INSPECTION REPORT Health Protection SSZO-CE4U8K

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 May 4, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Bhupinderjit Sandhu		NEXT INSPECTION DATE May 19, 2022
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 = 75

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Many foods are noted cooling improperly (ie. sauce/food in big containers or pots; food containers are covered; foods should be moved to cooler for further cooling but still at room temperature; foods being cooled with no time tracking). Corrective Action(s): Foods must be cooled properly: 1. 60oC to 20oC in 2 hours, at room temperature, no lid, stir often 2. 20oC to 4oC in 4 hours in cooler Cooling process might be completed before using products! Violation Score: 25 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Many potentially hazardous foods are noted at room temperature (ie. chicken curry, saag, paneer, cut salad, etc) with no time tracking. Temperatures ranged from 8.0oC to 15.5oC. Corrective Action(s): Potentially harzardous foods should be kept hot (over 60oC) or cold (under 4oC). Written time tracking must be implemented if operator wants to keep potentially hazardous foods at room temperature. Foods discarded. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Items that cannot be cleaned in dishwasher (ie. big pots) are not sanitized at all. Discussed manual dishwashing procedures with staff. Pots are washed with soap and water until clean, rinsed, then air dried. Corrective Action(s): Remoe all pots from facility that cannot be placed in dishwasher. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Kebab skewers are hanging on shelf in front of kitchen handsink, blocking access. 2. No liquid handsoap in pump style dispenser is noted at bar handsink. Corrective Action(s): Ensure handsink is accessible at all times and pump style liquid handsoap dispenser must be made available at bar handsink. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Food containers are observed storing on ground at cooking line. Corrective Action(s): All foods must be stored at least 6 inches above ground. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: A few mice droppings are noted on floor in dry storage room. Pest control company visits twice a month. Corrective Action(s): Remove droppings, sanitize areas, and continue to monitor. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Areas observed requiring thorough cleaning. Corrective Action(s): Clean: -->ventilation exhaust system (due for professional cleaning this month) -->deep fryers (especially bottom compartment) -->floor under cooking line -->floor in dry storage room -->shelves in dry storage room 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: 3.9oC 3-door undercounter cooler (cooking line): 3.9oC 2-door undercounter cooler (cooking line): 4oC 2-door undercounter cooler (black): 3.8oC Beverage cooler in kitchen: 6oC (do not store perishable items such as mango lassi in this cooler, unless it's adjusted/fixed) Beverage cooler at bar: 1oC 2-door stand up freezers x 2: -17oC and -15oC Hot holding rice at 62oC Hot and cold running water available Liquid handsoap and paper towel present at handashing stations General sanitation is satisfactory Dishwasher final reaches at least 50ppm chlorine on plate Bleach sanitizer in buckets noted at kitchen Note: 1. It is highly recommended for operator to add a prep cooler at the cooking line to prevent potentially hazardous foods at room temperature. 2. In addition to today's inspection, this facility received high hazard rating for the last two routine inspections. Menu reduction will be considered if facility receives another high hazard rating inspection.