INSPECTION REPORT Health Protection DWAG-CXYRVV

PREMISES NAME Curry Lounge		Tel: (604) 538-7333 Fax:
PREMISES ADDRESS 130 - 16030 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE November 27, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jatin Sharma		NEXT INSPECTION DATE November 30, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 64

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One tray of cooked rice and one tray of butter chicken inside the walk-in cooler were measured at 10C. Operator stated they were cooked more than 6 hours ago. Corrective Action(s): Discard all aforementioned food. Follow your cooling procedure to cool food from 60C to 20C in 2 hours and 20C to 4C in 4 hours. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 3 bottles of milk and 1 insert of cooked chicken were stored under ambient room temperature. Internal temperatures of the food were measured at 10C. Corrective Action(s): Move the aforementioned food back to the cooler. Do not store any potentially hazardous food under ambient room temperature. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Multiple food at the hot holding buffet measured with an internal temperature of approximately 51C. The hot water bath was measured at 55C. Operator stated all food items were prepared within 2 hours. Corrective Action(s): Move and reheat all food items on the buffet back to 74C. Hot water bath temperature increased to 60C after 15 minutes. In the future, turn on the hot water bath earlier to ensure it reaches at least 60C before used to hold any food. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. 3 bottles of bleach sanitizer spray bottles were measured with no concentration of bleach inside. 2. Glass washer dispensed no concentration of iodine. Corrective Action(s): 1. Refill the bleach sanitizer spray bottles with 100-200 ppm bleach. Clean and sanitize all food contact surfaces in the kitchen. 2. Clean and sanitize all glasses in the bar area again. Use the dishwasher or manual dishwashing. Violation Score: 15

Non-Critical Hazards: Total Number: 4

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Hot holding buffet was provided without prior approvals nor submitting any food safety plan. Corrective Action(s): Submit food safety plan to the Environmental Health Officer for the hot holding buffet. Correct by: Dec, 5, 2023. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Extensive rodent droppings noted at the following areas: 1. On the shelf at the dry storage area. 2. Behind the chest freezer at the corner of the kitchen. Corrective Action(s): Clean up all rodent droppings in the facility. Droppings must be clean-up on a daily basis. Continue to monitor for pest activities and follow instructions from professional pest control. Correct by: today Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Glass washer unable to dispense any concentration of iodine. Corrective Action(s): Service / fix the glass washer to ensure 12.5-25 ppm iodine is dispensed on the plate level. Correct by: today. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In operator's absence, no staff on duty has FOODSAFE Level 1 or equivalent. Corrective Action(s): Send at least one staff to take the FOODSAFE Level 1 or equivalent. Correct by: Dec 20, 2023. Violation Score: 1

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

Comments

Routine inspection: - Coolers (prep, walk-in, under the counter, stand-up) maintained at 4C or less. - Walk-in freezer at -18C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm bleach sanitizer available in buckets. - High temperature dishwasher registered 71C at plate level.