Ashoka Indian Cuisine

101 Westminster Ave W Penticton BC V2A 1J7 · Restaurant - Food Service

23 inspections

1. MonitoringMar 11, 2026

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Food was left out on the stove and was 23C at time of inspection. This dish was thrown out due to unknown time in the danger zone during inspection. Food in the cold holding perp table was filled to the top of the insert, and there was no lid on the cooling perp table. The dish that was found to be filled to the top was not able to keep a temperature of less than 4C and was holding a temperature of 11C. This food was discarded at time of inspection. Cold food must be kept at 4C at all times. If food is to be stored above this temperature, the time must be recorded and the food discarded after 2 hours. Filling the inserts only half full and keeping the lid on the perp table will help to ensure the food remains cold as well.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
     • F1.2C Potentially hazardous foods must be transported at a temperature of 60 °C (140 °F) or hotter.
   • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
     • Observation(s): Heavily dented cans were found in the food storage shelving. When receiving a shipment of food, please ensure that the cans are inspected. Dented cans are a major risk because the trauma to the can has the potential to compromise the integrity of the seal and allow oxygen into the can. This added oxygen can allow for the growth of bacteria. The food inside the can does not always look, smell, or taste any different from non-contaminated food.
     • F1.6B All food on the premises must be fit for human consumption.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): New thermometer needed for cooler as the one inside the cooler was broken.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Doors to the exterior must be sealed to prevent the entry of pests. The facility must be decluttered and anything that is not actively being used for making food for the restaurant removed. This includes old tires, woks and other equipment not being used, etc. I will come back June 3rd, 2026 to ensure this has been tidied up and removed.
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
     • F2.2B The premises must be protected against entry of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): After equipment has been used, such as the dough mixer, it must be washed. At time of inspection there was a stand dough mixer that had old dough remnants from the day before. This is also an enticement for pests if left out. Please ensure it is cleaned after use before storing.
2. MonitoringNov 12, 2025

   0 infractions

3. MonitoringJun 12, 2025

   0 infractions

4. MonitoringMay 29, 2025

   11 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Salad and bottle of lemon juice was left out at room temperature. Even though lemon juice is quite acidic, it must still remain refrigerated. This was corrected during inspection
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): - Flour scoops were stored inside bin of flour and were caked with oil and flour. These scoops must be regularly washed and not be kept inside the bin with the handles touching the food. These flour bins must be replaced with a food-grade, pest-proof container. The flour scoops must not be stored inside the bins and must be kept hanging on the inside of a container (with the handles not touching the food) or use clean ones each time. - Staff must wash hands more frequently during shift. - The overall cleanliness in this facility must be improved.
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
     • F1.5B Employees must exhibit cleanliness and good personal hygiene.
   • F1.7 Are foods protected from contamination?
     • Observation(s): - Open containers of food found on premise in storage area. All open containers must be put into pest proof containers. All open foods must be protected, bins and pest proof containers must be purchased and have all open food in them by June 12, 2025. - All foods stored in freezer must be in ziplock bags or similar. - Box with ziplock bags had droppings in it. This was discarded at time of inspection. - Extra plates and bowls across from prep cooler must be rewashed, the shelving cleaned and sanitized, and there must be a shelving door installed that completely closes the area off, or the extra plates and bowls must be put into sealed tupperware containers.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Thermometers needed in all refrigeration units. Each unit must have a working thermometer. Please have all units equipped with thermometers by June 12, 2025. Please ensure extra are purchased and on premise for June 12, 2025.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): - Recycling piled up at back of restaurant near dumpster and rear door. There was also a thick grease layer on ground all around oil containers and underneath dumpster that had an odor. The grease must be cleaned and removed, and there must be proper recycling facilities or arrangements made. This is a major pest attractant. - The premise contains too much clutter and items that are not being used. This still needs to be removed if they are not part of the direct daily operations. This excessive clutter can harbor pests. - Please send me recent pest company work report.
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
     • F2.2B The premises must be protected against entry of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): - Table sanitizer bottle was found to contain soap and not bleach. This was corrected during inspection. - Dishwasher had thick layer of sludge. Dishwashers still need routine maintenance and cleaning. This must be reflected on the sanitation plan. This was also being addressed at time of inspection.
     • 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): - Drywall must not be used for shelving. This was coated in grease and is not suitable to have in a kitchen. This must be removed immediately. - The premise must be cleaned thoroughly. This includes walls, containers, shelves, and floors. The naan roller and mixing stand had dried on flour and grease. This must be cleaned regularly and immediately. - All items not being used must be removed from the premise. - All opened food items must be put into pest proof containers. - The stove had a thick layer of spilled and burned food on it. This must be cleaned regularly and immediately. - Magnetic knife holder was directly behind the hand wash station. This must be removed and put somewhere else as the splashing from the handwashing can contaminate the knives.
     • 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.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): - Drywall must be removed. - Shelving must be repainted and sealed. - Bare wood behind the prep cooler was exposed. This must be painted and sealed. The best type of paint to use in a high gloss paint.
     • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
     • 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 paper towel was present in the handwashing sink or in the staff bathroom. Please ensure staff are washing their hands frequently and there is always soap and paper towel very close.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): The Food Safety Plan must be on site at all times. If this cannot be found, you must make a new one.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): A sanitation plan must be on site at all times. If this can not be found, you must make a new one.
5. MonitoringOct 23, 2024

   9 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): cooler in front of the hot line is still not keeping temperature. This fridge needs to be removed and replaced. In the meantime, do not keep items in the bottom of the fridge and only keep small amounts needed during lunch and dinner rush
   • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
     • Observation(s): dishwasher is still not reaching temperatures.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): bins of dry food are put in regular rubbermaid containers. These are not made of food grade materials. keep food products in the original bag and place the whole bag in these bins do not store the scoops for these dry foods inside the bin with the food. the handles are touching the dry food and can easily contaminate them. store them separately
   • F1.7 Are foods protected from contamination?
     • Observation(s): rat droppings are still found in the kitchen. keep all foods covered at all times
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): temperature log is not being kept daily. There needs to be a written piece of paper and the temperature of the fridges at least 2 times a day
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): pest control can only do so much. This facility needs to have lots of the items on the premises removed and the building fixed to prevent entry of pests
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): dishwasher is still not reaching temperatures. technician has been called. This seems to be a recurring issue. It may be time to obtain a new dishwasher as it cannot keep up to the daily demands of this restaurant
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Anything that is not working or broken needs to be removed from the building immediately Anything that is not made of smooth nonporous material needs to be removed from the building All equipment needs to be pulled out away from the wall and cleaning done there is a large amount of dust and grease on the ceilings
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): this is an older building and a lot of work needs to be done the counter holding the hand sink is broken and barely hanging on together flooring in this place is not all smooth and non porous, there needs to be a plan to have this replaced
6. MonitoringSep 26, 2024

   7 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): fridge by the stove/ovens are reading a little warm. ensure when it is not during lunch or dinner rush the tops of the cooler stay closed.
   • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
     • Observation(s): dishwasher does not meet proper rinse temperatures. Until this is fixed, the dishwasher can be used to wash dishes but the 3 compartment sink needs to be filled with bleach water solution for sanitizing all dishes. ensure you are checking proper concentration
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): temperature log is needed to be kept daily multiple thermometers are broken and need to be replaced ensure all foods are dated and labelled when they were made
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): pest control company has been retained but facility needs a very deep cleaning and decluttering patio door and back alley door show daylight when the doors are closed, these need to be sealed to prevent pests from entering the building Seal all holes in walls, ceilings and floors
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): dishwasher is not reaching proper rinse temperatures. This has been reported multiple times and needs to be fixed immediately.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): walk in freezer is not working, this needs to be fixed and repaired as all the other deep freezers that you have on site are very full and starting to fall apart the whole kitchen needs to be deep cleaned, all equipment pulled out and cleaned all equipment that is not needed for every day use needs to be removed extra space in the restaurant is not to be used for old equipment storage as this can hide pests and encourage nesting areas deep freezer by the dishwasher area is falling apart and insulation is showing. this needs to be replaced
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): facility is in an older building and is starting to fall apart All surfaces in the kitchen must be made of smooth non porous materials. no exposed drywall or insulation should be seen no raw wood from the shelving/electrical panel should be showing - this needs to be cleaned and painted or sealed there is extra fridges and freezers that do not work, remove all these equipment as you have a very small space
7. MonitoringApr 4, 2024

   0 infractions

8. MonitoringApr 3, 2024

   6 infractions

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): Food in deep metal containers holding food at 24 degrees C on counter. Food must be rapidly cooled or rapidly reheated.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Rat droppings found in dry storage area and in box that had many open spice containers in it. Rat droppings found in dry storage areas in kitchen.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Professional pest management must be contacted and employed. We will discuss this tomorrow.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Dishwasher not reaching high enough temperature to sanitize dishes at only 65.4 degrees C.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Food in bins on the floor in freezer, and walk in cooler. Open ceiling areas in restaurant. Dish washing area must be cleaned, all insulation must be removed. All cupboards must be cleaned in. All items not being used must be removed from the premise. Too much clutter and dust accumulation in kitchen area. Area under the stove must be degreased and mopped. Door sweep must be put on walk in cooler door. Cooler by stove must be cleaned and sanitized. Cooler must also get new door seal.
     • 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.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Lighting in the kitchen, especially near the dishwashing area not bright enough.
     • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
9. MonitoringNov 20, 2023

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • Working thermometers are needed for the walk in cooler and the line fridge. Please purchase thermometers for these coolers as well as any other that may need them.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • Floor in walk in freezer needs to be repaired. Metal flooring is lifting and is unable to be properly cleaned. Floor in freezer must be cleaned and swept.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): • Foods found in covered containers sitting on the floor in walk in cooler. All foods must be stored off the floor. Operator must provide additional shelving or other means to store food off the floor. • Foods found stored on the floor in the walk in freezer. Bags and boxes of foods were piled on top of each other. Operator must organize foods to allow adequate air flow as well as to ensure foods are not stored on the floor.
     • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
10. MonitoringJul 6, 2023

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Walk-in cooler was above 4°C. Internal temperature of potatoes in water, and red sauce found to be 7.4°C. • Prep cooler in kitchen above 4°C. Internal temperature of prawns in cooler was found to be 8.2°C. Operator has been putting ice in cooler to use for temperature control.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Chemical test strips for peroxide was not in facility at time of inspection and chlorine test strips were expired in 2020. Purchase new test strips for both chemicals.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Grease vents needing to be cleaned. Operator to have professional come in soon and service the vents, at the same time will ensure a good clean under the kitchen equipment, walls and hood. • Foods uncovered in walk in cooler. All foods must have covers on them to prevent contamination of foods. • Foods in containers in the walk in cooler as well as a rice bag in the storage area were resting on the floor. All foods must be stored off the floor. Operator to make room for foods to be stored off the floor or purchase new racks to keep foods on in the walk in cooler. Rice to be moved to shelving in the storage room.
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Hand washing sink in kitchen was out of soap. This handwashing sink is important to use and keep stocked for kitchen workers to properly clean their hands while preparing food. Please keep this sink available for kitchen staff.
11. MonitoringJan 26, 2023

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): -Rice stored in bins at room temperature. Store rice in coolers at all time <4C to prevent pathogen growths. If needed, only store small quantities of rice to be consumed within 2 hours at room temperature and any left overs must be discarded. -Soup stored at room temperature. Store soup in coolers at all time <4C to prevent pathogen growths.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): -Operator must follow cooling curve strictly to prevent bacterial growths during cooling. To assists with rapid cooling, can cool soup in small quantities, or over ice. Stir constantly and record cooling temperatures. Then store inside cooler and label dates. This applies when cooling rice too, please monitor cooling temperature during cooling process and store rice in coolers promptly, label with dates. -When reheating rice, ensure it is reheated to 74C, check temperature with probe thermometer to verify internal reheating temperature of rice after microwaved.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): -Please acquire bleach test strip to monitor sanitizer concentration used in the facility. -Please acquire thermometer to monitor cooling and reheating temperatures of foods.
      • 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): Bar mechanical glasswasher in disrepair at the time of inspection.- All glassware are taken to the kitchen dishwasher. *This is was noted on the inspection report in Sep 2022.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): -Dough mixer had accumulations of food residues on the top part. It needs to be thoroughly cleaned and sanitized after each use to prevent potential cross contamination. Maintain on a regular basis. -Dry storage areas had dust and spider web accumulated at the bottom corners. Bows were stored on top of dirty box. Please thoroughly clean the entire dry storage areas and shelves to prevent potential cross contamination. Store bowls in sanitary condition, clean and sanitize regularly. Maintain this area on a regular basis. -Some equipment and cookware that are not used for daily operation were stored at the back storage area and below counters. Remove all items that are not used during daily operation from the premises to prevent accumulation of dust and debris behind and result in potential pest harborage and cross contaminations. -All cooler/freezer units handles had accumulated debris. Please thoroughly clean and maintain on a regular basis. -Ceiling at dishwasher area needs to be closed to prevent potential entries for animals/pests. -Utensils and knives need to be stored in a sanitary condition. Store used utensils from clean ones separately in different containers to prevent cross contamination. Wash and sanitize regularly to prevent bacterial growths. -Scoops for dry goods and cooked rice must be stored in sanitary conditions with handles not touching food to prevent cross contamination. Store them in clean containers. Wash and sanitize scoops and the container regularly to prevent bacterial growths and cross contamination. -Seasoning containers were covered with debris. Please store seasoning in clean containers. Wash and sanitize containers once empty. Do not refill new product into old. -Wiping cloth to be maintained in sanitary condition. Stored in bleach solution (corrected during inspection). Change sanitizer solution and the cloths every 2-4 hours or when the concentration is no longer sufficient (200ppm). Recommend having a timer to remind staff when to change solution and cloths. -Chest freezer at the back kitchen had broken lid, the insulation materials from the inside were exposed, this may not maintain freezer temperature properly and may create cross contamination. Staff advised new freezer is ordered, please send invoice to EHO for confirmation. -Reminder to clean ice machine surfaces on a regular basis. **Many of these observations noted above were repeated infractions since last inspection on Sep 2022.
      • 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): -Bare wood cooler shelfs to be covered so it can be easily cleaned and prevent cross contamination.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
12. MonitoringSep 28, 2022

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): - Operator must ensure all foods are covered during storage in line fridges. - Operator must wash or replace mobile food rack cover due to unsanitary condition. - Operator must ensure that washed and used knives are not stored in the same container. - Operator must ensure that an ice scooper is stored in a bucket (not on a countertop) in between uses.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - Operator must repair or replace a glasswasher to ensure the final rinse / sanitizing cycle's temperature is at minimum 74C. The sanitizing cycle temperature was 40C at the time of inspection. - Operator is advised to make sanitizing solution by mixing: 1 teaspoon of household bleach with 1 liter of water (concentration of 200 ppm) for sanitizing large equipment, tables, countertops, and anything that cannot fit into a sink / dishwasher.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - Operator must label all spray bottles containing chemicals. - Operator must wash, sanitize man staff washroom: sink, toilet, floors, light switch. - Operator must wash and sanitize the ceiling in a walk-in cooler. Dust particles observed. - Operator must conduct deep cleaning in all storage areas and remove / discard old, broken, not used materials and equipment.
13. MonitoringMay 4, 2022

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Overall yes, however the cream residential stand up fridge is missing a thermometer. -Ensure to place thermometer in this unit for frequent temperature monitoring.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The hood vent above the grill has grease accumulation. The hood range is due for professional service. -Ensure to remove grease, clean, sanitize and monitor hood vent (Staff can do this). -Ensure to get hood range serviced (by professional).
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Previous Inspection Notes: -Wooden storage shelves are not easily cleanable. -Premises surfaces are very worn.
14. MonitoringMar 30, 2021

    6 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Shallower containers should be used for rice cooling. Bus pans are too large for cooling rice.
    • F1.7 Are foods protected from contamination?
      • Observation(s): rodent droppings seen on food storage shelves must be removed immediately, shelves cleaned and sanitized.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Pest control services are being used but rodent droppings found throughout storage areas. Improved lighting and cleaning would help to reduce rodent harbourage.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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): Rodent droppings seen on food storage shelves. All surfaces throughout premises need to be cleaned. Floors, walls, food containers, shelving, coolers etc. Operator provided with instructions on how to prevent rodents, clean and disinfect kitchen. Kitchen surfaces are very worn , not maintained.
      • 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): Lighting in storage areas needs improvement.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
15. MonitoringMar 9, 2020

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The small sandwich cooler is slightly above temperature.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Boxes of produce should not be sitting directly on the floor of the walk in cooler, store off floor at least 6 inches.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution for wiping cloths was not strong enough, needs to be remixed on a regular basis.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
16. MonitoringNov 20, 2019

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The temperature of food items in the large sandwich cooler inserts are too warm. Suggest not filling inserts to the top during quiet periods. Monitor temperatures of potentially hazardous foods and take corrective actions when criteria not met.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Glass washer in the bar area not working properly, do not use until repaired.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): handwash sink in the bar is leaking - repair.
    • F3.6 Are the FOODSAFE training requirements being met?
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
17. MonitoringJul 25, 2019

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Both screen doors allow entry of pests.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Final rinse temperature does not reach required temperature for sanitizing. This requires immediate attention.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
18. MonitoringMar 19, 2019

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of potentially hazardous foods in inserts of prep cooler exceeded maximum temperature significantly (up to 18 degrees c). These food items must be discarded and unit repaired/serviced immediately.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Without a probe thermometer you can not monitor cooked temperatures.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Soap dispenser at sink servicing the kitchen is broken.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
19. MonitoringNov 19, 2018

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Rice in rice warmer is not held warm enough. Both prep coolers are too warm; correct immediately and move food into walk in cooler until temperature has dropped below 40 F.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Very large volumes of sauces etc. are cooled in large deep plastic containers. Fast cooling requires shallow and preferably stainless cooling containers and ice baths.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Dry goods - spices, rice, flour, etc. throughout premises are stored in open containers and not covered. Large containers of ready to eat foods are stored on the bottom shelf of the walk in cooler uncovered. Open containers of ready to eat foods must not be stored beneath shelf used for storage of raw meat and poultry.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Wiping cloth sanitizer solution concentration not detectable on color test strips. Glass dishwasher in bar area does not sanitize - wash and sanitize glassware in the main kitchen dishwasher.
      • F2.3A Mechanical dishwasher/glasswasher 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): Hand wash sink faucet is loose, only hot water tap works.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Soap dispenser at hand wash station is broken.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
20. MonitoringJul 20, 2018

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Potentially hazardous foods were being left at ambient temperature in excess of 2 hours - CDI Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. Hot held items measured at or above 60C at the time of inspection.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): 1. Foods were not being properly cooled. Ensure that foods are cooled as rapidly as possible in an approved manner (60-20C within 2 hours and from 20-4C within 4 hours). Portion batches into shallow pans (using an ice bath or cooling wand) to facilitate rapid cooling.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): 1. Employees were not showing sufficient cleanliness and personal hygiene.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. Raw meats and eggs were stored over ready-to-eat cooked foods at the time of inspection -CDI When storing foods in the refrigeration units, use the following shelving system: - Ready-to-eat foods (that have no further cooking steps) on the top shelves - Cooked potentially hazardous foods on the middle shelves - Raw potentially hazardous foods on the bottom shelves Discard any foods that may have been contaminated.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. There was an accumulation of food debris, grease, and grime in main processing areas. Discussed cleaning and sanitizing procedures with operator. Operator was not following proper procedures. Use the following method to clean and sanitize surfaces: - Remove dirt, grime, and food debris - Wash with cleaners/soap and hot water - Rinse with clean water - Sanitize with an approved sanitizer solution (QUATS: 200 ppm, bleach: 100 ppm -> 1/2 tsp bleach per L of water) with a contact time of at least 2 minutes. 2. Wiping cloths were not sanitary. Replace with clean cloths. Store in sanitizer solution when not in use during service. Sanitizer measured at least 100 ppm Cl Dishwasher final rinse reached at least 72C at the plate.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): REPEAT INFRACTION 1. Sanitation of facility has deteriorated. There was a build-up of grease, dirt, and grime in the hard-to-reach and general areas of the facility (eg: behind, below, around equipment, walls, floors etc) Clean and sanitize your premises. Remove the accumulation as they attract pests. Increase the frequency of your deep cleans to prevent this repeated buildup. 2. Facility is starting to be cluttered again. Remove items not needed for day-to-day operations. Organize the facility.
      • 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5I All employees in food preparation areas must wear clean clothing and footwear.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1. Door for standing cooler is not sealing properly. Foods were discarded. Operator intends to remove cooler and install a prep table with inserts in the area. Ensure that equipment is able to carry out their intended functions. Refrigeration equipment must be able to maintain temperatures below 4C.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Handsink is being used for non-handwashing purposes. 2. There was an accumulation of food debris, grease, and grime around and in the handsink. 3. Handsink taps are very loose. Ensure that the handsink is kept in a sanitary condition to facilitate easy access to proper handwashing. Do not use it for any other purpose than handwashing.
      • 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.
21. MonitoringFeb 5, 2018

    5 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Potentially hazardous foods (cream) was being left at ambient temperature in excess of 2 hours. PHF measured at 30-31C at the time of inspection - CDI Operator voluntarily discarded product. Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Portion out amounts needed for anticipated rushes. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. At the time of inspection, refrigeration units: - Measured at or below 4C; and - Had working, accurate thermometers.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Sheet pan was being stored ontop of a garbage can at the time of inspection - CDI Do not store food contact surfaces on garbage cans. Ensure that food contact surfaces, equipment and utensils are stored in a manner that prevents contamination. 2. Wiping cloths were not being changed at the required frequency/being stored in a sanitizer solution at the time of inspection - CDI To prevent the contamination of foods and surfaces, wiping cloths must either: - Be stored in a sanitizer solution at an acceptable concentration in between use; or - Be changed out every 2 hours High temperature dishwasher final sanitizing rinse reached at least 72C at the time of inspection.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Foods were being stored in opened metal cans at the time of inspection. Use food-grade containers to store foods. Do not use the opened metal container for food storage. The metals in the can (when opened) can potentially leach into products. 2. Foods stored in the walk-in cooler were uncovered at the time of inspection Ensure that all food items are properly covered and stored to prevent contamination from occurring. 3. Clear plastic bottles storing chemicals were unlabelled at the time of inspection. Ensure that chemical solutions are labelled to prevent misuse, especially when they are stored in clear bottles.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
      • F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): REPEAT INFRACTION AS OF SEPTEMBER 6TH, 2017 1. There was a build-up of grease, dirt, and grime in the hard-to-reach areas of the facility at the time of inspection. Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can attract pests. REPEAT INFRACTION AS OF MARCH 21ST, 2017 2. Bare wood was being used throughout the facility. Surfaces were beginning to show signs of ware&tare, and grease/grime buildup. Surfaces need to be made of materials that are easy-to-clean, non-absorbent, nonporous, impermeable, and non-toxic. NEW 3. Facility was cluttered at the time of inspection. Remove items not needed for day-to-day food operations. Organize the facility.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
      • F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Handsink for main kitchen was missing a hot water tap at the time of inspection. Hot water could not be accessed at the time of inspection. 2. Handsink for main kitchen had a build-up of oil and other food debris at the time of inspection. Repair the handsink. Ensure that workers have access to hot water to properly wash their hands. Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing.
      • F3.5A - Handwashing station must be supplied with hot and cold running water.
      • F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
22. MonitoringSep 6, 2017

    6 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): See F1.4
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): 1. Potentially hazardous foods (spinach curry) was being stored in a large vat in the walk-in cooler. Ensure that foods are cooled as rapidly as possible in an approved manner (60-20C within 2 hours and from 20-4C within 4 hours). Portion and store batches into shallow pans or smaller containers (using an ice bath or cooling wand) to facilitate rapid cooling.
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Potentially hazardous foods (cooked chicken cubes, curries, cooked meats in sauces) in line cooler inserts measured at 18-26C at the time of inspection. Operator stated that these foods were stored in the unit since at least last night. 2. Potentially hazardous foods (cooked rice, cooked chicken breasts, cream) were being stored at ambient temperature. Measured at 24-26C at the time of inspection. Operator could not verify how long items were left at ambient temperature. Stated that chicken breasts and rice were just cooked and left out for 1/2 hour. 3. Potentially hazardous foods (dairy creamer) were being stored in the front bar refrigeration unit. Measured at 11-15C. Unit was not operational at the time of inspection. CDI for 1-3 -> Operator voluntarily discarded all indicated foods. Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Portion out amounts needed for anticipated rushes. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. Reminder: Keep the doors for coolers closed so cold air does not escape.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Sanitizer solution for wiping cloth needs to be changed out (had a high level of organic contaminants at the time of inspection). Ensure that wiping cloths are stored in a sanitizer solution (Bleach: 100 ppm; QUATS: 200 ppm) when not in use. Refresh solutions as needed. Reminder: Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods. Dishwasher final rinse temperature reached at least 72C at the time of inspection.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Meats were being stored above vegetables at the time of inspection. When storing foods in the refrigeration units, use the following shelving system: - Ready-to-eat foods (that have no further cooking steps) on the top shelves - Cooked potentially hazardous foods on the middle shelves - Raw potentially hazardous foods on the bottom shelves Discard any foods that may have been contaminated. 2. Bulk items (eg: flour, beans etc) were being stored on the floor in open bags at the time of inspection. 3. Foods were being stored in open canned containers at the time of inspection - CDI Store bulk items (once the container has been opened) in food-grade containers. Do not use the opened metal container for food storage. The metals in the can (when opened) can potentially leach into products.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. There is a build-up of grease, debris, and grime in the general and hard-to-reach areas of the establishment. Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can attract pests.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
23. MonitoringMar 21, 2017

    3 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Lights were uncovered at the time of inspection. Ensure that light bulbs have appropriate covers and/or shields to prevent contamination of foods.
      • F2.4A - The operator must ensure that all food on the premises is protected from contamination.
    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Intended date of opening is April 1st, 2017. Health Approval to Operate will be granted pending payment of the permit fee.
      • F3.1A - Operator must have a valid permit to operate or approval to operate.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Bare wood was being used throughout the facility (eg: shelving in dry storage, main kitchen etc). Ensure that all surfaces are smooth, easy-to-clean, non-porous, non-toxic, and durable.