INSPECTION REPORT Health Protection CPAK-BLSQJZ

PREMISES NAME La Tandoori Pick & Go Restaurant		Tel: (604) 501-1818 Fax:
PREMISES ADDRESS 105 - 7743 128th St Surrey, BC V3W 1L4		INSPECTION DATE February 14, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Anmol Singh Rai & Jaspal Puri		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 5 containers of raw fish fillets being stored at room temperature for prep. All measured at 4-8'C at this time. Operator had advised the fillets were taken out from walk-in cooler less than 1 hour prior to the inspection. Health inspector visited the site 1 hour prior to the inspection and saw nobody was working inside at the time. All moved to the walk-in cooler, except one container. Corrective Action(s): When taking out food from the cooler for prep, take only the amount that can be used within the next 30 minutes. Do not take all at once. If not used within 30 minutes, place back in cooler. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Metal containers of raw fish fillets stored on floor underneath prep counter and in sink. Operator had advised the sink surface was sanitized prior to storing fish. 2) Peeled onions placed in milk crates. Corrective Action(s): Ensure all foods are stored in food grade containers only. Do not store any food on floor but always at least 6inch off the floor. Violation Score: 9

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

Comments

Routine inspection conducted: -Handwash station adequately supplied with liquid soap, paper towels, and hot/cold running water. -Coolers operating at/below required temperature of 4'C; Freezers operating at/below required temperature of -18'C. -200ppm Quats available in a large bucket by the dishwashing sink. -Ventilation canopy hood serviced and maintained. -3 compartment sink equipped properly for manual dishwashing. -Traps in place. No evidence of pest activity observed at this time. -Professional pest control company contracted. -Washroom handsinks satisfactory. Back storage areas satisfactory. General sanitation of the facility good at this time. NOTE: Boxes of frozen fish delivered at the beginning of the inspection. All placed above a chest freezer at this time. All still hard frozen at this time and to be rinsed with water --> placed in food grade containers --> walk-in cooler within the next 30 minutes. NOTE: Ensure no potentially hazardous foods (i.e. raw seafood/meat, cooked food, cut vegetables, dairy) are placed in the danger zone (4'C-60'C) for more than 2 hours under any circumstances. Please contact the health inspector for any questions or concerns.