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Clay Oven Indian Restaurant

112 - 1077 56th St, Delta · Restaurant

20 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: small amount of rodent dropping observed along back wall
      • Corrective Action(s): Clean droppings as you see them, seek out entry points and seal them tight to prevent entry into kitchen. Recommend hiring licensed pest control to assist.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large volume of rice at 38C (about 100F).
      • Corrective Action(s): Cool hot foods quickly (from 60C - 20C in 2 hours or less and 20C - 4C in 4 hours or less). If rice is not being cooled, keep hot above 60C or discard if it has been at 20-60C for more than 2 hours. Corrected. Follow your written food safety plan.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse dropping noted on lower shelf/floor of kitchen.
      • Corrective Action(s): Increase pest control: Keep all food in pest proof containers, clean thoroughly, increase monitoring for pests, seal any holes where pests may enter, and consult with licensed pest control expert.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and dirt noted on floor, shelves, and walls.
      • Corrective Action(s): Deep clean kitchen and follow a written routine cleaning schedule.
      • Violation Score: 15
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher was run several times and the final hot water rinse did not reach a high enough temperature to sanitize dishes (gauge did not reach 180F and thermometer inside of the machine did not reach 160F). When temperature was increased, there was a water leak from the hot water booster/plumbing and the machine had to be turned off.
      • Corrective Action(s): Immediately only use single service (disposable) plates/containers/utensils for customers. Wash, rinse, sanitize (using 1 tsp bleach in 1 liter water or a 100-200ppm chlorine solution) and air dry utensils.
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Operator has sealed some holes where pests may enter and is keeping food in bins. There are droppings on the floor and some on the dry food storage shelf (showed operator during inspection). There are no pest monitoring traps being used with the exception of a home made trap that may not be effective.
      • Corrective Action(s): Immediately clean and also use several monitoring traps to monitor for pests. This will determine if there are pests and help to determine where they are getting in. Provide an update to Fraser Health. Failure to comply can result in a Correction Order or a ticket.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The premises is still not being routinely cleaned. There are droppings on the dry food storage shelf (where canned goods are being stored). There is still dirt and food debris on the floor. This can attract pests and make it difficult to tell if there is new rodent activity.
      • Corrective Action(s): The premises must be deep cleaned and then cleaned on a regular basis. Follow a written routine cleaning schedule.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is not working. Seating for this restaurant requires a properly working dishwasher.
      • Corrective Action(s): Repair dishwasher so that it can wash, rinse, & sanitize (using a hot water sanitizing rinse of 180F measured at the gauge and also 160F hot water inside of the machine must be reached). Date To Be Corrected By - June 7, 2023 about 2:00pm.
      • Violation Score: 15
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Commercial dishwasher does not have a final sanitizing rinse. Water temperature only 60C as shown on the final rinse water gauge (gauge near hot water booster). Thermometer inside of machine reached 65C (which is the temperature shown on the bottom, wash water gauge). When the hot water booster was adjusted, there was a water leak from the booster (top of dishwasher).
      • Corrective Action(s): Immediately use single use (disposable) utensils and containers for customer food. All pots, cutting boards, bowls, and other utensils are to be washed with detergent and water, rinsed, and then sanitized in a chlorine solutions of 100-200ppm for 2 hours. Air dry.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Liquid soap in an easy to use pump dispenser is not available at the kitchen hand sink.
      • Corrective Action(s): Provided during inspection (bottle from women's washroom). All hand washing sinks, including washroom hand sinks, are to have easy to use liquid soap and paper towels to make it easier for food handlers to wash hands.
      • Violation Score:
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some holes have been sealed by operator. A small number of mouse droppings noted on floor in dry storage area. One monitoring trap noted under the dishwasher.
      • Corrective Action(s): Monitor for pests as discussed, using more monitoring traps. Clean up droppings. Seal any new holes where pests may enter.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning has been done. A small number of mouse droppings still noted on the floor under dry storage bins.
      • Corrective Action(s): Follow a written routine cleaning schedule. Clean floor and clean up food spills daily.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is not providing a final hot water sanitizing rinse. There is a water leak from the pipes in the booster area.
      • Corrective Action(s): Repair, service, or replace dishwasher so that it does not leak and it can provide a final sanitizing rinse as per manufacturer's specifications (such as 82C/ 180F final rinse water temperature). Notify Fraser Health when repaird (by May 19, 2023).
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Badly dented can of tomatoes found on food storage shelf.
      • Corrective Action(s): Discard tomatoes in dented can as it is badly dented and this could affect the safety of the food inside of the can.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some mouse droppings were found on the floor behind food storage bins (near pipe) under microwave and under shelves by freezer. Droppings also found on box containing garbage bags. The monitoring trap being used is wooden and not very effective.
      • Corrective Action(s): Thoroughly clean premises and consult with a licenced pest control company. Better pest monitoring traps are required. Keep food in pest proof containers and seal any holes where pests may enter premises. Provide a copy of your pest control contract to Fraser Health.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food splashes noted on walls and food/dirt debris on floor. This can attract pests.
      • Corrective Action(s): Thoroughly deep clean entire kitchen and food storage areas. Clean floor andwalls. Follow a routine written cleaning schedule.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher took 1.5 hours to warm up. The water temperature gauge only showed 120F. The dial thermometer in the machine does not remember the highest water temperature so it cannot be used to verify the hot water temperature (160F required).
      • Corrective Action(s): All plates, utensils, etc. must be washed, rinsed, sanitized, and air dried. Provide an accurate thermometer that will remember the hottest temperature to verify that the water is hot enough to sanitize OR repair temperature gauge on dishwasher. Always fill with clean water at start of shift and allow enough time to pre-heat.
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Wash, rinse, sanitize, air dry poster is posted (good). A written cleaning schedule is required.
      • Corrective Action(s): Create a written cleaning schedule that will help with daily, weekly, and monthly cleaning.
      • Violation Score: 1
  8. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: There is evidence of pests. Mouse droppings noted on shelves and on floor. Silverfish insect noted in washroom. There are no pest monitoring traps.
      • Corrective Action(s): Your pest control plan must include:
      • - regular daily and deep cleaning
      • - cleaning and sanitizing of all counters and food surfaces at start of opening and at end of day
      • - daily monitoring for pests (pest traps and visual monitoring)
      • - keeping all food in pest proof containers and cleaning up food spills promptly
      • - removing any sources of water
      • - sealing holes where pests may enter
      • - consulting with licensed pest control expert if premises is not free of pests.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings noted in back food storage area on floor and on shelves. Food debris/dirt noted on floor under cooking equipment and under sinks. Floor is starting to show signs of wear (laminant is starting to peel).
      • Corrective Action(s): Thoroughly clean all shelves, cupboards, walls, and floor, including in hard to reach areas and under equipment. Food debris on floor will attract pests. Repair of replace floor if it cannot be kept clean. Follow a written routine cleaning schedule.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The final rinse gauge for the dishwasher does not work. Operator cannot tell when the dishwasher is providing a hot water sanitizing rinse.
      • Corrective Action(s): Provide a method to verify that the final rinse water for the commerical dishwasher reaches the correct temperature. Either provide a waterproof min/max thermometer, fix the final rinse water temperature gauge, or use temperature strips.
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation:
      • Corrective Action(s): Provide a written sanitation plan that includes how you will sanitize surfaces, checks for the dishwasher, pest control procedures, and a schedule for cleaning.
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The commercial dishwasher was run through full cycle many times and the water temperature only reached 56C (measured inside of the machine) which is not hot enough to sanitize dishes. This is a high temp dishwasher and 0ppm chlorine was detected after the final rinse (no sanitizer). Counters and food contact surfaces are washed with soap and bleach mixed together (>400ppm chlorine measured).
      • Corrective Action(s): The dishwasher can be used to wash and rinse dishes but sanitizing must be done by hand until dishwasher is able to sanitize. All dishes and utensils must be 1. washed (with detergent and water), 2. rinsed (with clean water), and 3. sanitized (using 1/2tsp - 1 tsp or 2-5 mL bleach in 1 litre of water or 100ppm chlorine). All counters and food contact surfaces are to be washed and sanitized at start of shift, in middle of shift, and at end of shift. Do not mix detergent and bleach.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): There are no paper towels in the women's washroom and paper towels are difficult to dispense from kitchen dispenser.
      • Corrective Action(s): Provide paper towels in working dispensers at all hand washing sinks.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some bags of flour have damage to the paper packaging. Some canned tomatoes are in badly dented cans.
      • Corrective Action(s): Discard food that may have been contaminated. Store flour in pest proof bins. Do not accept dented canned food and if can is dropped and dented, open and use right away.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some dirt that appears to be mouse droppings noted on kitchen floor in hard to reach areas, bar floor, and on some dry storage shelves.
      • Corrective Action(s): Immediately clean and sanitize all shelves and surfaces, clean floor including in hard to reach areas, monitor for pests using pest traps. If there is more evidence of pests, contract a licensed pest control expert. Monitor for insect pests as well (silverfish).
      • Check all food and discard any food that may have been contaminated by pests.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is some food debris noted on floor under counters and cooking equipment and some dirt/droppings noted on floor in dry storage area.
      • Corrective Action(s): Follow a written, routine cleaning schedule. Thoroughly deep clean kitchen as part of your pest control plan.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Corrective Action(s): The commercial dishwasher may require service. The final sanitizing rinse is to provide a hot water temperature of 82C/ 180F as shown on the gauge and a minimum of 71C/ 160F inside of the machine and as shown on the temperature strip (several left with operator).
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Equipment/implements are not being properly washed after use. Wiping cloth storage reviewed.
      • Corrective Action(s): Ensure all food contact surfaces are washed and sanitized after use. All items are to be stored in a sanitary manner. (ie: upper shelves) Wiping cloths are required to be stored in a sanitizer at all times. Limit the amount of cloths being used
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage: Raw food items being stored above cooked food items. Food storage containers not being properly covered.
      • Corrective Action(s): Ensure all food/ingredients are being stored in covered food, grade containers. All cooked food items are to be stored above the raw items.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted throughout facility, ontop/under equipment, etc. Facility unorganized.
      • Corrective Action(s): Clean and organize entire facility, ensure all items are pulled away from walls. Store all items off of floors, in designated storage areas.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: deteriorating surfaces noted.
      • Corrective Action(s): Flooring upgrades noted. Replace baseboards as soon as possible. Repair damaged walls asap.
      • Violation Score: 3
  12. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Ongoing.
      • Corrective Action(s): As noted.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Equipment/implements soiled with food debris! Wiping cloths not properly stored.
      • Corrective Action(s): All food contact surfaces are required to be washed and disinfected after use. All items are required to be stored in a sanitary manner. (ie: High shelves - upside down) Wiping cloths, used on food contact surfaces, are required to be stored in a sanitizer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food not protected during storage. Food storage containers are being stacked ontop of each other without proper fitting lids.
      • Corrective Action(s): All food items are required to be stored in covered, food grade containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large accumulation of food debris noted throughout kitchen. (ie: fume hood soiled, grease/oil accumulated throughout facility, equipment soiled, etc.)
      • Corrective Action(s): Clean and organize entire facility.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Kitchen surfaces deteriorating.
      • Corrective Action(s): Upgrades required! Surfaces are required to be smooth, tight, impervious to moisture and non-slip.
      • Violation Score: 3
  14. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating surfaces.
      • Corrective Action(s): Upgrades required. Repair/replace damaged surfaces. All surfaces must be kept in good repair - smooth, tight and impervious to moisture.
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Food items being stored in large containers.
      • Corrective Action(s): Cool down procedures are required to be followed. 60C to 20C within two hours. Food is required to be stored in shallow, covered food grade containers.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Cooked rice stored at room temperature for greater than two hours.
      • Corrective Action(s): Discard. Potentially hazardous food must be kept hot or cold.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Utensils not being cleaned and disinfected after use. Soiled implements noted.
      • Corrective Action(s): Clean and disinfect all food contact surfaces. Remove all broken/damaged and soiled items.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted on surfaces, behind/under equipment, etc.
      • Corrective Action(s): Clean and organize entire facility.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating surfaces noted.
      • Corrective Action(s): Upgrades required to keep all surfaces smooth, tight and impervious to moisture.
      • Violation Score: 3
  16. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: As discussed.
      • Corrective Action(s): Ongoing.
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage: Food items stored uncovered in prep lines.
      • Corrective Action(s): Ensure all food items are being stored in covered, food grade containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted throughout facility. (ie: around/under dough mixer, spills on walls, along walls - behind/under equipment, shelves, etc.)
      • Corrective Action(s): Clean and organize facility. Store all items in designated areas. Any/all unused items are to be removed to free up space.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Deteriorating surfaces/flooring noted.
      • Corrective Action(s): Effort required to ensure all surfaces are kept in good repair.
      • Violation Score: 3
  18. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Damaged surfaces noted - walls, shelving, etc. Gaps noted between surfaces. Bare wood/drywall not painted.
      • Corrective Action(s): Repair wall surfaces behind cooking equipment, under and behind dishwash sink, etc. Seal all gaps between surfaces. Paint/seal all bare wood/drywall.
      • Violation Score: 3
  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Cleaned utensils not being properly stored. Items are being recontaminated from food debris.
      • Corrective Action(s): All items are to be stored in a sanitary manner after they have been properly washed and disinfected. Storage shelving next to stove is to be removed asap.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food/debris noted throughout kitchen/prep areas. (ie: Behind/under stoves, shelves, along walls, etc.)
      • Corrective Action(s): Pull all items away from walls and clean and organize facility. Remove all unused items.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating surfaces - walls, shelving and flooring.
      • Corrective Action(s): Repair surfaces ensuring all materials are smooth, tight and impervious to moisture. Paint bare drywall/any exposed wood. Repair damaged walls - behind stoves, under dishwash sink.
      • Violation Score: 3
  20. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food storage containers are contaminated - proper fitting lids are missing.
      • Corrective Action(s): Ensure all food and ingredients are being stored in clean, covered - food grade containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted on containers, on shelves, on equipment, etc.
      • Corrective Action(s): Ensure all items are cleaned after use. Clean and organize facility. Remove all unused items to free up space.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Deteriorating surfaces noted. (ie: walls, shelves, flooring) Unpainted drywall noted in dry storage room.
      • Corrective Action(s): Continue efforts to upgrade deteriorating surfaces. Paint and seal drywall and shelves.
      • Violation Score: 3