INSPECTION REPORT Health Protection 252158

PREMISES NAME Curry Lounge		Tel: (604) 538-7333 Fax:
PREMISES ADDRESS 130 - 16030 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE May 6, 2021	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Jatin Sharma		NEXT INSPECTION DATE May 13, 2021
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 = 0

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observation: Multiple potentially hazardous foods stored at room temperature (5-6 cartons of milk, cooked chicken, yogurt sauce). Employee mentioned these items were removed from refrigerator 20-30 mins ago. Cooked rice probed at 15C. Employee mentioned it was made in the morning. Health rationale: Potentially hazardous foods stored above 4C and less than 60C (in danger zone) for 2 hours or more can cause exponential microbial growth and/or toxin production. Corrective action: All potentially hazardous foods were immediately used for cooking or moved to cold storage. Rice was thrown out by employee. Ensure all potentially hazardous foods are stored in cold storage at 4C or lower prior to cooking and serving. Leaving potentially hazardous foods out at room temperature can cause time-temperature abuse. Take out items from cold storage as needed per order. Corrective Action(s): Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observation: 1) Multiple pieces of food contact equipment stored in unsanitary manner. Cutting boards placed directly on the floor in dishwashing are. Rods used to make naan have food debris on them and are placed directly over garbage can. Health rationale: Unsanitary food contact surfaces can cause cross-contamination to foods and can cause foodborne illnesses. Corrective action: Clean and sanitize all unsanitary dishware/food contact surfaces including cutting boards and rods used make naans. Ensure all food contact surfaces are cleaned and sanitized after each use and maintained in a sanitary condition. Ensure all equipment is stored off the ground. 2) Scoops used for cooking curries stored in large bucket with room temperature water. Water contains food debris. Employee mentioned the bucket of water is replaced every few hours. Health rationale: Scoops which are not cleaned and sanitized between each use can cause cross-contamination. Bacteria growth and toxin production can also occur in the bucket water. Corrective action: Replace water in bucket which holds scoops to prepare curries. Ensure water in bucket changed at least every 2 hours or as needed (when water becomes visibly unclean). Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Observation: Multiple handsinks (in kitchen and prep area) obstructed. Thawing spinach observed in prep area handsink and multiple items (noodles) observed in hand sink in kitchen. Hand sink in prep area also not supplied with paper towel. Health rationale: Obstructions and lack of paper towel can discourage handwashing practices which area necessary to remove potential pathogens and reduce risk of contamination. Corrective action: Paper towel was supplied at handsink in prep area. All obstructions were removed from handsinks. Ensure nothing is placed inside handsinks to ensure employees are washing hands. Ensure all handsinks are adequately supplied with soap, paper towel and running hot and cold water. Corrective Action(s): Violation Score: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observation: Both food handlers were observed not washing hands at adequate frequencies throughout duration of inspection. Health rationale: Food handler handwashing is required to remove potential pathogens and reduce contamination risk. Corrective action: Employees must wash hands at adequate frequencies to remove potential pathogens. Ensure signage is posted and no obstructions are inside the sink to encourage handwashing. Owner/operator must educate staff about handwashing technique and frequency. Corrective Action(s):

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observation: Thawing spinach observed inside handsink. Health rationale: Food handlers can contaminate spinach when washing hands. Corrective action: Spinach was removed from handsink. Ensure no food is stored inside handsinks to prevent contamination of food. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observation: Cooked rice found spilled behind cooler units in kitchen. Clutter in back storage area observed with food spilled on floor. Health rationale: Unsanitary conditions can attract pests and make it difficult to clean hard to reach areas. Corrective action: Ensure back area is clear of clutter and all hard to reach areas are cleaned to remove food debris. Ensure all hard to reach areas are maintained in a sanitary manner. Date to be corrected by: 2021/05/13 Corrective Action(s): Violation Score:

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

Comments

Observed during inspection: 1) Temperatures: -Walk-in cooler at 4C. -Walk-in freezer at -18C. -Prep cooler #1 at front of kitchen at 4C. -Prep cooler #2 in cooking area at 4C (top and bottom) -Prep cooler #3 in cooking area at 4C (top and bottom). 2) Sanitation: -Bleach sanitizer in spray bottles at 200ppm chlorine concentration. -High-temperature dishwasher reaches 72.8C at plate surface (above minimum of 71C). -No scoops placed directly inside food-good! -All food is covered and protected from contamination. -Ensure all handwashing stations are free of obstructions and supplied with soap, paper towel, hot and cold running water. -No signs of pests during time of inspection. -Ventilation hoods in sanitary condition - due for maintenance cleaning in October 2021. -Glasswasher at bar reached 12.5 ppm iodine concentration at glass surface. 3) Administration: Operating permit visible at time of inspection. Foodsafe Level 1 trained employee on premises.