Apni Rasoi Indian Cuisine

538 Hollywood Rd S Kelowna BC V1X 3T3 · Restaurant - Food Service

2 inspections

1. MonitoringSep 18, 2025

   4 infractions

   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Flies were observed in the kitchen and facility's front door observed to be kept open. Operator was instructed to close the front door and cover all foods in the kitchen. Contact a pest control company to conduct an inspection of the facility and implement measures (e.g. installing fly traps/strips in front and back of the facility) to prevent flies into the kitchen.
     • F2.2C The premises must be maintained free of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Missing sanitizing step of utensils/containers that are washed in the 3-compartment sink. Washing with detergent is not sufficient in destroying disease-causing bacteria and viruses. Operator was reminded of the 1) wash 2) rinse 3) sanitize and 4) air dry steps of manual dishwashing. To sanitize utensils/containers, use chlorine solution with a 100-ppm concentration (i.e., 1/2 teaspoon of bleach per 1 L of water). No sanitizer solution was observed in the kitchen for sanitizing food contact surfaces. Operator was instructed to prepare a sanitizer solution and ensure food contact surfaces are cleaned and sanitized before food preparation. Use chlorine test strips to ensure sanitizer bucket is maintained at 200 ppm concentration.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): The back room where clean utensils are stored observed blocked by a shelving rack placed in front of the room. Some clean utensils observed stored on the floor. Operator was instructed to reorganize the back room that allows proper cleaning of floor under the shelving racks, and ensure clean utensils are stored at least 6 inches off the floor.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Operator was noted catering at events. Provide a food safety plan for catering services to the EHO.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
2. MonitoringDec 13, 2024

   8 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Internal temperature of potentially hazardous foods, such as sweets containing dairy were measured at 9.3 - 9.7 °C and temperature of display cooler was measured around 10 °C. Operator stated that foods were stored in this cooler for more than a day and temperature of this cooler is not being monitored. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. Operator discarded all the foods stored in this cooler. Do not store perishable food items in the display cooler until the temperature is maintained below 4 °C.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Lack of handwashing observed between two incompatible tasks (e.g., after touching face and cooler handles, and prior to food preparation). Handwashing is CRITICAL in preventing the spread of disease-causing bacteria and viruses. CDI - Request food handlers to wash their hands thoroughly with soap and warm water (min 20 seconds) frequently, especially when switching activities and prior to food preparation. This is necessary in preventing cross-contamination of food.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Expired chlorine test strips were observed for the food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure chlorine test strips are accessible and available to staff onsite. Ensure probe thermometer is available to monitor the internal temperature of foods and all coolers/freezers are equipped with thermometers.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): 3-compartment sink was observed full of utensils. It was noted that operator do not have adequate space for proper washing and sanitizing of utensils. Develop a system in place to ensure utensils are washed and sanitized effectively such as limit utensils/menu items. Food residue observed on equipment including, but not limited to, dough mixer and samosa rolling machine. Inadequate washing and sanitizing of equipment can lead to the growth of disease-causing bacteria which can cross-contaminate food. Ensure the equipment is washed and sanitized after use as per manufacturer's instructions
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): It was noted that sometimes frozen chicken was being thawed overnight at room temperature. This practice of cooling of foods may put the foods in danger zone (4°C - 60°C) for longer periods, resulting in food contamination. CDI - Ensure to follow the approved methods for thawing of frozen foods such as transferring the frozen food in refrigerator and placing the frozen food under cold running water.
     • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Wet wiping cloths observed stored on food contact surfaces. Wet wiping cloths can accumulate food debris and may allow the growth of pathogens, which can cross-contaminate the surfaces. Ensure wiping cloths are stored in an adequate sanitizing solution. Various areas, including but not limited to, 3-compartment sink, cooler/freezer door handles, prep tables, underneath the dry storage shelves, knife holder, microwave, and spices containers. Ensure equipment, utensils and surfaces are maintained in a sanitary manner
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Bare wood observed kept under the samosa rolling machine. Wood is an absorbent material and cannot be properly cleaned and sanitized. Refinish, repair, or replace the wood and ensure a non-absorbent, easy to clean material is used.
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): No handwashing station was observed in the facility and 3-compartment sink was full of utensils. It was noted that the operator removed the handwashing station installed beside the 3-compartment sink and placed a table over there. Operator was instructed to use one of the compartment sink as hand sink as an interim measure, and immediately place an order to install a hand sink for adequate handwashing of food handlers.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
     • F2.7E Handwashing stations must remain accessible at all times.