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Cariboo Sikh Temple

431 Lewis Drive, Quesnel, V2J 1K4 · Restaurant

Official record from Northern Health →

Inspection summary

Cariboo Sikh Temple has been inspected 2 times by Northern Health Authority since May 8, 2023. The most recent inspection, on August 26, 2024, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on August 26, 2024. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times on May 8, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 8, 2023. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 8, 2023. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]

About this data

These results come from Northern Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

2 inspections

  1. Routine Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: At time of inspection all refrigeration unit and freezer units did not have thermometers inside.
      • Corrective Action: Ensure that all refrigeration unit and freezer units are equipped with a thermometer.
  2. Routine Inspection

    5 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit not posted in a location where the public can see.
      • Corrective Action: Post the permit displaying a valid decor in a conspicuous location.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration Temperaturesin the kitchen were Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production. Operator adjusted the temperature settings.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately- Monitor and log temperatures regularly, adjust settings and have repaired as necessary to provide a temperature of 4° at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used as scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed dry goods food on the ground.
      • Corrective Action: Store all food off the ground and ensure that the equipment/food are stored at least 15 cm (6 inches) off the floor.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.

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