INSPECTION REPORT Health Protection CPAK-BL3RDJ

PREMISES NAME Curry & Kabab Indian Cuisine		Tel: (778) 316-8636 Fax:
PREMISES ADDRESS 117 - 7500 120th St Surrey, BC V3W 3N1		INSPECTION DATE January 22, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE January 24, 2020
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 46

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Dough roller requires cleaning. Moved to the dishwashing area at this time. 2) Two of the cutting boards require a replacement. Too many cracks on all surfaces. Corrective Action(s): Do not leave dirty tools on prep surfaces if not using. Place them in the dishwashing area after each use. Ensure to have the cutting boards replaced. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) No sanitizer available for food prep surfaces. 200ppm chlorine solution was prepared and food prep surfaces were sanitized at this time. Repeated violation. 2) Low temperature dishwasher achieved 0ppm chlorine on the plate level after final rinse. Priming did not help the situation. Concentration of the sanitizer was not high enough, as the solution has been left open for too long. New sanitizer bottle was connected and the minimum level of chlorine (50ppm) was achieved at the plate level after final rinse. Corrective Action(s): Ensure to have 100-200ppm chlorine solution available EVERYDAY. Use the solution to sanitize all food prep surfaces BEFORE initiating any food prep in the morning, after each possible contamination and every 2 hours during operation. This is a repeated violation. Failure to comply in future may result in issuance of Violation Ticket as discussed at this time. Ensure to have the sanitizer level checked for the dishwasher on a regular basis. Use the test strips available. Violation Score: 25

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw fish fillets and marinated meat placed above sauces in prep cooler. Rearranged by chef at this time. Corrective Action(s): Ensure to have all raw meat/seafood stored below and away from ready to eat (cooked food, vegetables) foods at all times. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require cleaning: 1) left corner of the cook line (under counter shelf, wall above handwashing station) 2) above prep cooler (shelves) 3) underneath and sides of all large kitchen equipment Corrective Action(s): Ensure to have the above areas cleaned. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied with liquid soap paper towels and hot/cold running water. -Coolers operating below required temperature of 4'C; Freezers operating below required temperature of -18'C -General food storage practice in walk-in satisfactory. -No evidence of pest activity observed at this time. Professional pest control company contracted for monthly visit. -Washroom satisfactory. Please contact the health inspector for any questions or concerns. Follow-up inspection will be conducted on Friday, Jan 24, 2020.