INSPECTION REPORT Health Protection JCHW-C86QP9

PREMISES NAME YL's Curry Bowl		Tel: (604) 930-1155 Fax:
PREMISES ADDRESS 101E - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE October 26, 2021	TIME SPENT 0.75 hours
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked chicken was cooling in the walk-in cooler in an insert with 2 to 3 layers of chicken. Chicken ranged from 9C to 11C. Chicken was made this morning. Corrective Action(s): Cooked chicken must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. to rapidly cool foods, place foods into shallow pans/trays and in single layers. Chicken was placed into two trays in shallow layers at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Alcohol and cleaner spray bottles were unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents in order to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as needed. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Front table top cooler was at 4C. -Chest freezer was at -23C. -Hot holding was greater than 60C. Foods are cooked to greater than 74C prior to hot holding. -Temperatures checked and recorded daily -Cleaning and sanitizing carried out in the 2-compartment sink. Bleach and sink plug available. Bleach prepared at the end of the day for cleaning and sanitizing. -Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails and spray bottle were at 200ppm. -General food storage practices good at the time of inspection. Raw foods stored below ready-to-eat foods. Foods stored off the ground and covered. -General sanitation satisfactory at the time of inspection. Walk-in cooler shelving units require additional cleaning. -Facility serviced by a professional pest control operation. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until March 31, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.