Basil Leaf Asian Fusion Restaurant - Peachland

16-5500 Clements Cres Peachland BC V0H 1X5 · Restaurant - Food Service

3 inspections

1. MonitoringNov 26, 2025

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Observed several potentially hazardous foods (e.g., cooked noodles, cut green onions) stored at room temperature. These items may be stored at room temperature for a maximum of two hours during the lunch rush and a maximum of two hours during the dinner rush, and must be stored in the cooler at all other times. Timers must be used to track when these items need to be moved back into the cooler.
     • 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 various sauces being reheated in a hot holding unit. According to the operator the sauces had been placed in the unit approximately 40 minutes prior to the inspection start.
     • 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.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Observed raw animal proteins (shrimp, eggs) stored above ready-to-eat foods (cooked noodles, lettuce) in multiple coolers.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Observed gaps in the door sweep at the back door. Please replace the door sweep to protect against the entry of pests.
     • F2.2B The premises must be protected against entry of pests.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Observed cardboard being used to cover a deep fryer that was not in use during the inspection. Cardboard is flammable and not a clean material. Please obtain a proper covering made of a smooth, non-absorbent, non-flammable, and easily cleanable material.
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
2. MonitoringJan 14, 2025

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Several containers of potentially hazardous foods (e.g., cooked tofu, grilled chicken, and sliced green onion) were observed stored on the counter, with internal temperatures ranging from 19°C to 28°C. Food items cannot be stored at temperatures above 4°C or below 60°C due to the risk of bacterial growth.
     • 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.
     • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A) No QUAT test strips were available on-site, which are necessary for ensuring that sanitizer concentrations are at safe and effective levels. Provide a photo of the QUAT test strips to EHO by February 11, 2025. F2.1B) The refrigeration drawers under the stovetop, line fridge at the front of the facility, freezer 1, and freezer 2 are missing internal thermometers, which are necessary for accurately monitoring the storage temperature of potentially hazardous foods. Ensure thermometers are provided for these units by February 11, 2025.
     • 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.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B) Observed food debris build-up on the handles and doors of the line fridge to the right of the stovetop. High-touch areas, such as fridge handles and doors, must be cleaned and sanitized regularly to prevent cross-contamination of pathogens to hands. Provide EHO with a photo of the line fridge once cleaning has been completed to resolve this infraction. F2.5G) Observed many food items (e.g., carrots, lettuce, tofu, and needles) in storage to be uncovered, which can lead to contamination from environmental hazards, pests, bacteria, or cross-contamination with other items. Provide EHO with a photo of covered food items in multiple refrigerators to resolve this infraction.
     • 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): Observed a food container in the handwashing sink in the back kitchen at the time of inspection. Handwashing sinks must remain easily accessible at all times to ensure proper hand hygiene practices are not prevented.
     • F2.7E Handwashing stations must remain accessible at all times.
3. MonitoringAug 31, 2023

   5 infractions

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): EHO observed inserts containing sauces on the back counter of the kitchen. Sauce temperatures were measured at 45°C using a probe thermometer. Through discussion with the kitchen staff EHO determined that the sauces had been sitting on the counter for more than 2 hours. Improper cooling procedures are one of the leading causes of foodborne illness. Operator must ensure that proper cooling procedures are implemented, including documenting cooling procedures in a log. Hot food products which are not intended to undergo cooling processes are not to be held at room temperature and must be held at 60°C or higher.
     • 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.
   • F1.7 Are foods protected from contamination?
     • Observation(s): EHO observed scoops stored inside bins of dry food products. Dry food products can become contaminated through contact with hands and hand contact surfaces of scoops. Scoops must be stored outside of the dry product bins, or stored in a manner which prevents the hand contact surfaces of the scoop from contacting the food product. EHO observed raw eggs stored above inserts of bean sprouts in the line cooler. If broken, eggs may contaminate products stored beneath them. Operator must ensure that storage is rearranged so eggs are stored on the bottom shelf, or provide a leakproof tray for the eggs to ensure products below are protected from contamination in case of leakage. Provide EHO with a picture of the Tray or rearranged cooler to confirm this infraction has been resolved.
     • 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?
     • Observation(s): Temperature logs for the coolers/freezer have been neglected for the past few days (Aug. 29th & 30th). The temperature of the products in the steam table in the front service area measured 60.5°C (This is the bottom limit for hot holding temperatures, hot foods held at temperatures below 60°C can support the growth of pathogens which can lead to foodborne illness), and EHO noted temperatures of hot held products are not being monitored or recorded in a log. Operator must implement better temperature monitoring procedures to ensure products are not subjected to temperature abuse, and ensure immediate corrective actions are taken if required holding temperatures are not maintained. Provide EHO with a picture of the Temperature logs for September 4th-8th, including hot holding monitoring, to resolve this infraction.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): EHO observed the accumulation of residue within the ice machine in the front service area. Cleaning and sanitizing procedures must be carried out frequently enough to prevent the development of unsanitary conditions. Provide EHO with a picture of the inside of the ice machine once cleaning has been completed to resolve this infraction.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): EHO observed an emptied reusable food container in the handwashing sink at the time of inspection. Designated handwashing sinks are to be utilized for handwashing only and must not become obstructed.
     • F2.7E Handwashing stations must remain accessible at all times.