Authentic Dhaliwal's Kitchen

855 8th St Kamloops BC V2B 2X3 · Restaurant - Food Service

10 inspections

1. MonitoringJun 3, 2026

   5 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Operator must develop a policy on Handwashing ( when to wash hands, where to wash hands, supplies for hand washing) ; disposable glove use and jewellery use in the premises ( food handler was observed wearing a ring and two metal bangles/solid bracelets on both wrists)
     • 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.
     • F1.5C Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
   • F1.7 Are foods protected from contamination?
     • Observation(s): in the dry storage room, opened bags of spices are not protected from pest contamination + hole on the ceiling may allow pests to enter premises ( hole must be sealed to exclude vermin) scoop for the flour in the flour room ( former chicken walk in cooler of KFC) must be replaced with the proper scoop ( washable material, food grade, and with a handle) + scoop must be stored outside the food bin; Operator must not allow food to have direct contact with plastic bins ( rubbermaid bins) if plastic bin is not Food-grade ( may store opened bags of product inside bins with tight fitting, pest proof lids) container of san sol'n ( bleach water) is now labelled "bleach" the other infractions from June 2nd inspection remain UNresolved Curtain that is separating the front counter service area from the kitchen must be removed- this contact point may contaminate food handlers hands when moving from hand wash sink ( in the kitchen) and immediately before dispensing of food in the front service area.
   • F2.2 Are proper pest control measures in place on the premises?
     • 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.
     • F2.2C The premises must be maintained free of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): dry goods room hole in ceiling must be repaired F2.5G Frozen containers ( no lids) of food in the bottom shelf inside WI freezer ( cooked lentil in sauce) were being stored under raw marinated chicken ( wrapped in saran wrap, and contained inside the re-used raw chicken cardboard box ( this practice must be avoided as cardboard box is porous and will allow raw chicken juices/blood to drip and contaminate the open food stored below ( cooked frozen lentils)-CDI
     • 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.
     • F2.5G Foods must be stored in a manner to prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): cook was observed washing hands in the washing basin and not in the dedicated hand wash station Paper towel dispenser was observed malfunctioning again
     • F2.7A Handwashing station must be supplied with hot and cold running water.
     • 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.
2. MonitoringMar 5, 2026

   4 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): "Aquarius pool and spa test kit" is not the appropriate test strip for verifying chlorine concentration in food establishments
     • 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): F2.3B Frying pans kept in the dry storage shelf ( for washed and dried utensils) are not adequately dried ( the pans are stacked before drying, so small volume of water was observed sitting on the concave surface of the pans)
     • 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): F2.5A please read the comment under F2.3 above and F2.7 ( malfunctioning towel dispenser for hand wash station)
     • 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.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Staff Washroom has a malfunctioning p. towel dispenser
     • F2.7A Handwashing station must be supplied with hot and cold running water.
     • 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.
3. MonitoringAug 25, 2025

   9 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2 Cooked onions and tomatoes ( approx. vol 1 cup) contained in a plastic take out container and stored in the upper compartment (double stacked) of left side ATOSA line cooler had an internal temp of 50°F/10°C; Sandwiches ( 3 units of subs with vegetarian "Indian hotdog", 6 units of wedge sandwiches some with chicken and 6 units of Pakora deepfried sandwiches) being stored in the display cooler in the FOH ( "1st sweet cooler") had internal temps of 58-60°F
     • 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): Operator must have a written policy statement to inform staff on glove use and hand washing expectations ( when, where, how) to supplement food safety plan and sanitation plan; It is recommended that the box for disposable gloves be mounted on the wall adjacent to the hand wash station to ensure gloves are only handled with washed hands. Because the front of the house does not have its own dedicated hand wash station, the curtain separating the hand wash sink from the front of the house ( where sweet coolers are located) must be gathered and pulled back to prevent hand contact by food handler(s) when moving in between two areas.
     • 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): In the ATOSA line cooler a plastic take out cup is being used for scooping out the cooked noodles from the insert-Operator must replace the scoop with the proper washable scoop ( one with a handle to avoid contaminating the food)-CDI Piping located under the exhaust canopy and suspended over the deep fryers is unclean and dripping with grease- Operator must ensure that in addition to the baffled grease filters, the piping and all surfaces under the exhaust canopy are wiped clean as often as needed and as per the Sanitation Plan. Uncovered food found inside the ATOSA line cooler ( pre-cooked samosas)-CDI
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Pls read comments under F2.5 below; soiled utensils diverted for re-processing ( washing and sanitizing sinks) to avoid re-use Three compartment sink did not contain washing or sanitizing solutions at time of inspection-EHO unable to verify warewashing sanitizer concentration A bucket containing liquid bleach ( sodium hypochlorite) sanitizer sol'n was checked ( concentration of chlorine in solution was 200 ppm)- solution is being used to store wiping cloths.
     • 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): F2.5A Refrigeration equipment is not kept in good working order ( see comment under F1.2 above) F2.5B Contaminated food prep surface ( board of the ATOSA right side cooler) was not wiped clean and sanitized immediately after spill incident ( spilled yogurt observed on surface); soiled/unwashed utensils being kept on top of the ATOSA cooler prep surface must be washed and sanitized after every use F2.5G Cooked biryani rice being stored in the lower compartment of the ATOSA line cooler is not adequately covered ( saran wrap is used on top of metal pan and the wrap is not sealed securely to preclude contamination- The end of the cling film must extend past the edge of the opening of the pan or use a food grade container with a proper lid to cover the food).
     • 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.
     • F2.5G Foods must be stored in a manner to prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): F2.6 Operator must get the front of the house display cooler ("first sweet cooler") repaired or replaced so that the PHFs stored in the unit are maintained at safe cold temperatures at all times.
     • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Monitoring activity of cold storage units ( coolers and freezers) is only logged once per operational day- EHO suggested that Operator modify practice to include space to log temperatures every 4 hours or 3x per day (although temp recorded for malfunctioning cooler meets the critical limit in the Food Safety Plan, the actual food temp ( after the morning check was logged) measured at time of inspection indicates failure to adhere to the food safety plan). This highlights the need for increased frequency of tracking and logging food temperatures so that if a deviation from the plan is detected, the Corrective Action can be executed in a timely manner.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • F3.3C Written food handling procedures must identify all critical control points.
     • F3.3D Written food handling procedures must include critical limits for all critical control points.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitation Plan is not being followed by employees- pls read comment under F2.5 above.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): At the start of inspection, there were two female workers in the establishment ( Ramandeep and an elderly woman called "auntie Charanjeet")-neither one holds a valid FS1 Certificate. Gursewak(Manager) showed up around 30 mins later ( after Raman called him in). Sarandeep S. Walia is the Primary Operator. EHO requests to see Sarandeep S Walia's FS certificate ( previous report indicates it expired in 2024)
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
4. MonitoringFeb 13, 2025

   3 infractions

   • 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): Dessert manufacturer/ supplier information was not available at time of Inspection Information on the handling ( temp storage requirements and/or BB dates) for dessert items stored at FOH display cooler was not made available for EHO's review. ( panel of the box that dessert came in was missing the information)
     • F1.6A All foods on the premises must be from an approved source.
     • F1.6B All food on the premises must be fit for human consumption.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Chest freezer doesn't have a thermometer
     • 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): yogurt buckets are being used as containers of prepared sanitizer solutions
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
5. MonitoringAug 20, 2024

   9 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5hand wash station is not maintained clean; hand hygiene step was performed in the three compartment ware washing sink food handlers must be trained on the proper procedures for hand hygiene
     • 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.
     • F1.5C Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7 Tongs for handling desserts in the front of the house are not maintained clean and not regularly washed; surfaces of the ducts/air supply vents/diffusers are coated with dust ( food contact surfaces in the immediate area such as dough roller and prep tables are potentially subject to dust contamination)
     • 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.
     • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Flies were observed inside the premises. Operator must ensure flies and other pests are excluded from the premises.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3D food handlers are not equipped with ready-to-use sanitizer sol'n to enable immediate sanitizing of contaminated work surfaces ( chopping boards being used are observed stained and being re-used without washing and sanitizing in between); food handlers are not trained on the steps for manual warewashing procedures ( EHO observed staff skipping the sanitizing step during the manual ware wash procedures)
     • 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.
     • F2.3D 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): F2.5A&B rice cooker needs to be replaced/repaired-exposed wires and some parts of the lid are not being maintained clean/sanitized; Wiping cloths placed in different prep stations were observed soiled and not stored 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): Professional maintenance/servicing for the exhaust vent system is overdue; objectionable odours appear to be coming from an inadequately maintained grease trap ( smell is evident around dishwashing area).
     • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): food handlers must be trained on the use of the food safety plan and operator must ensure a copy of the food safety plan is available onsite for the food handlers
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • F3.3C Written food handling procedures must identify all critical control points.
     • F3.3D Written food handling procedures must include critical limits for all critical control points.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Please see comments under F2.3above ( lack of training for unsupervised food handlers)
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): Sarandeep S Walia is the Primary Operator. Sarandeep's FS1 cert expired in April 2024.
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
6. MonitoringFeb 13, 2024

   13 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): 1 unit of paneer cheese was observed sitting at ambient temp ( internal temp 58°F observed by EHO using probe therm)-CDI-discarded to waste bin 1 unit of 1L ( partially used) whipping cream was also observed sitting at ambient temp ; table eggs ( 1 layer) found sitting at ambient temp
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
     • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Two food handlers observed rinsing hands in water ( they didn't use soap and they did not use the dedicated hand wash sink to rinse their hands)-one of the two was observed smoking a cig. outside the premises before he entered the kitchen.
     • 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.
     • F1.5C Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
   • 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): expired Brioche buns ( from Costco) BB date Dec 2023 was found inside the line cooler in the kitchen
     • F1.6B All food on the premises must be fit for human consumption.
     • F1.6C Food must be processed in a manner that makes it safe to eat.
   • F1.7 Are foods protected from contamination?
     • Observation(s): prepped foods stored in the line cooler are not adequately covered to preclude cross contamination ( buckets with no lids on top, saran wrap covers but the film has gaps on the side, pans of cooked foods are stacked on top of each other); pans of cooked foods ( covered with cling film on top) are double-stacked while stored in the walk in cooler; frozen foods in the walk in cooler are not wrapped to preclude contamination; inside the chest freezer, opened bags of foods ( dumplings, fries, peas, etc...) are not re-sealed to preclude contamination; dry goods room and closet have opened bags and packages of spices and other dry goods; spices in plastic (to-go) bowls by the stove are not covered ( subject to contamination from grease/dust from the filthy grease filters in the hood); Raw items must be stored underneath cooked/prepped food items in the walk in cooler and the line cooler ( table eggs in the walk in cooler are stored on the top shelf above cooked items)
     • 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.
     • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No thermometer for the Chest freezer
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): read comments under F1.7 above
     • 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?
     • Observation(s): Employees are not trained on the proper manual warewashing procedures ( he was mixing dish detergent with bleach on the second compartment of the three -compartment dishwashing sink(s)) F2.3C-read comment under F2.5 below re: lack of sanitizing activity for prep tables and work surfaces in the kitchen
     • 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.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Knife magnet is filthy and knives attached to the magnet are also in need of washing/sanitizing ( food residue visible on the blades; Exhaust hood surfaces ( and grease filters) are coated with grime and grease; the kitchen equipment and food contact surfaces are in need of deep cleaning and sanitizing ( they are not regularly wiped during the course of the day or cleaned before re-use): chopping boards ( heavily stained) prep tables, and knives; Soiled wiping rags/towels are left on the prep tables instead of being stored in clean sanitizing solution. F2.5G Read comments under F1.7 above+ onions in net bags being stored directly on the floor in the back 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.
     • F2.5B 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.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): No disposable towels in the hand wash station ( employees dried their hands using serviettes); staff were able to locate a roll of paper towel, but towel is not kept inside the dispenser to keep the roll clean and dry; Paper towel dispenser in the staff lavatory hand wash station is also not being used.
     • 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.
   • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
     • Observation(s): additional equipment were added to the front of the house ( display cooler for desserts and subs and hot holding cabinet for samosas)
     • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
     • F3.2B Facility must be constructed to the specification of the approved plans.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Staff do not know where the Food Safety Plan is located ( Gur. thinks the head chef keeps the plan with him)
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • F3.3C Written food handling procedures must identify all critical control points.
     • F3.3D Written food handling procedures must include critical limits for all critical control points.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): some pages of the Sanitation Plan ( written by previous Operator) were posted on the wall by the kitchen but it's been covered by a shelf and staff are not trained on it
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): Three workers present in the establishment when Inspection commenced are not holders of valid FS1 Cert. ( or equivalent); A fourth individual showed up ( brother to the owner Jasmeen K) but he also does not hold a valid FS1 Cert.
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
7. MonitoringMar 10, 2023

   4 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A An opened box of takeaway containers was sitting in the hallway with the opening not re-sealed. Operator must ensure food containers ( and all Food Contact Surfaces) are stored in a manner to protect from contamination.
     • 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): F2.2 for the dry storage room ( previously used as Chicken walk in by KFC), contents of all opened bags of dry ingredients ( flour, spice powders, etc...) must be transferred to food-grade containers with tight-fitting, pest-proof lids.
     • 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?
     • Observation(s): F2.3 wiping towel stored in a sanitizing solution is not kept in a sanitized condition ( inadequate sanitizer concentration)- Operator refilled the bucket with a new sanitizing solution and the re- test yielded 200 ppm Chlorine in sol'n.
     • 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): F2.5A chopping board attached to the ATOSA cooler ( prep table) have stained cuts; trapped organic matter/dirt, and pathogens in the cuts could potentially contaminate food placed directly on the chopping board F2.5BWall behind the storage rack in the room being used for cooling down hot foods ( "fan" room) is not being cleaned regularly ( stains of curry sauces are allowed to dry up instead of getting wiped immediately) F2.5C See comments above ( F2.3) regarding sanitizer sol'n for wiping cloths/towels in the kitchen F2.5K meat slicer ( previously used for pizza operation) that is not currently being used must be removed from premises or covered to preclude contamination ( exposed surfaces have dried splashed on curry/sauce)
     • 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.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
8. MonitoringSep 9, 2022

   3 infractions

   • 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): Expired unopened mozzarella cheese was found in the walk in cooler ( July 2022).
     • F1.6B All food on the premises must be fit for human consumption.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Opened packages ( sachets/pouches and boxes) of spices ( chilli powder, chutney podina masala) are not re-sealed to preclude contamination. Operator must ensure contents of opened packages are transferred into food-grade containers with pest-proof lids
     • 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): see comments under F1.7
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
9. MonitoringFeb 10, 2022

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): cooked basmati rice is being held at temperatures below 60°C ( internal temp observed at 52°C, rice in the unit has been held at temp for more than 2 hrs- DISCARDED-CDI; All three coolers keep PHFs at≤4°C
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): REHEATING procedure was not followed by staff ( for cooked basmati rice that was cooled and then transferred to hot holding/rice warmer unit)-rice was discarded
   • F1.7 Are foods protected from contamination?
     • Observation(s): food contact surfaces were observed not being sanitized on a regular basis ( not done after every use-tongs, surfaces of tables, chopping boards)
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): employees are not trained on the proper dishwashing steps; chlorine sanitizer in dishwashing sink ( sanitizing compartment) was tested and test yielded a result of < 100 ppm chlorine; spray bottle containing bleach sanitizer was tested ( test yielded a result of 50 ppm chlorine and not 200 ppm)
     • 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.
     • F2.3D 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): Danby mini fridge ( unplugged, not in use) is contaminated with mould- this must be removed from the premises; soiled wiping cloths were dry and were not kept in a solution of sanitizer and are being re-used ( without being washed and sanitized); premises and equipment were not being maintained clean ( floor, walls, table surfaces and countertops)
     • 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.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Rice warmer machine was found to be malfunctioning ( not holding cooked rice at required min hot holding (internal) temp)
     • F2.6D Hot holding equipment must be of the type or capacity to meet the needs of the premises.
10. MonitoringMay 21, 2021

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Walk in freezer to be cleaned ( and defrosted)
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.