INSPECTION REPORT Health Protection VCHN-D3YRAW

PREMISES NAME Tandoori Flame		Tel: (778) 578-7777 Fax:
PREMISES ADDRESS 11970 88th Ave Delta, BC V4C 3C9		INSPECTION DATE April 3, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Maninder Singh		NEXT INSPECTION DATE April 04, 2024
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 = 29

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - 0ppm chlorine during the final rinse cycle for dishwasher. Rinse temperature observed to be 55 degrees C. As per operator dishwasher has been serviced and the water temperature lowered. - Tandoor station quats sanitizer solution 0ppm. Corrective Action(s): - For a low temperature dishwasher that uses a chemical sanitizer the final rinse concentration of chlorine to be at 50ppm. Service technician called. In the interim, for the lunch rush adjacent 3 compartment sink setup and to be for manual warewashing. - Ensure all stations are provided with an approved food contact surface sanitizer solution. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back kitchen left hand sink paper towel dispenser not mounted on the wall. Liquid soap not being dispensed from dispenser. Right hand sink paper towels not placed in dispenser. Right staff washroom paper towel dispenser empty. Corrective Action(s): Ensure all hand sinks are provided with liquid soap and paper towels at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 0ppm chlorine during the final rinse cycle for dishwasher. Rinse temperature observed to be 55 degrees C. As per operator dishwasher has been serviced and the water temperature lowered. Corrective Action(s): For a low temperature dishwasher that uses a chemical sanitizer the final rinse concentration of chlorine to be at 50ppm. Service technician called. In the interim, for the lunch rush adjacent 3 compartment sink setup and to be used for manual warewashing. Correct immediately. Followup inspection required. Violation Score: 9

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

Comments

Routine inspection: Back kitchen 2 compartment sink and 3 compartment sink available for use. Quats dispensed at 200ppm from the chemical dispensing station at the 3 compartment sink. Both the under the counter coolers at or below 4 degrees C. Dry storage clean and organized. Scoops and other dispensing utensils not stored directly in dry products. Walk in cooler at 3 degrees C. Reminder to utilize ice wands to cool foods quickly. Walk in freezer at -21 degrees C Salad bar: Salad products stored in bowls that are submerged in ice. Internal food product temperatures at or below 4 degrees C. Ladles and scoops are stored outside of food product on clean plates and are changed on a frequent basis by staff. Sneeze guards in place. Ice cream freezer at -18 degrees C. Dipper wells in use. Soft serve ice cream machine not in use at time of inspection. Reminder to clean and sanitize this piece of equipment on a regular basis as per manufacturer's directions. Pizza/dessert station: Hand sink provided with liquid soap and paper towels. Preparation cooler inserts and lower section at or below 4 degrees C. Single door cooler at or below 4 degrees C. Preparation cooler inserts and lower section at or below 4 degrees C. No changes to the service of pizza. Pizza is held under heat lamp but not at or above 60 degrees C. If not consumed by patrons pizzas will be discarded after 20 minutes. 200ppm quats available for use in spray bottle. Main hot food area: Hand sink provided with liquid soap and paper towels. 200ppm quats available for use in spray bottle and in container. Wiping cloth stored in solution when not in use. Hot holding at or above 60 degrees C. Tandoor and dosa area: Hand sink provided with liquid soap and paper towels. 200ppm quats available for use in spray bottle. Hot holding at or above 60 degrees C. 2 door cooler (2) at or below 4 degrees C. Bar: Hand sink adequate. Bar glass washer registers 50ppm chlorine during the final rinse cycle. Under the counter coolers at or below 4 degrees C. 200ppm quats available for use. Premise no longer offers sugarcane juicing. Other: Permit posted in the office. Ensure permit to operate is posted in plain view of the public. FOODSAFE requirements met at time of inspection. Takeout area hand sink adequate.