INSPECTION REPORT Health Protection DKAL-C4PUBH

PREMISES NAME Non Stop Pizza & Curry		Tel: (604) 372-3133 Fax:
PREMISES ADDRESS 109 - 19188 72nd Ave Surrey, BC V4N 1M9		INSPECTION DATE July 7, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jay Prakash Nautiyal		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): There was no sanitizer available in any food preparation area. Corrective Action(s): The operator prepared 200 ppm bleach solution in front of the inspector. All counters were wiped down. Ensure sanitizer is always available in all food preparation areas so counters can be sanitized after each use or every 2 hours to prevent the growth of pathogens. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The hand washing sink in the back of the facility was blocked with utensils and abowl of cilantro leaves. Corrective Action(s): The operator cleared the sink at the time of inspection. Ensure hand washing sinks are only used for hand washing. They must be accessible at all times to encourage frequent handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Several containers of gravy were left uncovered in preparation coolers. Corrective Action(s): Operator covered most items at the time of inspection. Ensure items are covered with tight fitting lids or plastic wrap to prevent accidental contamination through spills inside coolers. Violation Score: 3

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

Comments

Routine inspection conducted. Temperatures: - Walk-in cooler: 2C - Prep cooler #1: top: 4C bottom: 1C - Prep cooler #2: <4C - Prep cooler #3: <4C - Upright single door freezer: -22C - Chest freezer: -19C - Drinks cooler: 4C - Chopped tomatoes in the front preparation cooler had an internal temperature of 2 degrees Celsius. - Sliced ham had an internal temperature of 3 degrees Celsius in the top inserts of the front preparation cooler. - Gravy inside the walk-in cooler had an internal temperature of 4 degrees Celsius. - Paneer (cheese) pakoras kept at room temperature had an internal temperature of 48 degrees Celsius. The operator informed that they were made less than 30 minutes ago. He explained that the tray would be moved to the walk-in cooler in another 20-30 minutes. Ensure food is cooled from 60C to 20C in 2 hours and from 20C to 4C in 4 hours to prevent the growth of pathogens that can lead to foodborne illness. Thermometers are available on site. Sanitation: - 200 ppm chlorine residual sanitizer solution was prepared in front of the inspector. *see violation above* - Hand sinks were adequately equipped with hot/cold running water, liquid soap and disposable paper towels. *see violation above* - 3-compartment sink is equipped with plugs. - Knives were stored on a magnetic stand. - Utensils used for spreading the sauce on the pizza base are kept inside the cooler in a clean container - GOOD Storage: - Dry storage area is maintained in a sanitary condition. - Stainless steel racks are in use. - Chemicals are stored separately from food items. Pest Control: - No signs of pest activity noted at the time of inspection. - Both doors of the facility (front and back) are self closing. Administration: - Operator has valid Food Safe level 1 certification. - Permit is posted. COVID-19 safety measures are in place. The facility is still closed for dining-in (voluntarily). Masks are mandatory for staff. Signature not required due to the COVID-19 pandemic. Operator provided their email address. A copy of the inspection report is to be emailed to the operator within 1 business day.