INSPECTION REPORT
Health Protection
JCRH-AHGSFT

PREMISES NAME
Agra Sweets & Restaurant
Tel: (604) 526-7879
Fax:
PREMISES ADDRESS
7585 6th St
Burnaby, BC V3M 3N4
INSPECTION DATE
January 10, 2017
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Jaipal Yadav
NEXT INSPECTION DATE
6 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

No

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Chhole (chickpea curry) was being cooled in a very large plastic container at room temperature. This is an unacceptable practice.
Corrective Action(s): Food must be cooled rapidly. From 60 to 21C in 2 hours and from 20C to 4C in 4 hours. To cool food rapidly, divide food into smaller portions and transfer to metal trays. An ice wand can also be used. Chhole was still >60C and therefore was transferred into smaller metal trays to continue cooling.
Violation Score: 5


Non-Critical Hazards: Total Number: 1
210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Box of cod was being thawed at room temperature. This is an unacceptable method of thawing.
Corrective Action(s): Thaw foods under cold running water or in the cooler. Food must be maintained <4C during the thawing process. Temperature of the fish was 3C and was transferred to the walk-in cooler at the time of the inspection.
Violation Score: 3


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

Comments

General sanitation is satisfactory
Hot and cold running water was available
Liquid soap and paper towel were present at handwashing sink and in staff washroom
Chest freezer was -16C
Upright freezer was -13C
Kitchen cooler was 4C
Walk-in cooler was 3C
Hot holding termperatures were acceptable:
-Curry was 71C
-Samosas were 60-64C
50ppm chlorine residual detected in dishwasher rinse cycle. Test strips present for monitoring sanitizer concentration.
No signs of pests noted at the time of the inspection. Operator has pest control contract with monthly visits.
Discussed (wood) shelving over handsink and 2 compartment sink which are showing signs of wear. Advised Operator these must be maintained in a smooth, impervious and washable condition. Operator plans to re-paint shelving so that it is sealed. Operator will also be replacing wooden work table with a stainless steel prep table.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JCRH-AHGSFT
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: 0.08 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