INSPECTION REPORT Health Protection JSAS-BH2RE6

PREMISES NAME Curry Express (Metrotown Centre)		Tel: (604) 454-1004 Fax: (604) 596-5076
PREMISES ADDRESS 352 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE October 17, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Peter Sahai		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JSAS-BGTQXK of Oct-10-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Clean dish storage shelving above 3 compartment sink soiled with dust, grease and food debris. 2 metal inserts used to store clean food utensils heavily soiled with food debris. Correction: Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. Clean dishware shelving and metal inserts are to be thoroughly cleaned and sanitzed. Code 302 noted on Routine inspection # JSAS-BGTQXK of Oct-10-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: wiping rags in kitchen stored in water 0 ppm chlorine. 3 compartment sink incorrectly set-up for manual dishwashing and drain board for clean dishware soiled with food debris. Correction: All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use.

Comments

Samosas not observed stored at room temperature. Bulk self serve pickled vegetable no longer offered to customers. Food containers observed properly covered to protect food. Chemical containers no longer reused to store food ingredients. Food utensils stored in a clean, sanitary manner. 3 compartment sink correctly set-up for manual dishwashing. Clean drain board maintained in a sanitary manner. Wiping rags stored in dilute bleach sanitizer 100 ppm chlorine. Required premise cleaning has been completed. Ventilation hood has been scheduled for professional servicing. Damaged equipment has been discarded and replaced. Chemicals stored below and away from food items. Discussed samosa pre-cooking and cooling procedure; Samosas are to be cooked initially after assembly must reach 74 C for 10 seconds before cooling. Cooling of samosas - place samosas single layer in metal bus pan, place pan within an additional ice filled pan in walkin cooler to allow for rapid cooling. Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours. Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan. Reheating: samosas must be reheated with microwave and deep fryer to reach 74 C internal temperature prior to serving.