INSPECTION REPORT Health Protection LKIM-BJ3QBZ

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 19, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Daljit Rai		NEXT INSPECTION DATE November 20, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 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 302 noted on Routine inspection # 236641 of May-10-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Equipment stored in metal containers were not clean. The container contained debris on the inside. Corrective Action(s): Wash and sanitize all the equipment in the containers and also the containers themselves. Date to be corrected by: 2019/05/13 Correction: Code 302 noted on Routine inspection # LKIM-BJ2PCT of Nov-18-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Staff observed to fill third compartment sink with bleach to make sanitizer solution only AFTER Health Inspector had arrived. Staff in process of washing dishes. When checked the liquid on the "clean" drying dishes were at a 0ppm Chlorine residual even though the items had just been washed. CORRECTED DURING INSPECTION - Staff added water and bleach to third compartment sink (200ppm Chlorine) and Health Inspector added dishes to sink for sanitizing . Correction: Staff MUST have third compartment sink set up at ALL TIMES for proper sanitizing of dishes. Facility is CONSTANTLY washing dishes and therefore must have it set up. .

Comments

Health Inspector to return once the owner provides the invoices to lisa.kirkham@fraserhealth.ca . DO NOT sell samosas until proof from an approved source is provided to Health Inspector and Health Inspector returns to rescind the Order. Facility to obtain Ice Wands to cool foods properly. Currently using bags of ice. This is not acceptable. Today all curry sauce was at internal temperatures of less than 4 degrees Celsius - EXCELLENT! These sauces were made yesterday. Today three compartment sink was set up with third compartment at 200ppm Chlorine solution - EXCELLENT!