INSPECTION REPORT Health Protection ADIG-CLEV5Z

PREMISES NAME Aldergrove Indian Bistro		Tel: (604) 381-3332 Fax:
PREMISES ADDRESS 27235 Fraser Hwy Aldergrove, BC V4W 3P9		INSPECTION DATE November 22, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Deepak Bhatt		NEXT INSPECTION DATE November 25, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fish on cutting board at 12C, left unattended during lunch/dinner service. Rice is kept out at 20C in large and small bins during service, operator said it is left out for about 4hrs at a time. Corrective Action(s): Rice is reheated in microwave for service. The rest of rice needs to be kept in fridge, covered. Place all items in coolers. Finish cutting/cooking/processing and keep cold <4C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher is not dispensing enough chlorine. Test strips measure 10ppm or less. Dial for sanitizer is not moving during the final rinse/sanitizing cycle. Feeder tube from sanitizer tub seems to be empty. Corrective Action(s): Repair dishwasher to ensure enough chlorine is dispensed, between 50-100ppm. Recommend using single use disposable dishes as much as possible during dinner and lunch rush and/or using 3 compartment sinks for sanitizing after being washed in the dishwasher. Operator said he would contact the owner to get this fixed and inform the night time dishwashing staff. Date to be completed by: Today. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooks are using small dish drying area, which is also used for placeing dirty dishes, as a thawing area and chopping area for fish. Cutting board appears black, scraped up and in poor condition. Counter where board is placed on is not clean, has previous food residue such as rice and vegetable reminants, likely from dirty dishes. It is evident that there needs to be more prep counter space in this kitchen for the complexity of food preparation. Corrective Action(s): Discard any fish that may have been contaminated by dirty dishes. Discard, repair or replace cutting board. Sanitize and scrub down with soap, then sanitizer. Clean and sanitize this counter. Use a different counter not meant for dirty dishes to prepare food items. Violation Score: 15 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No cooks have their foodsafe. Corrective Action(s): Apply for food safe certificate. At least 1 person with their food safe is needed while food is being prepared. Date to be completed by: Dec. 31, 2022. Violation Score: 1

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

Comments

Hand wash sinks supplied with hot and cold running water, liquid soap and paper towel in dispensers. Line coolers top and bottom, <4C. Freezers <-18C. Other coolers <4C. Quat sanitizer >200ppm. Bleach also in supply. Cooling for sauces, stews and curries appear to be in metal trays in cooler, this is an improvement from last routine, thank you. Keep this up and monitor the temperature with thermometers. Washrooms appear clean. Back storage area could use cleaning and inventory to prevent pests. Traps are in place. Please continue to follow up with pest control. No signs of pests at the time of inspection. Sweets display cooler has been added, operator mentioned these are made and processed in an approved facility.