INSPECTION REPORT Health Protection AHEN-CS7T9Z

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 May 26, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Daljit Rai		NEXT INSPECTION DATE May 29, 2023
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: High (≥30) Total Score = 37

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine had mould accumulating inside it. Corrective Action(s): Drain the ice to empty the ice machine, clean and sanitize the inside of the ice machine and allow to air dry prior to reusing the ice machine; Correct today. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Brown coloured wash water was observed in the first compartment sink. 2. An empty container with rice residue on it was observed in the mop sink. Corrective Action(s): Staff emptied out the soiled wash water from the first compartment sink. Staff moved the empty rice container into the first compartment sink to manually wash, rinse, sanitize, and air dry it. . Ensure preparation utensils/containers are pre-scraped prior to washing them in the first compartment sink. Ensure to change the wash water frequently throughout the day in the first compartment sink to provide clean soapy water for ware-washing. Do not store any containers in the mop sink. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink near the ice machine was not supplied with liquid soap and paper towels. Corrective Action(s): Staff re-stocked paper towels and liquid soap at this handsink. Ensure all handsinks are kept supplied with liquid soap, hot and cold running water, and single-use paper towels to enable proper handwashing practices. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas were observed to be accumulating grease debris and/or food debris: 1. Shelving unit near the backdoor. Floor below the shelving unit. 2. Floor below the cook line. 3. Handsink basin and hot and cold water knobs near the ice machine. Corrective Action(s): Clean and sanitize the shelving unit and floor below the shelving unit and cook line; Correct by May 29, 2023. Clean and sanitize the handsink basin and knobs; Correct today. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Paper towel dispenser was not in good working order at the handsink near the ice machine. Corrective Action(s): Staff re-stocked paper towels into the paper towel dispenser and enabled access to paper towels; however the lid of the paper towel dispenser still requires to be properly secured. Ensure the paper towel dispenser remains in good working order; Correct today. Violation Score: 3

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

Comments

-Hot-held curries and rice were at or above 60 degrees C. -Curries labelled from previous dates were at 4 degrees C or less. -Curries cooked earlier today were still undergoing the cooling process. Staff added four cooling wands into the curries during the inspection to facilitate rapid cooling. It was discussed that shallow metal containers should be used to cool the curries. -Staff informed they have been checking cooling temperatures, however have not maintained up-to-date written cooling logs. Staff agreed to print more cooling log templates and maintain written records of cooling time-temperature controls. -Walk-in-cooler and beverage cooler were at 4 degrees C or less. -Freezer temperature was satisfactory in the stock room. Freezer is used to hold cooling wands. -Double-door cooler in the stock room with empty of food stock and not in use. If this cooler is used in the future, it is required to be at 4 degrees C or less prior to stocking it with food. -Handsink in the front service area was supplied with liquid soap, hot and cold running water, and single-use paper towels. -100 ppm chlorine sanitizer was available in the third compartment sink and a sanitizer pail. -Ventilation hood panels appeared to be in a clean condition. -Staff on shift held valid FOODSAFE level 1 course training (expiration date: July 4, 2026). -Pest control program is in place on a weekly basis via the mall. If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.