INSPECTION REPORT Health Protection VTUR-AZ8QJC

PREMISES NAME Curry Time Indian Cuisine		Tel: (604) 625-1947 Fax: (604) 625-1945
PREMISES ADDRESS 113 - 3280 Mt Lehman Rd Abbotsford, BC V2T5T1		INSPECTION DATE May 29, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sunny Deol		NEXT INSPECTION DATE May 29, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: * Dishwasher was not working properly at time of inspection (low temperature with no final sanitizing residual at plate surface). Operator contacted service company for immediate repair Corrective Action(s): * Dishwasher final santizing rinse to be maintained at minimum 50 ppm chlorine residual at plate surface and to be checked minimum once daily and documented. Operator voluntarily closed to have dishwasher repaired by service company Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): * Sanitizer was not readily available at time of inspection and food handlers had already started handling food. Food contact surfaces were not being properly maintained and were found to be unsanitary Corrective Action(s): * Ensure sanitizer available at ALL times during operation and readily available for use by food handlers to maintain sanitary conditions. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: * Food stuff and non food stuff were being stored together through out kitchen and storage and this can lead to cross contamination issues. Corrective Action(s): * Store all food stuff and food equipment separately from non food stuff and maintain in proper sanitary condition Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Build up of grime/debris found through out kitchen and storage areas that requires regular maintenance and cleaning Corrective Action(s): * Ensure all areas of kitchen and storage maintained in sanitary condition with daily cleaning/sanitizing.. Also, de-clutter all storage areas including shelving, etc., and maintain Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: * Paper towel dispenser was not working properly at hand sink and operator to fix/repair it to proper working order. Corrective Action(s): * Ensure all paper towel and soap dispensers in proper working order and have adequate soap and paper towels available at all times. Also, reminded staff to wash hands more frequently through out day, before and after handling food Violation Score: 3

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

Comments

* Dishwasher was broken and operator to repair it immediately; operator voluntarily closed * Cold-holding units were 4'C/40'F or colder; walk-in cooler will require repair as ice building up * Freezer was -18'C or colder * Food was covered overall in storage * Sanitizer was available after operator reminded to set up prior to food handling; sanitizer was 200 ppm quaternary ammonium concentration * Monitoring records were available but require revision to include accurate checks for dishwasher concentration * Buffet hot-holding was 60'C/140'F or hotter internally * Note: reminded staff to dress in proper attire with hair protection while handling food; also reminded staff to wash hands more frequently * Follow up inspection this afternoon to check dishwasher again prior to reopening