Curry & Kabab Indian Cuisine

117 - 7500 120th St, Surrey · Restaurant

30 inspections

1. Routine InspectionMay 20, 2026

   2 infractions

   • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): Rice scoop noted to be stored directly on top of the rice cooker. Staff immediately put the rice scoop into dishwasher for cleaning and sanitizing. Always ensure to store the rice scoop in a clean food grade container to prevent it from contamination.
     • Corrective Action(s):
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Several containers of sauce in walk-in cooler noted to be uncovered.
     • Corrective Action(s): Cover all containers of food in coolers with food grade lid or saran wrap to protect food from contamination. Date to be corrected: Immediately.
     • Violation Score: 3
2. Routine InspectionDec 8, 2025

   1 infraction

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Several containers of sauce in walk-in cooler noted to be uncovered.
     • Corrective Action(s): Cover all containers of food in coolers with food grade lid or saran wrap to protect food from contamination. Date to be corrected: Immediately.
     • Violation Score: 3
3. Routine InspectionJun 17, 2025

   0 infractions

4. Routine InspectionJan 7, 2025

   1 infraction

   • 201 - Food contaminated or unfit for human consumption [s. 13]
     • Observation (CORRECTED DURING INSPECTION): One containers of Permicol Brand Orange Red coloring and one containers of unlabeled lemon yellow coloring observed on dry storage shelf during inspection. Owner stated that these coloring are not used at any food items preparing in the kitchen at the time of inspection. Staff immediately voluntarily discarded the containers of coloring from the shelf, and poured bleach on the discarded coloring. Do not purchase Permicol Brand Orange Red or unlabeled Lemon Yellow coloring. Permicol Brand Orange Red and Lemon Yellow coloring are not approved for human consumption. Ensure to ONLY purchase food colorings which fit for human consumption.
     • Corrective Action(s):
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher chlorine residual at plate surface measured at 0 ppm. Owner immediately changed the bottle of chlroine sanitizer. Chlroine at plate surface measured at 50 ppm at the time of inspection. Re-sanitize all dishes, utensils, and equipment through out the services. Always ensure to maintain the sanitizer at the dishwasher to be at 50 to 100 ppm to properly sanitize all dishwares.
     • Corrective Action(s):
     • Violation Score: 5
5. Routine InspectionMay 14, 2024

   2 infractions

   • 201 - Food contaminated or unfit for human consumption [s. 13]
     • Observation (CORRECTED DURING INSPECTION): [REPEAT VIOLATION] Six containers of Bush Brand Orange Red food colouring observed on dry storage shelf on site during inspection. Staff voluntarily discarded two of the six containers of food coloring during inspection. The rest are to be returned to the supplier.
     • Corrective Action(s): Bush Brand Orange Red food colouring is not approved for human consumption as it contains a non-permitted ingredient (INS 122). Do not purchase this food colouring in future. Ensure to purchase food colourings which are from an approved source and which contain Canadian permitted ingredients.
     • Violation Score: 5
     • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): Cheese graters (X2) and kebab skewers (X4) observed stored with heavy food debris. Staff placed all equipment in the dishwashing area during inspection.
     • Corrective Action(s): Do not store any equipment or utensils which have not been adequately cleaned and sanitized. Clean and sanitize all equipment after each use to prevent food debris build-up and to prevent contamination of food.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation:
     • 1. Raw meat observed stored in multiple containers in the sandwich preparation cooler along the cooking line stored above ready-to-eat foods.
     • 2. Multiple food items observed uncovered in the sandwich preparation cooler along the cooking line and in the walk-in cooler.
     • 3. Roti / bread observed being prepared directly underneath the paper towel dispenser at the hand washing station in the kitchen. Staff moved the roti making station to the preparation line.
     • Corrective Action(s):
     • 1. Raw meat must be stored covered and away from ready-to-eat foods (e.g. on bottom shelves and in seperate sections of the coolers when possible) to prevent contamination of ready-to-eat foods.
     • 2. All food must be kept at least 6 inches off the floor and covered to prevent potential contamination of food.
     • 3. Do not prepare any food near the hand washing station or underneath the paper towel dispenser as food handlers can potentially contaminate the food while washing their hands.
     • To be corrected by: immediately
     • Violation Score: 9
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Food premise observed in unsanitary condition in the following areas:
     • - Floors in the dry storage area
     • - Insides of all coolers
     • - All cooler door handles
     • Corrective Action(s): Clean and sanitize the aforementioned areas to remove food debris as per approved sanitation plan. Ensure to clean the premise more frequently to prevent build-up of food debris.
     • Violation Score: 3
     • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation:
     • 1. Backsplash behind hand washing station in kitchen observed to be drywall and observed with food debris. Backsplash is porous and not easy-to-clean.
     • 2. Chest freezer at back preparation area observed with broken door. The door seal is broken as well as the top is taped heavily with duct tape. The top cover is also observed heavily rusted. The chest freezer door top is observed in use for food storage.
     • Corrective Action(s):
     • 1. Install stainless steel wipeable backsplash behind the hand washing station and in any areas where there is high moisture to ensure the premise is easy to clean and to prevent rotting and/or food debris build-up on walls.
     • 2. Replace chest freezer door OR chest freezer to ensure the top is non-porous, in good working order and easy-to-clean.
     • To be corrected by: 2 weeks
     • Violation Score: 3
6. Follow-Up InspectionDec 6, 2023

   0 infractions

7. Routine InspectionDec 4, 2023

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION):
     • 1. [REPEAT VIOLATION] Low-temperature chemical dishwasher measured at 0 ppm chlorine concentration with test strip. Staff attempted to repair dishwasher during inspection. Dishwasher repair company was contacted.
     • 2. Kebab skewers observed stored with food debris in clean section. Staff placed the skewers in the dishwashing area during inspection.
     • Corrective Action(s):
     • 1. Repair dishwasher to ensure it is able to dispense 50 ppm chlorine concentration at the plate surface to adequately sanitize equipment, utensils and food contact surfaces. Use only single-use dishware to serve dine-in and take-out guests. Use the 3-compartment sink dishwashing method to clean and sanitize equipment until the dishwasher has been verified to be functioning by the health inspector. Failure to comply in future may lead to progressive enforcement.
     • 2. All equipment must be cleaned and sanitized (as per approved food safety plan) after each use to prevent potential contamination of food. Do not store any equipment which has not been adequately cleaned and sanitized.
     • Violation Score: 15
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Few (Drain/fruit) flies observed in kitchen and in dry storage area. Sticky fly traps are observed placed in non food-preparation areas.
     • Corrective Action(s): Monitor drian/fruit fly population and contact pest control company to assess and apply treatment if the population increases. Continue to replace traps in non-food preparation areas. Keep all food covered and maintain the premise in a sanitary condition to prevent pest entry/harbourage/breeding on site.
     • To be corrected by: immediately
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: [REPEAT VIOLATION] Low-temperature dishwasher is not functioning to dispense 50 ppm chlorine concentration. Chlorine measured at 0 ppm after multiple dishwasher cycles.
     • Corrective Action(s): Repair dishwasher to ensure it is able to dispense 50 ppm chlorine concentration at the plate surface. Verify sanitizer strength with available test strips. Use the 3-compartment warewashing method until the dishwasher has been verified functioning by th health inspector. Failure to comply in future may lead to progressive enforcement.
     • To be corrected by: Dec 5, 2023
     • Violation Score: 9
8. Follow-Up InspectionJun 13, 2023

   0 infractions

9. Routine InspectionJun 12, 2023

   2 infractions

   • 201 - Food contaminated or unfit for human consumption [s. 13]
     • Observation (CORRECTED DURING INSPECTION): One container of Bush Brand Orange Red food colouring observed on dry storage shelf on site during inspection. Staff voluntarily discarded the container of food coloring during inspection.
     • Corrective Action(s): Bush Brand Orange Red food colouring is not approved for human consumption as it contains a non-permitted ingredient (INS 122). Do not purchase this food colouring in future. Ensure to purchase food colourings which are from an approves source and which contain Canadian permitted ingredients.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Low-temperature chemical dishwasher measured at 0 ppm chlorine concentration with test strip during inspection. Operator replaced the sanitizer bottle and attempted to repair the dishwasher. Dishwasher was not repaired during inspection. A 3-compartment sink is available on site for warewashing and sanitizing. Operator was able to demonstrate adequate cleaning and sanitizing of dishes using the 3-compartment sink method.
     • Corrective Action(s): Use the 3-compartment dishwashing method for cleaning and sanitizing equipment and utensils. Do not use re-usable plates or cutlery until the dishwasher has been verified to be functioning by the health inspector. Approved for SINGLE-USE/TAKE-OUT CONTAINERS ONLY for all customers (dine-in and take-out) until the dishwasher has been verified functioning by the health inspector. 3-compartment dishwashing method sign was provided to operator during inspection.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Multiple containers observed stacked on top of each other and in direct contact with food in the sandwich cooler top insert. Staff removed the containers of food and placed them in the bottom compartment.
     • Corrective Action(s): Do not double stack containers directly on top of food to prevent contamination of food. Ensure all food is stored covered at all times.
     • Violation Score: 3
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Multiple fruit flies observed in storage area in back of kitchen. A small fruit fly trap is observed in place on the sheliving unit (away from food).
     • Corrective Action(s): Monitor fruit fly population and ensure to keep all food covered to prevent contamination. Place yellow stick fly traps in non-food preparation areas and away from equipment to remove current fruit fly population. Remove any sources of fruit fly breeding/harbouring (e.g. food spills) and maintain the premise in a sanitary condition. If fruit fly population increases, contact pest control company to assess and apply treatment as necessary.
     • To be corrected by: immediately
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Dishwasher is not able to dispense chemical sanitizer during inspection. Chemical sanitizer measured at 0 ppm chlorine concentration with test strip. Operator contacted repair company during inspection.
     • Corrective Action(s): Repair the dishwasher to ensure it is able to dispense 50-100 ppm chlorine concentration at the plate surface for adequate sanitation of equipment, utensils and dishware. Obtain chlorine test strips to verify, monitor, and record sanitizer strength daily (or as per approved sanitation plan).
     • To be corrected by: immediately
     • Violation Score: 3
10. Routine InspectionMar 3, 2023

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice was stored in hot holding unit and the internal temperature of rice was recorded at 53C. Staff stated that hot holding unit was unplugged for 5-10 minutes to prevent rice from burning. EHO discussed the concerns regarding potential food contamination due to risk of bacterial growth/toxin production if potentially hazardous food is stored at room temperature for too long. Time-temperature control was verified and it was confirmed that rice was stored below 60C for less than 1 hour. Temperature settings were changed and the internal temperature of rice after 5min was recorded at 70C.
      • Corrective Action(s): Please store hot potentially hazardous food such as cooked rice at a temperature of at least 60C or above.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: REPEATED VIOLATION
      • - Onion bags were stored directly on the floor that could result in physical food contamination.
      • Corrective Action(s): Please provide adequate shelving unit to store onion bags at least 6 inches off the floor.
      • TO BE CORRECTED BY - Immediately
      • This is a repeated violation. Non-compliance in future may result in enforcement action.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Two chest freezers in the back area initially had broken plastic liner which is now covered with sticky tapes. Please note that sticky tapes can collect dirt/food debris which could harbour disease causing bacteria. Also, sticky tape can not be cleaned and sanitized adequately.
      • Corrective Action(s): Remove the sticky tapes and replace it with a liner made of food grade material and is smooth, non-absorbent and easy to clean.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 3
11. Follow-Up InspectionDec 14, 2022

    0 infractions

12. Routine InspectionNov 25, 2022

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): *REPEATED VIOLATION*
      • - Onion bags were stored directly on the floor that could result in physical food contamination. Staff moved the bags off the floor.
      • - In the walk in cooler, storage buckets were stacked one on top of another and no lid was used to cover the buckets. Bottom surface of bucket was observed in direct contact with the food (salad) that could result in potential food contamination. Staff discarded the salad at the time of inspection.
      • - Multiple containers of food in the walk in cooler and in the food prep area were stored on the floor. This could result in potential food contamination and inadequate cleaning of floors and hard to reach areas.
      • Corrective Action(s): Follow safe food storage practices to prevent the risk of food contamination.
      • - All food products to be stored at least 6inches off the floor.
      • - Use proper lids, food grade material to cover the food.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Food debris was observed behing the stand up freezer, under the shelving units and along the walls that could attract the rodents into the facility.
      • Corrective Action(s): Regularly clean the facility including the hard to reach areas to prevent build up of food debris.
      • TO BE CORRECTED BY - December 9, 2022
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two chest freezers in the back had cracked inner plastic layer. This could interfere with the cold air circulation within the freezers and the plastic shards can fall in the food products and may cause potential food contamination.
      • Corrective Action(s): Repair the broken part of both freezers.
      • - TO BE CORRECTED BY - December 9, 2022
      • Violation Score: 3
      • 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 had valid FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): Ensure that in Operator's absence, at least one staff present onsite has valid FOODSAFE Level 1 or equivalent.
      • TO BE CORRECTED BY - December 31, 2022
      • Violation Score: 1
13. Routine InspectionJun 1, 2022

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): *REPEATED VIOLATION*
      • 1. No sanitizer solution was available to sanitize the food prep surfaces. Staff prepared 200ppm bleach solution at the time of inspection.
      • 2. One of the wiping rag was dirty and stained which if used for wiping down the prep surfaces could cause potential contamination. Staff discarded the rag at the time of inspection.
      • Corrective Action(s): Ensure that an approved food garde sanitizer solution is available on site during the facility operation. It is recommended to prepare the sanitizer solution first thing in the morning.
      • Regularly replace the dirty wiping clothes with new/clean ones.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: *REPEATED VIOLATION*
      • Multiple food containers stored in the coolers were found uncovered at the time of inspection that could result in potential food contamination.
      • Corrective Action(s): Ensure that food containers are properly covered with lids, saran wraps, food grade material etc.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 3
14. Follow-Up InspectionFeb 3, 2022

    0 infractions

15. Routine InspectionFeb 1, 2022

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Build up of grease/oil droplets observed on vents. The next service is due in June 2022.
      • Corrective Action(s): Ensure that the vents are maintained in sanitary condition and cleaned regularly to prevent build-up of grease/oil that could potentially drip down on food during cooking and can cause food contamination.
      • TO BE CORRECTED BY - Feb 3, 2022
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution was available on site for sanitizing the food contact surfaces such as prep tables.
      • Corrective Action(s): Sanitizer helps in killing disease causing bacteria and reducing the microbial loads to safe levels. Ensure that the food contact surfaces such as prep tables are properly cleaned and sanitized to prevent the risk of food contamination and foodborne illness. The operator prepared bleach solution at the time of inspection. The concentration of chlorine was noted at 200ppm.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: *REPEATED VIOLATION* 1. Multiple food containers were found uncovered in prep coolers, walk-in cooler & freezer.
      • 2. Garbage bag used as a liner in chest freezer and individually packed ice cream cones were stored on it.
      • Corrective Action(s): 1. Ensure that food containers are covered properly with lids, food grade wraps etc. to prevent the risk of food contamination.
      • TO BE CORRECTED - Immediately
      • 2. Garbage bags can seep out toxic chemicals that can cause chemical contamination of food. Do not use garbage bags for food storage or as a liner. Operator discarded the garbage bag at the time of inspection.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): *REPEATED VIOLATION*
      • Low temp mechanical dishwasher was unable to reach 50ppm chlorine concentration.
      • Corrective Action(s): Ensure that the equipment/food contact surfaces are maintained in good working order. After multiple attempts and priming, the operator fixed the low temp mechanical dishwasher and the concentration of chlorine residual was noted at 50ppm.
      • Violation Score: 3
16. Follow-Up InspectionJul 6, 2021

    0 infractions

17. Routine InspectionJul 5, 2021

    1 infraction

    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): Walk-in cooler contained eggs that were dirty and cracked. Operator stated the eggs are not used in any of the food prepared at the facility. Eggs were discarded during inspection.
      • Corrective Action(s): Ensure that all food items obtained are from obtained from approved sources. For eggs in particular, they must be clean, uncracked, and graded
      • Violation Score: 3
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Food items in the walk-in cooler, such as potatoes and cheese, were located on the ground.
      • 2) Food items in the walk-in cooler were left uncovered and unprotected against contamination
      • Corrective Action(s): 1) All food items must be stored at least 6 inches off of the ground
      • 2) Food items that are not being used immediately or cooled down need to be covered with a food grade material
      • To be corrected by: July 16, 2021
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher was unable to reach 50ppm chlorine concentration
      • Corrective Action(s): Service person called for repair of dishwasher during inspection. Ensure that dishwasher can reach 50ppm of chlorine. Use three compartment sink until dishwasher is serviced.
      • To be corrected by: July 6, 2021
      • Violation Score: 9
18. Follow-Up InspectionJan 24, 2020

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 5 jugs of cooked curry cooled at room temperature. Internal temperatures of curries were measured at ~50'C at this time. Staff had divided them into smaller portion at this time.
      • Corrective Action(s): Ensure to follow proper cooling procedure to promote rapid cooling. As discussed at this time, use ice wand, put them in ice bath or divide them into smaller portion. All cooked foods must be cooled from >60'C to 20'C within 2 hours and from 20'C to 4'C within the next 4 hours.
      • Violation Score: 15
19. Routine InspectionJan 22, 2020

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Dough roller requires cleaning. Moved to the dishwashing area at this time.
      • 2) Two of the cutting boards require a replacement. Too many cracks on all surfaces.
      • Corrective Action(s): Do not leave dirty tools on prep surfaces if not using. Place them in the dishwashing area after each use. Ensure to have the cutting boards replaced.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) No sanitizer available for food prep surfaces. 200ppm chlorine solution was prepared and food prep surfaces were sanitized at this time. Repeated violation.
      • 2) Low temperature dishwasher achieved 0ppm chlorine on the plate level after final rinse. Priming did not help the situation. Concentration of the sanitizer was not high enough, as the solution has been left open for too long. New sanitizer bottle was connected and the minimum level of chlorine (50ppm) was achieved at the plate level after final rinse.
      • Corrective Action(s): Ensure to have 100-200ppm chlorine solution available EVERYDAY. Use the solution to sanitize all food prep surfaces BEFORE initiating any food prep in the morning, after each possible contamination and every 2 hours during operation. This is a repeated violation. Failure to comply in future may result in issuance of Violation Ticket as discussed at this time.
      • Ensure to have the sanitizer level checked for the dishwasher on a regular basis. Use the test strips available.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw fish fillets and marinated meat placed above sauces in prep cooler. Rearranged by chef at this time.
      • Corrective Action(s): Ensure to have all raw meat/seafood stored below and away from ready to eat (cooked food, vegetables) foods at all times.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require cleaning:
      • 1) left corner of the cook line (under counter shelf, wall above handwashing station)
      • 2) above prep cooler (shelves)
      • 3) underneath and sides of all large kitchen equipment
      • Corrective Action(s): Ensure to have the above areas cleaned.
      • Violation Score: 3
20. Follow-Up InspectionJul 25, 2019

    0 infractions

21. Routine InspectionJul 24, 2019

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice was taken out from the cooler and placed in the rice cooker to be kept 'warm'. Rice was reboiled at this time.
      • Corrective Action(s): Ensure all cooked foods are reheated rapidly until the temperature reaches 74'C, before they are hot-held at/above 60'C. Do not directly place cooked foods in hot-holding unit without proper reheating step.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Two boxes of delivered chickens placed at room temperature. Chickens had internal temperature ranging in between 6.9'C-8.4'C. Moved to the stand-up cooler at this time.
      • 2) Various potentially hazardous foods in walk-in cooler had internal temperature above 4'C. All discarded at this time. (12 packs of panneers - 11.2'C-11.9'C, cooked rice - 12.8'C, pakoras - 13.2'C, cooked curries - 11.4'C - 13.4'C). Pictures taken.
      • Corrective Action(s): Ensure all delivered potentially hazardous foods are placed in the cooler immediately upon receipt of the products.
      • Ensure all potentially hazardous foods are stored at or below 4'C at all times.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution available for use. 200ppm chlorine solution was prepared in a spray bottle at this time. Staff was advised to have all food prep surfaces sanitized at this time.
      • Corrective Action(s): Ensure to have 100-200ppm chlorine solution available for use at all times. All food prep surfaces must be sanitized before initiating any food prep in the morning, after each possible contamination and every 2 hours during operation.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various food containers in walk-in and prep coolers were uncovered.
      • Corrective Action(s): Ensure all foods are properly covered with food grade materials to protect from contamination at all times.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen fish fillets (<2'C) stored in stagnant water for thawing. A box of frozen prawns (<0'C) stored at room temperature for thawing. Both were placed under cold running water at this time.
      • Corrective Action(s): Ensure all frozen foods are thawed under cold running water or by placing in the cooler in advance.
      • Violation Score: 3
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Two chest freezers operating at -14'C and -13'C.
      • Corrective Action(s): Remove the ice build-up from the units and defrost so that both units are operating at/below -18'C.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed on floor in the back storage area. No droppings were observed in the food prep/dishware storage area.
      • Corrective Action(s): Ensure all droppings are monitored and removed every morning. Clean the affected areas using bleach solution.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris observed from the following areas:
      • 1) sides of stove/cooking equipment
      • 2) floor underneath stove/cooking equipment
      • 3) paper towel dispenser in kitchen
      • 4) underneath handles of prep coolers
      • 5) floors under dry storage shelves
      • Corrective Action(s): Ensure to scrub clean the above areas. Ensure to have the back area/washroom cleaned and reorganized.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Walk-in cooler had ambient air temperature measured at 11.2'C and 12.5'C. Pictures taken.
      • 2) One of the chest freezer seal requires a repair.
      • Corrective Action(s): Ensure the walk-in cooler is repaired and contact the health inspector to notify. Until then, DO NOT store any potentially hazardous foods (i.e. raw meat/seafood, cooked foods, cut vegetables) in the walk-in cooler.
      • Ensure to have the seal of the chest freezer repaired.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Cooking pots, sauces and prep tables are stored in the staff washroom. Staff had been using the washrooms available in the dining area.
      • Corrective Action(s): Ensure to remove all above items from the washroom. The only items that can remain in the washroom would be chemicals/cleaning products and ladder, as discussed at this time.
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer is missing from the walk-in cooler.
      • Corrective Action(s): Ensure to place a thermometer in each unit.
      • Violation Score: 1
22. Follow-Up InspectionMar 29, 2019

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in front serving area is missing liquid soap and paper towel dispensers.
      • Corrective Action(s): Operator to install dispensers permanently on the wall.
      • Violation Score: 5
    • 102 - Operation of an unapproved food premises [s. 6(1)]
      • Observation (CORRECTED DURING INSPECTION): Dining area has been reopened to public without health approval. Renovations were being completed in the dining area and all areas must be free from contamination. Renovations have now been completed in accordance to approved plans. Health inspection was to be conducted before opening dining room to public.
      • Corrective Action(s): Renovations have been completed properly. Dining area is in sanitary condition.
      • Dining area can be used for serving to the public.
      • Violation Score: 3
23. Routine InspectionFeb 27, 2019

    0 infractions

24. Routine InspectionJan 24, 2019

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Sanitation needs improvement throughout facility. Ensure to clean all areas on routine basis to eliminate pests. Old mouse droppings were found in dry storage area and require cleaning.
      • Corrective Action(s): Clean all areas. Send an updated pest control report copy to Environmental Health officer.
      • This must be completed as soon as possible.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning throughout facility is required. The following areas need attention:
      • 1. Clean under the shelves in dry storage area.
      • 2. Clean under the shelves, coolers and equipment in the kitchen area.
      • 3. Walkin cooler needs cleaning of vents and walls.
      • 4. The dishwashing area needs cleaning.
      • Corrective Action(s): Clean and sanitize all the areas as suggested above. These areas needs to be clean at all times. There should be no dust, spills or food debris in areas.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The shelves throughout the kitchen need refinishing or replacing.
      • Corrective Action(s): Install new shelves or fix shelves so they are easy to clean material. Do no use wood shelves that can lead to unsanitary condition.
      • Violation Score: 9
25. Follow-Up InspectionJun 18, 2018

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Papad/Papadam found in container without being covered. Ensure all foods are protected from contamination at all times.
      • Corrective Action(s): Papad/Papadam must be stored in food grade container with cover.
      • Violation Score: 3
26. Follow-Up InspectionJun 15, 2018

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher found at 0ppm concentration. This is an outstanding violation from last inspection.
      • Corrective Action(s): Dishwasher to be fixed immediately. Operator has contacted dishwashing company and new sanitizer will be provided on saturday.
      • DO NOT USE DISHWASHER UNTIL FURTHER NOTICE. USE MANUAL DISHWASHING METHOD (WASH, RINSE & SANITIZE) USING THREE COMPARTMENT SINK.
      • Violation Score: 5
27. Routine InspectionJun 13, 2018

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food item (curry sauce) found on counter with temperature of 33c. Operator informed that food item was being cooled. Do not cool food items at room temperature. Foods should be cooled properly.
      • Corrective Action(s): Ensure all food items are cooled in shallow pans or in the cooler so they are cooled within 2 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher found at 0ppm concentration during time of inspection for sanitizing cycle.
      • Corrective Action(s): Dishwasher must reach at least 50ppm concentration for sanitizing cycle.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Faucet on handwashing sink in kitchen needs repair.
      • Corrective Action(s): This needs to be fixed by Friday june 15, 2018.
      • Violation Score: 3
28. Routine InspectionFeb 28, 2018

    0 infractions

29. Follow-Up InspectionFeb 27, 2018

    0 infractions

30. Routine InspectionFeb 26, 2018

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The following observations were noted during inspection:
      • 1. Dishwasher found at 0ppm concentration for sanitizing cycle.
      • 2. Bleach water sanitizer was not available for sanitizing food contact surfaces.
      • Corrective Action(s): Dishwasher is going to be repaired as soon as possible. Operator has called repair man. Dishwasher must reach 50ppm concentration for sanitizing cycle. Ensure to use bleach dip method for sanitizing of all dishes or provide disposable dishes for customer use.
      • Bleach water sanitizer was prepared by employee during time of inspection. bleach water sanitizer at 100ppm concentration. Rags are to be stored in bleach water sanitizer (not on the counter).
      • Violation Score: 15
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: operator has foodsafe certification however, no other employees have foodsafe certification. Operator was not present onsite during time of inspection.
      • Corrective Action(s): Ensure there is one person with foodsafe certification at all times.
      • Violation Score: 1