INSPECTION REPORT Health Protection AHEN-CWGTM6

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 10, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Daljit Rai		NEXT INSPECTION DATE 4 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 # AHEN-CWBTPF of Oct-05-2023 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. Correction: 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.

Comments

Follow up inspection: -Ice machine was observed to be in a clean condition. -Cleaning improvements had been made to the floor below the cooking equipment and below the stand mixer and shelving unit. Continue with regular cleaning of the floor. -Paper towel dispenser was in good working order at the handsink near the back area. -Curries were observed to be portioned out in the containers in the walk-in-cooler. -It was reviewed to cool the curries quickly upon cooking them (e.g. ice water bath method, using clean cooling wands, and/or portioning the curries into shallow containers with frequent stirring). -Cooling time-temperature control measures were reviewed: Cool food quickly from internal temperature 60 to 20 degrees C or less within 2 hours maximum, and then 20 to 4 degrees C or less within 4 hours maximum. -Probe thermometer was available. -Staff on shift held valid FOODSAFE Level 1 course training (expiration date: March 5, 2028). If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.