INSPECTION REPORT Health Protection ADIG-CZSW4S

PREMISES NAME Aldergrove Indian Bistro		Tel: (604) 381-3332 Fax:
PREMISES ADDRESS 27235 Fraser Hwy Aldergrove, BC V4W 3P9		INSPECTION DATE January 24, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Deepak Bhatt		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 = 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): No corrections entered

Comments

Food Handler Hygiene o Hand wash stations are fully supplied with liquid soap and paper towels in dispensers o Operators had clean clothing for food preparation o Staff and public washrooms appear clean and are fully supplied for hand hygiene Storage Temperatures o Cold holding Coolers are below 4C; Cold holding Freezers are below -18C -Reminder to keep salad line cooler lid down to maintain temperatures at 4C. Cooler was propped open with food items. Food Processing and Food Protection o Cooling - Temperatures are being monitored; cooling is done in large plastic tub - cook is monitoring this. -Ensure this is divided into smaller, shallow pans as soon as possible o Specialized Food Processing: Tandoori oven, skewer cooking -Ensure skewers are cleaned after use before hanging with other skewers -Reviewed preparation steps with operator for skewer and tandoori oven cooking o Approved Food Source - Operator keeps receipts of food ingredients from an approved source -Receipts were reviewed for chicken, lamb/goat, fish. o Food Storage - Food is stored in covered containers. -Raw meats are stored on the lowest shelf and coolers are organized to prevent cross contamination -Thawing of fish is done in the cooler, thank you. Maintenance and Sanitation o 3 Compartment Sink is fully supplied with bleach o Dishwasher - 50-100ppm Chlorine sanitizer (100ppm) o Sanitizer bottles/buckets - have >200ppm Quats (400ppm) o Storage of chemicals is separate and away from food o Pest control - Operators have a pest control contractor in place and there are no signs of pests at the time of inspection. -Facility kitchen appears to have improved in cleaning. Some harder to reach areas: ensure these are cleaned on regular basis. Administration o Valid operating permit is posted in public view o Staff is certified in food safety