INSPECTION REPORT Health Protection AHEN-CPXUFL

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 March 15, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Daljit Rai		NEXT INSPECTION DATE 3 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): No corrections entered

Comments

Follow up inspection: Cooling and Cold Storage: -Curries had an internal temperature at or below 4 degrees C in the walk-in-cooler. -Curries were last cooked yesterday and cooled rapidly yesterday by portioning them out and using cooling wands according to staff. -Cooling log from yesterday was reviewed. Staff are aware to cool the curries to an internal temperature rapidly from 60 to 20 degrees C or less within 2 hours and then 20 degrees C to 4 degrees C or less within the next 4 hours. -Walk-in-cooler was at 4 degrees C. Daily temperature log was in place for the walk-in-cooler. Recommended: Use shallow metal containers instead of the plastic storage containers to help achieve rapid cooling of the food products. Hot-holding: -Staff informed they are preheating the steam table to at least 60 degrees C prior to transferring the cooked/reheated curries (from the stove-top) into it. -Staff informed they have been cooking and hot-holding the rice prior to service. -Hot-held rice had an internal temperature at or above 60 degrees C in the front steam table insert and rice warmer. -Hot-held curries were at or above 60 degrees C in the front steam table inserts. -Hot-holding temperatures were recorded from earlier this morning onto a log. Ensure to monitor hot-holding temperatures of food at least every 2 hours throughout operation. Surface Sanitizer: -100 ppm chlorine sanitizer was available in the sanitizer pails in the kitchen and front service area. -100 ppm chlorine sanitizer was available in the third compartment sink unit. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the Environmental Health Officer.