Fraser Health Authority



INSPECTION REPORT
Health Protection
245597
PREMISES NAME
Curry Indian Cuisine		Tel: (604) 584-1006
Fax: (604) 588-5484
PREMISES ADDRESS
1409 - 10355 152nd St
Surrey, BC V3R 7C1		INSPECTION DATE
May 29, 2018		TIME SPENT
1.75 hours
OPERATOR (Person in Charge)
Daljit Rai		NEXT INSPECTION DATE
November 29, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: Ice machine had mildew / debris build-up near condenser
Corrective Action:
Ice machine must be washed and sanitized to protect ice from contamination.
Date to be Corrected: Immediate
Corrective Action(s):
Violation Score:

304 - Premises not free of pests [s. 26(a)]
Observation: Rodent droppings observed in dry storage unit underneath shelving and on bottom 2 shelves of shelving.
Corrective Action: Do not store any food items on bottom two shelves. All boxes must be properly closed and sealed to prevent access to pests.
Date to be Corrected by: Immediate
Corrective Action(s):
Violation Score:

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Debris behind stove and on the side of the oven and other hard to reach areas.
Corrective Action: Debris must be washed and sanitized to maintain sanitary conditions of facility and to prevent pest infestation.
Date to be Corrected by: Immediate
Corrective Action(s):

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

Observations
Handwashing station had hot/cold running water, liquid soap and single use paper towels.
Walk-in cooler measured at 4C. Themometer available
Hot holding of rice and sauces measured at 60C or above
3-compartment sink set-up at time of inspection
--> Proper wash/rinse/sanitize procedures observed
--> Quat sanitizer measured at 200ppm
Stand-up freezer in storage area measured at -18C
All equipment and food items stored off the ground.
Proper cooling was observed in cooler for sauces.
Sauces are labelled and dated.
Hood vents clean

Food Safety Training is valid and Permit is posted
Temperature logs are maintained
Ensure new battery for probe thermometer is purchased