INSPECTION REPORT Health Protection SDHI-CHLTZW

PREMISES NAME Curry Lounge		Tel: (604) 538-7333 Fax:
PREMISES ADDRESS 130 - 16030 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE August 24, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jatin Sharma		NEXT INSPECTION DATE August 25, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine observed with pink mold/mildew build up on inside filter, sides and flap. Staff turned off the ice machine during time of inspection. Corrective Action(s): Do not turn on the ice machine until verified to be cleaned by the health inspector. Clean and sanitize ice machine with 100 ppm chlorine concentration (or as per approved sanitation plan) to remove mold build-up. Ensure the ice machine is cleaned and sanitized at least monthly (or as per approved sanitation plan) to prevent mold build-up and contamination of ice. Keep a record of cleaning to be checked by the health inspector during next routine inspection. To be corrected by: August 25, 2022 Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Bleach sanitizer in spray bottles (X2) measured at 0 ppm chlorine concentation with test strip. Staff prepared fresh bleach solution during time of inspection which measured at 200 ppm chlorine concentration with test strip. 2. Cheese grator observed stored in food preparation area of kitchen. Staff removed the cheese grator to be cleaned and sanitized during inspection. Corrective Action(s): 1. Prepare fresh bleach solution frequently at a concentration of 100-200 ppm chlorine concentration to ensure food contact surfaces, equipment and utensils are sanitized adequately throughout the day. Test bleach solution with test strips daily (or as per approved sanitation plan). 2. Clean and sanitize all equipment after each use to prevent bacterial growth and/or toxin production and potential contamination of food. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station in women's washroom (also used by staff) observed with no paper towel or other single-use drying method. Staff placed paper towel in the washroom during time of inspection. Corrective Action(s): All hand washing stations must be supplied with hot and cold running water, liquid soap and paper towel or other single-use drying method to ensure staff is washing their hands properly and to prevent contamination to food. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Few fruit flies observed in the back dry storage area. Pest control company is contracted. Corrective Action(s): Monitor fruit fly population and place sticky fly traps in non-food preparation areas to remove current population of flies. If fly population increases, contact pest control company to assess and place traps as necessary. Keep all food protected from contamination by covering foods and storing them at least 6 inches off the floor. To be corrected by: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Premise observed in unsanitary condition in the following locations: - On the sides of all cooking counter tops - Counter tops on sandwich coolers - Handles for all sandwich coolers - Insides seals of all sandwich coolers - Handles for all hand washing stations and preparation sinks - Inside basins for all sinks Corrective Action(s): Degrease, clean and sanitize all aforementioned areas to remove grease, food build-up and bacteria. Maintain all areas of the premise in good sanitary condition by cleaning and sanitizing more frequently (as per approved sanitation plan). To be corrected by: Aug 25, 2022 Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Cardboard observed stored on four shelves on wire shelving unit next to the cooking line. Shelves are used to store clean and sanitized equipment. 2. Three plastic bowls observed for food handling (with some rice leftover inside) observed chipped. Staff voluntarily discarded the bowls during time of inspection. Corrective Action(s): Remove all cardboard from storage areas to prevent moisture build up, bacterial growth and potential contamination to equipment. Cardboard is porous and is not adequate for storage purposes as it cannot be cleaned and sanitized. Ensure all equipment on site is constructed with food grade material to prevent chipping, physical and/or chemical contamination to food. To be corrected by: Aug 25, 2022 Violation Score: 9

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 3'C - Walk-in freezer at -10'C (all food observed frozen) - Sandwich coolers in kitchen (X3) measured at or below 4'C (top and bottom) - Bar coolers at or below 4'C - No hot-holding on site during inspection - Temperature logs are maintained - good! - General sanitation of premise is okay during inspection (Refer to violation) - Hand washing stations in kitchen and bar supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 76'C at plate surface (above minimum required final rinse temperature of 71'C) - Glass washer at bar measured at 12.5 ppm iodine concentration - NOTE: dishwasher is observed leaking water however is still functional. Ensure to have the dishwasher repaired to prevent malfunctioning. Test dishwasher iodine sanitizer strength at least once daily (or as per approved sanitation plan). - Food observed stored at least 6 inches off the floor and covered - Chemicals are observed stored away from food - Raw meat stored away from ready-to-eat foods - FOODSAFE Level 1 trained staff available on site Notes: - Inspection report will be emailed to the operator - Follow-up inspection to be conducted on August 25, 2022 in regards to outstanding violations. Please contact the health inspector for any questions or concerns.