Report No. VCHN-CL7RX7

INSPECTION REPORT
Health Protection
VCHN-CL7RX7

PREMISES NAME
Tandoori Flame

Tel: (778) 578-7777
Fax:

PREMISES ADDRESS
11970 88th Ave
Delta, BC V4C 3C9

INSPECTION DATE
November 15, 2022

TIME SPENT
1.5 hours

OPERATOR (Person in Charge)
Maninder 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)]
Observation: Scoops and other dispensing utensils again left in dry products. Food containers observed stored on the floor in the walk in cooler.
Corrective Action(s): Ensure all food is protected from contamination at all times.
- Store all scoops and other dispensing utensils outside of dry products and in a sanitary manner.
- Store all food products off the floor.
Correct immediately.
Violation Score: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation (CORRECTED DURING INSPECTION): Back door to premise observed propped open.
Corrective Action(s): Ensure the back door to the premise is properly shut to prevent any potential pest entry.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation (CORRECTED DURING INSPECTION): Quats dispenser at back area chemical dispensing station not in good working order. Quats concentration well over 400ppm.
Corrective Action(s): Service technician onsite. Quats now dispensing at 200ppm. Refill all quats sanitizer bottles. Note: verify quats concentration on a daily basis using reactionary test strips.
Violation Score: 3

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

Comments

Routine inspection:

Tandoor station:
Hand sink provided with liquid soap and paper towels.
200ppm quats available for use spray bottle.
Upright 2 door coolers at or below 4 degrees C.

Pizza/dessert station:
Hand sink provided with liquid soap and paper towels.
Preparation cooler inserts at or below 4 degrees C. Lower section at or below 4 degrees C.
Upright cooler at 2 degrees C.

Main food preparation stations:
Hand sink provided with liquid soap and paper towels.
Hot holding at or above 60 degrees C.

Centre area:
Salad products stored in clean containers submerged in ice. Ladles and scoops stored on counter in a sanitary manner. Reminder to have staff check placement of these dispensing utensils (on clean plates) and ensure they are changed on a regular basis.

Back food preparation area:
Hand sinks provided with liquid soap and paper towels.
3 compartment sink available for use.
Dishwasher registers 50ppm chlorine during the final rinse cycle.
Walk in cooler at 3-4 degrees C.
Walk in freezer at -18 degrees C.

Bar:
Hand sink provided with liquid soap and paper towels.
Glass washer registers 50ppm chlorine during the final rinse cycle.
Under the counter coolers at or below 4 degrees C.

Other:
Permit posted at entrance.
FOODSAFE requirements met at time of inspection.