INSPECTION REPORT Health Protection CHAS-BJ2RW2

PREMISES NAME Tandoori Flame		Tel: (778) 578-7777 Fax:
PREMISES ADDRESS 11970 88th Ave Delta, BC V4C 3C9		INSPECTION DATE November 20, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Maninder Singh		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Observed potential cross contamination practice- a tray of cooked tandoori chicken which the bottom surface soiled with raw chicken residue being placed above another tray of cooked chicken under the "Rational/Combi" oven. Raw chicken residue can drip down onto cooked chicken. In addition, trays of cooked chicken were places immediately next to and above trays for raw chicken 2) Some displayed buffet items are not protected with covers or sneeze guards. Corrective Action(s): 1) Have separate handling area for raw and cooked meats. Monitor food handling practice by staff. 2) Keep cover, extend sneeze guard or place food under existing guards. Violation Score: 15

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 206 noted on Routine inspection # CHAS-BHW2DM of Nov-13-2019 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Temperature of the pot goat curry on the stove was not hot enough. Temperature of food inside the hot cabinet was 57C/135F Correction: Keep burner on and food simmering at 60C (140F) or hotter. Ensure temperature of food inside the hot cabinet is at 60C/140F or hotter.

Comments

Provide counter top sanitize buckets at each food preparation counter. Store in-use wiping rags in these. Train staff to wipe down soiled food equipment surfaces. Change the solution throughout the day as require. Obtain test strips for testing the strength of the solution. To prevent serving undercooked meats, verify doneness by cutting into the thickest part of the largest piece of the meat when the oven timer is up.