INSPECTION REPORT Health Protection DKAL-BYJNBP

PREMISES NAME YL's Curry Bowl		Tel: (604) 930-1155 Fax:
PREMISES ADDRESS 101E - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE February 23, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yvonne Yee Man Lee		NEXT INSPECTION DATE 6 Months
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A large pot of soup/sauce was found in the cooler with an internal temperature of 11C. The operator stated that the sauce is prepared and served cold. It was made in the morning (2 hours prior to inspection). Corrective Action(s): The sauce is a potentially hazardous food that should be cooled from 60C to 20C in 2 hours and 20C to 4C in 4 hours. The sauce was moved to shallower containers at the time of inspection to expedite cooling. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dirty knife and cutting board was found sitting at room temperature (not in use). Corrective Action(s): The operator washed and sanitized the utensils at the time of inspection. Ensure all equipment/utensils are washed and sanitized after each use or every 2 hours when used continuously to prevent the growth of pathogens and/or accumulation of toxins. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The storage shelves under work tables had build up of debris. The shelves are used to store utensils. Corrective Action(s): Thoroughly clean all of the shelves and hard to reach areas of the facility to maintain sanitation. Create a schedule to routinely maintain cleanliness. Date to be corrected by: March 5, 2021. Violation Score: 3

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

Comments

Routine inspection of the food premises conducted. Temperatures: - Drinks cooler (over-counter): 4C - Walk-in cooler: 2C - Hot holding rice in rice cooker: 68C - Hot holding unit: 70C - Hot holding on hot plate: 60C - Chest freezers: < -18C - Display hot holding unit: >60C - Display hot holding rice: >60C All units were equipped with accurate thermometers. Sanitation: - Hand washing sinks were adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. - Sanitizer pails had 100 ppm chlorine residual. - 2 compartment sink was equipped with functional drain plugs. - Unscented household bleach was available on site. Storage and Pest Management: - No signs of recent pest activity noted at the time of inspection. - Most items were covered when stored in coolers. NOTE: Do not store large pots of soup/gravies in the cooler. *see violation above* NOTE: Thoroughly clean the storage shelves under counters to maintain sanitation. *see violation above* Administration: - Operator has FOODSAFE level 1 certification. - Permit is posted. NOTE: Sanitation logs should be maintained for the whole facility and the records should be available on site for review. COVID-19 Safety: - Masks are mandatory. - Hand sanitizers are available and accessible. - COVID-19 safety plan is available on site. - BCCDC signs are posted. NOTE: Maintain screening logs for all staff for signs and symptoms of COVID-19. Records should be kept for at least 30 days.