INSPECTION REPORT Health Protection VCHN-CWPQZS

PREMISES NAME Tandoori Flame		Tel: (778) 578-7777 Fax:
PREMISES ADDRESS 11970 88th Ave Delta, BC V4C 3C9		INSPECTION DATE October 17, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Maninder Singh		NEXT INSPECTION DATE 5 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Staff washroom hand sink paper towel dispenser empty. Corrective Action(s): Ensure all hand sinks are provided with liquid soap and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dust accumulations observed on the back area kitchen exhaust canopy filters. Some grease buildup noted for the exhaust canopy at the hot foods section of buffet. Corrective Action(s): Thoroughly clean all aspects of the exhaust canopies. Correct by October 31, 2023. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Several sanitizer spray bottles not provided with labels identifying contents. Corrective Action(s): Ensure all chemicals, cleaners and similar agents are labeled properly identifying contents. Correct by October 20, 2023. Violation Score: 3

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

Comments

Routine inspection: Back area: 2 compartment sink and 3 compartment sink available for use. 200ppm quats dispensed from chemical dispensing station at 3 compartment sink. Both hand sinks provided with liquid soap and paper towels. Dishwasher registered 0ppm chorine during the final rinse cycle. Final rinse temperature 83 degrees C at the plate level. 200ppm quats dispensed from mop sink chemical dispensing station. Under the counter coolers at or below 4 degrees C. Dry storage clean and organized. Walk in cooler at or below 4 degrees C. Ice wands observed used to cool sauces. Walk in freezer at -20 degrees C. Centre area: 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. Staff change these scoops and ladles on a frequent basis. Salad products stored under sneeze guards. Soup hot held above 60 degrees C. Ice cream freezer at -17 degrees C. Dipper well in use. Soft serve ice cream machine not in use at time of inspection. Pizza/dessert area: Hand sink provided with liquid soap and paper towels. Preparation cooler inserts and lower section at or below 4 degrees C. Single door cooler and under the counter cooler at or below 4 degrees C. Pizza is held under heat lamp for no more than 20-30 minutes. If not consumed by patrons pizzas will be discarded. Pizza is not hot held at or above 60 degrees C. 200ppm quats available for use in spray bottle. Main food preparation 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. Tandoor 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 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. Sugar cane juicing machine is cleaned on a regular basis with hot water and 200ppm quats. Sugar cane is received frozen, thawed in cooler, and stored in the under the counter cooler at the bar. 200ppm quats available for use. Other: Permit posted in plain view of the public. FOODSAFE requirements met at time of inspection. Temperature monitoring records maintained and available for review. Takeout area hand sink adequate. No hot holding or cold holding at time of inspection.