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Curry Indian Cuisine

1409 - 10355 152nd St, Surrey · Restaurant

45 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot potentially hazardous food was stored below 60 degrees C internal temperature:
      • -Noodles inside one insert were at 54.1 degrees C internal temperature
      • -Chicken tikka masala was at 54.1 to 59 degrees C
      • -Mixed vegetable curry was at 55 to 58.4 degrees C.
      • This is a repeat violation.
      • Corrective Action(s): Above-noted menu items hot-held below 60 degrees C for less than 2 hours were reheated to 74 degrees C for at least 15 seconds, and placed into the hot-holding unit. Manager added boiling water into the hot-holding unit. Ensure hot potentially hazardous food is stored at least 60 degrees C to prevent potential growth of harmful bacteria and/or production of toxins; Correct immediately.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Water temperature in the hot-holding unit was at 57.4 degrees C. Only one element on the right side was in use.
      • Corrective Action(s): Section 31 Public Health Act Correction Order was issued. Ensure all the conditions on the Public Health Act Correction Order are met. The following corrective action is required:
      • 1. Repair the hot-holding unit so that both heating elements are in good working order to maintain hot potentially hazardous foods at or above 60 degrees C internal temperature; Correct by March 30, 2026. Provide appropriate documentation (e.g. invoice or report) to verify that both heating elements have been serviced and are in good working order. In the interim effective immediately, boil water into the hot-holding unit to preheat it to at least 60 degrees C prior to using it for storing hot potentially hazardous food.
      • 2. Hot potentially hazardous food must be reheated to at least 74 degrees C for at least 15 seconds prior to being transferred into the hot-holding unit.
      • 3. Monitor hot-holding temperatures at least every 2 hours throughout operation, and ensure hot potentially hazardous food is stored/displayed above 60 degrees C internal temperature. Hot potentially hazardous food stored below 60 degrees C for more than 2 hours must be discarded.
      • Violation Score: 9
  3. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot potentially hazardous food (manchurian balls, beef curry, butter chicken, and pav bhaji curry) were below 60 degrees C internal temperature for less than 2 hours. This is a repeat violation.
      • Corrective Action(s): Staff reheated the above-noted food products to at least 74 degrees C internal temperature during the inspection. Ensure food products are reheated to at least 74 degrees C internal temperature, and the thickest part of the food is checked prior to transferring it into the preheated hot-holding unit. Ensure hot potentially hazardous food is hot-held at or above 60 degrees C to prevent potential growth of harmful bacteria and/or potential production of toxins.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee was observed handling phone and then contacting a spatula and wiping the top of a food container with a paper towel without washing her hands.
      • Corrective Action(s): Ensure employees wash hands properly after handling personal cell phones and after any activity that may contaminate hands prior to handling food and food contact surfaces.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Containers of raw meat were observed stored above a container of cooked meat in the walk-in-cooler.
      • Corrective Action(s): Ensure food products are stored in a manner to protect them from potential contamination, and raw meat is stored on the lowest shelving unit separately from potential ready-to-eat food. Staff re-arranged the food products to store raw meat on the lowest shelving unit, separate from potential ready-to-eat food.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot-held rice was at 50.1 degrees C, it had been already reheated today, and this batch of rice was from yesterday according to staff. Gulab jaman, samosas, and alloo tikki were hot-held below 60 degrees C for less than 2 hours. Hot-holding unit was not preheated above 60 degrees C (water temperature was below 60 degrees C), and food products were observed placed into it. This is a repeat violation.
      • Corrective Action(s): Ensure to preheat the hot-holding unit to at least 60 degrees C prior to using it to store/display potentially hazardous food. Ensure hot-held potentially hazardous food is maintained at or above 60 degrees C to prevent growth of potential harmful bacteria and/or production of toxins. Ensure food is cooked/reheated to at least 74 degrees C prior to placing into the hot-holding unit. Reheating step can only be done once. Staff member discarded the rice hot-held below 60 degrees C, and re-stocked the hot-holding unit with a freshly prepared batch of rice cooked to 74 degrees C. Staff reheated the samosas, alloo tikki, and gulab jaman during the inspection, and hot-held them above 60 degrees C.
      • .
      • If you are interested in using time as a public health control measure for certain menu items (e.g. gulab jaman, samosa, alloo tikki), submit an updated written food safety plan with time-tracking procedures specific to the menu items, and time-tracking template log to the Environmental Health Officer for review and health approval.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): A hair strand was observed over the cutting board, which is used as a food contact surface for slicing naan according to staff.
      • Corrective Action(s): Ensure food contact surfaces are maintained in a clean condition to protect food from potential contamination (e.g. physical contamination such as hair strands). Hair nets are recommended. Staff removed the hair strand from the cutting board, and were directed to clean and sanitize the cutting board prior to reusing it.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Unclean preparation utensils with food residues over them (e.g. dough roller, knives) were observed at the food service establishment in a container on the prep. table. Buildup of debris was observed over the pans on the stove-top.
      • .
      • 2. Surface sanitizer (chlorine sanitizer) was not setup.
      • .
      • 3. Rice was observed in the third compartment sink filled with 100 ppm chlorine sanitizer. Second compartment sink had unclean preparation utensils with food residues over them. Staff informed she had washed and sanitized the rice insert in the third compartment sink that contributed to the rice being in the third sink unit.
      • Corrective Action(s): 1. Properly wash, rinse, sanitize, and air dry the preparation utensils and pans to store them in a clean condition; Correct today and prior to reusing them. Ensure preparation utensils in storage areas are maintained in a clean condition. Remove extra items not required for business use.
      • .
      • 2. Ensure surface sanitizer (e.g. 100 ppm chlorine sanitizer) is setup and in use for sanitizing preparation surfaces/food contact surfaces. Staff setup 100 ppm chlorine sanitizer in a labelled sanitizer pail during the inspection (corrected).
      • .
      • 3. Staff setup the 3-compartment sink for manual ware-washing (re-stocked 100 ppm chlorine sanitizer in the third compartment sink without the rice), and moved the soiled preparation utensils to the drain board and first compartment sink unit. Ensure staff properly wash food contact surfaces/utensils/equipment in the first compartment sink to remove the food residues, rinse them in the second compartment sink to remove the soap, and then sanitize them in the third compartment sink in 100 ppm chlorine sanitizer, and allow them to air dry on a clean surface.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsink near the back kitchen area lacked paper towels, and handsink basin does not drain fully.
      • Corrective Action(s): Repair the handsink so that it drains properly, and is supplied with liquid soap, hot and cold running water, and single-use paper towels via a wall-mounted dispenser in good working order to enable proper handwashing practices; Correct by March 12, 2026. In the interim, use the other handsink for handwashing purposes.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A broken knife and broken tray were observed. Staff informed tray is used for chicken and knife is used for slicing naan.
      • Corrective Action(s): Discard or permanently remove the broken knife and broken tray from the food service establishment; Correct today. Do not use the broken knife and broken tray; Effective immediately. Staff placed the broken knife in a bag and informed they would discard it today. Ensure food contact surfaces and equipment in use and stored at the facility are maintained in good repair, and damaged items are removed/discarded from the food premises.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed on the window sill within the food premises. Rodent droppings were observed on the floor near the walk-in-cooler.
      • Corrective Action(s): Clean and sanitize the above-noted areas to remove the rodent droppings; Correct today. Monitor for pest activity, regularly clean and sanitize areas of the food premises to maintain it in a clean condition, seal potential entry points, and continue with the pest control program. Remove items not required for business use to declutter, and facilitate easier cleaning and prevent potential harbourage areas.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A cloth cushion/item for naan was observed.
      • Corrective Action(s): Immediately discontinue use of the cloth naan item, and remove the above-noted cloth item from the food premises since it is absorbent; Correct today. Ensure food contact surfaces are made of suitable materials that are impervious to moisture, durable, easy to clean, and nontoxic.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Only one stand mixer is used on-site, and other stand mixers are not required for business use according to staff and the Manager.
      • Corrective Action(s): Remove the items not required for business use from the food service establishment; Correct within 1 week.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Goat curry, beef curry, and kadhai chicken were hot-held below 60 degrees C internal temperature, and last temperature check was conducted at 1 PM (approximately two hours ago). These curries were reheated during the morning opening time according to the Manager. Staff member in the back kitchen added a new reheated stock of goat curry, beef curry, and kadhai chicken on top of the previous stock of the goat curry, beef curry, and kadhai chicken that was below 60 degrees C internal temperature into the same inserts of the hot-holding unit, without discarding the previous stock of curries.
      • .
      • This is a repeat violation.
      • Corrective Action(s): Manager discarded the above-noted curries (new and previous stock mixed together) during the inspection. Ensure corrective action is undertaken to hot-hold potentially hazardous food safely at or above 60 degrees C internal temperature to prevent growth of potential harmful pathogens and/or production of potential toxins in the food, and to prevent potential foodborne illness. Discontinue practice of adding newly reheated curries with the previous stock of curries. Violation ticket was issued. Refer to consultation report for details.
      • Violation Score: 25
  7. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot potentially hazardous food was stored below 60 degrees C:
      • -Mixed vegetable curry in an insert: 44.8 degrees C internal temperature
      • -Pav Bhaji curry in an insert: 43.8 degrees C internal temperature
      • -Manchurian in an insert: 34.3 degrees C internal temperature.
      • -Goat curry in an insert: 46.9 degrees C internal temperature
      • -Chicken curry and kadai chicken: 46.3 degrees C and 54.1 degrees C internal temperature.
      • Last internal temperature check of the hot-held food was at 12 PM by the Manager (3 hours ago). Manager informed these dishes were reheated earlier this morning more than 2 hours ago.
      • .
      • This is a repeat violation.
      • Corrective Action(s): Manager discarded the above-noted hot potentially hazardous food below 60 degrees C for more than 2 hours.
      • .
      • Ensure hot potentially hazardous food hot-held is monitored and maintained at or above 60 degrees C internal temperature to prevent potential growth of any potential harmful bacteria and/or production of toxins, and to help prevent potential foodborne illness.
      • .
      • It was reviewed to check internal food temperatures of hot-held food at least every 2 hours throughout operation. Manager increased the level of hot water in the steam table below the inserts during the inspection. It was discussed that the Manager may consider covering the food with food grade lids to help retain the heat inside the inserts.
      • Violation Score: 25
  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Reheated food (shahi paneer, pao bhaji, goat curry, kadai chicken, chicken curry, butter chicken, beef curry, manchurian, noodles, tikka masala, mixed vegetable curry, chana masala, white rice) were stored below 60 degrees C in the front hot-holding unit, which was not in good working order. Manager was aware of the hot-holding unit not being in good working order, and still transferred the curries into it.
      • Corrective Action(s): Manager discarded the above-noted curries during the inspection. Manager agreed to keep the hot-holding unit empty of food storage until it is repaired and preheated to at least 60 degrees C. Manager informed that they are trying to have an electrician assess the hot-holding unit today.
      • .
      • Public Health Act Section 31 Correction Order was issued. Ensure the hot-holding unit is repaired to be in good working order and to be able to safely hot-hold cooked food at or above 60 degrees C; Correct within 1 week, and prior to reusing the hot-holding unit. Do not store potentially hazardous food at ambient temperature above 4 degrees C and below 60 degrees C to prevent potential growth of harmful bacteria and/or production of toxins; Correct immediately.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot-holding unit was not in good working, it was not turned on, and it lacked water in it at the time of inspection. Manager informed that the hot-holding unit lacked hot water, it did not heat up or turn on to heat the water, and there may be an electrical issue with it.
      • Corrective Action(s): Repair the hot-holding unit so that it is in good working order, can be properly preheated to at least 60 degrees C and maintained at or above 60 degrees C prior to being used for hot-holding of food, and it can safely hot-hold food at or above 60 degrees C; Correct within 1 week and prior to using it to hold cooked/reheated potentially hazardous food.
      • Violation Score: 15
  9. Follow-Up Inspection

    1 infraction

    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Two stand mixers not required for business use were observed stored at the food premises. Manager informed these stand mixers are not in good working order, they do not intend to repair them, and only use the larger stand mixer for business use.
      • Corrective Action(s): Remove the above-noted stand mixer items not required for business use from the food premises; Correct within 1 month.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A hot-held meat curry was at 33 degrees C at the front hot-holding steam table. Staff had recently reheated this curry prior to transferring it into the hot-holding unit.
      • Corrective Action(s): Staff reheated the curry to at least 74 degrees C, and then transferred it into the hot-holding unit. Ensure curries are cooked/reheated to at least 74 degrees C for at least 15 seconds internal temperature prior to transferring them into the preheated hot-holding unit. Ensure hot potentially hazardous food (e.g. curries) are hot-held at least 60 degrees C internal temperature to prevent the growth of any potential harmful pathogens and production of toxins.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Two cell phones were observed stored on a preparation surface that had a cutting board on it. Cell phone had been moved onto take-out disposable plates by a staff member. Staff informed these disposable plates were intended for customer use.
      • Corrective Action(s): Staff removed the cell phone from the preparation surface, discarded the take-out disposable plates, and sanitized the preparation surface. Do not store personal cell phones in contact with food contact surfaces to maintain them in a sanitary condition, protect them from any potential contamination, and protect food from any potential contamination.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Staff member was observed wiping the preparation table in the kitchen with a wiping cloth that had been soaked in hot water from the 3-compartment sink without a subsequent sanitizing step. Staff member returned to ware-washing at the 3-compartment sink after wiping the prep. table with a cloth immersed in hot water only.
      • .
      • 2. Staff member had placed a lid for a food storage container in the third compartment sink that contained 100 ppm chlorine sanitizer. Top of the lid still had food debris present on it. Lid had not been thoroughly washed and rinsed prior to the sanitizing step, and had not been immersed into the 100 ppm chlorine sanitizer.
      • .
      • 3. Cell phone was observed stored on a preparation surface that contained a cutting board. Staff was observed to move the cell phone onto a disposable take-out container, that she had informed was intended for customer use. Staff did not subsequently sanitize the preparation surface or discard the potentially contaminated take-out container, until directed to take this corrective action by the Environmental Health Officer.
      • .
      • 4. Chlorine sanitizer was observed to not have been setup in a sanitizer pail or sanitizer spray bottle in the food service establishment.
      • Corrective Action(s): The above-noted violations were corrected at the time of inspection upon verbal direction by Environmental Health Officer:
      • Staff setup 100 ppm chlorine sanitizer in two sanitizer pails. Staff sanitized preparation surfaces. Staff washed and rinsed the aforementioned lid of the food container and sanitized it. Staff removed the cell phone from preparation areas and from the take-out container, discarded the take-out container, and sanitized the preparation area.
      • .
      • Ensure 100 ppm chlorine sanitizer is available for use in a labelled sanitizer pail or labelled sanitizer spray bottle during all hours of operation. Ensure food contact surfaces and utensils are properly washed, rinsed, sanitized, and air dried after each use.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Buildup of food debris was observed on the floor below and between the cooking equipment, and on the floor below the dry storage shelving unit.
      • Corrective Action(s): Clean the above-noted areas to remove the build-up of food debris; Correct within 1 week.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Two stand mixers covered in stained bags were observed next to the preparation table in the kitchen. A container containing food debris was stored in the dry storage area. This container contained some preparation utensils (e.g. dough rollers, a sieve, and a few spatulas). Staff informed the stand mixers are broken, and are an extra item not in use. Staff informed the preparation utensils in the white container in the dry storage area are an item not required for business use.
      • Corrective Action(s): Remove the above-noted items not required for business use from the food premises; Correct by June 23, 2025. Staff replaced the stained bag over the broken stand mixers with a clean bag. Staff cleaned the preparation utensils and container during the inspection.
      • Violation Score: 5
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In Operator's absence, no staff on duty held valid FOODSAFE Level 1 or equivalent course training.
      • Corrective Action(s): Ensure at least one staff member on duty in the absence of the Operator holds valid FOODSAFE Level 1 or equivalent course training. Ensure enough staff take a FOODSAFE Level 1 or equivalent course to fulfill this requirement; Correct within 2 weeks. Provide an update to the Environmental Health Officer.
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One opened tin can of tomatoes were stored in the walk-in cooler unit.
      • Corrective Action(s): Staff transferred the contents of the opened tin can into a food grade container during the inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Oil and grease build-up noted underneath the main gas burner stove. Improvements in sanitation noted since last inspection. Staff stated that newer equipment will be installed to replace older equipment soon. When the old equipment is removed, a thorough cleaning and sanitation will occur at the cookline area. Staff did not state an exact date when this will occur. Notify district Health Inspector prior to making equipment changes.
      • Corrective Action(s): Continue with general cleaning and sanitizing of the facility, focus on hard to reach areas.
      • Correction date: Next routine inspection
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Concentration of sanitizer in three compartment sink registered at 50 ppm chlorine
      • 2) Concentration of food contact sanitizer in bucket registered at <10 ppm chlorine
      • Corrective Action(s): 1) Staff created a new solution of sanitizer which registered at 100 ppm chlorine. All dishes that were sanitized today are to be washed, rinsed, sanitized and air dried again.
      • 2) Staff created a new solution of food contact sanitizer which registered at 100 ppm chlorine.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop stored inside the ice bin in the front area.
      • Corrective Action(s): Staff removed the ice scoop from the ice bin.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris, carbon build up and oil build up noted underneath and behind the cookline.
      • Corrective Action(s): Ensure the above mentioned area is thoroughly cleaned and sanitized. Focus on hard to reach areas.
      • Correction date: Next routine inspection
      • Violation Score:
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): 1) Observed left over rice in a colander placed in the mop sink
      • 2) Facility was using the Bush brand Orange Red colour. Discussed with the manager that this container has been seen to have "Not fit for human consumption" stickers on it.
      • Corrective Action(s): 1) Manager discarded the remaining rice in the colander and placed the colander in the three compartment sink for manual warewashing.
      • 2) Manager had discarded the Bush brand colour container and discussed potential alternatives.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front handwashing station did not have paper towel in the paper towel dispenser at the time of inspection. Manager indicated that the paper towel that was ordered was too large for the dispenser.
      • Corrective Action(s): Paper towel roll was placed near the handwashing station such that all handwashing stations now were supplied with hot and cold running water, liquid soap, and paper towel
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): *Repeat* Several containers of curry and food product in the walk-in cooler were stored unprotected/uncovered.
      • Corrective Action(s): Manager placed lids on the containers such that the food products were protected from potential cross contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris, oil, grease and carbon build-up noted in the following areas:
      • 1) Underneath the shelving and near the walls of the walk-in cooler
      • 2) Underneath the middle food prep table
      • 3) Underneath, behind and the walls of the cook line
      • 4) The corner near the ice-machine
      • 5) Floor below the microwave and dry food storage
      • Corrective Action(s): 1) Conduct a deep clean of the facility, focusing on hard to reach areas.
      • 2) Increase the frequency deep cleaning (especially hard to reach areas) if current cleaning schedule is not sufficient.
      • Date to be corrected: 1 week
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Reach in freezer unit in the secondary storage was not maintaining temperatures at or below -18 deg C. Unit was empty and not storing any food product.
      • Corrective Action(s): Before using the freezer unit for food storage, service or repair the unit such that it can maintain - 18 deg C temperatures
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Single-use stainless steel containers (medium to-go containers) were stored unprotected and all over the shelves in the external stock room.
      • Corrective Action(s): During the inspection, instructed staff to collect all these unprotected containers and to discard the top, exposed containers from each stack (in the event that pest have on top of these containers) and store in a sanitary manner in a pest proof large container.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): < 10 PPM chlorine residual detected in the sanitizer container by the handwash station.
      • Corrective Action(s): As per staff, this container was from the previous day and they change it when they start operation. Although they were not physically serving customers but food was being prepared. Whenever food is being prepared, a sanitizer solution must be made available for food handlers to use as required. Food handler discarded the previous solution and remade the bleach sanitizer solution - 200 PPM chlorine residual was detected in the container.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several containers of curry and food items were stored unprotected/ uncovered in the walk-in cooler.
      • Corrective Action(s): All food in the walk-in cooler must be covered with a lid/ plastic wrap to prevent potential cross-contamination or debris from getting into food.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dried on food soil (often time encrusted), debris and carbon buildup noted in the following areas:
      • 1. Floor below the shelvings and walls of the walk-in cooler.
      • 2. Black buildup noted on the floor below the 3-compartment sink.
      • 3. Floor below the shelf holding the microwave.
      • 4. Debris noted within the front cabinetry units below the soda dispenser.
      • 5. Wall by the cookline.
      • 6. Large amount of carbon buildup in the oven - this may become a fire hazard and must be cleaned as soon as possible.
      • Corrective Action(s): Please perform a deep clean and sanitation of the abovementioned areas and follow your sanitation plan to maintain these areas cleaned at all time.
      • Date to be corrected by: Janurary 23, 2024
      • Violation Score: 15
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Chickpeas (chana) curry in the walk-in-cooler were observed being cooled in a non-suitable manner (i.e. filled to the top in the large non-shallow containers without a cooling wand in use). Chickpeas internal temperature ranged between 7 to 8 degrees C.
      • Corrective Action(s): Staff portioned the chickpeas curry into shallower quantities and placed two cooling wands into the curries. Ensure adequate cooling methods (i.e. portioning out the food into shallow quantities ideally in shallow metal containers, stirring the curries, using a clean cooling wand, or ice water bath method) are used to rapidly cool the curries. Ensure curries are cooled from 60 to 20 degrees C or less internal temperature within 2 hours or less, and 20 to 4 degrees C internal temperature or less within 4 hours maximum.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: A small amount of pink buildup was observed inside the ice machine.
      • Corrective Action(s): Ensure to fully drain, clean, sanitize, and air dry the interior of the ice machine to maintain it in a clean condition; Correct today and prior to using the ice inside it as a beverage ingredient.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was measured in the sanitizer pail. Staff informed they had setup chlorine sanitizer this morning and had not changed the solution.
      • Corrective Action(s): Staff setup 100 ppm chlorine sanitizer (by diluting 1/2 teaspoon bleach per L of water) during the inspection. Ensure the chlorine sanitizer is changed at an adequate frequency (e.g. every 2 hours throughout the day, when cloudy, and as often as needed) to maintain it at 100 ppm chlorine sanitizer to effectively sanitize surfaces.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require cleaning to remove the accumulation of grease and/or debris:
      • -Cook line area (floor below the cooking equipment and sides of the cooking equipment)
      • -Floor below the shelving unit near the cook line
      • -Floor below the stand mixer.
      • Corrective Action(s): Clean the above-noted areas to remove the accumulation of grease/debris and to maintain the food premises in a clean condition; Correct by October 9, 2023.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): An absorbent cloth towel was observed in use over naan wrapped in aluminum foil in an insert of the front steam table.
      • Corrective Action(s): Staff removed the absorbent cloth towel. Discontinue practice of using cloth towels to cover food since it is made of absorbent materials that can collect debris.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Wall-mounted paper towel dispenser was not in good working order. A roll of paper towels were available near this handsink.
      • Corrective Action(s): Repair or replace the wall-mounted paper towel dispenser with a new dispenser to ensure it remains in good working order. In the interim, continue storing a roll of paper towels near the handsink for proper handwashing practices.
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine had mould accumulating inside it.
      • Corrective Action(s): Drain the ice to empty the ice machine, clean and sanitize the inside of the ice machine and allow to air dry prior to reusing the ice machine; Correct today.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Brown coloured wash water was observed in the first compartment sink.
      • 2. An empty container with rice residue on it was observed in the mop sink.
      • Corrective Action(s): Staff emptied out the soiled wash water from the first compartment sink. Staff moved the empty rice container into the first compartment sink to manually wash, rinse, sanitize, and air dry it.
      • .
      • Ensure preparation utensils/containers are pre-scraped prior to washing them in the first compartment sink. Ensure to change the wash water frequently throughout the day in the first compartment sink to provide clean soapy water for ware-washing. Do not store any containers in the mop sink.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink near the ice machine was not supplied with liquid soap and paper towels.
      • Corrective Action(s): Staff re-stocked paper towels and liquid soap at this handsink. Ensure all handsinks are kept supplied with liquid soap, hot and cold running water, and single-use paper towels to enable proper handwashing practices.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas were observed to be accumulating grease debris and/or food debris:
      • 1. Shelving unit near the backdoor. Floor below the shelving unit.
      • 2. Floor below the cook line.
      • 3. Handsink basin and hot and cold water knobs near the ice machine.
      • Corrective Action(s): Clean and sanitize the shelving unit and floor below the shelving unit and cook line; Correct by May 29, 2023.
      • Clean and sanitize the handsink basin and knobs; Correct today.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel dispenser was not in good working order at the handsink near the ice machine.
      • Corrective Action(s): Staff re-stocked paper towels into the paper towel dispenser and enabled access to paper towels; however the lid of the paper towel dispenser still requires to be properly secured. Ensure the paper towel dispenser remains in good working order; Correct today.
      • Violation Score: 3
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    1 infraction

    • 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
  23. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat was observed on the second shelving unit in the walk-in-cooler. Gulab jaman (potential ready-to-eat food) were stored next to the raw meat. Ready-to-eat curries were observed on lower shelving units.
      • Corrective Action(s): Staff re-organized the walk-in-cooler to store the raw meat in another area of the walk-in-cooler away from the gulab jaman and previously cooked curries. Do not store raw meat next to or above ready-to-eat food to protect the ready-to-eat food products from any potential contamination.
      • Violation Score: 3
  24. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulating debris was present on the floor in the following areas:
      • -Floor below the dry storage shelving unit
      • -Floor below the prep. table.
      • Corrective Action(s): Clean the above-noted areas to remove the build-up of debris; Correct by November 2, 2022.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Leak was present at the faucet of the 3-compartment sink.
      • Corrective Action(s): Ensure the repairs are made to prevent the leak at the 3-compartment sink; Correct by November 2, 2022.
      • Violation Score: 3
  25. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Six containers of curries (internal temperature above 20 degrees C and below 60 degrees C) were observed at room temperature. Cooling wands were observed not to be in use initially. Staff informed the curries were at room temperature for 1 hour.
      • Corrective Action(s): Staff placed four cooling wands inside the curries, portioned out the remaining curries and moved them to the walk-in-cooler to rapidly cool the curries. Probe thermometer was available on-site.
      • .
      • Ensure curries cool quickly from 60 to 20 degrees C within 2 hours maximum and 20 to 4 degrees C within 4 hours maximum to prevent potential growth of harmful bacteria and/or production of toxins and to prevent foodborne illness.
      • .
      • Proper cooling methods --i.e. using cooling wands, stirring the curries, portioning the curries into shallow metal containers, using an ice water bath in the 3-compartment sink --were reviewed with staff.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1. White storage container with preparation utensils inside it had black debris present inside it.
      • 2. Ice machine had a small amount of black debris/mould present inside it.
      • Corrective Action(s): 1. Wash, rinse, sanitize, and air dry the white storage container and preparation utensils inside it; Correct today and prior to reusing any of the preparation utensils.
      • 2. Drain the ice and then clean and sanitize the inside of the ice machine; Correct today. Do not use this ice for beverages in case it was subject to any potential contamination.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Liquid soap was not available at the handsink near the cook line. Paper towels were jammed in the paper towel dispenser.
      • Corrective Action(s): Staff refilled the liquid soap and fixed the dispenser to enable access to paper towels. Ensure each handsink is kept supplied with liquid soap, hot and cold running water, and single-use paper towels to enable proper handwashing.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up of debris was present on the floor in the following areas:
      • -Floor below the 3-compartment sink
      • -Floor below the dry storage shelving unit
      • -Floor below the prep. table.
      • Corrective Action(s): Clean the above-noted areas to remove the build-up of debris; Correct within 1 week.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: A leak was present at the faucet of the 3-compartment sink.
      • Corrective Action(s): Ensure the repairs are made to prevent the leak at the 3-compartment sink; Correct within 1 week.
      • Violation Score: 3
  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink near the prep. table in the back area was blocked with an empty container. Liquid soap was not available.
      • Corrective Action(s): Staff removed the empty container and re-stocked this handsink was liquid soap. Ensure handsinks are kept supplied with liquid soap, hot and cold running water, paper towels and are kept accessible for handwashing purposes.
      • Violation Score: 5
  28. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel in dispenser at hand sink located in kitchen area.
      • Corrective Action(s): Paper towel was replaced. Ensure all hand sinks are supplied with soap and paper towel to ensure staff wash their hands.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of grease, dust, and/or food debris observed in the following areas:
      • - under the stoves
      • - in the corners under storage areas besides back kitchen door
      • - on the ceiling and light shields
      • - under shelving
      • Corrective Action(s): Clean and remove all grease, dust, and food debris to maintain the premises in sanitary condition and to prevent the attraction of pests.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): 1. Rubber spatula observed with chipped ends.
      • 2. Plastic food-grade container observed cracked and missing plastic chunks.
      • Corrective Action(s): Objects were discarded. To protect food from physical contamination, all food contact surfaces are to be maintained in good condition.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Buckets of chlorine sanitizer stored on the floor in the preparation area and front service area.
      • Corrective Action(s): To protect food contact surfaces from contamination, all in-use containers of chlorine sanitizer are to be stored off the floor and on a higher surface. All containers of chlorine sanitizer are to be labeled "sanitizer."
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff during inspection has Food Safe Level 1 or its equivalent.
      • Corrective Action(s): In the operators absence there is to be at least one staff member on shift that has Food Safe Level 1 or its equivalent. Register staff in Food Safe at www.foodsafe.ca.
      • Violation Score: 1
  29. Follow-Up Inspection

    0 infractions

  30. Routine Inspection

    2 infractions

    • 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
    • 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:
  31. Follow-Up Inspection

    0 infractions

  32. Follow-Up Inspection

    0 infractions

  33. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Multiple dishes observed to be cooling at room temperature in large containers. Internal temperature found to be at approximately 20-24 degrees Celsius.
      • CORRECTED DURING INSPECTION - items moved to cooler unit.
      • .
      • Lack of ice wand at facility. Currently staff using single use food grade bags filled with ice. This is not the best method to cool hot food items as bags can melt and ice in bags only cools the surface.
      • .
      • Back door left open to "cool" food items. CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Health Inspector to return tomorrow to determine temperatures of the following items:
      • - Chana
      • - Shahi Paneer
      • - Chicken Vindaloo
      • If these items are found to be at temperatures greater than 4 degrees Celsius they will be discarded.
      • .
      • Back door leads to corridor that leads to garbage. It stinks of garbage. Using this air to cool foods is not appropriate. This air is the same temperature as the ambient air temperature. Do not leave the back door open.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Staff observed to fill third compartment sink with bleach to make sanitizer solution only AFTER Health Inspector had arrived. Staff in process of washing dishes. When checked the liquid on the "clean" drying dishes were at a 0ppm Chlorine residual even though the items had just been washed.
      • CORRECTED DURING INSPECTION - Staff added water and bleach to third compartment sink (200ppm Chlorine) and Health Inspector added dishes to sink for sanitizing
      • .
      • Corrective Action(s): Staff MUST have third compartment sink set up at ALL TIMES for proper sanitizing of dishes. Facility is CONSTANTLY washing dishes and therefore must have it set up.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of inspector staff had placed personal effects (jacket, purse, shopping bag and umbrella) on top of hand sink - CORRECTED DURING INSPECTION - items moved by Health Inspector.
      • .
      • Corrective Action(s): Handsinks must be accessible at all times.
      • .
      • Violation Score: 5
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: Staff unable to provide proof (invoices or other) that samosas are from an approved source. Staff mentioned the possibility samosas are from Chef's home.
      • .
      • Corrective Action(s): ITEMS ARE NOW PLACED ON HOLD - DO NOT MOVE, ALTER, SELL, DISCARD items until such time as notified by Fraser Health Authority Environmental Health Officer.
      • Violation Score: 9
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Water leaking from walk in cooler unit and could leak on to cooling food items below.
      • .
      • Staff personal items found in handsink and on top of ice machine and beverages throughout kitchen. Staff purse found stored amongst take out containers.
      • .
      • Corrective Action(s): Leak in cooler to be repaired
      • Storage for personal items to be established. DO NOT block handsinks. DO NOT store staff items with items intended for kitchen use.
      • .
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Food grade plastic bags used for cooling food items.
      • .
      • Corrective Action(s): Putting these bags into hot food may negatively impact the bags (melting them) and impact the cooling food item.
      • Obtain ice wand or some other means to cool food properly.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler requires repair as it is leaking from ceiling.
      • Corrective Action(s):
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one present with Food Safe Level one after morning staff leave for the day.
      • .
      • Corrective Action(s): Ensure one person has Food Safe Level One training at all times while facility is in operation.
      • .
      • Violation Score: 1
  34. Follow-Up Inspection

    0 infractions

  35. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) 13 tubs of curry were measured at 6.0 - 9.5C. The latest tubs were made the night before.
      • Corrective Action(s): Discard all 13 tubs of curry. Cool all curries on ice, in shallow pans or use ice wand.
      • Corrective Action(s):
      • Violation Score:
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken, yogurt and pakoras were measured at 5C - 8C.
      • Corrective Action(s) Discard these items since they have been stored at this temperature since the night before.
      • Corrective Action(s):
      • Violation Score:
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front display hot-held curries (beef, chicken, chick pea curries) were measured at 40-55C internally.
      • Corrective Action(s): Reheat hot-held foods to 74C internally and hot-hold at minimum 60C to prevent contamination.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Equipment stored in metal containers were not clean. The container contained debris on the inside.
      • Corrective Action(s): Wash and sanitize all the equipment in the containers and also the containers themselves.
      • Date to be corrected by: 2019/05/13
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Walk-in cooler was leaking water from the ceiling onto a covered bin of cooked chicken. It was on defrost cycle.
      • 2) A can of tomato sauce (opened) was found in walk-in cooler.
      • Corrective Action(s): 1) Put a bucket under leak so water won't get onto food. 2) Transfer tomato sauce into a food-grade container to prevent contamination.
      • Date to be corrected by: 2019/05/13
      • Corrective Action(s):
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few mouse dropping were found in storage space under the front display counter. One muse dropping was also found in storage #4.
      • Corrective Action(s): Clean up mouse droppings and monitor for pest activities by contacting pest control company.
      • Date to be corrected by: 2019/05/13
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler in storage #4 was measured at 8C and was leaking water.
      • Corrective Action(s): contact maintenance to fix cooler. Do not store perishable foods inside.
      • Date to be corrected by: 2019/05/20
      • Corrective Action(s):
      • Violation Score:
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Cooler in storage #4 had broken temperature gauge.
      • Corrective Action(s): Fix temperature gauge to facilitate temperature monitoring.
      • Date to be corrected by: 2019/05/20
      • Corrective Action(s):
  36. Follow-Up Inspection

    0 infractions

  37. Follow-Up Inspection

    0 infractions

  38. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Palek Paneer and Mattar Paneer found to be at temperatures of 8-9 degrees Celsius. Items were cooked more than 24 hours ago. CORRECTED DURING INSPECTION - Items discarded.
      • This is a repeat violations. Proper cooling methods discussed at previous inspection when sauces were discarded as well due to improper cooling methods.
      • Corrective Action(s): Obtain ice wand, cool in ice baths, cool in shallow pans, etc. Cooling must NOT occur in large, buckets without ice wand or ice baths.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution dispensed by free pour and lack of proper measurement of sanitizer during inspection by staff. Staff have not read label nor have been trained on manufacture's directions. QUAT sanitizer solution was well above the 200ppm QUAT.
      • CORRECTED DURING INSPECTION - QUAT sanitizer was diluted.
      • .
      • Straining equipment needs cleaning. Large build up of grease on strainer.
      • .
      • Corrective Action(s): The manufacturer's directions state to use approximately 2 tablespoons (28.5mL) of solution for 20 Litres of water.
      • Ensure staff are using testing strips daily to test for 200ppm QUAT solution.
      • .
      • Clean or replace strainer
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw chicken stacked above multiple containers of ready to eat food items. CORRECTED DURING INSPECTION - items moved to corner of walk in cooler unit.
      • .
      • Corrective Action(s): Ensure raw meat is stored below ready to eat food items.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Rats have been observed in mall. Holes observed in ceiling.
      • .
      • Corrective Action(s): Seal all holes in ceiling to prevent infestation into restaurant.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean inside containers storing utensils throughout.
      • .
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Large leak exists in drainage plumbing of three compartment sink. Dirty water was observed to flow back up from drain into two compartments once the one full sink was drained. Water is leaking all over floor.
      • .
      • Wooden spoon broken
      • .
      • Corrective Action(s): REPAIR IMMEDIATELY.
      • .
      • Obtain new wooden spoon
      • .
      • Violation Score: 9
  39. Follow-Up Inspection

    0 infractions

  40. Follow-Up Inspection

    0 infractions

  41. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rats have been observed in storage room 4.
      • Droppings and rats observed.
      • Droppings have been found on floor, shelves and food items have been chewed in this storage room.
      • .
      • Corrective Action(s): Clean and sanitize all affected areas.
      • Clean floor and shelves. Use 200ppm Chlorine solution. Pull all items off shelves and sanitize.
      • Cover all canned goods (i.e. with cardboard) to prevent against contamination as rats will defecate on canned goods and bottles while running on the tops.
      • All rice, flour, sugar and noodles and other bagged items are to be protected from contamination. These items MUST be placed in pest proof containers.
      • Remove ALL items up off floor. NO STORAGE ON FLOOR.
      • Remove pallets and milk cartons - INSTALL PROPER SHELVES!
      • Remove all junk (i.e. extra shelves, scrap wood, extra or broken equipment) up off floors and onto shelves or dispose of items.
      • Clutter contributes to rat infestation.
      • .
      • All of this is to occur by October 19 2018. Deadline will be STRICTLY enforced. This rat infestation will require cooperation from ALL PARTIES of storage room 4. The lack of cleaning or proper storage of food of one restaurant will negatively impact all other restaurants storing food in this storage locker. Therefore, failure to comply with the above items WILL RESULT IN FINES.
      • .
      • HEALTH INSPECTOR TO RETURN ON OCTOBER 19, 2018
      • ..
      • Violation Score: 15
  42. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine had mildew / debris build-up near condenser
      • Corrective Action:
      • Ice machine must be washed and sanitized to protect ice from contamination.
      • Date to be Corrected: Immediate
      • Corrective Action(s):
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in dry storage unit underneath shelving and on bottom 2 shelves of shelving.
      • Corrective Action: Do not store any food items on bottom two shelves. All boxes must be properly closed and sealed to prevent access to pests.
      • Date to be Corrected by: Immediate
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris behind stove and on the side of the oven and other hard to reach areas.
      • Corrective Action: Debris must be washed and sanitized to maintain sanitary conditions of facility and to prevent pest infestation.
      • Date to be Corrected by: Immediate
      • Corrective Action(s):
  43. Follow-Up Inspection

    0 infractions

  44. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Hot water of facility is currently at 22 degrees Celsius.
      • Hot water of facility is draining from broken faucet. This is potentially the source of the low water temperature.
      • All sinks affected at facility.
      • No other food court facilities affected by hot water issue.
      • CORRECTED DURING INSPECTION - Hot water shut off valve was turned into the "OFF" position during inspection and hot water tank was able to heat up water to 56 degrees Celsius
      • .
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw chicken stored over ready to eat food items including sauces.
      • .
      • Uncovered samosas in Walk in cooler unit
      • .
      • Samosas from approved supplier stored in cardboard produce box and stored on newsprint as a liner.
      • .
      • Corrective Action(s): Ensure all raw meat items are stored below and away from ready to eat food items
      • .
      • Cover all stored food items in cooler unit
      • .
      • UNACCEPTABLE PRACTICE! DO NOT accept food items from supplier that are in potentially previously used cardboard boxes OR on newsprint. Newsprint is unsanitary.
      • .
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: One dead cockroach found on sticky trap. .
      • .
      • Corrective Action(s): Have pest technician dispose of sticky trap at next inspection. Show Pest Technician cockroach.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Lid of tandoori chicken has broken allowing for hot air to escape from hot holding unit.
      • .
      • Three compartment sink faucet is leaking. The hot water is being drained from the leaking faucet. Hot water supply from hot water tank is being adversely affected by leaking faucet.
      • .
      • Corrective Action(s): Replace broken lid of hot holding unit to prevent temperatures of hot held food items from dropping below 60 degrees Celsius.
      • .
      • Repair faucet IMMEDIATELY.
      • Turning the hot water off from the shut off underneath is a temporary measure ONLY and is not acceptable as a long term solution. .
      • Violation Score: 9
  45. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Chana, Butter chicken sauce, Dahl Makni - all sauces at temperatures greater than 4 degrees Celsius. Internal temperatures of 6, 7, 8 and 9 degrees Celsius observed for the 4 buckets of sauces.
      • Sauces are cooled in shallow containers outside of walk in cooler then transferred to buckets while still warm and transferred to walk in cooler to finish cooling. Sauces were made July 11 (yesterday).
      • CORRECTED DURING INSPECTION - items discarded
      • Sauces need to be cooled in shallow containers in walk in cooler OR obtain ice wand to cool in buckets (explained during previous inspection).
      • .
      • Corrective Action(s): Ensure proper cooling techniques are employed:
      • 60 to 20 degrees Celsius in 2 hours and 20 - 4 degrees Celsius in 4 hours for a total cooling time of 6 hours total
      • .
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Chana, Butter chicken sauce, Dahl Makni - all sauces at temperatures greater than 4 degrees Celsius. Internal temperatures of 6, 7, 8 and 9 degrees Celsius observed for the 4 buckets of sauces. Sauces were made July 11 (yesterday) - CORRECTED DURING INSPECTION - items discarded
      • .
      • Corrective Action(s): Ensure potentially hazardous food items are stored at 4 degrees Celsius.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some items require cleaning - knives and knife rack, utensil containers storing utensils
      • .
      • Corrective Action(s):
      • Violation Score: 3