INSPECTION REPORT Health Protection AHEN-CKTTBG

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 November 3, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Daljit Rai		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meat was observed on the second shelving unit in the walk-in-cooler. Gulab jaman (potential ready-to-eat food) were stored next to the raw meat. Ready-to-eat curries were observed on lower shelving units. Corrective Action(s): Staff re-organized the walk-in-cooler to store the raw meat in another area of the walk-in-cooler away from the gulab jaman and previously cooked curries. Do not store raw meat next to or above ready-to-eat food to protect the ready-to-eat food products from any potential contamination. Violation Score: 3

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

Comments

Follow up inspection: -Leak at the 3-compartment sink had been repaired. -3-compartment sink was supplied with hot and cold running water and it was equipped with sink plugs. -100 ppm chlorine sanitizer was available in the third compartment sink. -Curries in the walk-in-cooler were at or below 4 degrees C internal temperature. -Cooling log template was provided. Ensure to maintain written cooling records for each curry undergoing the cooling process every day. -Critical limit for cooling was reviewed: cool curries quickly from 60 to 20 degrees C internal food temperature within 2 hours maximum and 20 to 4 degrees C internal food temperature within 4 hours maximum. -Proper cooling methods (using an ice water bath, clean cooling wands, portioning out the curries into smaller shallower containers, and frequently stirring the curries) were reviewed. -Probe thermometer was available on-site. It was reviewed to clean, sanitize, and dry the probe thermometer prior to and after each use. -Preparation utensils were stored on clean containers. -Ice machine and ice bin were in a clean condition. -Floor had been cleaned below the prep. table. Cleaning improvements were made to the floor below the shelving unit. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the district Environmental Health Officer.