INSPECTION REPORT Health Protection EMGE-BSTNK2

PREMISES NAME Pabla Curry House		Tel: (604) 391-2120 Fax:
PREMISES ADDRESS 4 - 45905 Yale Rd Chilliwack, BC V2P 2M6		INSPECTION DATE August 24, 2020	TIME SPENT 2.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 25, 2020
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 Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 64

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Yogurt made onsite by the opertor. Yogurt requires a dairy license for production Corrective Action(s): Obtain yogurt from an approved source. DISCARDED BY OPERATOR Violation Score: 15 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 5 gallon bucket of onion gravy 15C internal temperature using probe thermometer. Gravy was prepared the night befoire (inspection conducted following day at 3pm). Over 6 hours prior to inspection Gravy poured from the pot into a 5 gallon pail then left in walkin cooler to cool. Internal temperture indicates improper cooling. Corrective Action(s): Break down to smaller portions to cool quickly- see notes below regarding cooling OR obtain a cooling wand to cool quickly. OPERATOR DISCARDED ONION GRAVY (2 PAILS) UPON REQUEST BY ENVIRONMENTAL HEALTH OFFICER Violation Score: 25 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal temperature of onion gravy 15C Corrective Action(s): Ensure internal temperature is held below 4C DISCARDED BY OPERATOR Violation Score: 15

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Canadian Tire pails intended for paint/non food items used for storage of onion gravy Corrective Action(s): Use food grade containers for cooling and storing foods DISCARDED BY OPERATOR Violation Score: 9

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

Comments

Paper based inspection report number 232844 INSPECTION CONDUCTED WITH STUDENT (JACIT) Hand sink equipped with soap and paper towel Sanitizer Quats over 200ppm residual Prep cooler less than 4C, freezer less than -18C Hot holding over 60C Operators have FoodSafe Dishwasher over 71C at dish Dining area closed due to COVID-19 COVID- 19 Safety Plan - WorksafeBC website for more information Ensure COVID-19 Plan is in place and available upon request by an Environmental Health Officer or WorksafeBC officer COOLING - Sauce- 5 gallon bucket in fridge onion gravy **Provide a cooling plan for foods that have been cooled in buckets Operator can cool sauce in stackable metal containers, smaller portions for fast cooling Update FoodSafety Plan with cooling procedures Check that food is cooled quickly 74C to 20C (2 hours) 20C to 4C (4 hours) Provide a cooling log (every 2 hours from cooking to less than 4C, write time and temperature) FOOD GRADE CONTAINERS - Plastic food grade, metal containers (stainless steel) food grade containers may be used YOGURT - made on site, yogurt cannot be made at the facility, not approved in Food Safety Plan and requires a dairy license. Operator will no longer make their own yogurt.