INSPECTION REPORT Health Protection ECAO-AEVUXF

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 October 19, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Bhupinderjit Sandhu		NEXT INSPECTION DATE November 02, 2016
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1 large sized pot of chicken currey with sauce at 37 deg C in line cooler -cook indicates the pot was left on counter for an hour then just transferred to line cooler Corrective Action(s): Improper Cooling observed: For a pot this size it must be in an ice bath to cool from 60 deg C to 20 deg C within 2 hours -then place in the line cooler: 20 deg C to 4 deg C within 4 hours: As per your Food Safety Plan Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1 tin can being reused for butter Corrective Action(s): Discard butter Do not reuse single use items like tin cans -once the cans are opened empty out contents and discard can -they are not a washable material Use washable containers only Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Line cooler walls are chipping/flaking paint and may contaminate foods Corrective Action(s): Remove the flaking/peeling paint then repaint the line cooler walls (oil-based paint) Violation Score: 3

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

Comments

Reviewed Cooling Methods from Food Safety Plan with operator -all your cooks MUST be trained for proper cooling methods of foods ensure to review these materials with them Note: operator is catering foods to BCIT for wraps and curry chicken dishes -coolers with ice are used for safe food transport -okay Temperature Controls: All fridges must maintain foods at or below 4 deg C: -Walk-in cooler 3 deg C (chicken) -good organization of foods off the ground -"Maytag" combo cooler 4 deg C (pop) -line coolers at or below 4 deg C -bar cooler 3 deg C (alcohol) Hot held foods must maintain foods at or above 60 deg C: -steamed rice 61 deg C Chemical Controls: Low temperature chlorine sanitizing washer residual must be >50ppm as per test strips: -checked and verified Bleach sanitizer buckets must be maintained >100ppm as per test strips: -yes Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used -yes Daily tracking sheets maintained for fridge, hot holder and mechanical washer -yes General Sanitation -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests -potato/vegetable slicer clean and appears sanitized -operator is breaking down-cleaning-sanitizing after use -good Professional pest control comes on a regular basis: Orkin Pest Control comes in bi-weekly Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Any questions regarding these health reports contact me: 604-918-7522 Follow-up inspection in 2 weeks (November 2) for infractions cited

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AEVUXF
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