INSPECTION REPORT Health Protection MBEK-BH6T75

PREMISES NAME Curry Lounge		Tel: Fax:
PREMISES ADDRESS 130 - 16030 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE October 21, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jatin Sharma		NEXT INSPECTION DATE October 23, 2019
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: High (≥30) Total Score = 35

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer located throughout the premises in labeled spray bottles and from dispenser was measured at approximately 100 ppm quats. Corrective Action(s): Bleach water sanitizer was prepared at 100 to 200 ppm chlorine at time of inspection. Ensure all surfaces are resanitized and ensure an effective food contact surface sanitizer (e.g. 100 to 200 ppm chlorine) is used in the interim until dispenser is functional (refer to violation code 308 for details). Note: Chlorine test strips on site. Verify concentration with test strips before use. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand washing station located in preparation area is not in use due to a leaking drain pipe. Corrective Action(s): Have hand sink immediately serviced / repaired. Ensure hand sink is unobstructed and is available for use with an adequate supply of hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper hand washing. Employees are to use nearest hand sink located within kitchen for hand washing in the interim. Date to be corrected by: October 22, 2019. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Mesh bag of onions stored directly on floor. Corrective Action(s): Onions removed from floor. Ensure all foods are stored off of the floor to (1) protect food from potential contamination, and (2) to allow for cleaning of floors. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Several items (e.g. empty bottles, personal items) are piled in the back area near the hot water tank / dry storage area. Back area to left of hot water tank is inaccessible. Corrective Action(s): Ensure above-noted area is properly organized and is accessible for proper cleaning. Accumulation of items and debris over time may lead to the harbourage of pests. Date to be corrected by: October 25, 2019. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Sanitizer dispenser is dispensing quats at 100 ppm quats. Note: 200 ppm quats is required for effective sanitizing. 2. It was stated that drain pipe located below hand sink in kitchen hot holding / garnish area is leaking. Hand sink is not in use. Corrective Action(s): 1. Have sanitizer dispenser serviced / adjusted to provide an adequate concentration of quats for effective sanitizing of food contact surfaces (e.g. 200 ppm quats). Date to be corrected by: October 22, 2019. 2. Ensure drain pipe is repaired / replaced as needed so that it is in good working order and no leak(s) are present. Ensure hand washing station is functional with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper hand washing. Note: Unable to test hand sink at time of inspection due to drain pipe leakage. Date to be corrected by: October 22, 2019. Violation Score: 9

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

Comments

Routine inspection conducted: Coolers at 4 degrees C or less Freezers at -14 to -19 degrees C Hot holding internal food temperatures at 60 degrees C or more Food items appear to be properly organized (i.e. no raw animal products observed over ready-to-eat foods) High temperature dishwasher measured 74 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C) Bar glass washer measured 25 ppm iodophor in rinse residual (required: 12.5 to 25 ppm iodophor) Chemical storage separate from food storage Equipment and utensil storage in clean condition No signs of pest activity observed at time of inspection Temperature records available FOODSAFE requirements met. FOODSAFE equivalent certificate presented at time of inspection is valid to 2024. Permit posted at front.