INSPECTION REPORT Health Protection AHEN-AYKU2K

PREMISES NAME Non Stop Pizza & Curry		Tel: (604) 372-3133 Fax:
PREMISES ADDRESS 109 - 19188 72nd Ave Surrey, BC V4N 1L1		INSPECTION DATE May 8, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sandeep Mahil		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-held pizza was measured below 60 degrees C (near 51 degrees C) in the hot-holding unit which was maintained below 60 degrees C. Operator mentioned that they display the pizza in the hot-holding unit once per day and for 2 hours maximum. They mentioned that they sometimes make a second batch upon customer request. Corrective Action(s): Pizza must be hot-held at or above 60 degrees C; Effective immediately. Operator is to resubmit a food safety plan for the pizza requesting to use time as a public health control as they are interested in this option. Ensure you provide a detailed food safety plan for the pizza including the safety steps, critical control points, critical limits, monitoring action, and corrective action and only implement it if approved. If the food safety plan involving using time as a public health control for ambient holding of the cooked pizza slices is not approved and/or is not adhered to, you will be required to use temperature as a control measure. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Front door and backdoor were wide open at the time of the inspection, which is of concern as it is an entry point for pests. Corrective Action(s): Ensure the food premises is protected from the entrance of pests at all times (e.g. keep doors closed or install a screen door). Operator closed the doors at the time of inspection. Violation Score: 3

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

Comments

Both handsinks in the kitchen area and the handsink in the washroom were supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler (3.4 degrees C), upright cooler (2.8 degrees C), pizza cooler (1.9 degrees C), and curry prep. cooler (3.9 degrees C) were at or below 4 degrees C. Cold curries inside the refrigeration units were at or below 4 degrees C. Food storage was satisfactory in the walk-in-cooler. Freezers were at or below -18 degrees C. 100-200 ppm chlorine sanitizer was available in the spray bottle. No signs of recent pest activity were observed at the time of inspection. Warewashing was not occurring at the time of inspection. Reminder: Use the pre-scrape, wash, rinse, sanitize, and air dry sequence for manual warewashing.