Curries & More
9121 92 Ave Osoyoos BC V0H 1V2 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Three meat dishes (butter chicken, lamb, and mango chicken) in hot holding units measured around 40°C. Staff noted these dishes were made roughly 8 hours ago. Foods cannot be left in the temperature "danger zone" between 4°C and 60°C for more than 2 hours. Staff threw out these foods during the inspection. Regularly check the temperature of foods in hot holding units. Ensure foods in hot holding units are held at 60°C or above. Foods in adjacent hot holding units were at 60°C or higher. Note that the thickness of food affects heat transfer. Staff adjusted temperature of hot holding unit with samosas and pakora to 60°C or above. These foods were made within 2 hours. Ensure small sauce containers are refrigerated if noted on the original product container, not left out at room temperature. Walk-in cooler maintained 4°C or below.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips could located during the inspection. Chlorine test strips were provided. Ensure there is a thermometer inside the hot holding unit for samosas and pakora to show that it is maintaining 60°C or above. Ensure there is an accurate thermometer inside the walk-in cooler.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Manual dishwashing takes place. Staff were not providing sanitization step for dishware only the wash and rinse step. Staff were shown how to sanitize (100-200 ppm chlorine solution) dishware in a compartment sink. Follow the instructions from the poster on the wall. Three sink compartments are available however due to a lack of drying space one of the compartments is being used to dry dishes. Remove unnecessary equipment so that there is more drying space (e.g. install a stainless steel wire shelf for drying) and all three sink compartments can be used as originally intended. 100-200 ppm chlorine solution in a spray bottle was made during the inspection. Remember all food contact surfaces need a wash, rinse, and sanitize step including countertops where food is prepared. If chlorine solution is too concentrated (> 200 ppm) it can leave a chemical residue on food contact surfaces and will require a potable water rinse step afterwards.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure food contact surfaces in constant use are washed and sanitized at least every 4 hours (e.g. tongs and the tray tongs are placed on). Ensure food packages are properly labeled with the date they were prepared so that FIFO principles can be followed easily. Staff noted that the dough mixer and dough sheeter are not used at this time. Food debris is collecting in the dough mixer. There is a non functional prep cooler used to store various items, some items may not be needed for food related operations. Remove items not needed for food operations from the premises. These materials/equipment take up space, make it harder to clean, and may provide areas for pests to hide. Ensure food packages in the walk-in freezer are stored at least 6 inches off the floor. Milk crates can be used for this. Disposable cutlery is stored directly touching the countertop. Store these items in a clean container/area or in their original packaging.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Front handwashing sink has no soap or paper towel. Staff bathroom sink has no paper towel. Ensure all handwashing sinks are always stocked with soap and paper towel. Handwashing is one of the most important methods to prevent the spread of infection through food, make handwashing easy for staff. PVC pipe left inside handwashing sink. Do not leave items in the handwashing sink. Kitchen handwashing sink is located next to swinging door and attached to the side of a non-functional prep cooler. This appears to be an inconvenient location because staff will block the kitchen doorway when washing hands. Recommend attaching the sink to the wall instead of the current location.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Updated Permit issued on May-17-24 still not posted at location. -Ensure to post updated Permit that states "Curries & More" on site. -Copy attached to email.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator on site preparing food does not have FOODSAFE. At least one person on site that prepares food must hold a FOODSAFE Certificate. Staff advised that FOODSAFE will be retrieved in near future.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The kitchen area requires cleaning and organization.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): - an open bag of rice was observed on the ground. Please ensure all food products are stored in appropriate food grade containers that can be sealed to prevent contamination - food preparation table, and far right hand side kitchen wall had extensive uncleaned food splatter present. Please ensure to keep all food contact surfaces, and general facility surfaces clean to prevent cross- contamination and pest harborage
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - no sanitizer present on site. an approved sanitizer at the correct concentration must be used to prevent cross-contamination and pathogenic growth for safe and sanitary handling of food
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - ventilation has not been serviced for an unknown amount of time. regular servicing is required to remove grease build up to prevent condensation, contamination of food, and fire - exterior of ventilation has grease accumulation visible. please clean the ventilation hood regularly to maintain clean and sanitary condition
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): no plan available on site. a copy has been sent to the operator. please complete and send back to the office as soon as possible
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): no plan available on site. a copy has been sent to the operator. please complete and send back to the office as soon as possible
- F1.7 Are foods protected from contamination?