INSPECTION REPORT Health Protection ADIG-CE3V8K

PREMISES NAME Aldergrove Indian Bistro		Tel: (604) 381-3332 Fax:
PREMISES ADDRESS 27235 Fraser Hwy Aldergrove, BC V4W 3P9		INSPECTION DATE April 29, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Deepak Bhatt		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 203 noted on Follow-Up inspection # ADIG-CDNVFD of Apr-20-2022 Food not cooled in an acceptable manner [s. 12(a)] Observation: Large pails of sauce (tomato and cream curry) between 6.7-7.8C. Operator said these were made yesterday and cooled in the fridge in the pail. Correction: Please use shallow pans, smaller metal containers, ice wand or ice baths for cooling foods so they reach a safe temperature of 4C in a maxium of 6 hours. Stir regularly to aid cooling. Sauce that has not cooled properly and over 6hrs above 4C, recommend to discard. Operator mentioned that he has ordered metal pans for cooling, they will arrive in 2 weeks. Thank you. Date to be completed by: Today. Code 203 noted on Routine inspection # ADIG-CD6V6N of Apr-04-2022 Food not cooled in an acceptable manner [s. 12(a)] Observation: Large vat of tomato based sauce cooling under counter, uncovered, at 38C since prep this AM. Rice, from cooler, 13C, from fridge, cooked today, large container. Correction: Please use small containers for cooling, as quickly as possible. Use probe thermometers to monitor cooling. Stir occasionally to allow quicker evaporation. Operator has lots of smaller containers, metal ones and plastic ones that sauces can be poured into and stored in cooler to allow faster cooling, discussed using these during the inspection. Date to be corrected by: Immediately

Comments

Operator purchased shallow metal containers for cooling sauces and curries. Please continue to use shallow pan, ice bath in tubs and monitor temperature. Should go down to 4C in 6hrs. Operator has thermometer and IR gun to monitor. Thank you. See paper inspection report No. 255859 for signatures.