INSPECTION REPORT Health Protection RSHA-CPPQK2

PREMISES NAME Non Stop Pizza (Ladner Trunk Rd)		Tel: (604) 366-0606 Fax:
PREMISES ADDRESS 5166 Ladner Trunk Rd Delta, BC V4K 1W3		INSPECTION DATE March 7, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ajmer Kang		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # RSHA-CPGQGN of Feb-28-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Food contact surfaces are not being washed/disinfected after use. (ie: prep line, Knives/tongs, service trays, etc) Correction: Ensure all items are washed and disinfected after use. Code 401 noted on Routine inspection # RSHA-CPGQGN of Feb-28-2023 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Prep handsink not working. (no hot/cold running water) Dishwash sink not functioning properly - leaks noted. Bathroom handsink - no single use towels inside of dispenser. Correction: Repair sinks asap. (Water leaks - hot/cold running water, liquid soap/single use towels inside of dispensers)

Comments

Reinspection based on previous inspection report. - Manual Dishwashing - Ensure all food contact surfaces are washed/disinfected after use. - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. - Sanitary Facilities: Hot/cold running water is required to be provided at all handsinks! Do not shutoff water. - Food Storage: Ensure ALL food/ingredients are being stored in covered (PROPER FITTING LIDS), food storage containers. - Sanitation: facility is required to be kept clean and organized at ALL times. Ensure daily cleaning schedules are being followed. Structurally: Deteriorating surfaces noted. An effort is to be made to keep all surfaces in good repair! (ie: walls, baseboards, etc) \ Great effort!