Chutney Restaurant
3011 Pandosy St Kelowna BC V1Y 1W3 · Restaurant - Food Service
9 inspections
- Monitoring
4 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): - 4 large and deep buckets of sauce were seen at time of inspection cooling at ambient temperature. cooling requires to be done over an ice bath, ice wand, and/or in shallow pans to allow for even cooling. large containers lead to uneven cooling where the bottom remains for longer in the "danger zone" of 4-60C and increases opportunities for pathogens to grow and multiply rapidly
- 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): - meat on skewers was observed cooling and to be hanging on a rack between handwashing sink and above dishwashing area. Food preparation and handling should never occur in incompatible areas such as dishwashing area. This can lead to cross contamination that can lead to illness
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): dry goods were stored in an open container next to stoves at time of inspection. lids for containers were covered in grime and debris, and are required to be washed sanitized prior to covering storage bins. All food stored is to be covered to prevent contamination, and create environment for pest harborage
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - handwashing station was blocked with bucket inside sink at time of inspection. handwashing sink must be unobstructed at all times to allow for ease of access for effective hand hygiene
- F2.7E Handwashing stations must remain accessible at all times.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Bar cooler containing a pitcher full of mango pulp requiring refrigeration after opening measured at 9C. Mango pulp moved to a working cooler. 2) Some chopped vegetables (green onions, onions, cilantro, and ginger), pakora, coriander & mint chutney, and tamarind chutney left out at room temperature with internal temperature of 20C, 13C, 13C, and 13C, respectively. Operator instructed to store potentially hazardous items in cold storage units when not in use, and to discard if held above 4C for more than 4 hours. 3) Palak Paneer measured at 56C observed to be cooling in one of the inserts at a prep cooler. Insert temperatures measured to be between 8C to 10C. Internal temperatures of cold stored palak paneer, baingan bhartha, and jalfrezi, prepared 6 hours ago, were measured to be at 8C and discarded. Corrective Action: 1) Repair the bar cooler in a manner that it can maintain 4C or below. Do not store any potentially hazardous food until the cooler has been properly repaired. 2) Do not store potentially hazardous food at room temperature when not in use. 3) Do not cool down hot food items in inserts as inserts lack of air circulation and subject to time and temperature abuse. Do not store inserts on top of other inserts. Rearrange the inserts to allow gaps between each other for better air circulation. Continue to monitor its temperature.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- 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): Frozen meat items stored inside of plastic bags in produce cardboard boxes in a walk-in freezer. Source of meat unknown.
- F1.7 Are foods protected from contamination?
- Observation(s): Cleaning chemicals observed to be stored next to dry goods in external storage area.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Cooking utensils, knife, and rice scoops only sanitized at the end of a day. Dirty water in an utensil bucket was only replaced with hot water at the time of the inspection. 2) Knife holder observed to be unsanitary. 3) Extensive amount of black stain observed on a large cutting board and deep scratches observed on all three cutting boards. 4) Disinfectant was being used as a food contact sanitizer in front of the house. 5) Cloth used to handle food inside of tandoori oven observed to be hanging on a water pipe above the tandoori oven. Corrective Action: 1) Clean and sanitize ALL food contact surfaces at least every 2 hours. 2) Discard all scratched cutting boards. 3) Do not use disinfectants on food contact surfaces. Prepare 100-200 ppm of bleach solution and have it readily available for both front of house and back of house. 4) Discard hanging cloths and store the clean clothes in a clean and dry environment.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Frozen chicken in a water with surface temperature of 5C were being thawed at a room temperature.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1) Handwashing sink obstructed with dishware. 2) No soap available in the handwashing station. Soap dispenser observed to be broken. 3) Accumulation of food debris observed on handwashing basin handles. Corrective Action: 1) Handwashing sink is designated for handwashing purposes only. Do not use the handwashing sink for other purposes. 2) Ensure that handwashing sink is equipped with liquid soap and paper towels at all times during operation. 3) Keep handles clean and sanitized.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Line cooler by a handwashing station measured to be 8-9C. Internal temperature of food items measured to be 6-7C. Maintenance called and waiting for a technician to arrive. Corrective Action: Ensure that the cooler is capable of 4C or below. Do not use the cooler to store potentially hazardous foods when cooler is measured to be above 4C.
- F1.7 Are foods protected from contamination?
- Observation(s): 1) Food items observed to be stored in single-use food containers (sour cream/cream plastic containers). Small quantity of rice being microwaved using the single-use plastic container observed. The noted plastic containers are intended for single-uses and not suitable for long term use. 2) Food items kept uncovered in a walk-in cooler. Corrective Action: 1) Replace all single-use plastic containers to food containers suitable for long-term uses. 2) Cover stored food items to prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No chlorine detected in a low-temperature dishwasher due to insufficient chemical level. The dishwasher was replaced with a new batch of chemical and >50 ppm chlorine observed at the plate surface at the end of sanitizing cycle. Corrective Action: Construct a dishwasher chemical log and monitor the chlorine concentration daily with chemical test strips.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Raw chicken was being prepared next to dishwashing station.
- F1.7A The operator must ensure that all food on the premises is protected from 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) Insufficient level of chlorine measured at plate surface of chemical dishwasher (<50ppm). 2) No detectable amount of chlorine measured in a bleach spray bottle used for dining tables
- F2.3A Mechanical dishwasher/glasswasher 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) Dried up pieces of onion observed on an onion slicer, indicating it has not been cleaned for a long time. 2) Backdoor screen observed to be broken. 3) Some food items were stored on the floor in a walk-in cooler.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Proper cooling procedures are not being followed. One ice wand was located in the freezer but not used or stored in a sanitary manner. Since large batches of curries are made, purchasing another ice wand would be beneficial. After cooking, put in 2 ice wands directly into the curries, then portion for storage in the walk-in cooler. Also discussed proper storage of ice wands. Ice wands must be protected from contamination during storage in the walk-in freezer.
- 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): Cooked ready-to-eat rice was put on a low shelf and was subject to accidental contamination from kitchen garbage. All ready-to-eat food must be protected from contamination. **The kitchen is small, more care is needed to ensure that prepared ready-to-eat foods are repositioned and protected from physical and biological contamination.
- 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?
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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)?
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A - Cooked rice and potatoes were left overnight at room temperature. This practice must change. F1.2B - Prep cooler between the walk-in cooler and back door measured to be 8°C. Service required.
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Cooked rice and potatoes were left overnight at room temperature. This practice must change.
- 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.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Yogurt made in house, stored in previous chemical storage buckets. Discarded. A very detailed procedure/plan and environment are required in order to make dairy products in house. Proper food-grade storage is required. **Dairy processing is not approved at this location**
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F1.7 Are foods protected from contamination?
- Observation(s): Yogurt made in house, stored in previous chemical storage buckets. Discarded.
- 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?
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Cleaning required, areas pointed out.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Meat was being thawed in the sink with hot water. **Thaw food in cold running water or overnight in the fridge.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - Cleaning required, areas pointed out. - Screen door is broken. F2.5C - Wiping clothes
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The designated handwash sink is not being used for hand washing. Handwashing is being done in the dishwashing sink.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Pre-prepared rice pilaf is not stored under refrigeration temperatures or hot holding temperatures. Purchase and use a rice warmer to hot hold rice for service.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Cooling procedures are mostly good, use more ice and/or more shallow containers to cool pre-prepared foods a little faster. Foods must be cooled to 4°C within 6 hours of cooking.
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Provide covers for buckets of sauces to protect. 2) Use scoops with handles to scoop out sauces instead of bowls, to minimize hands being inserted into the sauces. 3) Crates are used as additional counter top space - put these through the dishwasher every night. 4) Discontinue use of garbage bags when storing meat in the freezer.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Crates are used as additional counter top space - this is not a recommended practice, EHO highly suggests purchasing an additional table that is non-porous and cleanable to use to cut meat/veggies.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions