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Agra Tandoori Restaurant (Market Crossing)

7366 Market Crossing, Burnaby · Restaurant

12 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Curry bases noted in pans at room temperature.
      • Corrective Action(s): These must be kept above 60 degC as discussed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Raw meats noted above cooked foods or stored directly on the floor of the cooler.
      • 2) Bowl noted in the dry storage bin for scooping dry food.
      • Corrective Action(s): 1) Store raw meats below cooked foods and on the shelf. Reorganize the walk-in cooler. Pop can be stored at room temperature, but PHF's can't.
      • 2) Purchase more scoops as discussed.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build-up noted between, behind and under cooking equipment. Flour noted on surfaces in the dry storage room.
      • Corrective Action(s): Thoroughly clean these areas.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Food processor noted with tape along the handle and lid.
      • 2) Chutney drawer cooler temperature was 7.6 degC. It could be in defrost mode.
      • Corrective Action(s): 1) Do not tape up equipment. Purchase a new food processor.
      • 2) If temperature of unit doesn't drop to 4 degC or below within the next hour, get it serviced.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A few pieces of cooked tandoori chicken noted at room temperature.
      • Corrective Action(s): Store cooked foods inside the cooler and reheat on order as discussed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Most of the food containers inside the prep cooler are uncovered.
      • Corrective Action(s): After lunch rush, cover all the food containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ice machine has mold build-up. The exhaust hood requires servicing. The dry storage bins in the back storage area has built up debris on them. Onion/potato cutter has dried on food debris on it.
      • Corrective Action(s): Get the above cleaning issues addressed.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods inside the prep cooler across from the stove are not covered.
      • Corrective Action(s): After lunch rush, cover all the food containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Exhaust hood is due for servicing.
      • Corrective Action(s): Get the hood serviced.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The rice cooker handle has broken off. The cover on the hinge is also not intact.
      • Corrective Action(s): Replace the rice cooker.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some general cleaning required.
      • Corrective Action(s): Floor inside the walk-in cooler and under the cooking equipment requires cleaning.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Curries, sauces and rice kept overnight in the walk-in cooler were measured to be around 12 degC.
      • Corrective Action(s): All these foods were discarded. Do not store PHF's in the walk-in cooler until it has been repaired.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A round container is being used to scoop out rice.
      • Corrective Action(s): Use proper scoops for dispensing dry foods. Store scoops in the food bins with handles pointing up so they do not come into direct contact with the foods.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Walk-in cooler temperature is at 9 degC. Foods inside were probed to be over 4 degC.
      • 2) The lid/handle of the rice cooker has broken off.
      • 3) The lid on the rice bin is cracked and breaking apart.
      • Corrective Action(s): 1) Get the walk-cooler repaired immediately. If the cooler cannot be repaired by tomorrow, a Closure Order will be issued. Until the cooler's repaired, only prepare foods that can be served within 4 hours. Any leftover food from lunch and dinner are to be discarded.
      • 2) If the rice cooker lid cannot be repaired, replace the rice cooker.
      • 3) Replace the lid on the rice bin.
      • Violation Score: 15
  7. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The light in the walk-in cooler is too dim and does not light up the left side of the walk-in cooler.
      • Corrective Action(s): Replace the bulb with a brighter one and ensure it illuminates the left section of the cooler as well.
      • Violation Score: 1
      • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee is outstanding. Fee letter delivered by hand.
      • Corrective Action(s): You have until August 14, 2023 to pay the fee or a Closure Order will be issued.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Chicken observed cooling in trays on a rack. Time stamp observed. Staff observed skewering raw chicken above the cooked chicken with juices dripping on the floor and around the cooked chicken.
      • 2) Spoons noted inside the rice containers in the walk-in cooler.
      • Corrective Action(s): 1) Discontinue this practice immediately. Raw meats MUST be skewered inside the sink, placed on a tray and brought out to the tandoor for cooking so that juices from the raw meats isn't dripping all over the kitchen.
      • 2) Do not store utensils inside the food containers in the walk-in cooler.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) A couple of the cutting boards (yellow and red ones) have black stains on them and/or have melted on the side.
      • 2) The handle on the paper towel dispenser at the single compartment sink is broken and the paper towel can't be advanced.
      • Corrective Action(s): 1) Replace the cutting boards with new ones.
      • 2) Fix the handle or replace the paper towel dispenser.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: The Supervisor on duty did not have FS level 1 or equivalent certification.
      • Corrective Action(s): Management must have FS level 1 or equivalent certification.
      • Violation Score: 1
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Container of raw chicken stored above cooked items in walk-in cooler.
      • Note: food products were covered.
      • Corrective Action(s): - Store raw meats products and raw eggs beneath ready to eat food items. Designate lower shelf in walk-in cooler for this purpose.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Dust accumulation noted on exhaust canopy vents. Note: Sticker on exhaust canopy indicates service is due soon (April 2023)
      • - Debris/grime present on floor under cook line and around legs of prep tables.
      • - Spilled dry good noted on floor under shelving in dry storage area.
      • Note: This repeat issue. An improvement is noted; however, more detailed cleaning is needed and a higher level of sanitation needs to be maintained in these areas.
      • Corrective Action(s): - Clean vents to exhaust canopy to remove dust accumulation. Ensure exhaust canopy is serviced according to schedule.
      • - Thoroughly clean/scrub floor to remove debris and grime.
      • To be completed: 03-Apr-2023
      • Violation Score: 9
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Rice hot held (on warm function) in rice cooker measured 49C (surface) and 54C (internal). Staff reported rice had been cooked >2hours prior and unknown how long cooked rice was below 60C. No temperature monitoring in place.
      • Corrective Action(s): - Discarded by staff at time of the inspection. Ensure hot held potentially hazardous foods are maintained at 60C or higher. Check temperature to verify.
      • - Manager reported rice cooker to be replaced with a new one. In the interim, cooked rice will be cooled and then reheated when ordered. Ensure cooling time/temperature parameters (from 60C to 20C in 2 hours or less and from 20C to 4C within 4 hours or less) and reheated to 74C.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Grime and moisture noted on floor under dishwashing sinks and dishwasher
      • - Grease and food debris noted under cooking equipment
      • - Spilled dry goods noted on floor of dry storage area under shelving
      • - Food splatter noted on wall between prep sink and stove and on side of stove.
      • - Debris/grime collecting on floor around edges and around legs of equipment.
      • Corrective Action(s): - Thoroughly clean all areas specified above. Move all moveable items from floor and pull out moveable equipment to ensure thorough cleaning.
      • - Keep floor area clear to facilitate cleaning.
      • To be corrected by: 03-Nov-2022
      • Violation Score: 9
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 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
    • 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