INSPECTION REPORT Health Protection DNGG-CTMTJD

PREMISES NAME Curry Express (Lougheed Mall)		Tel: (604) 564-4301 Fax:
PREMISES ADDRESS 903 - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE July 11, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gurpreet Kaur Dhaliwal		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: - Rodent droppings noted behind kitchen double door upright cooler and behind dough mixer shield. Corrective Action(s): - Remove droppings and thoroughly clean above noted area. - Sanitize areas affected by pest activity with 100-200 ppm chlorine bleach solution ( 1 tsp chlorine bleach + 1 L water). [Correction Date: 18-July-2023] Note: Operator is currently self-monitoring for pest activity. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: - Doorsweep at kitchen back door is damaged. Corrective Action(s): - Repair and/ or replace doorsweep to prevent potential pest entry. [Correction Date: 25-July-2023] Violation Score: 3

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

Comments

- Handsinks accessible and provided with hot and cold water, liquid soap and papertowels. - Kitchen Upright Single Door Display Cooler: 2C - Kitchen Prep Cooler: 4C - Kitchen Upright Double Door Cooler: 3C - Service Area Beverage Cooler: 4C - Internal temperature of foods in hot holding steam table wells: >70C - Food storage practices appear satisfactory. Food is protected from contamination. - 200 ppm QUATS available for sanitizing food contact surfaces. - Manual 3-compartment sink dishwashing and sanitizing method reviewed with employee. 200 ppm QUATS used for sanitizing step. No concerns noted. - General sanitation of premises (unless otherwise mentioned) appears satisfactory. - Valid Permit to Operate posted. Note: Opened bulk container of commercially prepared vegetable pickle (no onions, garlic) stored at room temperature. Labelling does not provide storage information. pH test paper result: pH 3.0. EHO to verify safe storage practices with Practice Consultant.