INSPECTION REPORT Health Protection JCRH-C4AN3Y

PREMISES NAME Agra Tandoori Restaurant (Market Crossing)		Tel: (604) 435-1600 Fax:
PREMISES ADDRESS 7366 Market Crossing Burnaby, BC V5J 0A2		INSPECTION DATE June 23, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bhupinderjit Sandhu		NEXT INSPECTION DATE June 30, 2021
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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 2 containers of curry chicken were cooling in the fridge. Temperature measured 39C. Note: Containers were an acceptable size; however, hot foods should not be placed directly in the cooler. Corrective Action(s): Potentially hazardous foods must be cooled rapidly. Cool from 60C to 21C within 2 hours and from 21C to 4C within 4 hours. Do not place hot foods directly into cooler. Cool food rapidly by stirring with ice wands or using a ice bath while stirring food. Once food has reached 20C or colder, transfer to cooler. Staff removed items from cooler and stirred with ice wand to ensure product cooled more rapidly. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: - Dirt/debris noted at the bottom of ice bin of ice machine. Note: Ice machine not currently in use. Limited ice present. Staff on duty reported it is being repaired. Corrective Action(s): - Empty ice and clean and sanitize ice bin. Ensure ice machine is cleaned regularly. [Date to be corrected by: 30-Jun-2021] Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - No food contact surface sanitizer was in use in the kitchen at the time of the inspection Corrective Action(s): - Bleach sanitizer solution was prepared once staff were advised to do so. Concentration measured 200ppm. Ensure food contact surface sanitizer at appropriate concentration is available and in use in food preparation area. Food contact surfaces are to be cleaned and sanitized at least every 4 hours or more frequently if they have become contaminated (eg. after use for raw meat) Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bowl of raw fish was on the floor of the walk-in cooler. Store all food items at least 6 inches off the floor Corrective Action(s): Staff moved to shelving (lowest shelf beneath ready to eat items) 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 satisfactory. Ensure hard to reach areas of floors (edges, under equipment/shelving) are routinely and thoroughly cleaned. Food debris can attract pests. - Handwashing sink at front service area and in kitchen supplied with hot and cold running water, liquid soap and paper towel - Coolers were operating at acceptable temperatures: - Walk-in cooler 4C *Initially 6C; however, dropped to 4C. Ensure temperature is monitored and ensure hot foods are not put directly into cooler per violation noted above. Use food safe cooling practices to cool food rapidly prior to transferring to cooler - Drawer cooler 4C - Middle cooler 4C - Freezers maintaining food products in a frozen state - Quats sanitizer present at front service area. Concentration measured 200ppm - Staff member present has foodsafe level 1 - No signs of pest activity noted at the time of the inspection. Covid Safety Protocols: - Covid safety plan present (posted on wall in front service area) - update/revise plan to include daily health check for employees and specify disinfectants used - Seating has been minimized to ensure 2m distance between customers and plexiglass barrier in place between booths - Lysol wipes used on high touch surfaces (2 min contact time) - Masks worn by staff. Remind staff to ensure mask fits well and is covering nose and mouth. - Chairs have been used to create distance between customers and staff at service/order counter. Recommend placing markings on the floor to advise customers where to stand to ensure 2m distance is maintained. A physical barrier (eg. plexiglass) can also be used at service counter.