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Aldergrove Indian Bistro

27235 Fraser Hwy, Aldergrove · Restaurant

16 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Curries, cut vegetables, raw seafood, sauces stored in the main preparation cooler probed to have internal temperatures ranging from 8-8.6C. Operator indicated that food was transfered to the preparation cooler in the morning (less than 2 hours ago) from working stand up coolers.
      • Corrective Action(s): Remove all food items listed above from the preparation cooler and inserts and place them into the 2 stand up working cooler. Do not store any potentially hazardous food inside these cooler units. Operator moved all food items into working cooler
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 QUATS sanitizer spray bottles were tested (2 in main kitchen and 1 located at front of house). 2 QUATS bottle tested high >500ppm and 1 spray bottle tested at 0ppm.
      • Corrective Action(s): Ensure all sanitizer spray bottles are made based on instruction labeled on the chemical bottle. Use test strips to ensure that a concentration of 200-400ppm is achieved and consistently. Operator remade or diluted the bottles of QUATS to ensure all bottles are between 200-400ppm
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two main preparation coolers are not working. One preparation cooler has already been turned off during time of inspection and no food items stored inside. The other preparation cooler has ambient temperature of 10.6C. Digital temperature reading indicated 51.1F.
      • Corrective Action(s): Replace/repair both preparation cooler to ensure a temperature of <4C can be reached consistently. The preparation coolers are cruicial in the operation.
      • Date to be corrected by: today
      • Violation Score: 9
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Both sanitizer bottle displayed 0 ppm of QUATS.
      • Corrective Action(s): Operator made a new solution for both bottles tested at >200ppm. Ensure to make it a routine in replacing the solution after each day. Fill half bottle instead of full bottle to prevent waste.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed behind the stand up cooler units near the exterior door
      • Corrective Action(s): Clean and sanitize the area and monitor for pest activity. Clean up any new activities immediately.
      • Date to be corrected by: today
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. Holes observed where plumbing fixtures go into the wall under the 2 compartment sink/hand sink and minor holes on the walls above the dishwasher units.
      • 2. Exterior door lack door sweeper/gaps observed between door and floor.
      • Corrective Action(s): Follow these points:
      • - Keep doors and windows closed or install screens
      • - Seal or patch any holes or potential entry points on the exterior of the building
      • - Install weather-stripping underneath exterior doors
      • Date to be corrected by: 1 week
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash station at the front of house does not have single use paper towel. Operator restocked station with roll of paper towel
      • Corrective Action(s):
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Duct tape being used to stick together wood pieces along the wall near the kitchen entrance. Duct tape is not suitable material that can be easily cleaned and sanitized.
      • Corrective Action(s): Remove all duct tape and repair the wall with material of suitable design that can be easily cleaned and sanitized.
      • date to be corrected by: 2 weeks
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Build up of food debris along the seal of the 3 stand up refrigeration units and the prep cooler.
      • Corrective Action(s): Clean and sanitize the listed locations
      • Date to be corrected by: 1 week
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher 0ppm chlorine.
      • Chlorine sanitizer is in supply (1/2 bucket).
      • Dial appears to be working for dish detergent but not pulling for sanitizer.
      • Bleach is in supply.
      • Corrective Action(s): 1. Fix dishwasher, ensure it dispenses 50-100ppm Chlorine during final rinse/sanitizing cycle.
      • 2. In the meantime, dishwasher can be used for washing dishes only.
      • Final sanitizing step must be completed in 1-2 compartments of your 3 compartment sink. OR
      • Follow 3-compartment sink method for washing and sanitizing.
      • Date to be completed by: Immediately.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No soap in soap pump or wall dispenser.
      • Kitchen staff refilled small soap pump during the inspection.
      • Corrective Action(s): Fix wall dispenser.
      • Ensure that soap is filled and available at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Several items in main cooler not covered or protected from contamination. Items appear to have been in cooler overnight.
      • 2. Two pails of rice and lentils on floor between line cooler and dishwasher: Uncovered. Some sauce fell into rice bucket.
      • 3. Light trap is hanging in kitchen above food prep area and take out container storage.
      • Corrective Action(s): 1. Cover all items and protect from contamination during storage.
      • 2. Discard contaminated food.
      • Store food off the floor. Cover and protect from contamination.
      • 3. Remove light trap to an area that is not directly above food prep.
      • Date to be completed by: Immediately.
      • Violation Score: 9
  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): Fish on cutting board at 12C, left unattended during lunch/dinner service.
      • Rice is kept out at 20C in large and small bins during service, operator said it is left out for about 4hrs at a time.
      • Corrective Action(s): Rice is reheated in microwave for service. The rest of rice needs to be kept in fridge, covered.
      • Place all items in coolers. Finish cutting/cooking/processing and keep cold <4C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher is not dispensing enough chlorine. Test strips measure 10ppm or less.
      • Dial for sanitizer is not moving during the final rinse/sanitizing cycle.
      • Feeder tube from sanitizer tub seems to be empty.
      • Corrective Action(s): Repair dishwasher to ensure enough chlorine is dispensed, between 50-100ppm.
      • Recommend using single use disposable dishes as much as possible during dinner and lunch rush and/or using 3 compartment sinks for sanitizing after being washed in the dishwasher. Operator said he would contact the owner to get this fixed and inform the night time dishwashing staff.
      • Date to be completed by: Today.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooks are using small dish drying area, which is also used for placeing dirty dishes, as a thawing area and chopping area for fish.
      • Cutting board appears black, scraped up and in poor condition. Counter where board is placed on is not clean, has previous food residue such as rice and vegetable reminants, likely from dirty dishes.
      • It is evident that there needs to be more prep counter space in this kitchen for the complexity of food preparation.
      • Corrective Action(s): Discard any fish that may have been contaminated by dirty dishes.
      • Discard, repair or replace cutting board. Sanitize and scrub down with soap, then sanitizer.
      • Clean and sanitize this counter.
      • Use a different counter not meant for dirty dishes to prepare food items.
      • Violation Score: 15
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No cooks have their foodsafe.
      • Corrective Action(s): Apply for food safe certificate.
      • At least 1 person with their food safe is needed while food is being prepared.
      • Date to be completed by: Dec. 31, 2022.
      • Violation Score: 1
  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Large pails of sauce (tomato and cream curry) between 6.7-7.8C. Operator said these were made yesterday and cooled in the fridge in the pail.
      • Corrective Action(s): Please use shallow pans, smaller metal containers, ice wand or ice baths for cooling foods so they reach a safe temperature of 4C in a maxium of 6 hours. Stir regularly to aid cooling.
      • Sauce that has not cooled properly and over 6hrs above 4C, recommend to discard.
      • Operator mentioned that he has ordered metal pans for cooling, they will arrive in 2 weeks. Thank you.
      • Date to be completed by: Today.
      • Violation Score: 15
  13. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Large vat of tomato based sauce cooling under counter, uncovered, at 38C since prep this AM.
      • Rice, from cooler, 13C, from fridge, cooked today, large container.
      • Corrective Action(s): Please use small containers for cooling, as quickly as possible. Use probe thermometers to monitor cooling. Stir occasionally to allow quicker evaporation.
      • Operator has lots of smaller containers, metal ones and plastic ones that sauces can be poured into and stored in cooler to allow faster cooling, discussed using these during the inspection.
      • Date to be corrected by: Immediately
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Majority of food items in display cooler are not covered or protected from contamination.
      • Corrective Action(s): Please cover items with wrapping or lids.
      • Date to be corrected by: Immediately
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Some droppings in corners of back line prep cooler and along plumbing lines. Mouse trap was not properly located and this was corrected during the inspection.
      • Back door screen has gaps that can allow entry of pests.
      • Corrective Action(s): Replace broken back screen door. Check and seal all small openings, cracks and gaps in back door to prevent pest entry.
      • Clean up droppings to see if they reappear. If they do, be sure to call a pest control contractor immediately. Monitor for active signs and additional droppings.
      • Date to be corrected by for cleaning: this week
      • Date to be corrected by for back screen door: 3 months, at least before summer when flies can be an additional issue.
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food spills on walls, grime on shelves noted.
      • Corrective Action(s): Deep clean the kitchen. Clean the following areas:
      • - under cabinetes, coolers
      • - wipe down the walls where food spill is noted
      • - wipe down all shelves
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Observed using single use containers for storing sauces.
      • Corrective Action(s): Discard all single use containers. Obtain proper food grade containers.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light bulb cover missing in the middle of the kitchen.
      • Corrective Action(s): Install shatter-proof light covers.
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer hand mixed in excess of 500ppm.
      • Corrective Action(s): Adjusted a time of inspection to 200ppm. There are no test strips on-site. Obtain Quats test strips to verify 200ppm concentration.
      • Otherwise, you may use bleach as a sanitizer at 100ppm Cl (1/2 tsp bleach/1L water) and use dishwasher test strips.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: As this is a small facility, you must maintain clutter/unnecessary equipment at a minimum. Observed unnecessary equipment and clutter in the dry storage area (especially on bottom shelves, underneath shelves) and organizing required in the kitchen - again underneath shelves/equipment.
      • Organizing and decluttering required in water heater closet
      • Corrective Action(s): Clean and organize all storage areas. Remove any unnecessary equipment from facility to allow for sanitary storage.
      • Ensure all dry goods have an appropriate lid, are tightly sealed and bowls are removed after use
      • Remove any wood within the facility that is not appropriately sealed
      • Do not store items ontop of the grease trap
      • Use water heater closet as your chemical stoarge
      • Cleaning and Organizing to be completed by November 13th, 2019
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Shelves above dishpit are in disrepair
      • 2. 2DR prep cooler not working at time of inspection. no foods stored in unit
      • 3. Right door seal at 2DR upright cooler is in need of replacement
      • Corrective Action(s): 1. Replace shelves with steel wire racks
      • 2. Replace 2DR Prep cooler - as you have limited cooler space, you must have this cooler up and running
      • 3. Replace right door seal of 2DR upright cooler
      • To be completed by November 13, 2019 - or at least have an update of a concrete date when all will be completed
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: No covers in place at light fixtures
      • Corrective Action(s): Install shatterproof guards or tubes over flourscent bulbs with rubber stoppers at each end - To be completed by November 13, 2019
      • Violation Score: 1