INSPECTION REPORT Health Protection KSTE-BDJU3L

PREMISES NAME Pabla Curry House		Tel: (604) 391-2120 Fax:
PREMISES ADDRESS 4 - 45905 Yale Rd Chilliwack, BC V2P 2M6		INSPECTION DATE June 27, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 3 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Gravy held in saucepan on table at 24C. Hot, potentially hazardous foods must be hot-held at 60c. Corrective Action(s): Gravy was placed into the cooler. Obtain a hot-holding device to hot-hold sauces after cooking on the stove. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observation #1: Rice bag open with scoop left inside. All food bags must be securely closed. Scoops must be stored separately Observation #2: Raw meats (potentially hazardous foods) stored above ready-to-eat foods within the freezer. Raw meats must be stored on the bottom shelves as to prevent possible contamination of other foods. Corrective Action(s): Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen, raw chicken thawing in the prep sink without water. Frozen foods must be thawed in the cooler or under cold, running water. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted Walk-in cooler operating at 10C at start of inspection - operator placed on defrost mode as lines had froze. Technician had been called. Potentially hazardous foods moved to working cooler at 4C during the inspection. Foods must not be held above 4C for longer than 2 hours. Cooler turned back on during inspection and reached 4C. Cooked rice and half-cooked chicken are placed on shallow metal pans to cool, then wrapped and place in walk-in cooler. Ensure that foods cool as follow: 60C to 20C within 2 hours and 20C to 4C within 4 hours (6 hours cooling time total) All other coolers operating at </4C Freezer operating at </= -18C Infrared thermometer on site High-temperature dishwasher operating at >/= 71C at the plate level upon final rinse cycle (min/max probe thermometer). Bleach on-site. Operator demonstrated how to mix it. Reached 200 ppm. 100 ppm desired = (1/2 teaspoon regular bleach in 1 L of water). Educate staff. Use bleach sanitizer on food contact surfaces every 4 hours. FoodSafe certified staff present General sanitation is excellent No signs of pests observed Handsinks equipped with hot and cold running water, liquid soap and paper towel Please begin recording cooler, freezer and dishwasher rinse cycle temperatures 2x daily Business card provided.