INSPECTION REPORT Health Protection DSEA-BL4UQX

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 January 23, 2020	TIME SPENT 0.75 hours
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 = 11

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution not available at the time of inspection. Operator had been preparing food for customers at lunch Corrective Action(s): always have surface sanitizer solution available. operator made new batch at 100 ppm chlorine in a bucket Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in the following areas; -underneath the dry storage shelves -on the cupboard beside the stove -underneath the naan prep station -underneath the 2 compartment sink -in the corner of the floor by the domestic style cooler Corrective Action(s): Remove the equipment and shelves from the wall and clean above noted areas. Sanitize areas using a 100 ppm chlorine bleach solution Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sauce splatter noted on shelf beside stove. Also, some back storage room shelves found to be sticky with grease and debris. Corrective Action(s): Clean the above noted areas. this must be done on a more frequent basis. Violation Score: 3

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 (3C), prep cooler (3C), domestic cooler (3C), and front of house cooler (0C) measured < 4 degrees C =Storage room upright freezers (-19C and -20C) and domestic top freezer (-18C) measured < -18 degrees C =no hot holding not available at the time of inspection =High temperature dishwasher had a final rinse temperature of 75.9 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