INSPECTION REPORT Health Protection AHEN-CWBTPF

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 5, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Daljit Rai		NEXT INSPECTION DATE October 10, 2023
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 = 40

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Chickpeas (chana) curry in the walk-in-cooler were observed being cooled in a non-suitable manner (i.e. filled to the top in the large non-shallow containers without a cooling wand in use). Chickpeas internal temperature ranged between 7 to 8 degrees C. Corrective Action(s): Staff portioned the chickpeas curry into shallower quantities and placed two cooling wands into the curries. Ensure adequate cooling methods (i.e. portioning out the food into shallow quantities ideally in shallow metal containers, stirring the curries, using a clean cooling wand, or ice water bath method) are used to rapidly cool the curries. Ensure curries are cooled from 60 to 20 degrees C or less internal temperature within 2 hours or less, and 20 to 4 degrees C internal temperature or less within 4 hours maximum. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: A small amount of pink buildup was observed inside the ice machine. Corrective Action(s): Ensure to fully drain, clean, sanitize, and air dry the interior of the ice machine to maintain it in a clean condition; Correct today and prior to using the ice inside it as a beverage ingredient. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was measured in the sanitizer pail. Staff informed they had setup chlorine sanitizer this morning and had not changed the solution. Corrective Action(s): Staff setup 100 ppm chlorine sanitizer (by diluting 1/2 teaspoon bleach per L of water) during the inspection. Ensure the chlorine sanitizer is changed at an adequate frequency (e.g. every 2 hours throughout the day, when cloudy, and as often as needed) to maintain it at 100 ppm chlorine sanitizer to effectively sanitize surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require cleaning to remove the accumulation of grease and/or debris: -Cook line area (floor below the cooking equipment and sides of the cooking equipment) -Floor below the shelving unit near the cook line -Floor below the stand mixer. Corrective Action(s): Clean the above-noted areas to remove the accumulation of grease/debris and to maintain the food premises in a clean condition; Correct by October 9, 2023. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): An absorbent cloth towel was observed in use over naan wrapped in aluminum foil in an insert of the front steam table. Corrective Action(s): Staff removed the absorbent cloth towel. Discontinue practice of using cloth towels to cover food since it is made of absorbent materials that can collect debris. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Wall-mounted paper towel dispenser was not in good working order. A roll of paper towels were available near this handsink. Corrective Action(s): Repair or replace the wall-mounted paper towel dispenser with a new dispenser to ensure it remains in good working order. In the interim, continue storing a roll of paper towels near the handsink for proper handwashing practices. Violation Score: 3

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

Comments

-Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. -Hot-held food (e.g. curries and rice) were at least 60 degrees C internal temperature. -Walk-in-cooler and beverage cooler were at 4 degrees C (required: 4 degrees C or less). -Walk-in-cooler was equipped with a thermometer. -Upright freezer temperature was satisfactory in the stock room. This freezer contained frozen raw chilli peppers at the time of inspection. -Upright refrigeration unit was empty in the stock room and not in use. If this cooler is to be used for food storage, ensure to maintain it at 4 degrees C or less prior to stocking it with potentially hazardous food. -Other curries were at 4 degrees C or less in the walk-in-cooler. -100 ppm chlorine sanitizer was measured in the third compartment sink. Proper manual ware-washing procedures (pre-scrape, wash, rinse, sanitize, and air dry) were being followed. -3-compartment sink was supplied with hot and cold running water. -Ventilation hood panels appeared to be in a clean condition. -Staff on shift held valid FOODSAFE Level 1 course training (expiration date: March 5, 2028) -Pest control program is in place via the mall. -Permit to operate was posted. If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.