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Curry Lounge

130 - 16030 24th Ave, Surrey · Restaurant

3 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut fruits, vegetables, sauces and yogurt stored at front dinning area for self service was measured with internal food temperature of 12-14C.
      • Corrective Action(s): Move all fruits and vegetables back into a functional cooler. Yogurt was discarded. Do not use this cooler until a temperature of 4C or less can be maintained.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Eight dishes on the hot holding unit with rice, curries and peas were measured with internal food temperature of approximately 49-51C. Operator stated these food was cooked an hour ago. This is a repeated violation.
      • Corrective Action(s): All hot potentially hazardous food must be stored at 60C or above. Reheat the affected food to 74C and properly hot hold the food at 60C or above. Purchase a probe thermometer and verify the temperature every 2 hours. Temperature records must be available for review upon Environmental Health Officer's request. Repeating this violation in the future will result in enforcement actions.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Mildew and debris observed on the interior of the dishwasher.
      • Corrective Action(s): Clean and sanitize the interior of the dishwasher to ensure equipment is maintained in sanitary conditions. Correct by: today.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Self serving fruits and vegetable at the cooler did not have a sneeze guard in place.
      • Corrective Action(s): Install a proper sneeze guard at the self-serving fruits and vegetables. Do not provide self serving cold food until then. Correct by: Feb 7, 2026.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed at the back storage area and behind the ice machine at bar area.
      • Corrective Action(s): Clean up rodent dropping from aforementioned areas. Food stored on the lowest shelves must be covered in sealed container to prevent contamination. Correct by: today.
      • 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 has FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): Send a copy of your FOODSAFE Level 1 certificate to the Environmental Heath Officer. At least one staff on site must have valid FODOSAFE. Correct by: today.
      • Violation Score: 1
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sweet yogurt, mix vegetable raita, cut onions and vegetables were stored under ambient room temperature for the buffet.
      • Corrective Action(s): Instructed the operator to store all cold potentially hazardous food inside a cooler at 4C or less. Do not leave any cold potentially hazardous food for self-service under ambient room temperature.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Curries, fried chicken and rice at the buffet table were measured with internal temperature ranging from 40C to 50C. Operator stated buffet food was cooked 30 minutes ago.
      • Corrective Action(s): Instructed operator reheat all aforementioned food to 74C then properly hot hold them at the buffet table. All foods must be hot held at 60C or above.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottles at the kitchen area were measured at 0 ppm.
      • Corrective Action(s): Operator discarded and refilled the bottles with 200 ppm bleach sanitizer. Clean and sanitize all food contact surfaces in the kitchen.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Hand washing station at the end of the kitchen was obstructed by a rice cooker at the front. The faucet of this sink was turned to sideway.
      • 2. Liquid soap dispenser was not working for the hand washing station at the near the cook line.
      • Corrective Action(s): 1. Operator removed the rice cooker and adjusted the faucet location.
      • 2. Service / fix the liquid hand soap dispenser to ensure liquid hand soap is available.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed under and on the lowest shelf at the dry storage shelves.
      • Corrective Action(s): Clean up aforementioned rodent droppings. Set up traps and discuss with professional pest control for remediate actions. Correct by: Feb 27, 2025.
      • Violation Score: 3