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JP's Indian Pizza & Curry

109 - 19188 72nd Ave, Surrey · Restaurant

19 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Multiple food items are not covered at the time of inspection.
      • Food is double- stack in the walk-in cooler (uncooked chicken on the top of partially cooked food). Corrected at the time of inspection.
      • Corrective Action(s): Immediately. Cover all food items in all cold units
      • Do not double stack food. Especially uncooked and processed one.
      • Violation Score: 9
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Large knife was stored in handsink near cookline and was not available for staff to wash hands
      • Corrective Action(s): Do not store or wash any utensils in the designated hand sink, all hand sinks must be readily available for handwashing for staff at all times
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Food (pineapple) stored in opened metal can.
      • - Several food containers were left uncovered in walk-in cooler
      • Corrective Action(s): - Transfer the contents of the metal can once it is opened, into a container that is made of food grade material. Once the seal of metal cans is broken, the contents must be stored in food grade containers to protect from contaminants
      • - Cover all food items with well fitting lids or plastic wrap
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution is not available in kitchen or in front area
      • Corrective Action(s): Food contact surface sanitizer prepared by mixing one teaspoon bleach in one litre of water to make 100ppm chlorine residual solution. Prepare this solution before the start of the shift and change it on regular basis during the day.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Handsink near cookline was blocked with utensils
      • - Liquid handsoap is missing at the handsink near cookline
      • - No garbage receptacle is available near second handsink in front
      • Corrective Action(s): Donot store any items in the handsink and ensure that liquid soap and paper towel are adequately stocked and a garbage receptacle is available near the handsink.
      • Repeat violation in future will lead to strict enforcement action
      • Violation Score: 15
  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer is not available at the time of inspection
      • Corrective Action(s): Sanitizer solution prepared using bleach during inspection and concentration is measured at 100ppm chlorine residual.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Drain plugs are not available at three compartment sink to prepare sanitizer for manual dishwashing
      • Corrective Action(s): Get the drain plugs for all three compartment. Manual warewashing sign is provided and ensure that all steps are followed for manual warewashing.
      • - Meanwhile sanitizer solution prepared in large bus pan at 100ppm chlrone to sanitize dishes
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in kitchen area near cookline was missing liquid soap and paper towel
      • Corrective Action(s): Paper towel and liquid soap restocked at the time of inspection. Ensure that handsinks are fully stocked and available for dishwashing at all times
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several food items were left uncovered in two prep coolers and undercounter cooler
      • Corrective Action(s): Cover all food items with lids or plastic wrap to protect from contamination
      • Violation Score: 9
  11. Routine Inspection

    2 infractions

    • 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
    • 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
  12. Routine Inspection

    2 infractions

    • 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
    • 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
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 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
    • 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
  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 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
    • 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