INSPECTION REPORT Health Protection AHEN-ASAUZ4

PREMISES NAME Non Stop Pizza & Curry		Tel: (604) 372-3133 Fax:
PREMISES ADDRESS 109 - 19188 72nd Ave Surrey, BC V4N 1L1		INSPECTION DATE October 19, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sandeep Mahil		NEXT INSPECTION DATE October 20, 2017
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: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Slices of hot-held pizza were measured below 60 degrees C (~41 degrees C internally) in the hot-holding unit. The pizza was placed into this unit around 1 PM and the temperature was checked by the E.H.O. around 3:35 PM (more than 2 hours later). Hot-holding unit had an ambient temperature approximately at 50 degrees C and operator mentioned that cold air was probably brought in from the door that was kept open for a short time to get rid of the onion smell. Corrective Action(s): Pizza slices were discarded by the operator as it was in the danger zone for more than 2 hours where harmful bacteria may grow in the food and/or potentially produce a toxin. Ensure hot-held pizza is maintained at or above 60 degrees C / 140 degrees F. Check the temperature of the hot-holding unit and ensure it is pre-heated and maintained above 60 degrees C / 140 degrees F. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. A food contact surface (large unclean pot) was observed in the mop sink next to the 3-compartment sink initially during the inspection. 2. A crate of peeled onions was stored directly on the floor at the time of inspection. Corrective Action(s): Operator moved the large pot into the 3-compartment sink and placed the onions off the floor. Do not store/display any food contact surfaces in the mop sink and ensure all food products are stored at least 6 inches off the floor. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Drain plugs were inadequately sized for the 3-compartment sink. The operator is temporarily using a bag below the drain plugs to set up chlorine sanitizer in the third compartment sink. Corrective Action(s): Obtain adequately sized drain plugs for the 3-compartment sink as a permanent solution to setting up 100 ppm chlorine sanitizer in the third compartment sink. Correct by this weekend (October 22, 2017). Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: 1. A probe thermometer was not available at the time of inspection and the operator mentioned that they would bring a thermometer today from home. An IR gun was however available. Note: Apart from the hot-held pizza, other food temperatures (probed rice, curry, chicken, potato filling, and pizza toppings) were at or below 4 degrees C. 2. Thermometer in the pizza cooler was inaccurate as it was displaying a temperature near -18 degrees C when the cooler was actually near 3.7 degrees C. Operator added a new thermometer into this cooler during the inspection when it was discussed with them. Corrective Action(s): 1. Ensure a probe thermometer is available on-site so that internal food temperatures are properly monitored during the cooking, hot-holding, cooling, and cold storage processes. Correct immediately. A follow up inspection will be conducted tomorrow. 2. Remove the inaccurate thermometer from the food premises; Correct today. Violation Score: 1

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

Comments

Both handsinks in the kitchen and handsink in the staff washroom were supplied with liquid soap, hot and cold running water, and paper towels. 100 ppm chlorine sanitizer was available in the spray bottle. Note: Use separate clean wiping cloths or single-use paper towel for sanitizing prep. surfaces with raw meat juices on them than cooked/ready to eat foods. *Sanitizer bottle was labelled during the inspection. Walk-in-cooler, pizza cooler, upright cooler, and kitchen prep. cooler were at or below 4 degrees C / 40 degrees F. One door freezer was at or below -18 degrees C and contained covered food. Organization in the walk-in-cooler was adequate as food was cooked and raw meat was stored below cooked and ready-to-eat food. Food was at or below 4 degrees C internally in the walk-in-cooler. Food was stored off the floor in the dry storage area. No signs of recent pest activity were observed at the time of inspection. Both the Operator and their wife were certified in FOODSAFE Level 1 valid until November 26, 2021 and November 19, 2021 respectively. Note: Ensure all in-use utensils (e.g. tongs) are washed, rinsed, sanitized, and air dried at least every 4 hours and when contamination is possible.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-ASAUZ4
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Note: Canola oil is used on-site.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment