INSPECTION REPORT Health Protection LKIM-CSSS8N

PREMISES NAME Agra Tandoori Restaurant		Tel: (604) 430-1600 Fax: (604) 430-1629
PREMISES ADDRESS 110 - 3790 Canada Way Burnaby, BC V5G 1G4		INSPECTION DATE June 14, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bhupinderjit Sandhu		NEXT INSPECTION DATE June 21, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various containers of curry sauce, butter chicken sauce and rice found in cooler with internal temperatures ranging from 10 - 21 degrees Celsius. Items had been cooked the previous night and put into cooler unit with tight fitting lids to cool overnight. CORRECTED DURING INSPECTION - items discarded . Corrective Action(s): Cooling procedures need to be assessed. Use walk in cooler unit and smaller containers with greater surface area for overnight cooling. Ensure lids are slightly removed to allow for hot air to escape and cold air to reach surface of cooling food item. Under counter cooler unit is not capable of cooling large containers of hot cooked food items within six hour time limit. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot cooked food items set on grill at temperatures ranging from 40-55 degrees Celsius. CORRECTED DURING INSPECTION. Grill turned on and up. . Corrective Action(s): Ensure hot potentially hazardous food items are stored at temperatures of 60 degrees Celsius. Potentially hazardous food items should not be held at temperatures less than 60 degrees Celsius for indefinite periods of time during lunch rush . Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Staff observed to prepare food items in storage room. Storage area does not have hand sink and was never intended for food preparation. . Corrective Action(s): Ensure staff are preparing food items in preparation areas only. Storage areas are not intended for food preparation. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed on floor in storage area. Rodent droppings observed on lower shelf of storage area. . Corrective Action(s): Clean and sanitize all areas affected by rodent droppings Remove all dishes and equipment from lower shelves until rodent infestation is eliminated. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. Follow recommendations advised by Pest Control Company Technician. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed . Corrective Action(s): Clean and sanitize all areas affected by rodent droppings Remove all dishes and equipment from lower shelves until rodent infestation is eliminated. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Once green tub storing food equipment to be cleaned and sanitized . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Freezer handle removed and requires replacement. Under counter three door pizza Cooler unit not achieving temperatures of 4 degrees Celsius. . Corrective Action(s): Replace freezer handle Have cooler unit serviced. Ensure staff are keeping doors fully closed. Do not use cooler unit to store potentially hazardous food items until such time as temperatures of less than or equal to 4 degrees Celsius can be maintained. . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - All food items covered in cooler and freezer units - Receipts available for inspection - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Vegetable choppers in good sanitary condition - potato chopper and mandolins - All containers used to store lids/utensils/etc. in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Facility has recently implemented Buffet. Owner stated Buffet was in operation prior to COVID 19 shut down. EHO to check file to determine if Buffet was approved by FHA and status of Food Safety plan.