INSPECTION REPORT Health Protection TGIL-CEZLVX

PREMISES NAME Curry & Kabab Indian Cuisine		Tel: (778) 316-8636 Fax:
PREMISES ADDRESS 117 - 7500 120th St Surrey, BC V3W 3N1		INSPECTION DATE June 1, 2022	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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): *REPEATED VIOLATION* 1. No sanitizer solution was available to sanitize the food prep surfaces. Staff prepared 200ppm bleach solution at the time of inspection. 2. One of the wiping rag was dirty and stained which if used for wiping down the prep surfaces could cause potential contamination. Staff discarded the rag at the time of inspection. Corrective Action(s): Ensure that an approved food garde sanitizer solution is available on site during the facility operation. It is recommended to prepare the sanitizer solution first thing in the morning. Regularly replace the dirty wiping clothes with new/clean ones. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: *REPEATED VIOLATION* Multiple food containers stored in the coolers were found uncovered at the time of inspection that could result in potential food contamination. Corrective Action(s): Ensure that food containers are properly covered with lids, saran wraps, food grade material etc. 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. Improvement noted in terms of general sanitation of the facility. Temperature (coolers to be maintained at 4C or less, freezers at -18C or less, hot holding at 60C or above): - Walk in cooler at 2C - Prep coolers (x2) at 4C or less - Chest freezers (x2) at -18C or less - Stand up freezer at -16C - Small cooler for storing gulab jamun at 4C - Cooked rice hot held at 73C - 6 buckets of gravy stored in walk in cooler measured at an internal temperature of 10.1C, 9.8C, 9.9C, 10.C, 20C and 14.5C. Operator stated that the gravy was prepared after store opening (11:00AM) and temperature was recorded during inspection at 12:45PM. Ensure that cooked hot potentially hazardous food must be cooled down from 60C to 20C within 2 hours and from 20C to 4C within 4 hours. It is recommended to use shallow pans/small containers or stir the food to achieve even cooling of the food. Using deep buckets can prevent the food in the middle and bottom of the bucket to cool down to 4C or less which may result in bacterial growth or toxin production in the food over time. Storage: - All food items were stored at least 6" off the floor. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash sinks were adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Low temp mechanical dishwasher reached 50ppm chlorine during rinse cycle. - 3 compartment sink used for manual dishwashing of large utensils/pots. - No grease/dirt build up observed on vents. - Ice machine was maintained in good sanitary condition. Pest Management: - Professional pest control company conducts routine checks. - No visible signs of pest activity observed at the time of inspection. Administrative: - Operating permit was posted in a conspicuous location. - Operator has valid FoodSafe Level 1 certificate (2027) Please contact your district EHO prior to making any service change and/or renovation.