Basil Leaf Asian Noodle House

4-1612 Powick Rd Kelowna BC V1X 7G5 · Restaurant - Food Service

5 inspections

1. MonitoringMay 27, 2026

   0 infractions

2. MonitoringNov 29, 2024

   0 infractions

3. MonitoringSep 25, 2023

   2 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): Raw shrimp was being stored on top of cauliflower in the walk in cooler. Raw meats were stored above onions, and raw meats were stored beside cooked meatballs. Eggs were being stored on top of cucumbers.
     • 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.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1) Carrots and green onions were in boxes (that have holes at the bottom) and were stored on the floor. 2) There was a cardboard box placed in the back of the grill 3) Grease build-up was observed on the stainless-steel wall behind the grill
     • 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.
4. MonitoringJun 9, 2022

   5 infractions

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): 1) Sauces must follow proper cooling procedures as listed in Food Safety Plan, and cooled from 60-20C within 2 hours and 20-4C within 4 hours. Begin monitoring cooling time and temperatures of the soups and sauces.
     • 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.
   • F1.7 Are foods protected from contamination?
     • Observation(s): 1) Food items in walk-in fridge and freezer, and line cooler, must be covered and protected from contamination. 2) Ready-to-eat foods must be stored in a manner that prevents contamination. Cardboard boxes are not considered appropriate storage containers as they are porous and cannot be adequately cleaned and sanitized. 3) Sanitizer solution not readily available at all food-preparation areas. This was corrected at time of inspection.
     • 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.
     • F1.7D 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): 1) Sanitizer solution not available at the line cooler in the back kitchen area. All food contact surfaces must be sanitized every 2 hours, or between ready-to-eat and raw proteins. Operator took corrective actions at time of inspection.
     • 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): 1) Raw wood, carboard and dirty cloths are being used to store food contact surfaces, and food items next to the stove. These materials cannot be adequately cleaned or sanitized. There is obvious debris and other contaminants caked on. These materials are also considered a fire hazard. Remove items immediately, and replace with materials that can be cleaned, sanitized, and not considered a fire hazard. 2) Wiping cloths were not stored in a sanitary manner. This was corrected at the time of inspection. 3) Dry storage must be reorganized, and food must be stored off the floor by at least 6". Do not store personal belongings on top of food products. Food items in the walk-in cooler and freezer must also be stored off the floor.
     • 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.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): 1) The wood shelving unit next to the stove is not considered suitable for its purpose or location. Replace with material that is safe for use in that location, and that can be cleaned and sanitized.
     • 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.
5. MonitoringNov 21, 2019

   6 infractions

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): Cooling logs have not been maintained as requested in the initial inspection. Ensure cooling logs are kept for potentially hazardous food products to ensure that proper cooling procedures are being followed (e.g. soups, sauces).
     • 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.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): QUATs sanitizer test strip not available at the time of inspection.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Hand wash sink was blocked with food product at the time of inspection. This was corrected during inspection.
     • 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?
     • 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?
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
   • F3.6 Are the FOODSAFE training requirements being met?
     • Observation(s): No FOODSAFE verification at the time of inspection.
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.