INSPECTION REPORT Health Protection DSEA-AAYUT2

PREMISES NAME Curry Express (Metrotown Centre)		Tel: (604) 454-1004 Fax: (604) 596-5076
PREMISES ADDRESS 352 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE June 16, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Peter Sahai		NEXT INSPECTION DATE June 23, 2016
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Large ice scoop stored on top of ice machine and small ice scoop stored beside pop fountain on the counter. Corrective Action(s): Both scoops moved into metal insert. Ensure that ice scoops are always stored in an insert or container to prevent contamination. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Operator unable to demonstrate proper 3 compartment warewashing method. Staff wash dishes using a soapy bleach water solution then rinse dishes and allow to air dry. This is incorrect. Corrective Action(s): Ensure that all dishware is washed using warm water and liquid soap, rinsed with clean water, then sanitized in a sanitizing solution of 100 ppm chlorine bleach. soak for 2 minutes and allow to air dry. Mix approximately 1/2 cup bleach with a full sink of water to make 100 ppm chlorine solution. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Poor handwashing practices observed during inspection. Staff returning from breaks and staff switching between tasks observed washing hands in 3 compartment sink and wiping hands on aprons without the use of liquid soap or paper towels. Corrective Action(s): ALWAYS wash hands using liquid soap and paper towels. Hands must be washed when returning to work, starting work, after touching the face/mouth/nose/hair, after becoming contaminated, between tasks, etc. Violation Score: 5

Non-Critical Hazards: Total Number: 2

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit unavailable on site. Corrective Action(s): Ensure that a copy of the operating permit is posted in a conspicuous location in view of the public. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: Bag of onions stored on the floor in the storage room Corrective Action(s): Ensure that all food products are stored minimum 6 inches off of the ground at all times Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =storage room walk-in cooler (4C), BOH undercounter cooler (2C), and BOH sliding door cooler (4C) measured < 4 degrees C =chest freezer (-19C) measured < -18 degrees C =BOH rice hot holding (62C), and FOH steam tables for butter chicken, veggie sabji, and rice (72C to 77C) measured > 60 degrees C =3 compartment sink with sink plugs available for manual dishwashing. =spray bottles of bleach sanitizer solution at 100 ppm chlorine =General sanitation was satisfactory at the time of inspection =General food storage practices good at the time of inspection. Foods properly stored off the floor and covered. =Ice machine was maintained in a sanitary manner =Staff FOODSAFE certification verified Inspector to provide manual warewashing diagram in punjabi to operator