INSPECTION REPORT Health Protection TGIL-CPKSWM

PREMISES NAME Curry & Kabab Indian Cuisine		Tel: (778) 316-8636 Fax:
PREMISES ADDRESS 117 - 7500 120th St Surrey, BC V3W 3N1		INSPECTION DATE March 3, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked rice was stored in hot holding unit and the internal temperature of rice was recorded at 53C. Staff stated that hot holding unit was unplugged for 5-10 minutes to prevent rice from burning. EHO discussed the concerns regarding potential food contamination due to risk of bacterial growth/toxin production if potentially hazardous food is stored at room temperature for too long. Time-temperature control was verified and it was confirmed that rice was stored below 60C for less than 1 hour. Temperature settings were changed and the internal temperature of rice after 5min was recorded at 70C. Corrective Action(s): Please store hot potentially hazardous food such as cooked rice at a temperature of at least 60C or above. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: REPEATED VIOLATION - Onion bags were stored directly on the floor that could result in physical food contamination. Corrective Action(s): Please provide adequate shelving unit to store onion bags at least 6 inches off the floor. TO BE CORRECTED BY - Immediately This is a repeated violation. Non-compliance in future may result in enforcement action. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Two chest freezers in the back area initially had broken plastic liner which is now covered with sticky tapes. Please note that sticky tapes can collect dirt/food debris which could harbour disease causing bacteria. Also, sticky tape can not be cleaned and sanitized adequately. Corrective Action(s): Remove the sticky tapes and replace it with a liner made of food grade material and is smooth, non-absorbent and easy to clean. TO BE CORRECTED BY - Immediately Violation Score: 3

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

Comments

Routine inspection conducted. Findings: - Temperature of all coolers including walk in cooler recorded at or below 4C - Internal temperature of potentially hazardous food stored in buckets was recorded and found below 4C. Staff explained the cooling process prior to storing hot food in walk in cooler and was found satisfactory. - Freezers recorded at or below -18C - Temperature and sanitation logs were maintained and found up to date - Good - Handwash sink in the front service area and back kitchen had adequate supply of hot and cold running water, liquid soap and single use paper towels. - 3 compartment dishwashing sink available. - 50ppm chlorine residual recorded during rinse cycle of low temp mechanical dishwasher. - 200ppm bleach solution was used for sanitizing food contact surfaces. - Back storage area has been deep cleaned. - One of the staff was cleaning ice machine at the time of inspection. - Staff has valid FOODSAFE Level 1 equivalent (SafeCheck, Exp Nov 26, 2027) NOTE - Proper hot holding and reheating process was discussed with all staff during inspection. Please notify the district EHO via email once the outstanding violations have been corrected.