INSPECTION REPORT Health Protection CSWY-BX8W3N

PREMISES NAME Curry Indian Cuisine		Tel: (604) 584-1006 Fax: (604) 588-5484
PREMISES ADDRESS 1409 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE January 13, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Daljit Rai		NEXT INSPECTION DATE January 15, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 49

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Prepared dough on large tray observed stored on counter in prep area at room temperature. Staff indicated dough was on counter for 1.5 hrs. Dough internal temperature observed at 11 C. 2. Cut red onions observed in white bucket at 15 C on counter in prep area. Staff indicated it was removed approximately 1 hr prior to inspectors arrival. Corrective Action(s): CDI - Ensure all potentially hazardous food is stored at 4 C or below to prevent pathogen growth. Food was moved to walk-in cooler during inspection to chill to 4 C before use. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 inserts of beef and 3 inserts of chicken held in warmer in front area observed at 49.2 C and 54.4 C. Staff indicated that one side of the hot table was turned off approximately 0.5 hours prior to change inserts. Corrective Action(s): CDI - Ensure that all potentially hazardous food is held at 60 C or higher to prevent bacteria growth. Sauces were removed and reheated to over 60 C during inspection. Staff was educated on the importance of maintaining hot foods above 60 C. OBTAIN A PROBE THERMOMETER for staff to use to check temperatures to ensure all foods are maintaining 60 C or above. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Three knifes stored clean in bucket on shelf observed with encrusted debris 2. Clean damp cloths observed hanging on piping above the three-compartment sink. 3. Two cutting boards stored clean above three-compartment sink observed severely gashed and observed with encrusted food debris. Corrective Action(s): 1. Ensure all food contact surfaces are properly cleaned and sanitized. Knifes and cutting boards were removed to be washed in three-compartment sink. 2. Ensure cloths are stored in a sanitary manner and not on water pipes. Ensure all damp cloths are submerged in a bleach solution of 100 ppm to prevent the growth of bacteria. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand sink in prep area not working during inspection. Staff indicated it was not working. Hand sink in front operational and within 15 feet of preparation area. Corrective Action(s): Repair hand sink in prep area to allow staff to adequately wash their hands. To be correct by: Jan 15, 2021. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Various sauces not in the process of cooling observed in walk-in cooler not covered. 2. Large bag of onions and rice observed stored directly on floor beside three compartment sink. 3. Personal items (bags and jackets) were observed laying on top of pop bibs across from preparation area hand sink. Corrective Action(s): 1. CDI - Ensure that all foods that are not cooling are adequately covered to protect them from contamination. Staff placed lids on all sauces in walk-in cooler during inspection. 2. Ensure all food is stored at lease 6 inches off the floor to protect them from contamination. 3. Ensure personal items are stored in a separate location away from food and food contact surfaces. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Walk-in cooler floors, walls, and shelving observed with long-standing food debris. 2. Dust observed on ceilings above three-compartment sink in prep area. 3. Stove observed with large build-up of grease. 4. Floors under shelving in prep area observed with long-standing debris. Corrective Action(s): Refer to your sanitation plan and ensure that the premise is regularly cleaned to ensure safe food handling and prevent the attraction of pests. Violation Score:

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

Comments

Observations: - All refrigeration units holding 4 C or below. - Sink in front area stocked with hot/cold water, soap, and paper towel. - Proper hand washing observed during inspection. - Chlorine sanitizer observed at 200 ppm during inspection. - No signs of pests during inspection. - All cooked sauces stored in approximately 16 litre buckets in food grade bags in walk-in cooler. All sauces observed during time of inspection at 4 C or below. All sauces in buckets were little under 3/4 full. Staff unable to clearly explain cooling procedures. Recommendations: - Post hand washing sign at all hand washing sinks to remind employees to wash their hands. Next Follow-up inspection: - Inspector would like to see staff demonstrate the cooling procedure of cooked sauces to ensure they are cooled from 60 C - 20 C in two hours and from 20 C to 4 C in four hours. - Ensure hand sink in preparation area is repaired. - Ensure a probe thermometer is present for staff to take temperatures of food items. No signature due to COVID-19