INSPECTION REPORT Health Protection DNGG-CZCVRU

PREMISES NAME Chango's House of Curries		Tel: (778) 782-5849 Fax:
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE January 10, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Azmina Hasham		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): - Hot water not available. Maximum water temperature from taps: 24C Corrective Action(s): - Provide hot water (minimum 45C). **Check with SFU Facilities** **Hot and cold water, under adequate pressure and in sufficient quantities, must be provided to meet the peak demands throughout the food premises. Hot water must be of sufficient temperature (minimum 45C) to effectively clean and sanitize per your Sanitation Plan.** [Correction Date: Immediately] Note: Hot water available by the end of the inspection. Violation Score: 15

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

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

Comments

- Handsinks are accessible and supplied with liquid soap and papertowels. - Upright Double Door Cooler: 4C - Service Area Prep Cooler: 4C - Countertop Display Cooler: 3C - Steam Table Hot Holding (rice, curries): >60C - Food storage practices appear satisfactory - food is protected from contamination. - 200 ppm QUAT sanitizer available for sanitizing food contact surfaces. - Manual warewashing and sanitizing procedures observed and reviewed with staff. No concerns noted. 200 ppm QUAT sanitizer used for sanitizing dishes. Drain plugs available. - General sanitation of premises appears satisfactory. - No pest activity noted at time of inspection. - Employee on shift has valid FOODSAFE Level 1 certificate. - Permit to Operate posted.