INSPECTION REPORT Health Protection JKWK-B8WVPR

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 January 30, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Bhupinderjit Sandhu		NEXT INSPECTION DATE 4 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice scoop was buried beneath ice in the ice machine. Corrective Action(s): Ensure ice scoop is in dedicated storage bucket so operator does not have to touch/contaminate ice to use scoop. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ongoing cleaning was noted during inspection. Improvements in many areas observed. Some hard to clean areas still require attention and regular cleaning such as the fan and walls of walk in cooler, behind the deep frier, storage fan and the dough prep table. Corrective Action(s): Continuing with cleaning schedule as required. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Light cover above dough preparation table missing. 2. Front screen door is in poor condition and requires repair. Front kitchen door is not open during winter months. Corrective Action(s): 1. Ensure light covers are in place kitchen preparation and storage areas. Correction required in 1 month. 2. Repair front screen door in kitchen. Correction required in 2 months. Violation Score: 3

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

Comments

Hand sinks in use with paper towels, liquid soap and warm running water Dish washer final rinse cycle at least 50 ppm of chlorine at the plate 200 ppm sanitizer buckets and spray bottles in use Premise in general is sanitary No signs of pest activity at the time of inspection New kitchen back door installed Upgrades to shelving made to ensure durable, easy to clean and non absorbent surfaces. Improvements ongoing. Main cooking area satisfactory Food protected from contamination Dry storage is adequate Bar area is sanitary with working, stocked hand sink Washrooms are sanitary with stocked hand sinks Temperature monitoring in place. Recommendation to purchase a few more temperature probes. Walk in cooler at 1.0C rice products Bar fridge 3.6C limes White fridge 3.9C sauces, -20C cheese cake Kitchen long counter cooler 2C salad, 3C chicken and 13.2C tandoori sauce (recently prepared). Ambient temperature of this unit is 1.2C Rice cooker 1 above 70C rice. Rice cooker 2 not in use. Stand up freezer 1 -7C chicken balls Stand up freezer 2 -19.2C New York cheese cake Valid Permit in visible location Recommendation: Food inventory consist of many containers of sauces. To speed up cooling process, cool containers using ice, cold water and ice wands. Purchase food grade ice wands which can be washed and sanitized in the dishwasher. Ensure perishable foods, such as tandoori sauce and cooked rice are cooled according to your food safety plan. Cooling from 60C to 20C in maximum 2 hours and 20C to 4C or below in maximum 4 hours is required. Less time is better.