INSPECTION REPORT Health Protection 250182

PREMISES NAME Curry Lounge		Tel: (604) 538-7333 Fax:
PREMISES ADDRESS 130 - 16030 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE August 31, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jatin Sharma		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observation: Freshly made curries were kept in large plastic containers at room temperature for cooling. Staff was not tracking the cooling process and said that they leave it out for a "few hours". Correction: Monitor the cooling curries to ensure the food is cooled safely. Cooked food must cool from 60C to 20C in 2 hours and 20C - 4C in 4 hours. If the quantity of food requires large pots, use ice-baths or cooling wands to facilitate the process. Rationale: Improper cooling practices can promote pathogen growth and toxin accumulation which can cause foodborne illness. Corrective Action(s): Violation Score: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observation: Large plastic containers of curries were measured to be at 13C. Operator informed that these were prepared earlier today (<6 hrs ago). Correction: Operator removed lids of all containers and moved few curries into smaller containers. Ensure potentially hazardous food is stored at <4C or cools to 4C within 6 hours of cooking. Rationale: Holding potentially hazardous food at temperatures between 4C and 60C allows for pathogens to grow and toxins to accumulate which can cause foodborne illness. Corrective Action(s): Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observation: Vegetable processor and dough maker had food debris. Correction: Operator washed and sanitized the food processor and dough maker at the time of inspection. Ensure food contact surfaces/equipment is washed and sanitized after each use. Rationale: Inadequately washed and sanitized equipment can harbour pathogen growth and toxin accumulation in food debris which can cross-contaminate food and cause a foodborne illness. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observation 1): Dirty rags were kept on preparation counters, near clean dishes, and by handwashing sink. Correction: Operator discarded the dirty rags. Ensure wash cloths are stored in sanitizer pails. Rationale: dirty wash cloths are ideal breeding grounds for pests and for pathogens. They can contaminate food contact surfaces and cause a food borne illness. Observation 2): A milk crate containing cilantro was stored on the ground inside the walk-in cooler. Operator informed that the crates are washed and sanitized in the dishwasher. Correction: Operator moved the crated off the ground. Ensure food is stored at least 6" off the floor at all times. Rationale: floor is a potentially contaminated surface that can cross contaminate food and cause a foodborne illness. Observation: 3): Dry bin containers were left open and scoops had a lot of food debris on handles (throughout stored inside food). Correction: Operator closed all of the bins at the time of inspection. Wash and sanitize the scoops frequently to prevent the build-up of debris. Rationale: Open bin containers can expose the food to contamination as things from top shelves can fall in. Dirty scoops can contaminate food handler and cross-contaminate food or food contact surfaces. Corrective Action(s): Violation Score:

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

Comments

Comments Routine inspection of the food premises conducted. Temperatures Walk-in cooler: 2C Walk-in freezer: -19C Preparation cooler#1: top: 4C bottom: 3C Preparation cooler #2: top 4C bottom: 2C Undercounter preparation cooler: 4C Bar glass cooler #1: 4C Bar cooler #2: 4C Bar cooler #3: 4C Ice-cream freezer: -18C Bar freezer: -18C Rice hot holding: 63C Thermometers available in kitchen Sanitation All handsinks adequately equipped with hot/cold running water, liquid soap, and paper towels. High-temperature dishwasher achieved 74C at the dish surface after the final rinse cycle. Spray bottles (2) and pail had 200ppm chlorine residual solution. Washrooms in good sanitary condition. Ventilation canopy in sanitary condition. Ventilation canopy in satisfactory condition. Glasswasher achieved 12.5ppm iodine at glass surface. Pest control No signs of pest activity noted at the time of inspection. Professional company monitors the faciltiy. Administration Food Safe level 1 valid until August 19, 2023 Permit is posted COVID Safety Plan is posted Serving staff required to wear masks. customers are seated in alternating seats to maintain 2 m distance. Signage posted