the cooler and product temperature was last checked last night. The curry sauces and cheese was measured between 10-12 degrees C internal temperature. 2. Cold potentially hazardous food (chicken pieces) were above 4 degrees C for less than 2 hours as per staff member. Chicken was measured at approximately 8-9 degrees C internal temperature. Corrective Action(s): 1. Staff member discarded the curry sauces and cheese above 4 degrees C for more than two hours during the inspection. 2. Staff member re-located the small container with chicken pieces to the other prep. cooler to maintain them at or below 4 degrees C. *Review the food safety plan with staff and ensure refrigeration and food temperatures are monitored at least every two hours throughout each shift. Ensure cold potentially hazardous food is maintained at or below 4 degrees C. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two containers of spices were left uncovered in the dry storage room. Corrective Action(s): Staff member stated these containers lacked lids and as an interim measure was able to cover the spices with saran wrap during the inspection (Corrected). Ensure the dry storage containers have tight fitting lids; Correct within 1 week. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ventilation hood panels and light covers over the cooking area were accumulating debris/dust. Corrective Action(s): Clean and sanitize the ventilation hood panels and light covers; Correct by June 28, 2021. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Small prep. cooler near the cooking equipment was above 4 degrees C (temperatures measured at approximately 8-11 degrees C). Corrective Action(s): Ensure this cooler is maintained at or below 4 degrees C before re-stocking it with cold potentially hazardous food. Ensure staff are checking refrigeration temperatures in accordance with the health approved food safety plan. Violation Score: 3

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. 2-compartment sink was operational. Dishwasher final rinse temperature was at or above 71 degrees C (measured at 75.4 degrees C) at the plate level. Walk-in-cooler, pizza prep. cooler, and under-the-counter cooler were at or below 4 degrees C. Both chest freezers were at or below -18 degrees C. Previous hot-holding unit inserts had been replaced with a larger hot-holding unit case was added near the prep. table. Hot-holding unit was at or above 60 degrees C and it was equipped with a thermometer. 200 ppm QUATS sanitizer was available inside a spray bottle. Durable washable paneling had been previously installed in the cooking area. Note: Remove the extra cardboard boxes currently being stored outside the backdoor area of the food premises. Maximum occupancy limit was posted at the door. Take-out only. A few staff members were observed without wearing masks in the food premises in a shared space at the beginning of the inspection. Ensure staff wear face coverings in accordance with "Order of the Provincial Health Officer Workplace and Post-Secondary Institution Safety - June 14, 2021". Staff members put on face masks during the inspection. No signature on the report is required due to the COVID-19 pandemic.