INSPECTION REPORT Health Protection AHEN-CC3QD2

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 February 28, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Daljit Rai		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink near the prep. table in the back area was blocked with an empty container. Liquid soap was not available. Corrective Action(s): Staff removed the empty container and re-stocked this handsink was liquid soap. Ensure handsinks are kept supplied with liquid soap, hot and cold running water, paper towels and are kept accessible for handwashing purposes. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Handsink near the front service area was supplied with liquid soap, hot and cold running water, and single-use paper towels. 100 ppm chlorine sanitizer was available in a sanitizer pail and in the third compartment sink unit. Manual wash, rinse, sanitize, and air dry method was reviewed with staff. Coolers were at or below 4 degrees C. Hot-held food was at or above 60 degrees C. Cooling temperatures were reviewed with staff: cool food from 60 to 20 degrees C within 2 hours and then to 4 degrees C within an additional 4 hours. Cooling wands were available on-site. Previously cooled food inside the walk-in-cooler was at or below 4 degrees C. One of the two staff members on shift had valid FOODSAFE Level 1 training.