INSPECTION REPORT Health Protection AHEN-AZUVHN

PREMISES NAME YL's Curry Bowl		Tel: (604) 930-1155 Fax:
PREMISES ADDRESS 101E - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE June 18, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yvonne Yee Man Lee		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 8

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Greater than 200 ppm chlorine sanitizer was in the spray bottle as the test strips were blanking out. Corrective Action(s): Staff member setup 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) in the spray bottle. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A stainless steel lid (cover for a food contact surface) was placed over the garbage bin. Corrective Action(s): Do not store any food equipment/lids over the garbage bins or any other unclean surface. Staff member placed the lid in the warewashing sink to be washed, rinsed, sanitized, and air dried. Violation Score: 3

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

Comments

Handsink was adequately supplied with liquid soap, hot and cold running water, and paper towels. Staff member was observed washing their hands after contacting money, after handling chemicals, and prior to serving food. Good. Walk-in-cooler was at or below 4 degrees C and was equipped with a thermometer. Chest freezer was at or below -18 degrees C (-22 degrees C). Drinks cooler was being used only for non-potentially hazardous drinks. Temperature log for the walk-in-cooler was in place. Hot-held food was at or above 60 degrees C. A probe thermometer was available on-site. Cooling temperatures were reviewed: Food must be cooled rapidly from 60 degrees C to 20 degrees C internally within 2 hours and 20 degrees C to 4 degrees C internally within an additional 4 hours. No signs of recent pest activity were present at the time of inspection. Staff member had FOODSAFE Level 1 training based on their wallet sized certificate in the absence of the Operator. *FOODSAFE expiration dates were discussed. Ensure the Operator and at least one staff member in their absence maintains VALID FOODSAFE leve 1 training. Refer to www.FOODSAFE.ca for information.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AZUVHN
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Crispy fried onion, pasta noodles, rice sticks, and canola oil complied with trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment