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Agra Tandoori Restaurant

110 - 3790 Canada Way, Burnaby · Restaurant

25 inspections

  1. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food items that were hot at 45 to 60 degrees Celsius were observed to be cooling on shelf with tight fitting lid.
      • Chickpeas in cooler unit cooling from earlier today found to be cooling with tight fitting lid.
      • CORRECTED DURING INSPECTION - tight fitting lid opened slightly to allow for hot air to penetrate hot items below.
      • .
      • Corrective Action(s): Ensure lids are placed such that heat is allowed to escape. Do not close lids fully such that they are tight fitting and hot air can not escape. Discuss with staff.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required on floor in hard to reach areas under equipment in dry storage area.
      • .
      • Corrective Action(s): Ensure this area is routinely cleaned.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under counter three door and two door cooler are showing signs of wear and require repair or replacement. Repaint or resurface interior walls and door as these are the last items that need addressing.
      • Additionally, dry storage rice bin has cracked lid and handle of two door stand up freezer is broken.
      • .
      • Corrective Action(s): Ensure the above items are replaced or repaired. All surfaces in restaurant should enable ease of cleaning and be in good condition. Cracks and broken pieces do not allow for ease of cleaning as dirt and food accumulates in these areas. Replace or repair broken items with durable, easily cleanable materials.
      • .
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Potato chipper requires cleaning.
      • .
      • Corrective Action(s): Ensure potato chipper is properly cleaned and sanitized after each use.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Various items throughout restaurant are showing signs of wear and require repair or replacement:
      • - Floors adjacent to grill units are showing signs of wear. Broken tiles
      • - Shelves in under counter three door cooler unit have particle board exposed. Laminate covering has worn away exposing absorbent particle board
      • - Rice cooker handle is broken and needs repair
      • - Dry storage rice bin has cracked lid
      • .
      • Corrective Action(s): Ensure the above items are replaced or repaired. All surfaces in restaurant should enable ease of cleaning and be in good condition. Cracks and broken pieces do not allow for ease of cleaning as dirt and food accumulates in these areas.
      • Replace or repair broken items with durable, easily cleanable materials.
      • .
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: FOODSAFE level one of owner of restaurant has expired.
      • .
      • Corrective Action(s): Take FOODSAFE level one or equivalency training. An extensive list of acceptable training can be found at
      • http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/Food_Handlers_Training_Courses_Equivalent_to_BC_FOODSAFE_Level_1.pdf
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raita and cucumber salad stored in ice bath above ice on inverted bowls. Ice bath is only used for a few salads at buffet lunch for under 4 hours. Items are discarded at end of each day.
      • CORRECTED DURING INSPECTION - Additional ice added to ice bath to ensure contact with container storing food item
      • .
      • Corrective Action(s): Ensure ice bath is able to contact food storage containers so that the cold is transferred to the food stored. If ice is not in contact with food storage container it will not keep food items cold.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required:
      • - Potato cutter/chipper
      • - Remove tire from facility
      • - Clean lower shelf where cutting boards are stored. Directly under cutting boards there is food debris
      • .
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: As facility is older it is showing signs of wear on equipment. The following items need to be repaired:
      • - Freezer handle has been broken for many inspections now and requires replacement or repair of handle
      • - Shelves throughout require repainting as the paint has worn exposing raw wood underneath. This includes upper shelves and inside cooler units
      • - Shelves inside cooler unit have raw particle board. As particle board is absorbent it can not easily be cleaned. These items will have to be repaired (recovered) or replaced
      • - Floor has worn away where staff stand at grill. Tiles need replacement
      • - Storage container storing rice has large crack in lid. This crack has had attempts to repair. The cover at a minimum will need to be replaced.
      • .
      • Corrective Action(s): The above items will all need to be repaired/replaced. Budget for these repairs and do them in an ongoing basis. They do not need to be completed immediately but need to be completed in a reasonable time frame.
      • .
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Discussion with Chef in regards to cooling of curries and sauces made previous night. Chef is removing items from cooking burner at approximately 9pm and transferring to smaller containers. The containers are then placed on counter to cool at room temperature for the remainder of the evening. Upon arrival in morning the food items are then placed into cooler unit.
      • Upon arrival of EHO the items were found to be at an internal temperature of approximately 11 degrees Celsius.
      • CORRECTED DURING INSPECTION - items discarded.
      • .
      • Corrective Action(s): Discussed cooling process with Chef and Owner. The process as described above is unacceptable as it does not allow food items to cool from 60 to 20 degrees Celsius in 2 hours and 20 to 4 degrees Celsius in 4 hours.
      • The facility must change cooling processes to include use of ice, ice wand, ice bath, smaller containers, use of cooler or freezer units.
      • The food items can not remain on counters overnight as the duration of time spent cooling exceeds maximum allowable amount of 6 hours total.
      • .
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Under counter main cooler unit is malfunctioning today. Ambient air temperatures observed were 13 degrees Celsius. Internal temperatures of all food items in cooler unit were found to be at approximately 13 degrees Celsius.
      • CORRECTED DURING INSPECTION - EHO took temperatures of any and all potentially hazardous food items and instructed staff to discard the items.
      • .
      • Corrective Action(s): Do not use coolers if temperatures are found to be exceeding 4 degrees Celsius. Staff were aware of issue yesterday however continued to use cooler units. Much food could have been avoided being discarded today had staff made necessary corrective actions which included stopping all use of this cooler unit for storage and cooling of potentially hazardous food items.
      • In the future if cooler is found to be malfunctioning and not maintaining temperatures of less than or equal to 4 degrees Celsius DO NOT use the cooler unit, use alternative cooler units.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Potato chipper stored in dirty condition. Caked and dried on potatoes observed on unit.
      • .
      • Corrective Action(s): Ensure staff are remembering to clean and sanitize this item after each use.
      • .
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Main under counter cooler unit malfunctioning. Ambient air temperatures of 13 degrees Celsius observed. Internal temperatures of food items measured to be at 13 degrees Celsius
      • .
      • Corrective Action(s): Have unit repaired IMMEDIATELY. Ensure unit maintains temperatures of 4 degrees Celsius or less. Ensure unit is NOT used for potentially hazardous food items until such time as it can be repaired.
      • Discuss with staff the cost today of discarding all potentially hazardous food stored in unit due to use of unit when unit not maintaining appropriate temperatures.
      • .
      • Violation Score: 15
  7. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Curry sauce and meat dish found to be at temperatures of 10-12 degrees Celsius. Items cooked previous night over 6 hours ago. Internal temperatures of food items did not reach 4 degrees Celsius or less in less than 6 hours.
      • CORRECTED DURING INSPECTION: Proper cooling methods discussed with owner and items discarded.
      • .
      • Corrective Action(s): Ensure cooling has occurred according to FoodSafe practices of 60 to 20 degrees Celsius in 2 hours and 20 to 4 hours in 4 hours.
      • Obtain additional ice wands. Use shallow pans for cooling items and use ice baths to ensure proper cooling is achieved.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Personal effects (personal cell phone and keys) stored on cutting board in food processing area.
      • CORRECTED DURING INSPECTION - Items relocated to more suitable area away from food processing
      • Ice scoop stored in container that has not been properly cleaned.
      • CORRECTED DURING INSPECTION - items run through dishwasher with sanitizing cycle.
      • .
      • Corrective Action(s): Ensure personal items are not stored in food processing area
      • Ensure ice scoop and container are cleaned at end of night.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Inside of under counter cooler units require refacing/resurfacing. Paint is worn away and requires replacement.
      • .
      • Corrective Action(s): Resurface walls and doors in durable, easily cleanable suitable material. This could be repainting, or resurfacing in stainless steel, melamine, plastic, etc.
      • .
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various containers of curry sauce, butter chicken sauce and rice found in cooler with internal temperatures ranging from 10 - 21 degrees Celsius. Items had been cooked the previous night and put into cooler unit with tight fitting lids to cool overnight.
      • CORRECTED DURING INSPECTION - items discarded
      • .
      • Corrective Action(s): Cooling procedures need to be assessed. Use walk in cooler unit and smaller containers with greater surface area for overnight cooling. Ensure lids are slightly removed to allow for hot air to escape and cold air to reach surface of cooling food item.
      • Under counter cooler unit is not capable of cooling large containers of hot cooked food items within six hour time limit.
      • .
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot cooked food items set on grill at temperatures ranging from 40-55 degrees Celsius.
      • CORRECTED DURING INSPECTION. Grill turned on and up.
      • .
      • Corrective Action(s): Ensure hot potentially hazardous food items are stored at temperatures of 60 degrees Celsius. Potentially hazardous food items should not be held at temperatures less than 60 degrees Celsius for indefinite periods of time during lunch rush
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Staff observed to prepare food items in storage room. Storage area does not have hand sink and was never intended for food preparation.
      • .
      • Corrective Action(s): Ensure staff are preparing food items in preparation areas only.
      • Storage areas are not intended for food preparation.
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed on floor in storage area.
      • Rodent droppings observed on lower shelf of storage area.
      • .
      • Corrective Action(s): Clean and sanitize all areas affected by rodent droppings
      • Remove all dishes and equipment from lower shelves until rodent infestation is eliminated.
      • Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • Inspect facility for points of entry for pests. Seal any holes.
      • Follow recommendations advised by Pest Control Company Technician.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed
      • .
      • Corrective Action(s): Clean and sanitize all areas affected by rodent droppings
      • Remove all dishes and equipment from lower shelves until rodent infestation is eliminated.
      • Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • Once green tub storing food equipment to be cleaned and sanitized
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Freezer handle removed and requires replacement.
      • Under counter three door pizza Cooler unit not achieving temperatures of 4 degrees Celsius.
      • .
      • Corrective Action(s): Replace freezer handle
      • Have cooler unit serviced. Ensure staff are keeping doors fully closed. Do not use cooler unit to store potentially hazardous food items until such time as temperatures of less than or equal to 4 degrees Celsius can be maintained.
      • .
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A bucket of paneer is noted at room temperature. Staff indicated paneer has been deep fried and cooling in water. Food temperature is measured to be 10.9oC. Staff indicated paneer was deep fried at 12pm (now 3pm).
      • Corrective Action(s): Bucket of paneer discarded. Ensure food is cooled properly.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer in buckets are observed throughout facility.
      • Corrective Action(s): Sanitizer must be made available when facility is open for business.
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: No hot water at time of visit. Max. temperature addressed is 20.9oC.
      • Corrective Action(s): During operation hours, hot running water must be available.
      • Repair hot water tank, or replace with a new one.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food in containers observed uncovered in undercounter 3-door cooler.
      • Corrective Action(s): Ensure foods are covered.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A container of frozen fish is noted thawing under prep table.
      • Corrective Action(s): Follow proper thawing procedures:
      • -->in cold running water
      • -->in cooler
      • Violation Score: 1
  11. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning is required still in storage room.
      • Corrective Action(s): In particular, clean floor under white shevling racks, and floor under stainless steel table.
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 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
    • 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
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two large pots of curry observed cooling in back area. Left pot had a ladle in curry, while right pot did not have a ladle. Worker indicated pots are stirred once every 20 minutes, but stirring was not observed until it was asked during inspection.
      • -Foods must be properly cooled to 4 deg. C to minimize bacterial growth.
      • Corrective Action:
      • -Foods must be cooled as follows:
      • 60 deg. C to 20 deg. C within 2 hours.
      • 20 deg. C to 4 deg. C within 4 hours.
      • -Ensure large pots of food are stirred frequently for adequate cooling.
      • -Use ice wands or multiple shallow containers of food to speed up cooling.
      • Corrective Action(s):
      • Violation Score:
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 1) Walk-in cooler is storing foods at greater than 4 deg. C.
      • -Air temperature measured at 11.9 deg. C.
      • -Container of curry left overnight, per operator, measured 13.6 deg. C using probe thermometer.
      • Corrected During Inspection
      • 2) Undercounter coolers in back area of kitchen storing foods at greater than 4 deg. C.
      • -Air temperature measured at 13.8 deg. C
      • -Internal temperature of chick peas measured at 9.9 deg. C using probe thermometer.
      • -Internal temperature of a container of curry from this morning, per operator, measured at 16.7 deg. C using probe thermometer.
      • Corrected During Inspection
      • *Temperature logs provided are not acceptable. Logs only indicate temperature of an unspecified cooler.
      • Corrective Action:
      • -Discard all food in cooler units that have been left in Danger Zone (4 deg. C to 60 deg. C) for more than 2 hours.
      • -Maintain daily tempearture logs that specify the temperatures of each cooler unit in the premises.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1) Lo-temp dishwasher was not properly washing and sanitizing dishes. Chlorine sanitizer concentration measured at 10ppm. A minimum of 50ppm chlorine is needed to adequately santiize dishes.
      • Corrected During Inspection.
      • 2) Onion slicer equipment was heavily covered in food debris. Food equipment needs to be cleaned and sanitized after every use to minimize bacterial growth.
      • Corrective aciton:
      • 1) Operator adjusted amount of chlorine entering dishwasher. Test strips verified a minimum of 50ppm chlorine at plate surface.
      • 2) Clean and sanitize slicer equipment. Ensure this is done after every use.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Numerous containers of food stored in cooler units were uncovered. A Tray of frozen samosas in Babak freezer were uncovered and boxes of items were stacked on top of tray.
      • -Foods in storage must be covered to protect from contamination.
      • Date To Be Corrected By: Today
      • Corrective Action:
      • -Ensure stored foods are covered with tightly sealed food-grade lids.
      • Corrective Action(s):
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Several flies noted in dishwasher area.
      • Standing water and moisture build-up noted underneath dishwasher.
      • Date To Be Corrected By: 1 week
      • Corrective action:
      • -Remove standing water by cleaning and sanitizing area under dishwasher on a regular basis.
      • Corrective Action(s):
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Large gap noted in back door in area near freezer units. Mesh of screen door was not fully attached to wooden frame.
      • -This can allow pest entry into premises.
      • Corrective action:
      • -Reattach mesh of screen door to frame to ensure there are no gaps for pest entry.
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): 1) Walk-in cooler is not maintaining foods at 4 deg. C or less.
      • 2) Undercounter cooler in back area of kitchen is not storing foods at 4 deg. C or less.
      • Corrective Action:
      • 1) See Code 205.
      • 2) See Code 205.
      • *Operator called technician who arrived on site during inspection.
      • Corrective Action(s):
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One pot of sauce and one pot of saag noted at back cooling, with lid on
      • Corrective Action(s): Foods must be cooled properly:
      • 1. Cool from 60oC to 20oC in 2 hours at room temperature, stir often, lid off
      • 2. Transfer to cooler for further cooling from 20oC to 4oC in 4 hours
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked foods (ie. vegetarian dishes, peas, cooked cauliflower) noted at room temperature with no time tracking. Staff indicated food was just out for 10 minutes; however, food temperature noted at 15.6oC.
      • Corrective Action(s): Foods must be time tracked when storing at room temperature. Foods with no time tracking discarded.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse 0ppm on plate. The sanitizer container was approaching empty hence no sanitizer could be detected. Staff changed to a new sanitizer container. At least 50ppm noted on plate.
      • Corrective Action(s): Staff should be checking container everyday before washing dishes. Also, use test strips to test concentration daily. This was noted in previous inspection report. Failure to comply may result in further enforcement action (ie. order, ticket).
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Handsink at cooking line had a oil strainer in it.
      • 2. No paper towel in dispenser at handsink by dishwasher
      • Corrective Action(s): Ensure handwashing stations are for handwashing ONLY and ensure paper towel is in dispenser at all times.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food containers noted storing on ground under shelf at cooking line
      • 2. Foods in wooden cooler are not covered
      • 3. Oil and boxes of canned tomatoes storing on floor
      • Corrective Action(s): Ensure all foods are covered at all times.
      • All food products must be stored at least 6 inches above ground
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few droppings noted on floor by 3-door undercounter cooler. Pest control company visits regularly.
      • Corrective Action(s): Remove droppings, sanitize areas, and monitor
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and debris noted in several areas requiring cleaning
      • Corrective Action(s): Clean the following areas:
      • -->ventilation exhaust filters
      • -->floor under cooking line
      • -->floor under 2-door freezers at the back
      • -->floor under storage shlevings
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A cloth is used to cover a stainless steel table storing clean utensils
      • Corrective Action(s): All surfaces should be durable, easily cleaned, and impervious to moisture. Remove cloth.
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Containers of raw fish placed on the walk in cooler floor.
      • 2. Trays of prepared samosas in storage cooler and freezer not covered or wrapped.
      • 3. A broken plate was observed in the dough mixer.
      • Corrective Action(s): 1. Do not place food directly on the floor. Place all food products at least 15 cm off the ground.
      • 2. Cover or wrap all food products in storage in food containers with lids or covers.
      • 3. Remove and clean out dough mixer of broken plate.
      • Corrections required today.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Front screen door is in poor condition and needs repair. Pest can enter through rips in the screen door.
      • Corrective Action(s): Repair the screen door to prevent pests from entering. Correction required in 2 days.
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop was buried beneath ice in the ice machine.
      • Corrective Action(s): Ensure ice scoop is in dedicated storage bucket so operator does not have to touch/contaminate ice to use scoop.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ongoing cleaning was noted during inspection. Improvements in many areas observed. Some hard to clean areas still require attention and regular cleaning such as the fan and walls of walk in cooler, behind the deep frier, storage fan and the dough prep table.
      • Corrective Action(s): Continuing with cleaning schedule as required.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Light cover above dough preparation table missing.
      • 2. Front screen door is in poor condition and requires repair. Front kitchen door is not open during winter months.
      • Corrective Action(s): 1. Ensure light covers are in place kitchen preparation and storage areas. Correction required in 1 month.
      • 2. Repair front screen door in kitchen. Correction required in 2 months.
      • Violation Score: 3
  21. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Screen on back screen door is broken. Also big gap noted on top of screen door and back door.
      • Corrective Action(s): Ensure screen door is fitted so that it is completely sealed from outside.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in noted areas
      • Corrective Action(s): Clean:
      • -->floor under deep fryers
      • -->deep fryers (all surfaces)
      • -->ventilation exhaust system (due for service this month)
      • -->floor under prep tables by dough mixer
      • -->floor under shelving rack by staff washroom
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometers lacking in coolers
      • Corrective Action(s): Ensure all cooler has an accurate thermometer for montoring.
      • Violation Score: 1
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. 0ppm chlorine noted on plate in dishwasher. Sanitizer jug has small amount left. Owner switched to a new jug and it took 4 runs to address 50ppm chlorine on plate.
      • 2. 0ppm chlorine noted in sanitizer buckets.
      • Corrective Action(s): 1. Ensure sanitizer jug is changed when it's 3/4 empty, not when it's completely empty.
      • 2. Ensure staff mix the sanitizer with the correct ratio -- 1/2 teaspoon bleach / 1L water
      • *Monitor and record chlorine concentration of sanitizer and dishwasher. Test strips are available for monitoring.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink in kitchen has soap in dispenser but no soap coming out. This is the only handwashing station in kitchen.
      • Corrective Action(s): Fix dispenser or purchase new soap so that soap is available at handwashing stations at all times. Owner placed new handsoap at handsink.
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Many mice droppings noted on floor under shelves, tables at the back, behind equipment at the back (by freezers)
      • Corrective Action(s): Remove all droppings, sanitize areas, and continue to monitor.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Chipped paint noted on work counter where potatoes are cut, exposing bare wood
      • 2. Chipped wood noted on table where clean dishes are stored
      • 3. Chipped paint noted on food preparation tables at cooking line, on top of prep coolers
      • Corrective Action(s): Ensure all surfaces are durable, easily cleaned, and impervious to moisture. Replace all surfaces.
      • Violation Score: 9
  24. Follow-Up Inspection

    0 infractions

  25. Routine Inspection

    0 infractions