INSPECTION REPORT Health Protection AHEN-CDNTGN

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 April 20, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Daljit Rai		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Foodborne Illness inspection # AHEN-CDNPHX of Apr-20-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Dough rollers stored near the backdoor had debris present over them. Correction: Wash, rinse, sanitize, and air dry the dough rollers and store them on a designated dry storage shelf away from sources of potential contamination; Correct today. Code 303 noted on Foodborne Illness inspection # AHEN-CDNPHX of Apr-20-2022 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Hot running water was not available at the 3-compartment sink, both handsinks, and mop sink. Operator called a personnel from mall management, who advised that this food service establishment has its' own hot water tank and for the Manager to call a plumber. Water temperature at the 3-compartment sink was measured at 26 degrees C at the time of inspection. Correction: Ensure hot running water is accessible at the 3-compartment sink to enable proper ware-washing of preparation utensils and food contact surfaces. Please provide a written statement or invoice from the plumber once they have made the necessary repairs and contact the district Environmental Health Officer for a follow up inspection. Public Health Act Closure Order was issued. Code 401 noted on Foodborne Illness inspection # AHEN-CDNPHX of Apr-20-2022 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hot running water was not accessible at both handsinks at the time of inspection. Water temperature ranged between 25 to 26.8 degrees C at the handsinks at the time of inspection. Correction: Ensure the necessary repairs are made to enable access to hot running water at the handsinks for proper handwashing. Public Health Act Closure Order was issued. Do not operate the food service establishment until all the conditions on the closure order are met and until you have obtained written health approval from the district Environmental Health Officer of Fraser Health to re-open the food service establishment; Effective immediately.

Comments

Follow up inspection: -Repairs were made by a plumber on-site to enable access to hot running water at the food service establishment. They mentioned a leak was detected, which has been repaired. -Hot running water was at or above 45 degrees C (measured at 54 degrees C) at the 3-compartment sink. -Hot running water was accessible from both handsinks. -Cleaning improvements were made to the floor. -Pest control program is in place. -Extra dough rollers were ware-washed and are to be either removed from the food premises if not required for business use or to be stored on a clean designated storage shelf if intended for future use. -Preparation spatulas were removed from the back door corner. -Back door was observed to be shut between use. -100 ppm chlorine sanitizer was available in the third compartment sink unit and sanitizer pail. -Probe thermometer was available on-site. -Manager informed that they would order additional cooling wands and use the shallow metal containers since multiple curries are cooled down at the same time. Note: Please contact the district Environmental Health Officer for a follow up inspection once you obtained additional cooling wands. It was reviewed that curries can also be rapidly cooled in an ice water bath to lower the internal temperature quickly. Please maintain a cooling log for time-temperature controls of curries being cooled on-site. Public Health Act Closure Order was rescinded as the corrective action on it was taken. Health approval from Fraser Health was granted for the food service establishment to operate again. If you have any questions, please feel free to contact the district Environmental Health Officer of Fraser Health.