INSPECTION REPORT Health Protection MBEK-BMBV45

PREMISES NAME Curry Lounge		Tel: (604) 538-7333 Fax:
PREMISES ADDRESS 130 - 16030 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE March 2, 2020	TIME SPENT 3.25 hours
OPERATOR (Person in Charge) Jatin Sharma		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 55

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The following items were observed to be stored in unsanitary condition: 1. Vegetable chopper contained large amount of what appeared to be dried onion debris. 2. Circular cutting blades and scoops in storage (stored in black milk crate in back area) observed with dried food debris. 3. Dry storage scoops observed with dried on food debris. 4. Dough roller observed with dried on food debris. Corrective Action(s): Above-noted items placed into dishwashing area at time of inspection. Ensure all equipment, utensils, and food contact surfaces are properly washed, rinsed, and sanitized in order to prevent potential contamination of food and to limit the potential attraction of pests. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Main kitchen dishwasher detergent equipment was malfunctioning at time of inspection. Detergent alarm was on and no detergent was observed being drawn through feed line. Note: Detergent present in bucket. 2. Quaternary ammonium compounds (quats) sanitizer was measured in spray bottles at approximately 50 to 100 ppm. Dispenser measured 100 ppm quats at time of inspection. 3. Bar glass washer lacked iodophor sanitizer concentrate at time of inspection (jug was completely empty). Corrective Action(s): 1. Technician arrived on site and serviced dishwasher. Technician confirmed that detergent was now available in dishwasher for wash cycles. 2. Sanitizer bottles were emptied and refilled at the time of inspection with a bleach water sanitizer that was tested at 100 to 200 ppm chlorine. Ensure all surfaces are resanitized. Ensure sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces. 3. A new jug of iodophor sanitizer concentrate was connected to feed line and the line was primed at the time of inspection. Iodophor sanitizer was measured at 25 ppm. Equipment and utensils were being placed through dishwasher / glass washer at time of inspection. Ensure all items are rewashed and sanitized. Ensure chemical levels and temperatures are being checked daily and corrective action is taken as needed. Records should be maintained. Violation Score: 15

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): The following was observed: 1. Open bucket of uncooked rice stored on floor. 2. Paper bags of flour stored in contact with or underneath grey water pipe. Note: No leakage observed along pipe. 3. Clothing / personal items observed to be in contact with scoops located in dry storage area. 4. Peeled onions were being placed into a milk crate that contained food and other debris. Corrective Action(s): Above-noted violations were corrected at the time of inspection. Ensure all food items are covered and stored in a manner that protects from potential contamination. Do not store food in contact with, or directly below, grey water / sewage lines as food products may become contaminated in the event of leakage. Ensure all clothing and personal items are always stored in a designated area separate from food and utensils / equipment. Ensure food storage containers are properly cleaned and sanitized in order to prevent potential contamination of food. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris observed on surfaces within walk in cooler and freezer. Debris observed under prep table where spices are located. Food debris also observed on dry storage bin covers. Corrective Action(s): Ensure all above-noted areas are properly cleaned. Food debris may potentially lead to contamination of food and may potentially attract pest activity. Ensure all surfaces (e.g. equipment, floors, walls, shelving) are being properly cleaned to remove all debris. Date to be corrected by: March 9, 2020. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): 1. Dishwasher detergent alarm was observed to be turning on during each cycle (main kitchen dishwasher). No detergent was observed being drawn through line; however, detergent bucket was observed to be approximately half full. Note: Unable to determine how long detergent equipment was malfunctioning prior to start of inspection. 2. Sanitizer dispenser tested at 100 ppm quats. Corrective Action(s): 1. Technician arrived during inspection and serviced dishwasher. Technician confirmed that detergent was now available for wash cycles. Ensure all equipment and utensils on the premises are properly washed and sanitized. 2. Technician stated sanitizer dispenser was serviced. Sanitizer dispenser was tested at 200 ppm quats. Note: Fluctuations in sanitizer concentration may be due to changes in water pressure. Ensure all equipment on the premises is regularly checked and maintained as per manufacturer's specifications. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: One spray bottle was observed to be unlabeled. Corrective Action(s): Ensure all cleaning and sanitizing chemicals are properly labeled to identify contents and to prevent accidental misuse. Date to be corrected by: Today. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Sink basin and counter top observed to be stored in back dry storage area. Corrective Action(s): Ensure the above-noted items are removed from the premises as space is currently limited in the dry storage area. Date to be corrected by: March 9, 2020. Violation Score: 1

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

Comments

Routine inspection conducted: Walk in cooler at 2 degrees C. Under counter cooler at 3 degrees C. Left preparation cooler at 2 degrees C (below) and 4 degrees C (above). Right preparation cooler at 2 degrees C (below) and 6 degrees C* (above). Server station glass cooler at 4 degrees C. Left bar cooler at 4 degrees C. Right bar cooler at 3 degrees C. Walk in freezer at -18 degrees C. White chest freezer at -18 degrees C. Bar freezer at -14 degrees C. Hot holding internal temperatures at 60 degrees C or more. Hand washing stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. Probe thermometer on site. Proper raw and ready-to-eat storage observed at time of inspection. High temperature dishwasher achieved at least 71 degrees C at time of inspection. No signs of pest activity observed at time of inspection. FOODSAFE requirements met. FOODSAFE Level 1 certificate for staff member on site is valid to August 19, 2023. Note: It was stated that two FOODSAFE Level 1 certified staff members were on duty at time of inspection. *Ensure food items remain covered when not in use. Discussed: Addition of hot foods may lead to warming of nearby food inserts. Reminder: Ensure all foods are properly cooled from 60 degrees C to 20 degrees C within 2 hours, then from 20 degrees C to 4 degrees C within 4 hours. Ensure all upper food inserts reach 4 degrees C or less. Temperature logs only available for March (two days). Reminder to keep temperature logs on site for review and to ensure all cold holding units are identified / labeled on the log sheets. Follow up inspection to be conducted within one month.