Report No. 236641

INSPECTION REPORT
Health Protection
236641

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 10, 2019

TIME SPENT
3 hours

OPERATOR (Person in Charge)
Daljit Rai

NEXT INSPECTION DATE
May 13, 2019

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	No
Sanitation Plan [s. 24]	Yes	No

HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1) 13 tubs of curry were measured at 6.0 - 9.5C. The latest tubs were made the night before.
Corrective Action(s): Discard all 13 tubs of curry. Cool all curries on ice, in shallow pans or use ice wand.
Corrective Action(s):
Violation Score:

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Cooked chicken, yogurt and pakoras were measured at 5C - 8C.
Corrective Action(s) Discard these items since they have been stored at this temperature since the night before.
Corrective Action(s):
Violation Score:

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Front display hot-held curries (beef, chicken, chick pea curries) were measured at 40-55C internally.
Corrective Action(s): Reheat hot-held foods to 74C internally and hot-hold at minimum 60C to prevent contamination.
Corrective Action(s):
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Equipment stored in metal containers were not clean. The container contained debris on the inside.
Corrective Action(s): Wash and sanitize all the equipment in the containers and also the containers themselves.
Date to be corrected by: 2019/05/13
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)]
Observation: 1) Walk-in cooler was leaking water from the ceiling onto a covered bin of cooked chicken. It was on defrost cycle.
2) A can of tomato sauce (opened) was found in walk-in cooler.
Corrective Action(s): 1) Put a bucket under leak so water won't get onto food. 2) Transfer tomato sauce into a food-grade container to prevent contamination.
Date to be corrected by: 2019/05/13
Corrective Action(s):
Violation Score:

304 - Premises not free of pests [s. 26(a)]
Observation: A few mouse dropping were found in storage space under the front display counter. One muse dropping was also found in storage #4.
Corrective Action(s): Clean up mouse droppings and monitor for pest activities by contacting pest control company.
Date to be corrected by: 2019/05/13
Corrective Action(s):
Violation Score:

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Cooler in storage #4 was measured at 8C and was leaking water.
Corrective Action(s): contact maintenance to fix cooler. Do not store perishable foods inside.
Date to be corrected by: 2019/05/20
Corrective Action(s):
Violation Score:

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Cooler in storage #4 had broken temperature gauge.
Corrective Action(s): Fix temperature gauge to facilitate temperature monitoring.
Date to be corrected by: 2019/05/20
Corrective Action(s):

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

Comments

Comments:
-Freezer in storage#4 adequate. Foods frozen solid.
-3-compartment sink available with sink plugs.
-Bleach in sanitize sink was at 100ppm.
-Bleach in sanitizer bucket was at 100ppm.
-Vent hood was clean.
-Dry flour and rice were stored in tightly-sealed food grade containers..
-Ice machine was clean. Scoop store separately in sanitary condition.
-Rodent traps were set and no issues were found.
-General sanitation was satisfactory.
-Thermometer for checking internal temperature after cooking was available.
-Food storage was adequate. All foods were off the floor in covered containers.
-Food Safe Level 1 certified staff was on-duty.
-Permit posted conspicuously.
-Ensure cooling of curries is done quick enough by putting tubs of curry on ice, then transfer to shallow pans and cool in cooler.

Note:
-Obtain an ice wand to facilitate cooling of foods.