INSPECTION REPORT Health Protection JCHW-BQ2SC5

PREMISES NAME Non Stop Pizza & Curry		Tel: (604) 372-3133 Fax:
PREMISES ADDRESS 109 - 19188 72nd Ave Surrey, BC V4N 1L1		INSPECTION DATE May 28, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sandeep Mahil		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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Manual vegetable cutter/press was found to have food debris after the last use. Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use to prevent potential cross contamination and to prevent potential pest attraction. Cutter was washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Tomato sauce was stored in an opened metal can. 2) Scoops were stored inside ingredient containers. Corrective Action(s): 1) Once canned items are opened, the contents must be transferred to a food grade container with proper protection to prevent potential contamination of foods. 2) Ensure all scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Violation Score: 9

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

Comments

-Facility has had a change in Directors in the Corporation. Operator provided an updated list of Directors for the Corporation. -Walk-in cooler was at 4C. -Pizza prep cooler was at 4C (top and bottom). -Back cooler was at 4C. -Upright freezer was at -22C. -Hot potentially hazardous foods properly cooled and were at or less than 4C. -No hot holding at the time of inspection. -Cleaning and sanitizing carried out in the 3-compartment sink. Bleach and sink plugs available. Sanitizing is carried out at the end of the day. -Both handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottle labelled and tested at 200ppm. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and equipped with hot and cold running water, liquid hand soap, and single use paper towels. -Operator FOODSAFE Level 1 valid until April 10, 2024. -Please contact the inspector if you have any questions or concerns. -Operator signature not required at this time due to the COVID-19 Pandemic *Facility is required to complete a COVID-19 safety plan and post online (if applicable) and on the facility.