INSPECTION REPORT Health Protection EKOG-CGASDX

PREMISES NAME Agra Sweets & Restaurant		Tel: (604) 526-7879 Fax:
PREMISES ADDRESS 7585 6th St Burnaby, BC V3M 3N4		INSPECTION DATE July 13, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jaipal Yadav		NEXT INSPECTION DATE July 25, 2022
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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sauce in hot-holding unit measured between 51-54C. Water bath measured under 60C. -Staff adjusted hot-holding unit at time of inspection. Verified temperature of water bath increased to above 60C. -Ensure hot foods are maintained at or above 60C at all times. Use thermometer to check temperature. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Low-temperature dishwasher is not dispensing chlorine. Measured 0ppm chlorine at plate surface using test strip. Per operator, take-out only is being offered at this time. 2) Lemon-scented bleach is being used for sanitizing food contact surfaces. Corrective Action(s): 1) Repair dishwasher so it is dispensing a minimum of 50ppm chlorine. In the meantime, use 2-compartment manual dishwashing to sanitize equipment. Operator demonstrated knowledge in manual dishwashing. Sanitizer container for soaking items for sanitizing step measured at 100ppm chlorine. -Date to be corrected by: immediately 2) Do not use lemon-scented bleach as this can leave a chemical residual. A rinse step is needed after sanitizing. Obtain regular, non-scented bleach for sanitizing food contact surfaces. -Date to be corrected by: today Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Several bags of potatoes stored directly on the ground in the back area. Corrective Action(s): Store food items off the floor to protect food from contamination. -Date to be corrected by: today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dried mice droppings and food debris build-up noted under the shelving units beside the cooking area. -Staff cleaned and sanitized area at the time of inspection. -Ensure floors are routinely cleaned as part of your Sanitation Plan. Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low-temperature dishwasher is not dispensing chlorine. Corrective Action(s): See Code 302. -Date to be corrected by: today Violation Score: 3

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

Comments

Back Area: -Standup-freezer: -15C -Chest freezer: -8C (foods are frozen) -Glass door cooler: 3C -Walk-in cooler: 3C Front Area: -Chest freezer: -19C -Beverage cooler: 4C -Display cooler: 4C -Handsinks have hot/cold running water, liquid soap, and paper towels. -Sanitizer spray bottle measured greater than 200ppm chlorine. *NOTE: Ensure sanitizer is between 100-200ppm chlorine for food contact surfaces. This can be made using 1 tsp of bleach in 1 L of water. Verify concentration using test strips. -Pest control company visits 1x per month. -Vent hoods have some grease build-up. Next service date is Sept 2022. -FoodSafe certified staff on duty. Verified at time of inspection. -Health permit is posted. -Signature not obtained due to COVID protocols. Report printed and reviewed with staff on-site.