INSPECTION REPORT Health Protection SSZO-AWTQDZ

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 March 13, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bhupinderjit Sandhu		NEXT INSPECTION DATE March 29, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 58

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. 0ppm chlorine noted on plate in dishwasher. Sanitizer jug has small amount left. Owner switched to a new jug and it took 4 runs to address 50ppm chlorine on plate. 2. 0ppm chlorine noted in sanitizer buckets. Corrective Action(s): 1. Ensure sanitizer jug is changed when it's 3/4 empty, not when it's completely empty. 2. Ensure staff mix the sanitizer with the correct ratio -- 1/2 teaspoon bleach / 1L water *Monitor and record chlorine concentration of sanitizer and dishwasher. Test strips are available for monitoring. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing sink in kitchen has soap in dispenser but no soap coming out. This is the only handwashing station in kitchen. Corrective Action(s): Fix dispenser or purchase new soap so that soap is available at handwashing stations at all times. Owner placed new handsoap at handsink. Violation Score: 25

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Many mice droppings noted on floor under shelves, tables at the back, behind equipment at the back (by freezers) Corrective Action(s): Remove all droppings, sanitize areas, and continue to monitor. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Chipped paint noted on work counter where potatoes are cut, exposing bare wood 2. Chipped wood noted on table where clean dishes are stored 3. Chipped paint noted on food preparation tables at cooking line, on top of prep coolers Corrective Action(s): Ensure all surfaces are durable, easily cleaned, and impervious to moisture. Replace all surfaces. Violation Score: 9

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

Comments

Health permit is posted Walk-in cooler: 2.6oC Prep coolers: 2.4oC and 3oC Pop cooler: 4oC Bar cooler: 5.9oC (No perishable items in cooler) Freezers: -18oC Hot holding: over 60oC Hot and cold running water available Paper towel in dispensers present at all handwashing stations Pest control company comes once a month Note: The facility has only one handwashing station in kitchen; however, with many food preparation sections. A new handwashing station is required. Also, a prep sink is required as there is none in the facility. Please submit floor plan on the location of the new handsink and prep. sink.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SSZO-AWTQDZ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment