INSPECTION REPORT Health Protection KDEL-B5WUVC

PREMISES NAME Indian Tandoori Flare		Tel: Fax:
PREMISES ADDRESS 105B - 7638 129A St Surrey, BC V3W 4H7		INSPECTION DATE October 26, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Avtar Singh		NEXT INSPECTION DATE February 01, 2019
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # KDEL-B5TPB2 of Oct-23-2018 Adequate handwashing stations not available for employees [s. 21(4)] (Handsink in kitchen area is not working. Faucet needs to be repaired.)

Comments

Followup inspection to Report # KDEL-B5TPB2 The following items have been corrected from last inspection: 1. Handwashing sink in kitchen area has been repaired. It is now equipped with hot/cold running water, liquid soap and paper towels. 2. Walkin cooler is at 4c and equipped with working thermometer. 3. Chest freezer has been cleaned and sanitized thoroughly. Defrosting has been completed and foods are organized and stored in food grade containers/bags. 4. The back storage area has been cleaned and organized. All food items are being stored in containers with lids. Containers have labels. Reminder: Ensure to transfer all open ingredients into containers with lids to provide food from contamination. 5. Utensils provided in front dining area have been removed from tables. All utensils are wrapped and protected from contamination. 6. Sanitizer bucket of bleach water is available in front dining area for the sanitizing of all tables. The following requires operators attention: 1. Provide Pest control invoice to Environmental Health Officer. 2. All food safe certifications must be renewed. At least one person with valid food safe certification must be onsite at all times.