Fraser Health Authority



INSPECTION REPORT
Health Protection
AJON-CFTSK7
PREMISES NAME
Tandoor Hub Curry & Pizza		Tel: (604) 584-5858
Fax:
PREMISES ADDRESS
2 - 9436 King George Blvd
Surrey, BC V3V 5W3		INSPECTION DATE
June 28, 2022		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Jagdeep Johal		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 8
Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION):
Hand washing station near pizza prep area missing liquid soap and paper towels.
Corrective Action(s):
Refill dispensers for paper towels and liquid soap at the hand washing station. Ensure all hand washing stations are fully equipped with liquid soap, paper towels and hot/cold running water at all times.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
1. Baffles of the ventilation canopy have heavy accumulation of grease.
2. Ceiling tiles and vent above pizza oven has accumulation of dust.
Corrective Action(s):
Clean baffles of ventilation canopy and ensure to clean on a regular basis.
Clean ceiling tiles and vent above pizza oven.

Ensure to clean all hard to reach areas on a regular basis.
Violation Score: 3

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

Routine Inspection:
- Facility provides take-out only.
- Hand washing station near cookline fully equipped with liquid soap, paper towels and hot/cold running water.
- All temperatures met health requirements:
All coolers (walk-in, glass door, small prep cooler, pizza makeline) maintained at or below 4 degrees Celsius.
2-door freezer maintained below -18 degrees Celsius.
- Hot holding unit for pizza turned off at the time of inspection. Operator informed that this unit is on when schools are in session for the students to purchase pizza by the slice. Ensure temperature of the hot holding unit is maintained at or above 60 degrees Celsius before placing food in that has been cooked/reheated to at least 74 degrees Celsius.
- Prep sink equipped with hot/cold running water.
- Raw meats stored on bottom shelves in walk-in cooler.
- 3-compartment sink available for manual warewashing.
- Bleach available for sanitizing dishes during manual warewashing.
- Concentration of chlorine (bleach) sanitizer in bucket = 200 ppm. Ensure to store wiping cloth inside sanitizer solution.
- No signs of pest activity at the time of inspection.
- Staff washroom hand sink fully equipped with liquid soap, paper towels and hot/cold running water.

In addition to the violations above, the following requires your attention:
- Ensure to keep up with the organization of all storage areas.
- The wall above the 3-compartment sink will eventually need to be painted.

Operator signature not required due to the COVID-19 Pandemic.
Report to be emailed to the Operator.