INSPECTION REPORT Health Protection LKIM-AP7VCE

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 July 12, 2017	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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Chana, Butter chicken sauce, Dahl Makni - all sauces at temperatures greater than 4 degrees Celsius. Internal temperatures of 6, 7, 8 and 9 degrees Celsius observed for the 4 buckets of sauces. Sauces are cooled in shallow containers outside of walk in cooler then transferred to buckets while still warm and transferred to walk in cooler to finish cooling. Sauces were made July 11 (yesterday). CORRECTED DURING INSPECTION - items discarded Sauces need to be cooled in shallow containers in walk in cooler OR obtain ice wand to cool in buckets (explained during previous inspection). . Corrective Action(s): Ensure proper cooling techniques are employed: 60 to 20 degrees Celsius in 2 hours and 20 - 4 degrees Celsius in 4 hours for a total cooling time of 6 hours total . Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Chana, Butter chicken sauce, Dahl Makni - all sauces at temperatures greater than 4 degrees Celsius. Internal temperatures of 6, 7, 8 and 9 degrees Celsius observed for the 4 buckets of sauces. Sauces were made July 11 (yesterday) - CORRECTED DURING INSPECTION - items discarded . Corrective Action(s): Ensure potentially hazardous food items are stored at 4 degrees Celsius. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some items require cleaning - knives and knife rack, utensil containers storing utensils . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm chlorine - Two functional sink plugs available for use - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Proper thawing techniques observed - Ice machine and scoop in good sanitary condition - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use - Raw meat stored away from Ready to Eat food items Repair faucet on three compartment sink