INSPECTION REPORT Health Protection JGUU-CKXQNV

PREMISES NAME Curry Bistro		Tel: (604) 498-5806 Fax:
PREMISES ADDRESS 13448 108th Ave Surrey, BC V3T 2K1		INSPECTION DATE November 7, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Rakesh Prasad		NEXT INSPECTION DATE 4 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed a few food containers being double stacked, and the bottom containers were not protected from containers above. Top containers removed at this time. Please ensure to provide a cover (wrap, lid, etc.) before you double stack containers. Corrective Action(s): Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Observed old dry looking rodent droppings in the back storage area. Corrective Action(s): Clean the droppings. Soak droppings with 100 ppm bleach sanitizer for 10-15 minutes before picking them up with paper towels. DO NOT VACUUM. Correct this by: 1 week. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Current on-site staffs did not have a valid FOODSAFE Level 1 or equivalent certificate. Corrective Action(s): Ensure at least one staff with a valid FOODSAFE Level 1 or equivalent certificate is on site. Correct this by: immediately. Violation Score: 1

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

Comments

Routine inspection conducted: Hand washing station is fully equipped with hot and cold running water, liquid soap and paper towels. General sanitation in the kitchen is adequate (* see an exception in the violation section code 304). High temperature dishwasher's sanitizing cycle was measured at 74.1C at the plate level. All coolers measured at 4C or less. All freezers at adequate temperature. No hot holding at this time. Food contact surface sanitizer mixing procedure reviewed with on-site staffs. 100 ppm chlorine sanitizer available at this time. Washrooms in sanitary condition. Please contact your district health inspector if you have any questions or concerns.