INSPECTION REPORT Health Protection SDHI-CTMTNX

PREMISES NAME Royal Curry Restaurant & Sweets		Tel: (604) 591-9422 Fax:
PREMISES ADDRESS 23 - 12588 72nd Ave Surrey, BC V3W 2M6		INSPECTION DATE July 11, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Pawan Sethi		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked curry sauce in two large containers observed stored in the walk-in cooler covered. Curries were probed at an internal temperature of 35-39'C with a probe thermometer (calibrated at Fraser Health on June 2, 2023). Staff stated that the curry was cooked at 7am, more than 6 hours ago. Staff voluntarily discarded the two containers of curry during inspection. Corrective Action(s): Cool all cooked potentially hazardous foods from 60'C to 20'C within 2 hours and from 20'C to 4'C within 4 hours (total of 6 hours) to prevent bacterial growth and/or toxin production in food. Potentially hazardous foods which are not cooled to 4'C within 6 hours must be discarded. Ensure staff are trained on proper cooling methods (e.g. using an ice wand, transferring food to shallow containers, storing food containers in a blast chiller and/or in an ice bath). Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knives observed stored between the sandwich cooler/preparation table and the wall in the kitchen. Staff removed the knives from this area to the dishwashing area to be cleaned and sanitized. Corrective Action(s): Store all equipment in a clean and sanitary manner in a designated equipment storage area to prevent potential contamination of equipment and food. Do not store knives between equipment. Consider installing a knife magnet to store knives in a sanitary manner. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATs sanitizer in pails with wiping cloths (X2) in kitchen and in preparation area measured at concentration of 100 ppm QUATs concentration. Staff prepared fresh sanitizer during inspection which measured at 200 ppm QUATs concentration. Corrective Action(s): Prepare QUATs sanitizer in pails every 2-4 hours (or as per approved sanitation plan). Ensure QUATs sanitizer is at 200 ppm QUTAs concentration by verifying the strength with test strips. Train staff to check and verify sanitizer strenght throughout the day. Violation Score: 5

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

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

Comments

Routine Inspection Conducted - *Note: operator has closed the dine-in area. The restaurant is serving take-out only at this time. No renovations have commenced yet for new floor plan/layout Observations: - Walk-in cooler at 2'C - Walk-in freezer at -20'C - Sandwich preparation coolers (X3) at or below 4'C (top and bottom) - Preparation coolers and stand-up coolers at or below 4'C - All freezers at or below -18'C - Hot-holding units measured at or above 60'C during inspection - Temperature logs are maintained on site - good! - General sanitation is good during inspection - All hand washing stations are unobstructed and adequately supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 81'C at plate surface (above minimum required final rinse temperature of 71'C) - 3-compartment sink available with drain plugs - QUATs sanitizer in spray bottles (X2) measured at 200 ppm QUATs concentration with test strip - No signs of pests during inspection - Pest control company is contracted - invoices available on site - Chemicals are stored away from food - All food observed stored covered and at least 6 inches off the floor - Staff observed wearing hair restraints - Staff washrooms observed in satisfactory sanitary condition - FOODSAE Level 1 trained staff is available on site during inspection - Permit posted in a conspicuous location on site Please contact the health inspector for any questions or concerns.