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Aangan Indian Cuisine

G&H - 7487 Edmonds St, Burnaby · Restaurant

7 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Lentil dish and whipping cream stored at room temperature. Lentils were made this morning
      • Corrective Action(s): Discard lentils. Keep food at 4C and below, or 60C and above.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Dishwasher had no measurable chlorine residual. Tested using both operator and inspector's test strip. Sanitizer bottle was changed out, machine primed, and machine tested again; still no residual. Dishwasher tech over the phone advised operator to put both rinse and sani tubes into the sanibucket.
      • 2) Wiping cloths stored on counter
      • Corrective Action(s):
      • 1) Sanitizer solution changed at time of inspection. Dishwasher technician advised operator over the phone to put both rinse and sani tubes into the sanitizer - this is not acceptable. Soap, rinse aid and sanitizer should be on their own separate lines. Test dishwasher daily - provide sanitation log at next inspection.
      • 2) Store wiping cloths in sanitizer.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Raw chicken being thawed in stagnant water in sink
      • Corrective Action(s): Thaw foods using cold running water
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut vegetables and cream left at room temperature
      • Corrective Action(s): These are considered potentially hazardous; store in coolers at 4C or colder
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer measured 50ppm quats. Quats come as a pre-mixed solution.
      • Corrective Action(s): Change solution once the concentration drops below 200ppm quats.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Single handwashing sink in back area missing paper towels
      • Corrective Action(s): Ensure all handwashing stations are stocked
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large sauce bucket kept by open back door for cooling Staff unable to determine how fast food must cool.
      • Corrective Action(s): Staff began using ice wands at time of inspection. Food must cool from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Food debris noted in hand sink
      • Corrective Action(s): Handwashing stations are for handwashing ONLY
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food buckets placed directly on the floor and right next to mop bucket.
      • Corrective Action(s): Store these items up off the floor. Debris from the floor will contaminate the bottom of the bucket, and in turn will contaminate food contact surfaces when the food bucket is placed on prep tables.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Tuck tape used to repair corner of chest freezer
      • Corrective Action(s): AGAIN, do not use tape on surfaces in the kitchen as it cannot be easily cleaned.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods stored at room temperatures.
      • Corrective Action(s): Store potentially hazardous foods in the cooler at 4C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Soiled wiping cloths stored directly on counter.
      • Corrective Action(s): Wiping cloths must be stored in sanitizer when not in use.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation:
      • The facility has made the following changes without prior approval:
      • - display cooler is now missing from front bar area
      • - new counter tops in front bar area
      • - display cooler is in back kitchen
      • - two door upright cooler has been removed
      • Corrective Action(s): Renovations and changes must be approved by Fraser Health No objection to current changes, but if any further changes occur without approval, you will be required to return the facility back to it's original state.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice wand stored unprotected in chest freezer
      • Corrective Action(s): Protect the outside surface of the ice wand with plastic wrap (or likewise) as this is the surface that contacts food.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen meats being thawed in stagnant water in sink
      • Corrective Action(s): Frozen foods must be thawed under cold running water or cooler overnight.
      • Violation Score: 1
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Sanitizer spray bottle did not have any measurable sanitizer.
      • 2) Wiping cloths not stored in sanitizer.
      • 3) DIshwasher did not dispense any measurable sanitizer at final rinse cycle. Operator's test strips are old and do not work - they indicate 50ppm chlorine under normal tap water, and other available test strips do not test for chlorine.
      • Corrective Action(s):
      • 1) Mix as per manufacturer's instructions.
      • 2) Store wiping cloths in sanitizer when not in use, not just at the end of the night.
      • 3) New bleach solution swapped out - tested at 50ppm chlorine at final rinse cycle.
      • Regarding 1 and 2 - switch to a bleach sanitizer or quat sanitizer that does not require a ten minute contact time as this is not practical for a restaurant.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat in walk-in cooler stored above already cooked foods.
      • Corrective Action(s): Raw meats munst be stored below and away from ready to eat foods.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Tuck tape noted throught facility again.
      • Corrective Action(s): CORRECTION ORDER ISSUED - all tuck tape must be removed. Tape is not a suitable material for a kitchen. A Violation Ticket will be issued for further non-compliance.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Outside of ice wand not wrapped to protect from cross-contamination.
      • 2) Foods stored in open cans.
      • Corrective Action(s):
      • 1) Reminder that the outside of the ice wand is what comes into contact with food and needs to be protected from cross-contamination.
      • 2) Do not store foods in open cans in case of leachates.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Tuck tape noted throughout facility.
      • Corrective Action(s): Remove all tape. Tape is not easily cleaned or washable.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Large pots still in facility.
      • Corrective Action(s): Remove all large pots that are unable to fit in the dishwasher.
      • Violation Score: 1
  7. Follow-Up Inspection

    0 infractions