INSPECTION REPORT Health Protection CHAS-BHW2DM

PREMISES NAME Tandoori Flame		Tel: (778) 578-7777 Fax:
PREMISES ADDRESS 11970 88th Ave Delta, BC V4C 3C9		INSPECTION DATE November 13, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Maninder Singh		NEXT INSPECTION DATE 6 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: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Temperature of the pot goat curry on the stove was not hot enough. Temperature of food inside the hot cabinet was 57C/135F Corrective Action(s): Keep burner on and food simmering at 60C (140F) or hotter. Ensure temperature of food inside the hot cabinet is at 60C/140F or hotter. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Foodhandling touching various surfaces ( i.e., handle of ice scoop, box containing gloves)with hands that were contaminated with raw chicken. Corrective Action(s): Wash hands thoroughly after handling raw meat. Violation Score: 25

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Some displayed food items are not protected with covers or sneeze guard. Corrective Action(s): Keep cover, extend sneeze guard or place food under existing sneeze guards. Violation Score: 3

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

Comments

General sanitation is satisfactory. However, more thorough cleaning of hard to reach area is needed. Audit cleaning periodically. Provide adequate lighting so staff can see soils and food debris under equipment (e.g., flash lights). Some mouse droppings noted in isolated areas. They may be old. Remove and monitor. Continue with the pest control service. Temperature of the food in the salad bar and the steam table are satisfactory. Temperature logs are maintained. Temperature of the refrigeration equipment is satisfactory. Sanitizer is detected in the dishwasher and glasswasher.