INSPECTION REPORT Health Protection SDHI-CM3UEH

PREMISES NAME Curry Lounge		Tel: (604) 538-7333 Fax:
PREMISES ADDRESS 130 - 16030 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE December 13, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jatin Sharma		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 = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small portion of rice in warmer measured at internal temperature of 49'C with probe thermometer during inspection. Staff voluntarily discarded rice during inspection. Corrective Action(s): Ensure rice warmer is functioning to store potentially hazardous foods, such as rice, at or above 60'C at all times to prevent bacterial growth and/or toxin production. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Some black mildew observed on inside lid of the rice warmer. Corrective Action(s): Clean and sanitize the rice warmer after each use to remove food debris and to prevent bacterial growth. Replace any equipment which is broken and not easy to clean/sanitize. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection Conducted Observations: 1. Temperatures: - Walk-in cooler at 3'C - Walk-in freezer at -18'C - Under-counter bar coolers at or below 4'C - Preparation and sandwich coolers in kitchen at or below 4'C - *Note: Temperature logs are not maintained. Ensure temperature logs are maintained as per approved food safety plan 2. Sanitation: - General sanitation of premise is good during inspection - Hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 75'C at plate surface (above minimum required final rinse temperature of 71'C) - Iodine glass washer at bar measured at 12.5 ppm iodine concentration with test strip - Bleach sanitizer in labelled spray bottles (X3) measured at 200 ppm chlorine concentration with test strip - Ice machine and ventilation canopy observed in sanitary condition - No signs of pests during inspection - Pest control company is contracted to complete monthly inspections 3. Storage: - All food stored at least 6 inches off the floor - All food stored covered - Raw meat is stored away from ready-to-eat foods - Dry stored ingredients are stored in pest-proof containers - Good organization in walk-in cooler - Chemicals are stored away from food - Equipment stored in a sanitary condition 4. Administration/Personnel: - Staff observed wearing clean uniforms - Staff observed wearing non-latex gloves for food preparation - FOODSAFE Level 1 trained staff is available on site - Permit is posted in a conspicuous location on site Please contact the health inspector if there are any changes to the layout, equipment, menu or floor plan. Contact the health inspector for any questions or concerns.