INSPECTION REPORT Health Protection AHEN-CKKPLU

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 October 26, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Daljit Rai		NEXT INSPECTION DATE October 27, 2022
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 47

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Six containers of curries (internal temperature above 20 degrees C and below 60 degrees C) were observed at room temperature. Cooling wands were observed not to be in use initially. Staff informed the curries were at room temperature for 1 hour. Corrective Action(s): Staff placed four cooling wands inside the curries, portioned out the remaining curries and moved them to the walk-in-cooler to rapidly cool the curries. Probe thermometer was available on-site. . Ensure curries cool quickly from 60 to 20 degrees C within 2 hours maximum and 20 to 4 degrees C within 4 hours maximum to prevent potential growth of harmful bacteria and/or production of toxins and to prevent foodborne illness. . Proper cooling methods --i.e. using cooling wands, stirring the curries, portioning the curries into shallow metal containers, using an ice water bath in the 3-compartment sink --were reviewed with staff. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. White storage container with preparation utensils inside it had black debris present inside it. 2. Ice machine had a small amount of black debris/mould present inside it. Corrective Action(s): 1. Wash, rinse, sanitize, and air dry the white storage container and preparation utensils inside it; Correct today and prior to reusing any of the preparation utensils. 2. Drain the ice and then clean and sanitize the inside of the ice machine; Correct today. Do not use this ice for beverages in case it was subject to any potential contamination. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Liquid soap was not available at the handsink near the cook line. Paper towels were jammed in the paper towel dispenser. Corrective Action(s): Staff refilled the liquid soap and fixed the dispenser to enable access to paper towels. Ensure each handsink is kept supplied with liquid soap, hot and cold running water, and single-use paper towels to enable proper handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build-up of debris was present on the floor in the following areas: -Floor below the 3-compartment sink -Floor below the dry storage shelving unit -Floor below the prep. table. Corrective Action(s): Clean the above-noted areas to remove the build-up of debris; Correct within 1 week. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: A leak was present at the faucet of the 3-compartment sink. Corrective Action(s): Ensure the repairs are made to prevent the leak at the 3-compartment sink; Correct within 1 week. Violation Score: 3

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. -Walk-in-cooler was at 4 degrees C and it was equipped with a thermometer. -Upright freezer temperature was satisfactory in the stock room. This freezer is used to store cooling wands according to staff. -Double-door cooler in the stock room was empty of food and not in use. If this cooler is to be used in the future, ensure it maintains a temperature at or below 4 degrees C prior to stocking it with potentially hazardous food. -Hot-held food was at or above 60 degrees C. -Functional probe thermometer was available. -100 ppm chlorine sanitizer was available inside two sanitizer pails. -100 ppm chlorine sanitizer was available in the third compartment sink of the 3-compartment sink unit. -3-compartment sink was supplied with hot and cold running water. Sink plugs were available. -Ventilation hood panels were in a clean condition. -Staff certified in FOODSAFE Level 1 (expiration date: July 4, 2026) was present on shift. -Pest control program is in place via the Mall. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the district Environmental Health Officer of Fraser Health.