INSPECTION REPORT Health Protection VTUR-B6BTQK

PREMISES NAME Curry Time Indian Cuisine		Tel: (604) 625-1947 Fax: (604) 625-1945
PREMISES ADDRESS 113 - 3280 Mt Lehman Rd Abbotsford, BC V2T5T1		INSPECTION DATE November 8, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sunny Deol		NEXT INSPECTION DATE November 09, 2018
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): * Sanitizer was not working at beginning of inspection as it had depleted; operator had to get some fresh sanitizer in bucket for storing wiping rags (quaternary ammonium sanitizer at 200 ppm concentration) Corrective Action(s): * Ensure sanitizer active and ready to use at all times during operation-- change sanitizer solution every 1-2 hours and check it is active using test strips for that sanitizer (eg. quat. ammonium test strips) Violation Score: 5

Non-Critical Hazards: Total Number: 4

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Some cleaning to be done through out kitchen including behind cooking line, etc., to remove build up of grime/debris and maintain in sanitary condition Corrective Action(s): * Ensure ALL areas properly cleaned and maintained in sanitary condition Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: * Domestic deep fryer not suitable for commercial use; there is a deep fryer on site and commercial type Corrective Action(s): * commercial deep fryer to be used for frying not domestic one as it is unsuitable Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: * Cold-holding side of buffet was not working properly at time of inspection and was at 14'C-- pershible foods were discarded(eg. yogurt sauce, etc); Also, freezer was not working at time of inspection-- no food stored inside-- operator to repair this freezer Corrective Action(s): * Repair cold-holding buffet to ensure it maintains 4'C/40'F or colder; ensure freezer unit repaired and maintained at -18'C or colder at all times Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: * Food safe is required; no one on site with food safe level 1 at time of inspection Corrective Action(s): * Ensure food safe level 1 up to date (renew every 5 years); ensure staff on site have food safe level 1 Violation Score: 1

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

Comments

* Dishwasher final rinse was 50 ppm chlorine residual at plate surface internally * Cold-holding units were 4'C/40'F or colder except for cold buffet line which was 14'C; operator to repair immediately * Hot-holding buffet was 60'C/140'F or hotter * Freezer was being repaired; no food stored inside * Sanitizer was 200 ppm quaternary ammonium --after staff made fresh solution; ensure sanitizer always active and available * Food was covered in storage * Hand washing sinks had liquid soap and paper towels * Monitoring records to be updated and maintained * Follow up inspection: tomorrow