INSPECTION REPORT Health Protection JCRH-CKMS7R

PREMISES NAME Agra Tandoori Restaurant (Market Crossing)		Tel: (604) 435-1600 Fax:
PREMISES ADDRESS 7366 Market Crossing Burnaby, BC V5J 0A2		INSPECTION DATE October 28, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Bhupinderjit Sandhu		NEXT INSPECTION DATE November 03, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Rice hot held (on warm function) in rice cooker measured 49C (surface) and 54C (internal). Staff reported rice had been cooked >2hours prior and unknown how long cooked rice was below 60C. No temperature monitoring in place. Corrective Action(s): - Discarded by staff at time of the inspection. Ensure hot held potentially hazardous foods are maintained at 60C or higher. Check temperature to verify. - Manager reported rice cooker to be replaced with a new one. In the interim, cooked rice will be cooled and then reheated when ordered. Ensure cooling time/temperature parameters (from 60C to 20C in 2 hours or less and from 20C to 4C within 4 hours or less) and reheated to 74C. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Grime and moisture noted on floor under dishwashing sinks and dishwasher - Grease and food debris noted under cooking equipment - Spilled dry goods noted on floor of dry storage area under shelving - Food splatter noted on wall between prep sink and stove and on side of stove. - Debris/grime collecting on floor around edges and around legs of equipment. Corrective Action(s): - Thoroughly clean all areas specified above. Move all moveable items from floor and pull out moveable equipment to ensure thorough cleaning. - Keep floor area clear to facilitate cleaning. To be corrected by: 03-Nov-2022 Violation Score: 9

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

Comments

- Handwashing sinks in front service area and in kitchen supplied with hot and cold running water, liquid soap and paper towel - Coolers were operating at acceptable temperatures: - Walk-in cooler 2C - Drawer cooler 3C - MIddle cooler 3C - Raw meat was stored beneath ready to eat items in walk-in cooler. Most food items in walk-in cooler were covered. A few lids were noted to be loosely on containers. Ensure that once lunch rush is over, lids are tightly closed and any uncovered items are covered with tight fitting lids or food grade wrap. - Freezers maintaining food products in a frozen state: - Single door reach in freezer -19C - Dessert freezer -16C - Food hot held on stove top was >60C. Butter chicken 71C, butter sauce 70C - Dishwasher operational. Adequate level of chlorine sanitizer (>50ppm) detected on dish after cycle. Ensure sanitizer level is checked at least daily. - Bleach solution (200ppm chlorine) present in kitchen for sanitizing food contact surfaces. - Quats sanitizer present in spray bottle in front service area. Concentration measured 200ppm - Ice machine appeared clean with scoop stored in sanitary manner on designated holder. - Foodsafe requirement met at time of the inspection. Two staff members present at time of inspection have completed foodsafe level 1 (or equivalent). Certificates viewed at time of the inspection.