INSPECTION REPORT Health Protection JELR-BJQVCD

PREMISES NAME Tandoori Flare		Tel: (604) 385-2012 Fax:
PREMISES ADDRESS 1357 Johnston Rd White Rock, BC V4B 3Z3		INSPECTION DATE December 10, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Avtar Singh		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Temperature of the buffet food items (cold side) is above 4 C. Items have been in buffet for 2.5 hours. Corrective Action(s): Use ice on the cold side to keep cold food cold. Discard potentially hazardous foods if the food temperature is above 4 C for more than 2 hours. (Corrected during inspection). Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: There is a leak from the hot water side of the faucet at the double sink in main kitchen. Hot and cold water must be supplied at this sink. There is also a water leak from the plumbing under the dishwasher. Corrective Action(s): Repair all water leaks. The two compartment sink must have hot and cold water. In the meantime, use the other sink in the kitchen to wash hands. Correct as soon as possible and notify Fraser Health when completed. Violation Score: 9

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

Comments

Routine inspection: Buffet has a hot and cold side and is from noon until 3pm. Food is discarded after being out on the buffet table (as per operator). Hot side is >60 C - good. Cold side - use ice (see above). Walk-in cooler is at 4 C. Reach in cooler (against wall in main kitchen) is at 4 C. Monitor these coolers daily and record temperatures (0 - 4 C required) - ok. Prep cooler across from cooking line - temperature < 4 C. Server bar area hand sink has liquid soap and paper towels. Kitchen - hot/cold water, paper towels and liquid soap available. See above regarding double sink. Chlorine sanitizer is in labelled spray bottle. Commercial dishwasher has a final chlorine sanitizing rinse (50ppm detected after final rinse). Cleaning and organizing - good. No evidence of pests. Monitor as discussed.