INSPECTION REPORT Health Protection SSZO-BJRVFB

PREMISES NAME Agra Tandoori Restaurant		Tel: (604) 430-1600 Fax: (604) 430-1629
PREMISES ADDRESS 110 - 3790 Canada Way Burnaby, BC V5G 1G4		INSPECTION DATE December 11, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Bhupinderjit Sandhu		NEXT INSPECTION DATE January 03, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 78

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One pot of sauce and one pot of saag noted at back cooling, with lid on Corrective Action(s): Foods must be cooled properly: 1. Cool from 60oC to 20oC in 2 hours at room temperature, stir often, lid off 2. Transfer to cooler for further cooling from 20oC to 4oC in 4 hours Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked foods (ie. vegetarian dishes, peas, cooked cauliflower) noted at room temperature with no time tracking. Staff indicated food was just out for 10 minutes; however, food temperature noted at 15.6oC. Corrective Action(s): Foods must be time tracked when storing at room temperature. Foods with no time tracking discarded. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse 0ppm on plate. The sanitizer container was approaching empty hence no sanitizer could be detected. Staff changed to a new sanitizer container. At least 50ppm noted on plate. Corrective Action(s): Staff should be checking container everyday before washing dishes. Also, use test strips to test concentration daily. This was noted in previous inspection report. Failure to comply may result in further enforcement action (ie. order, ticket). Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Handsink at cooking line had a oil strainer in it. 2. No paper towel in dispenser at handsink by dishwasher Corrective Action(s): Ensure handwashing stations are for handwashing ONLY and ensure paper towel is in dispenser at all times. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Food containers noted storing on ground under shelf at cooking line 2. Foods in wooden cooler are not covered 3. Oil and boxes of canned tomatoes storing on floor Corrective Action(s): Ensure all foods are covered at all times. All food products must be stored at least 6 inches above ground Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: A few droppings noted on floor by 3-door undercounter cooler. Pest control company visits regularly. Corrective Action(s): Remove droppings, sanitize areas, and monitor Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and debris noted in several areas requiring cleaning Corrective Action(s): Clean the following areas: -->ventilation exhaust filters -->floor under cooking line -->floor under 2-door freezers at the back -->floor under storage shlevings Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A cloth is used to cover a stainless steel table storing clean utensils Corrective Action(s): All surfaces should be durable, easily cleaned, and impervious to moisture. Remove cloth. Violation Score: 3

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

Comments

Health permit is posted Walk-in cooler:4oC (at 3pm) White domestic cooler: 4oC Undercounter wooden cooler: 4oC Undercounter 3-door cooler: 1.9oC Bar cooler: -1.2oC White domestic freezer: -15oC 2-door freezers at back: -16oC and -15oC Hot holding: rice at 68oC; sauces at 69oC, 64oC Hot and cold running water available Liquid handsoap present at all handwashing stations General sanitation is satisfactory Bleach sanitizer in buckets >200ppm. Correct ratio is 1/2 teaspoon bleach / 1L water.