INSPECTION REPORT Health Protection LKIM-BJ2PCT

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 November 18, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Daljit Rai		NEXT INSPECTION DATE November 19, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Multiple dishes observed to be cooling at room temperature in large containers. Internal temperature found to be at approximately 20-24 degrees Celsius. CORRECTED DURING INSPECTION - items moved to cooler unit. . Lack of ice wand at facility. Currently staff using single use food grade bags filled with ice. This is not the best method to cool hot food items as bags can melt and ice in bags only cools the surface. . Back door left open to "cool" food items. CORRECTED DURING INSPECTION. . Corrective Action(s): Health Inspector to return tomorrow to determine temperatures of the following items: - Chana - Shahi Paneer - Chicken Vindaloo If these items are found to be at temperatures greater than 4 degrees Celsius they will be discarded. . Back door leads to corridor that leads to garbage. It stinks of garbage. Using this air to cool foods is not appropriate. This air is the same temperature as the ambient air temperature. Do not leave the back door open. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Staff observed to fill third compartment sink with bleach to make sanitizer solution only AFTER Health Inspector had arrived. Staff in process of washing dishes. When checked the liquid on the "clean" drying dishes were at a 0ppm Chlorine residual even though the items had just been washed. CORRECTED DURING INSPECTION - Staff added water and bleach to third compartment sink (200ppm Chlorine) and Health Inspector added dishes to sink for sanitizing . Corrective Action(s): Staff MUST have third compartment sink set up at ALL TIMES for proper sanitizing of dishes. Facility is CONSTANTLY washing dishes and therefore must have it set up. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Upon arrival of inspector staff had placed personal effects (jacket, purse, shopping bag and umbrella) on top of hand sink - CORRECTED DURING INSPECTION - items moved by Health Inspector. . Corrective Action(s): Handsinks must be accessible at all times. . Violation Score: 5

Non-Critical Hazards: Total Number: 5

208 - Foods obtained from unapproved sources [s. 11] Observation: Staff unable to provide proof (invoices or other) that samosas are from an approved source. Staff mentioned the possibility samosas are from Chef's home. . Corrective Action(s): ITEMS ARE NOW PLACED ON HOLD - DO NOT MOVE, ALTER, SELL, DISCARD items until such time as notified by Fraser Health Authority Environmental Health Officer. Violation Score: 9 209 - Food not protected from contamination [s. 12(a)] Observation: Water leaking from walk in cooler unit and could leak on to cooling food items below. . Staff personal items found in handsink and on top of ice machine and beverages throughout kitchen. Staff purse found stored amongst take out containers. . Corrective Action(s): Leak in cooler to be repaired Storage for personal items to be established. DO NOT block handsinks. DO NOT store staff items with items intended for kitchen use. . Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Food grade plastic bags used for cooling food items. . Corrective Action(s): Putting these bags into hot food may negatively impact the bags (melting them) and impact the cooling food item. Obtain ice wand or some other means to cool food properly. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cooler requires repair as it is leaking from ceiling. Corrective Action(s): Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No one present with Food Safe Level one after morning staff leave for the day. . Corrective Action(s): Ensure one person has Food Safe Level One training at all times while facility is in operation. . Violation Score: 1

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All lids on food items in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition . CORRECTION ORDER ISSUED: REASON FOR THE ORDER: Violation of B.C. Reg. 210/99 Food Premises Regulation Section 11 Every operator of food premises must ensure that all food on the premises is obtained from (a) food premises for which plans and specifications have been approved under section 3, (a.1) a slaughter establishment licensed under the Meat Inspection Regulation, or (b) a source that is approved by the government of Canada, the Provincial government, the government of another province or territory, or an official or agency of any of those governments under whose authority food safety standards are established and enforced. THE FOLLOWING ACTIONS TO BE TAKEN: - All samosas are to remain inside freezer unit of storage room until such time as proof of items originating from an approved source can be provided to Fraser Health Authority Environmental Health Officer for review - DO NOT move, alter, sell, destroy or return samosas until informed to do so from an Environmental Health Officer from the Fraser Health Authority Environmental Health Officer to return tomorrow. Have receipts or invoices available for inspection.