Report No. 247954

INSPECTION REPORT
Health Protection
247954

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
July 30, 2020

TIME SPENT
3 hours

OPERATOR (Person in Charge)
Bhupinderjit Sandhu

NEXT INSPECTION DATE
1 Month

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	Yes
Sanitation Plan [s. 24]	Yes	Yes

HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Two large pots of curry observed cooling in back area. Left pot had a ladle in curry, while right pot did not have a ladle. Worker indicated pots are stirred once every 20 minutes, but stirring was not observed until it was asked during inspection.
-Foods must be properly cooled to 4 deg. C to minimize bacterial growth.

Corrective Action:
-Foods must be cooled as follows:
60 deg. C to 20 deg. C within 2 hours.
20 deg. C to 4 deg. C within 4 hours.
-Ensure large pots of food are stirred frequently for adequate cooling.
-Use ice wands or multiple shallow containers of food to speed up cooling.
Corrective Action(s):
Violation Score:

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: 1) Walk-in cooler is storing foods at greater than 4 deg. C.
-Air temperature measured at 11.9 deg. C.
-Container of curry left overnight, per operator, measured 13.6 deg. C using probe thermometer.
Corrected During Inspection
2) Undercounter coolers in back area of kitchen storing foods at greater than 4 deg. C.
-Air temperature measured at 13.8 deg. C
-Internal temperature of chick peas measured at 9.9 deg. C using probe thermometer.
-Internal temperature of a container of curry from this morning, per operator, measured at 16.7 deg. C using probe thermometer.
Corrected During Inspection

*Temperature logs provided are not acceptable. Logs only indicate temperature of an unspecified cooler.

Corrective Action:
-Discard all food in cooler units that have been left in Danger Zone (4 deg. C to 60 deg. C) for more than 2 hours.
-Maintain daily tempearture logs that specify the temperatures of each cooler unit in the premises.
Corrective Action(s):
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 1) Lo-temp dishwasher was not properly washing and sanitizing dishes. Chlorine sanitizer concentration measured at 10ppm. A minimum of 50ppm chlorine is needed to adequately santiize dishes.
Corrected During Inspection.
2) Onion slicer equipment was heavily covered in food debris. Food equipment needs to be cleaned and sanitized after every use to minimize bacterial growth.

Corrective aciton:
1) Operator adjusted amount of chlorine entering dishwasher. Test strips verified a minimum of 50ppm chlorine at plate surface.

2) Clean and sanitize slicer equipment. Ensure this is done after every use.
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)]
Observation: Numerous containers of food stored in cooler units were uncovered. A Tray of frozen samosas in Babak freezer were uncovered and boxes of items were stacked on top of tray.
-Foods in storage must be covered to protect from contamination.
Date To Be Corrected By: Today
Corrective Action:
-Ensure stored foods are covered with tightly sealed food-grade lids.
Corrective Action(s):
Violation Score:

304 - Premises not free of pests [s. 26(a)]
Observation: Several flies noted in dishwasher area.
Standing water and moisture build-up noted underneath dishwasher.
Date To Be Corrected By: 1 week

Corrective action:
-Remove standing water by cleaning and sanitizing area under dishwasher on a regular basis.
Corrective Action(s):
Violation Score:

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: Large gap noted in back door in area near freezer units. Mesh of screen door was not fully attached to wooden frame.
-This can allow pest entry into premises.

Corrective action:
-Reattach mesh of screen door to frame to ensure there are no gaps for pest entry.
Corrective Action(s):
Violation Score:

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation (CORRECTED DURING INSPECTION): 1) Walk-in cooler is not maintaining foods at 4 deg. C or less.

2) Undercounter cooler in back area of kitchen is not storing foods at 4 deg. C or less.

Corrective Action:
1) See Code 205.
2) See Code 205.
*Operator called technician who arrived on site during inspection.
Corrective Action(s):

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

Comments

This inspection done by an EHO student.

Comments:
-Left undercounter cooler unit: 3 deg. C
-Babak freezer: -9 deg. C
-Blue air freezer: -13 deg. C
-Domestic refrigerator: 3 deg. C (containing beverage)
-Bar undercounter cooler unit: 3 deg. C.
-Rice in rice cooker: 63 deg. C
-Ventilation hoods in cooking area is slightly greasy
(next service date is denoted as July 19, 2020)
-Chlorine sanitizer bucket with wiping cloths measured at 200ppm using test strips.
-Handsinks have hot/cold running water, liquid soap, and paper towels.
-Ice machine is in satisfactory condition.
-Walk-in cooler fan is clean.

COVID-19 Comments:
-Discussed COVID-19 Safety Plan with worker. Safety Plan reviewed on worker's computer. Ensure that there is a paper copy of Safety Plan available on site and that it is posted for workers and public to view.
-Dining tables are separated to ensure 2m physical distancing.
-Worker indicates tables are cleaned and sanitized after customer leaves.
-Some workers observed wearing face masks. Ensure all workers wear face masks since 2m distancing cannot be maintained in kitchen area.

*Regularly check WorkSafeBC website for information and updates regarding COVID-19.