INSPECTION REPORT Health Protection DSEA-C6PTAQ

PREMISES NAME Royal Tandoori Indian Restaurant		Tel: (604) 521-2247 Fax: (604) 521-2269
PREMISES ADDRESS 83 6th St New Westminster, BC V3L 2Z8		INSPECTION DATE September 9, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jasminder Singh		NEXT INSPECTION DATE 6 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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Operator does not use the high temperature dishwasher anymore due to change in business (no dine in customers allowed). Dishware is washed by hand in the front and rear 2 compartment sinks. Discussed dishwashing procedures; operator does not sanitize dishes Corrective Action(s): provided operator with 2 compartment warewashing procedure and reviewed. sink plugs available for filling sink with sanitizer. ensure that dishware is washed, rinsed, then sanitized after use. Violation Score: 5

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

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

Comments

=Kitchen handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (4C), prep cooler (3C), domestic cooler (4C), and front of house cooler (1C) measured < 4 degrees C =Storage room upright freezers (-14C and -15C) and domestic top freezer (-10C) =no hot holding not available at the time of inspection =High temperature dishwasher had a final rinse temperature of 70.9 C at the dish surface (minimum 71 C required for proper sanitizing) =Dedicated prep sink available for food preparation =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity at the time of inspection, ice machine maintained in a sanitary manner. =Staff hygiene satisfactory at the time of inspection; operator FOODSAFE certification valid to 2023