Fraser Health Authority



INSPECTION REPORT
Health Protection
KDEL-B9TUSG
PREMISES NAME
La Tandoori Pick & Go Restaurant
Tel: (604) 501-1818
Fax:
PREMISES ADDRESS
105 - 7743 128th St
Surrey, BC V3W 1L4
INSPECTION DATE
February 28, 2019
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Anmol Singh Rai & Jaspal Puri
NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 1
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
Observation: Foodsafe certification for operator has expired. All owner/operators must have valid foodsafe certification.
Corrective Action(s): Ensure to renew/obtain valid foodsafe certification as soon as possible.
Violation Score: 1

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

Routine inspection.
Handwashing stations are equipped with hot/cold running water, liquid soap and paper towels.
All coolers at 4c or below.
All freezers at -18c or below.
No hot holding onsite.
Foods found to be stored in proper containers with lids in walk in cooler.
Quat sanitizer found at 200ppm concentration.
3 compartment sink is labelled accordingly for manual dishwashing and quat sanitizer is available.
Overall sanitation is adequate.
Note: see below for deep cleaning instructions.
No pest issues noted during time of inspection.
Pest control is in place.
Employee washroom is fully equipped.
All lights have light covers in kitchen area.
Note: Front customer area is undergoing renovations. Light covers are missing at this time but will be replaced as per operator.

The following requires operators attention:
1. see above noted violations
2. Ensure to do deep cleaning of all freezers, storage areas and under the equipment on more frequent basis.
3. Ensure all food items including dry ingredients are located off the floor at all times.