INSPECTION REPORT Health Protection SDHI-CDETM4

PREMISES NAME Curry Lounge		Tel: (604) 538-7333 Fax:
PREMISES ADDRESS 130 - 16030 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE April 12, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jatin Sharma		NEXT INSPECTION DATE April 13, 2022
INSPECTION TYPE Routine
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: High (≥30) Total Score = 31

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Five large containers of curries observed stored at room temperuture and measured at 20'C. Operator mentioned that the curries were cooked less than 2 hours ago and transferred the containers into the freezer. Corrective Action(s): All potentially hazardous foods must be cooled from 60'C to 20'C within 2 hours and from 20'C to 4'C within 4 hours to prevent microbial growth and/or toxin production. To cool curries fast from 60'C to 20'C, use the following methods: - Mix with sanitized ice wand - Mix food frequently - Store food in smaller containers - Store food in blast chiller - Store food containers in an ice bath Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine located at the bar observed in unsanitary condition with pink and black mold debris build-up. Operator turned off the ice machine and draind out the ice during time of inspection. Corrective Action(s): Clean and sanitize the ice machine with 100 ppm chlorine (or as per manufacturer instructions) to remove food debris and any mold growth. In meantime, obtain bagged ice to be used for consumption purposes. Clean and sanitize the ice machine frequently (at least once per month or as per approved sanitation plan) to prevent mold growth and potential contamination to ice. To be corrected by: April 13, 2022 Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottle measured at 0 ppm chlorine concentration during time of inspection. Operator prepared fresh bleach solution during time of inspection which measured at 200 ppm chlorine concentration. Corrective Action(s): Prepare fresh bleach sanitizer at 100-200 ppm chlorine concentration daily and store it in labelled sanitizer bottles. Test sanitizer concentration with test strips to verify sanitizer strength at least once per day (or as per approved sanitation plan). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towel available at 3/3 hand washing stations in kitchen. Operator mentioned that the paper towel dispensers are not working and will be repaired in the next few days. Operator placed paper towel next to all hand washing stations during time of inspection. Corrective Action(s): All hand washing stations must be supplied with hot and cold running water, liquid soap and paper towel at all times to promote proper food handlers to wash their hands properly and at adequate frequencies to prevent cross-contamination and food borne illness. Continue to place paper towel rolls in close proximity to the hand washing stations until the dispensers are reparied. Violation Score: 15

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen chicken observed stored at room temperature in a container in the original packaging. Staff placed the frozen chicken in the original packaging in a container in the prep sink under running water. Corrective Action(s): Potentially hazardous foods must be thawed using one of the following acceptable manners to prevent microbial growth and/or toxin production: - In the original packaging under running water - In the walk-in cooler (at 4'C or lower) - In the microwave as part of the cooking process Violation Score: 1

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

Comments

Routine Inspection Conducted 1. Temperatures: - All coolers at or below 4'C or lower - All freezers at or below 18'C or lower - Hot-held rice measured at 60'C or higher 2. Sanitation: - General sanitation of premise is satisfactory - High-temperature dishwasher measured at 73'C at plate surface (above minimum required final rinse temperature of 71'C) - 2-compartment sink available on site with drain plugs - Glass washer measured at 12.5 ppm iodine concentration with test strip - In-use cooking ladles and utensils are replaced by clean and sanitized utensils every 2 hours (verbal verification from operator) NOTE: test strips for glass washer are not available on site and test strips for chlorine sanitizer are expired. Ensure to obtain new test strips (both iodine and chlorine) to monitor and verify sanitizer strength as per approved sanitation plan. 3. Storage: - All food stored at least 6 inches off the floor - All food observed covered in the walk-in cooler and sandwich coolers - Chemicals are stored away from food 4. Pests - No signs of pests during time of inspection - Operator mentioned that pest control company is contracted and visits monthly 5. Administration: - FOODSAFE Level 1 trained staff available on site - Permit visible at front entrance Notes: - Inspection report will be emailed to the operator - No signature due to COVID - Follow-up inspection to be conducted on April 13, 2022 Please contact the health inspector for any questions or concerns.