INSPECTION REPORT Health Protection AHEN-CPVQ7J

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 March 13, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Daljit Rai		NEXT INSPECTION DATE March 15, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 40

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Rice was cooled overnight in the walk-in-cooler in a large container. Internal temperature was at approximately 11 degrees C. . 2. Curries prepared recently over the past hour today were being cooled inside large containers in the walk-in-cooler without cooling wands. Corrective Action(s): 1. Staff discarded the improperly cooled rice to prevent potential foodborne illness. . 2. Staff portioned out the curries prepared today into shallower containers and placed cooling wands into the some of the curries. Staff checked the internal temperature of the curries with a sanitized thermometer and documented the temperatures on the cooling log for today. Ensure the curries cool rapidly from 60 to 20 degrees C or less within 2 hours and 20 to 4 degrees C or less within the next 4 hours. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Previously cooked rice that was cooled overnight had an internal food temperature at approximately 11 degrees in the walk-in-cooler. Corrective Action(s): Staff member discarded the improperly cooled rice from the walk-in-cooler and from the front hot-holding area. Staff began cooking a new batch of rice during the inspection. Staff informed they may switch to a process involving cooking and hot-holding the rice prior to service in the future. . If rice is to be cooled, ensure it cools properly from 60 to 20 degrees C or less within 2 hours and 20 to 4 degrees C or less within 4 hours to prevent growth of harmful bacteria and/or production of toxins. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Three curries in the front service area were hot-held below 60 degrees C for less than 2 hours. Corrective Action(s): Staff reheated the above-noted curries on the stove-top to at least 74 degrees C and placed them into the hot-holding unit. . Check the internal temperature of curries is at least 74 degrees C after the cooking/reheating process and prior to hot-holding them into the preheated steam table at or above 60 degrees C. Ensure the water level of the steam table is to an adequate level to maintain safe hot-holding temperatures at or above 60 degrees C. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was available in the sanitizer pail. Staff informed the chlorine sanitizer was setup last night to soak the wiping cloths overnight. Corrective Action(s): Staff setup 100 ppm chlorine sanitizer in the sanitizer pail to sanitize preparation surfaces. Ensure to setup 100 ppm chlorine sanitizer in the sanitizer pails at the start of each morning shift and change it frequently throughout the day to maintain it at 100 ppm. Violation Score: 5

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

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

Comments

Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Walk-in-cooler was at or below 4 degrees C (measured at 2.9 degrees C) and it was equipped with a thermometer. Upright freezer temperature was satisfactory (in the stock room). Second refrigeration unit in the stock room was not in use and it was unplugged. Other hot-held curries in the front service area were at or above 60 degrees C. Probe thermometer was available. Cooling temperature logs were being maintained, however not consistently. Ensure to maintain up-to-date cooling logs for each curry. 100 ppm chlorine sanitizer was available in the third compartment sink. Hot and cold running water was available at the 3-compartment sink. Ice machine was in a clean condition and the scoop was stored separately. Staff member on shift had valid FOODSAFE Level 1 course training (expiration date: July 4, 2026). Pest control program is in place on a weekly basis via the mall. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the Environmental Health Officer.