Basil Leaf Asian Fusion Restaurant

123-1940 Kane Rd Kelowna BC V1V 2J9 · Restaurant - Food Service

3 inspections

1. MonitoringJul 7, 2025

   8 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): 1) Observed several house-made sauces stored at room temperature that may require refrigeration. Operator is to provide a complete list of ingredients for each sauce to determine whether shelf stability testing is needed or if documentation confirming shelf stability is available. Sauces include: - Lemongrass - Pad Thai sauce - Oyster sauce - Black pepper sauce - Thai stir-fry sauce - Beef stir-fry sauce 2) Observed sliced lemons and limes stored at room temperature behind the bar. Once cut, lemons and limes are considered potentially hazardous foods and must be maintained at 4°C or below.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Observed raw animal proteins stored above cooked animal proteins in the back double-door freezer. Please reorganize the freezer to ensure that ready-to-eat and cooked foods are stored above and separate from raw foods to prevent cross-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?
     • Observation(s): 1) Several coolers and freezers were observed without internal thermometers. Please ensure each unit is equipped with an NSF-certified thermometer. EHO recommended using thermometers that can be mounted to the side or hung from a shelf to prevent them from being misplaced. 2) Expired QUAT test strips were observed on site at the time of inspection. Please replace them with non-expired test strips to ensure accurate sanitizer concentration testing.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1) The handwashing sink in the back room was observed to be separating from the wall. Please reaffix the sink securely to ensure it remains stable and fully functional. 2) A build-up of grease and other residue was observed around and behind kitchen equipment along the hot line (e.g., deep fryers, grill, etc.). Please ensure all kitchen equipment and surrounding areas are cleaned regularly to prevent the accumulation of grease and debris. 3) The exterior of the ventilation hood was observed to have a build-up of grease. Please clean the ventilation hood on a routine basis to prevent excessive grease accumulation.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): 1) A shelving unit near the back door was observed to be made of unfinished wood. Unfinished wood is not smooth, non-absorbent, or easily cleanable. Please finish the shelving unit with a suitable material that makes it smooth, non-absorbent, and easy to clean, or replace the unit entirely. 2) Food items and containers were observed stored on a rusty cart. Please replace the cart with one that is rust-free, smooth, non-absorbent, and easy to clean.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Shrimp was observed thawing in the handwashing sink at the front of the kitchen. Handwashing sinks must remain accessible at all times and are to be designated for handwashing only.
     • F2.7E Handwashing stations must remain accessible at all times.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Staff was unable to locate the facility's Food Safety Plan at time of inspection. The Food Safety Plan must be available on site for the EHO to review and to ensure that all current and future staff members have access to the same food safety information. Please email a copy of the Food Safety Plan to the EHO and have the Food Safety Plan available on site to resolve this infraction.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Staff was unable to locate the facility's Sanitation Plan at time of inspection. The Sanitation Plan must be available on site for the EHO to review and to ensure that all current and future staff members have access to the same sanitation information. Please email a copy of the Sanitation Plan to the EHO and have the Sanitation Plan available on site to resolve this infraction.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
2. MonitoringJun 14, 2023

   8 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): Buckets of ready-to-eat and ready-to-cook food were observed in the walk-in cooler without lids. Food products in storage must be protected from contamination to ensure proper food safety. Staff put lids on the buckets at time of inspection.
     • 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): Expired quaternary ammonium test strips were observed on site at time of inspection. Non-expired quaternary ammonium test strips must be available on the premises to ensure that sanitizer concentrations are adequate for food contact surfaces and for adequate sanitizing action. Please acquire non-expired quaternary ammonia test strips to resolve this infraction.
     • 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): The quaternary ammonia sanitizer solution in the kitchen area and front of house had sanitizer concentrations of 400 ppm and 300 ppm, respectively. As per the manufacturer's instructions, the required concentration for food contact surfaces is 195 ppm. Staff mixed new 195 ppm sanitizer solutions at time of inspection. Please ensure that staff check the concentration of the sanitizer every time they mix a new solution.
     • 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): Cooler door handles and microwaves had grease marks at time of inspection. High touch areas must be routinely cleaned and sanitized at a frequency that prevents an accumulation of grease and food residue to prevent contamination of food in the future. Staff cleaned the cooler handles and microwaves at time of inspection. Used wiping clothes were observed on countertops throughout the kitchen area. Conversation with staff indicated that the wiping clothes are changed daily. To prevent contamination of food, wiping clothes should either be kept in a sanitizing solution when not in use, or replaced at least every four hours. As staff use sanitizer spray bottles and did not have sanitizer solution buckets available, staff was asked to replace their wiping clothes at least every four hours at time of inspection.
     • 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.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): The hand sink was obstructed by food products at time of inspection. The hand sink must remain accessible at all times to ensure that staff are regularly washing their hands to ensure proper food safety. Staff relocated the food products at time of inspection and were asked to keep the hand sink area accessible from now on.
     • F2.7E Handwashing stations must remain accessible at all times.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Staff was unable to locate the Food Safety Plan at time of inspection. The Food Safety Plan must be available on site for the EHO to review and to ensure that all current and future staff members have access to the same food safety information. Please email a copy of the Food Safety Plan to the EHO and have the Food Safety Plan available on site to resolve this infraction.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Staff was unable to locate the Sanitation Plan at time of inspection. The Sanitation Plan must be available on site for the EHO to review and to ensure that all current and future staff members have access to the same sanitation information. Please email a copy of the Sanitation Plan to the EHO and have the Sanitation Plan available on site to resolve this infraction.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): FOODSAFE certificates were not available on site at time of inspection. In the absence of the operator, at least one employee present in the establishment must have a valid FOODSAFE certificate or equivalent training. The operator must also have a valid FOODSAFE certificate or equivalent training. This is to ensure that staff has access to proper food safety information at all times during operation. Please ensure that FOODSAFE certificates are available on site and that both FOODSAFE requirements are met to resolve this infraction.
     • 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.
3. MonitoringJul 15, 2021

   8 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Potentially hazardous food ingredients inside the 2 prep table refrigerators along the main grill line were measured at temperatures between 6 to 12 deg.C. Some upper inserts were overloaded and upper covers may have been left open for prolonged periods. Food from these refrigerators were moved to the walk-in refrigerator until 4deg.C or less is maintained within the prep table refrigeration units of concern - discussed possible servicing of units as part of establishing proper temperature control and, ensure that staff are not overloading or leaving refrigeration doors/upper covers open for prolonged periods.
     • 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): Observed a container of sauce cooling in the bottom section of one of the prep table refrigerators observed not meeting temperature requirements.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Daily temperature monitoring not being completed for the last couple months.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): A sanitizer solution was not available/not in use at the time of follow-up.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Food safety plan was not available onsite at the time of inspection.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitation plan was not available onsite at the time of inspection.
   • F3.6 Are the FOODSAFE training requirements being met?