INSPECTION REPORT Health Protection JKWK-BD2U4H

PREMISES NAME Agra Tandoori Restaurant		Tel: (604) 430-1600 Fax: (604) 430-1629
PREMISES ADDRESS 110 - 3790 Canada Way Burnaby, BC V5G 1G4		INSPECTION DATE June 11, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Bhupinderjit Sandhu		NEXT INSPECTION DATE June 12, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Containers of raw fish placed on the walk in cooler floor. 2. Trays of prepared samosas in storage cooler and freezer not covered or wrapped. 3. A broken plate was observed in the dough mixer. Corrective Action(s): 1. Do not place food directly on the floor. Place all food products at least 15 cm off the ground. 2. Cover or wrap all food products in storage in food containers with lids or covers. 3. Remove and clean out dough mixer of broken plate. Corrections required today. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Front screen door is in poor condition and needs repair. Pest can enter through rips in the screen door. Corrective Action(s): Repair the screen door to prevent pests from entering. Correction required in 2 days. Violation Score: 3

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

Comments

Premise is sanitary. No signs of pests at the time of inspection. Hot and cold water available. All hand sinks in use with liquid soap, paper towels and running water after paper towels refilled. Dish washer final rinse at 49C and above 50 ppm chlorine sanitizer at the plate. 200 ppm chlorine sanitizer in spray bottles and wiping cloths in use. 3 compartment sink in use. Dry storage is adequate. Ice machine is sanitary with dedicated scoop. Washroom is sanitary with fully stocked hand sink. Bar station is satisfactory. Bar cooler at 4C lemon and orange juice. Walk in cooler at 3.8C milk. White fridge top -6C ice cream, bottom 3C pop. New black cooler at 4C sauces, stand up freezer at -19C samosa, stand up cooler at 2.6C samosa. Hot holding units and rice cookers at 60C or above (sauces and cooked rice). Wooden cooler at 3.6C peas, sauces 2.8C. Temperature monitoring available and in use with all units. Note: Ambient temperature for this wooden cooler unit was at 8C to 12C due to fresh cooked sauce being cooled in this unit. Operator to monitor and log temperature for all units daily. Operator's current temperature log needs to distinguish which unit the recording is for. Ensure this unit can maintain temperatures at 4C or below adequately. Permit posted in visible location.