INSPECTION REPORT Health Protection RWOG-AWUV8Q

PREMISES NAME Aroma Indian Restaurant		Tel: (604) 917-0150 Fax: (604) 917-0151
PREMISES ADDRESS 50 Queens St Port Moody, BC V3H 2N4		INSPECTION DATE March 14, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chander Mari Bhatt		NEXT INSPECTION DATE 3 Months
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: Moderate (16-29) Total Score = 24

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sanitation requires attention throughout the kitchen, especially behind, between and beneath equipment. Corrective Action(s): Clean and sanitize the kitchen. Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Newspaper used to sop up oil from fried foods. 2) Plastic inside ice machine is beginning to crack. 3) Old metal barrel which used to hold carpenter's glue used to store dry rice Corrective Action(s): 1) Do not use newspaper as the ink and/or chemicals in the paper can contaminate the foods. Recommend using parchment paper instead. 2) Repair cracked plastic so that water does not infiltrate insulation and cause mould growth 3) Use a food-grade container for your rice. Chemicals from the carpenter's glue may contaminate the rice.. Violation Score: 9

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

Comments

- Coolers measured 4C or colder - Freezers measured -18C or colder - Handwashing station stocked with soap, paper towels and hot and cold running water - Dishwasher measured 76C at the final rinse cycle - Bar glasswasher not in-use - Sanitizer measured 100-200ppm chlorine - FOODSAFE requirements met at the time of inspection * Tamarind water used to keep copper colour on certain dishes. Dishes are washed in tamarind water, then put through the dishwasher. Operator states that tamarind water is not used in customers' dishes. Note: Any FOODSAFE certificates obtained before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through Fraser Health or http://www.foodsafe.ca/