INSPECTION REPORT Health Protection AHEN-APVTN4

PREMISES NAME YL's Curry Bowl		Tel: (604) 930-1155 Fax:
PREMISES ADDRESS 101E - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE August 3, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Yvonne Yee Man Lee		NEXT INSPECTION DATE August 04, 2017
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: A small amount of rodent droppings were observed on the floor under the dishwashing sink and a hard to reach area near the chest freezer in the back area. A pest control program was in place on a monthly basis -get him to leave a report for the next visit and update the area E.H.O. Corrective Action(s): Clean the affected areas to remove the rodent droppings today. Cover food equipment overnight, keep equipment at least 6 inches off the floor, and wash and sanitize all prep. surfaces prior to use. Monitor for signs for recent pest activity and contact for a second pest control visit this month if you see any further droppings upon cleaning the affected area. Violation Score: 3

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

Comments

Handsink was supplied with liquid soap, hot and cold running water, and paper towels. Food inside 8 hot-holding inserts was 60 degrees C (140 degrees F) or hotter. Hot-held soups and rice was 60 degrees C (140 degrees F) or hotter. Staff mentioned that they change the water in the steam tables every day, and wash and sanitize the unit each day. Walk-in-cooler was at or below 4 degrees C (40 degrees F). Chest freezer was at or below -18 degrees C (0 degrees F). A temperature log was available for the walk-in-cooler temperature. A probe thermometer was available for checking food temperatures. FOODSAFE certified staff was present on-site in the absence of the operator.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-APVTN4
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. Partial 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: Note: Canola oil and sesame oil (0 g trans fat) is used on-site. Please maintain documentation (ingredients list and nutrients facts table) for the naan.
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