INSPECTION REPORT Health Protection DSOG-BFJU5X

PREMISES NAME Curry Bistro		Tel: (604) 498-5806 Fax:
PREMISES ADDRESS 13448 108th Ave Surrey, BC V3T 2K1		INSPECTION DATE August 30, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dhoom Singh		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 7

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bowls and other utensils stored inside the back handwashing station. This is a repeat violation. Corrective Action(s): Keep this sink free of any equipment and other utensils. This is designated for handwashing only. Repeat violations will result in stricter enforcement. Violation Score: 5

Non-Critical Hazards: Total Number: 2

314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Missing daily temperature log. Corrective Action(s): Ensure to begin daily temperature log and monitor the temperature of all coolers, freezers, and hot holding units. This will be verified during the next routine inspection. Temperature log template provided at the time of the inspection. Correct by: Today and ongoing. Violation Score: 1 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing working thermometer inside the upright cooler in the main kitchen. Corrective Action(s): Provide working thermometer inside this noted cooler. Correct by: Two days. Violation Score: 1

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

Comments

Follow up inspection to report #DSOG-BEKS7L: - Surface sanitizer available in properly labeled spray bottle at 100ppm chlorine bleach concentration. Ensure to change out the sanitizer daily to retain effectiveness. - Most food items stored covered with plastic wraps or tight fitting lids. - General sanitation has improved. The following areas have been cleaned: - sliding doors of the upright cooler - on doors of the coolers - around the sinks - around the stove top - floors throughout the kitchen -Most food items are stored on shelving units at min 15cm off the floor. This is required to facilitate in cleaning.