INSPECTION REPORT Health Protection DSOG-B6CUAP

PREMISES NAME Curry Bistro		Tel: (604) 780-5855 Fax:
PREMISES ADDRESS 13448 108th Ave Surrey, BC V3T 2K1		INSPECTION DATE November 9, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kulwinder Lallria		NEXT INSPECTION DATE November 16, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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 = 20

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Utensils, plates, and other equipment not being properly sanitized due to the fact that the high temperature dishwasher is not working. Corrective Action(s): The operator must provide single use utensils, cups, and plates for customers until such time that the dishwasher is in working order. Rewash and re-sanitize ALL utensils and equipment once the dishwasher is working. Refer to the CORRECTION ORDER for more details. Correct by: November 16th, 2018. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A round food container stored inside the designated handwashing sink in the back of the kitchen. Corrective Action(s): The operator removed the container from the sink. This handwashing station is designated for handwashing ONLY. Do not store any equipment, utensils, and other food contact surfaces inside the sink. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The high temperature dishwasher is not working. The operator stated that the dishwasher has not been working for two weeks. Corrective Action(s): Fix or replace the high temperature dishwasher and ensure that it achieves min 71C at the plate's level during the final rinse cycle. A low temperature dishwasher can be installed. It must dispense min 50ppm Chlorine sanitizer at min 24C at the plate's level. Correct by: November 16th, 2018 Violation Score: 9 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Missing daily temperature logs. Corrective Action(s): Immediately begin daily temperature logs for ALL coolers and freezers. Violation Score: 1

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

Comments

**CORRECTION ORDER issued at the time of the inspection. Refer to the ORDER for details and conditions. - General sanitation satisfactory. - All handwashing stations (bar/middle/back of kitchen) supplied with cold/hot running water, soap, and paper towels. - Surface sanitizer available in designated buckets at 100ppm bleach concentration. - Dry storage area has adequate space and wire racks. Dry food items stored min 15cm (6inches) off the floor. - FOODSAFE certified staff on duty. Verified at the time of the inspection. Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - Thermometers available in all coolers and freezers.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-B6CUAP
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment