INSPECTION REPORT Health Protection TSTY-AVZRRG

PREMISES NAME Curry Sensation Indian Restaurant		Tel: (604) 538-7333 Fax:
PREMISES ADDRESS 105 - 2828 152nd St Surrey, BC V4P 1G6		INSPECTION DATE February 15, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Quat sanitizer was measured at less than 50ppm concentration in one kitchen spray bottle. Dispenser line required priming. 2) Cheese grater was observed to have dried-on vegetable debris in blade area. Corrective Action(s): 1) Corrected during inspection. Ensure sanitizer is always provided for use at 200ppm quats. Check lines to ensure product is feeding properly, and test strength at least daily using test strips. 2) Set aside for re-cleaning. Ensure staff thoroughly scrub all utensils while cleaning, and that all food particles are removed. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Styrofoam and plastic takeout containers were stored directly on top of foods in insert trays in the prep line cooler. This poses a risk for contamination of food (both via disintegration of styrofoam, and potential contamination of the bottom of containers). 2) Samosas and pakoras in the walk-in cooler were not covered to protect against contamination (cooled overnight). Corrective Action(s): 1) Removed during inspection. Do not stack containers directly on top of uncovered food. Do not place styrofoam containers in food products. 2) Ensure covers are placed over these products by 1pm today. Discussed suitable cover options with chef on site during inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Cold tap at two-compartment dish sinks was not in working order, and was stuck in open position. Hot water was therefore unavailable at this sink. 2) Cold tap leaks at middle prep sink between line coolers. Staff had switched the tap off at the valve. Corrective Action(s): 1) Tap temporarily fixed during inspection. Ensure a new handle insert is installed if this cannot be maintained, as the current unit appears to be cracked. 2) Valve switched on during inspection. Have tap washer replaced to restore normal function by tomorrow (16th February 2018). Hot and cold taps must be operational on all sinks. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Left side line cooler lacks a thermometer. Corrective Action(s): Install an accurate thermometer in this unit (and any other coolers lacking thermometers) by tomorrow (16th February 2018). Violation Score: 1

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

Comments

*General sanitation satisfactory. Note: some cleaning is required in hard-to-reach corners of the kitchen, including beside the hot water tank. *No evidence of pest issues observed during inspection. *Hand sinks equipped with warm water, liquid soap and paper towels (including washrooms). *Dish sinks functional (see violations section). *Low-temperature dishwasher provided 50ppm chlorine sanitizer in final rinse. *Tools and utensils generally stored in clean condition (see violations section). *Organization of raw and ready-to-eat foods satisfactory. *Buffet foods are left out for a maximum of two hours, then discarded. Ensure this takes place - do not chill/reuse food that has been displayed in the buffet area. *Hot holding temperatures for rice and other items measured at 60 C or higher. *Cooling practices appeared satisfactory at time of inspection. *Note: the following have been addressed from the last report: -Permit posted at front point of sale desk. -Splash guard has been installed beside main hand sink. -Drywall has been partially installed over area behind pan storage. Note: this requires re-mudding in order to properly seal the holes. Ensure wall is properly finished within one month (15th March 2018). *Follow-up inspection required - ensure issues listed in report are addressed.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: TSTY-AVZRRG
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.1 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment