INSPECTION REPORT Health Protection DSEA-BFEUUJ

PREMISES NAME Royal Tandoori Indian Restaurant		Tel: (604) 521-2247 Fax: (604) 521-2269
PREMISES ADDRESS 83 6th St New Westminster, BC V3L 2Z8		INSPECTION DATE August 26, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jasminder Singh		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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Walk-in cooler ambient temperature measured 7C. operator adjusted the cooler. Corrective Action(s): Temperature decreasing. ensure that walk-in cooler is kept 4 degrees C or less. Violation Score: 5

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

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

Comments

=Kitchen handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (7C), prep cooler (1C), domestic cooler (4C), and front of house cooler (1C) measured < 4 degrees C =Storage room upright freezers (-19C and -22C) and domestic top freezer (-18C) measured < -18 degrees C =no hot holding not available at the time of inspection =High temperature dishwasher had a final rinse temperature of 71.4 C at the dish surface (minimum 71 C required for proper sanitizing) =Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine, dedicated prep sink available for food preparation =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity at the time of inspection, Ice machine requires some cleaning in the ice well. clean and sanitize on a routine basis. =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE expiry date.