INSPECTION REPORT Health Protection CPAK-BEDQ52

PREMISES NAME Curry & Kabab Indian Cuisine		Tel: (778) 316-8636 Fax:
PREMISES ADDRESS 117 - 7500 120th St Surrey, BC V3W 3N1		INSPECTION DATE July 24, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 25, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 55

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Cooked rice was taken out from the cooler and placed in the rice cooker to be kept 'warm'. Rice was reboiled at this time. Corrective Action(s): Ensure all cooked foods are reheated rapidly until the temperature reaches 74'C, before they are hot-held at/above 60'C. Do not directly place cooked foods in hot-holding unit without proper reheating step. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Two boxes of delivered chickens placed at room temperature. Chickens had internal temperature ranging in between 6.9'C-8.4'C. Moved to the stand-up cooler at this time. 2) Various potentially hazardous foods in walk-in cooler had internal temperature above 4'C. All discarded at this time. (12 packs of panneers - 11.2'C-11.9'C, cooked rice - 12.8'C, pakoras - 13.2'C, cooked curries - 11.4'C - 13.4'C). Pictures taken. Corrective Action(s): Ensure all delivered potentially hazardous foods are placed in the cooler immediately upon receipt of the products. Ensure all potentially hazardous foods are stored at or below 4'C at all times. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer solution available for use. 200ppm chlorine solution was prepared in a spray bottle at this time. Staff was advised to have all food prep surfaces sanitized at this time. Corrective Action(s): Ensure to have 100-200ppm chlorine solution available for use at all times. All food prep surfaces must be sanitized before initiating any food prep in the morning, after each possible contamination and every 2 hours during operation. Violation Score: 5

Non-Critical Hazards: Total Number: 8

209 - Food not protected from contamination [s. 12(a)] Observation: Various food containers in walk-in and prep coolers were uncovered. Corrective Action(s): Ensure all foods are properly covered with food grade materials to protect from contamination at all times. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen fish fillets (<2'C) stored in stagnant water for thawing. A box of frozen prawns (<0'C) stored at room temperature for thawing. Both were placed under cold running water at this time. Corrective Action(s): Ensure all frozen foods are thawed under cold running water or by placing in the cooler in advance. Violation Score: 3 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Two chest freezers operating at -14'C and -13'C. Corrective Action(s): Remove the ice build-up from the units and defrost so that both units are operating at/below -18'C. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed on floor in the back storage area. No droppings were observed in the food prep/dishware storage area. Corrective Action(s): Ensure all droppings are monitored and removed every morning. Clean the affected areas using bleach solution. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris observed from the following areas: 1) sides of stove/cooking equipment 2) floor underneath stove/cooking equipment 3) paper towel dispenser in kitchen 4) underneath handles of prep coolers 5) floors under dry storage shelves Corrective Action(s): Ensure to scrub clean the above areas. Ensure to have the back area/washroom cleaned and reorganized. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Walk-in cooler had ambient air temperature measured at 11.2'C and 12.5'C. Pictures taken. 2) One of the chest freezer seal requires a repair. Corrective Action(s): Ensure the walk-in cooler is repaired and contact the health inspector to notify. Until then, DO NOT store any potentially hazardous foods (i.e. raw meat/seafood, cooked foods, cut vegetables) in the walk-in cooler. Ensure to have the seal of the chest freezer repaired. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Cooking pots, sauces and prep tables are stored in the staff washroom. Staff had been using the washrooms available in the dining area. Corrective Action(s): Ensure to remove all above items from the washroom. The only items that can remain in the washroom would be chemicals/cleaning products and ladder, as discussed at this time. Violation Score: 1 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometer is missing from the walk-in cooler. Corrective Action(s): Ensure to place a thermometer in each unit. Violation Score: 1

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied with liquid soap, paper towels and hot/cold running water. -Prep coolers and servery cooler operating at/below required temperature of 4'C -Low temperature dishwasher achieved >50ppm chlorine at the plate level after final rinse. -Ventilation canopy hood serviced and maintained. Call to book for the next service within this week. -Professional pest control company contracted for monthly visits. Pest control inspection was being conducted during the time of this health inspection. Follow-up inspection will be conducted tomorrow, July 25, 2019. Until then, do not store any potentially hazardous foods in the unit as discussed and agreed at this time.