INSPECTION REPORT Health Protection JCRH-CQBUA5

PREMISES NAME Agra Tandoori Restaurant (Market Crossing)		Tel: (604) 435-1600 Fax:
PREMISES ADDRESS 7366 Market Crossing Burnaby, BC V5J 0A2		INSPECTION DATE March 27, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bhupinderjit Sandhu		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Container of raw chicken stored above cooked items in walk-in cooler. Note: food products were covered. Corrective Action(s): - Store raw meats products and raw eggs beneath ready to eat food items. Designate lower shelf in walk-in cooler for this purpose. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Dust accumulation noted on exhaust canopy vents. Note: Sticker on exhaust canopy indicates service is due soon (April 2023) - Debris/grime present on floor under cook line and around legs of prep tables. - Spilled dry good noted on floor under shelving in dry storage area. Note: This repeat issue. An improvement is noted; however, more detailed cleaning is needed and a higher level of sanitation needs to be maintained in these areas. Corrective Action(s): - Clean vents to exhaust canopy to remove dust accumulation. Ensure exhaust canopy is serviced according to schedule. - Thoroughly clean/scrub floor to remove debris and grime. To be completed: 03-Apr-2023 Violation Score: 9

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

Comments

- Handwashing sinks in server area and in kitchen were supplied with liquid soap and paper towel - Coolers and freezers were operating at required temperatures (4C or colder, -18C or colder) and hot held food kept at >60C. - Temperatures checked: - Walk-in cooler 4C - Drawer cooler 3C - 3 door cooler 3C - Single door reach in freezer -25C - Dessert freezer -18C - Cooked rice 62C - Reviewed cooling practices. Observed chana masala portioned into smaller containers cooling at room temperature and to be transferred to walk-in cooler within 2 hours. Probe thermometer present to monitor temperature during cooling. - Dishwasher operational and dispensing adequate sanitizer to sanitize dishes. 50ppm chlorine detected on dish after cycle. - Chlorine test strips present to check sanitizer concentration from dishwasher and sanitizer solution. - Sanitation of area under dishwashing sinks and dishwasher has improved since previous inspection. - In use wiping cloths kept in chlorine bleach sanitizer solution. Ensure solution is replaced throughout day/night to ensure required concentration (100-200ppm chlorine) is maintained. Solution in one bucket was <100ppm and was refilled at time of inspection. Solution measured 200ppm. - Quats sanitizer (200ppm) present in spray bottle in front service area. - Ice machine appeared clean. Scoop stored in sanitary manner on hook inside machine. - Foodsafe requirement met at time of the inspection. - Staff/public washroom maintained and supplied with liquid soap and paper towel - No signs of pests observed at time of inspection.