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Curry Pot Indian & Nepalese Cuisine

3007 30th Ave Vernon BC V1T 2C1 · Restaurant - Food Service

6 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature mechanical dishwasher registered a maximum of 66°C at the plate during time of inspection. High temperature dishwashers should register at 71°C at the plate and 82°C at the manifold to achieve sanitization. The manifold was reading above 82°C. Have dishwasher serviced to confirm adequate heat is being reached during dishwashing.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The paint on the walls and ceiling of the walk-in freezer is starting to peel off. Remove loose paint peelings and repair walls and ceilings to prevent contamination of food products in the walk-in freezer.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of refrigerator next to the stove measured 8°C. It is important to ensure that food in the refrigerator is stored at 4°C or less to reduce microbial growth. Corrective Action: Adjust temperature to 4°C and regularly monitor to ensure compliance with the required temperature
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips were available. Test strips must be available to check if sanitizer concentration is adequate for sanitizing surfaces to reduce microbial load. Corrective action: Obtain chlorine test strips.
      • 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 chlorine concentration in the container containing the cloths used for sanitizing surfaces was measured at 0 ppm. The use of a sanitizer is an important step in reducing microbial load on surfaces. Corrective action: Discard the weak solution. Prepare new sanitizer solution at 200 ppm chlorine. Replace the solution every 2 hours or when tested below the required concentration.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) Dishwasher was leaking and a dish had been placed to retain the leak. The leak can lead to mold growth and can be an attraction for pests. Dishwasher needs to be repaired urgently. b) The floors were observed to be dirty and had accumulated grime especially under the sink, dishwasher and around the stove area. Clean floors thoroughly and use a degreaser. c) The overhead hood had accumulated debris and requires cleaning. d) Some shelves were missing in the walk-in freezer as a result some items were stored in boxes on the floor. Repair shelves. e) Probe thermometer used to measure internal food temperature was not working. Only 1 was available. It is important to ensure that the food preparation area is continuously kept clean to reduce likelihood of food contamination and every operator of food premises must ensure that the premises and the equipment and utensils used on the premises are maintained in a sanitary condition.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available on site. Food safety plan must be provided and kept on site at all times.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The employees on site were unable to provide verification of completion of FOODSAFE Certification. Valid FOODSAFE certification is required to ensure food handlers are aware of food safety practices. Corrective action: At least one employee present onsite must have valid FOODSAFE certification.
      • 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. Monitoring

    8 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Observation: Operator and staff did not know the appropriate internal temperature potentially hazardous foods must be cooked to when asked. A Food Safety Plan which noted the appropriate internal temperature of cooked food products was available. Potentially hazardous foods must reach an internal temperature temperature of at least 74°C. Corrective Action: Ensure kitchen staff are aware that potentially hazardous foods should be cooked to an internal temperature of at least 74°C. Observation: Operator and staff could not locate a probe thermometer when asked and indicated that they did not check the internal temperature of the foods they cooked. Corrective Action: Ensure that a system is in place to verify the internal temperature of cooked foods using an accurate probe thermometer. Note: An old probe thermometer was found inside a prep cooler, however this thermometer may be difficult to read due to its small size. Consider using a digital probe thermometer.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observation: Potentially hazardous food items were left uncovered in the walk-in cooler. Uncovered food items included containers of curry, chickpea, and chicken products. Uncovered food on the premises may be contaminated from falling debris. Corrective Action: Place covers on food in the walk-in cooler. Observation: Two bowls of raw chicken submerged in water were observed left uncovered on the floor of the walk-in cooler open to potential cross-contamination. Corrected During Inspection: Bowls of chicken were placed on racks off the floor inside the walk-in cooler. Observation: Loose metal screws were attached to a magnetic knife rack. These metal screws could fall off the magnet and contaminate food. Corrected During Inspection: Operator threw away metal screws that could potentially contaminate food.
      • 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): Observation: Operator noted that the premises recently ran out of chlorine test strips for their chlorine based sanitizer. Corrective Action: Order more chlorine test strips. Sanitizer test strips must be available for each chemical sanitizer used at the premises. Observation: A broken bar thermometer was observed in one prep cooler. Corrective Action: Replace the bar thermometer in the prep cooler to accurately monitor the temperature of foods in the prep cooler.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observation: Insect was noted on a trap near a soap dispenser. Operator noted pest control servicing occurred monthly. Corrective Action: Continue with servicing monthly or as needed to control the pest population and mitigate risk. Observation: Food product (e.g. uncooked rice, black beans) was scattered on the floor in the dry storage area next to a mouse trap. Food left on the floor may promote the harborage of pests. Corrective Action: Clean the food debris on the floor of the dry storage area. Note: Strategies to help prevent pest issues include -limiting pest food sources through regular cleaning (cleaning food debris off floors/equipment) -limiting pest food sources through food protection (ensuring food products are sealed/covered to prevent pest access) -limiting pest shelter and breeding areas by removing clutter (e.g. cardboard boxes, unused miscellaneous items)
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observation: Utility sink next to walk-in cooler, meant for handwashing, was being used to wash larger dishware (e.g. pans). Operator noted that some larger dishware items were being washed and rinsed without a sanitizing step in the utility sink. Corrective Action: Ensure all dishware receive sufficient washing and sanitizing action (e.g. running dishware through the high temperature dishwasher) to remove contamination. Note: High temperature dishwasher had to be run three times before adequate sanitizing temperature was reached. Run mechanical dishwasher until 82°C is achieved on the digital readout to ensure proper sanitizing action. Seek repair if this does not occur.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observation: Grease had accumulated in the main cookline area (e.g. floors near stoves, on equipment), and on common touch surfaces (e.g. prep cooler handles). There was food debris on the floor in the dry storage area (e.g. uncooked rice and black beans left on floor near mouse trap). Corrective Action: Clean the main cookline area (e.g. floors near stoves, equipment), prep cooler handles, and dry storage area floor.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observation: A utility sink that is meant for handwashing is also being used to wash large dishes which may impede handwashing accessibility and potentially contaminate dishware. Corrective Action: Ensure that only handwashing occurs at the utility sink near the walk-in cooler, and that soiled dishware goes to the dishwashing area instead of the utility sink. Observation: Handwashing sink near entrance to kitchen had wall mounted soap and paper towel dispensers present but were noted as being in the process of repair/installation. A temporary paper towel roll and container of liquid soap was available as a backup. Using an open paper towel roll rather than using a wall mounted paper towel dispenser may promote potential cross-contamination when drying hands. Corrective Action: Ensure wall mounted soap and paper towel dispensers are functional by the follow-up date.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Observation: Operator noted that their FOODSAFE certificate or equivalent training certificate had expired. Corrective Action: Ensure the operator takes/registers in FOODSAFE level 1 or equivalent training and has the FOODSAFE or equivalent training certificate available on site. Note: In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE or equivalent training.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    9 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Carton of whipping cream stored at room temperature above cooking equipment. Rush period over, cream not in use. Corrective Action: Move whipping cream to cooler operating at 4°C or colder. Refrigerate cream when not being used continuously during rush period. Whipping cream stored at room temperature for longer than 2 hours must be discarded.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A: Observed employee rinsing hands without using soap before food preparation task. Corrective Action: Wash hands with liquid soap and warm water. Lather with soap for at least 15 seconds and rinse thoroughly.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: Observed holes in the screen and gaps at the top of rear screen door. This can permit the entry of pests. Corrective Action: Repair the screen door to seal all gaps and openings.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B: Manual dishwashing occurring in single-basin sink next to walk-in cooler. This sink is designed as a handwashing station for employees in the back food prep area. Dishes are washed there, staged on a nearby table, then carried to the dishwashing area to be loaded into the mechanical dishwasher. Sanitizing cannot occur at this sink. Sink no longer accessible for handwashing, see infraction F2.7E. Corrective Action: To keep hand sink clear and ensure sanitizing occurs, pre-wash items only in the two-compartment sink in the dishwashing area. Use the mechanical dishwasher or sanitize items using the second sink compartment.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Utensil observed in poor condition. Chef knife has numerous nicks and grooves in the top half of the blade. This damaged utensil is not suitable for use in food premises. Corrective Action: Discard or remove knife from the premises. Replacement knife must be smooth, durable, and free from toxic or harmful substances. F2.5B(1): Observed significant accumulation of heavy grease and food debris underneath and around cooking equipment and in hard to reach areas. These conditions are unsanitary and can promote pest infestation. Corrective Action: Clean in the areas identified to remove grease and food debris. F2.5B(2): Loose flour and rice grains underneath storage rack and around dough mixer. Corrective Action: Clean dough mixer area to remove flour, rice, and other debris. F2.5B(3): Dry beans, rice, and lentils scattered on the floor in dry storage area near back door (old walk-in cooler). Corrective Action: Clean dry storage area to remove residual food. Properly contain and handle food products to prevent spillage and restrict availability to pests. F2.5B(4): Buildup of black residue and debris on fan grating and fan housing in walk-in cooler. Corrective Action: Clean fan grating and exterior housing to remove black substance and debris. F2.5B(5): Dirt and food debris observed on top of mechanical dishwasher exterior. Corrective Action: Clean dishwasher to remove dirt and debris buildup. F2.5B(6): Food residue in line cooler door gaskets. Corrective Action: Clean area identified to remove residue. F2.5C: Soiled wiping cloths intended for reuse observed throughout kitchen. If not properly stored, wiping cloths support and spread bacteria. Corrective Action: Place soiled cloths in laundry. Store reusable wiping cloths in bleach sanitizer solution at 200 ppm chlorine residual. Check concentration with test strips. Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Change solution every 2 hours, when cloudiness or food debris is visible, or when tested below the required concentration. Avoid leaving cloths on the floor for continuous cleanup. Use paper towel to spot clean or sweep the floor. Note: Staff using lemon-scented bleach. Obtain unscented household bleach (recommend 5.25% chlorine) for use as sanitizer. F2.5G(1): Tray of raw portioned dough stored next to hand sink. Product at risk of contamination from water splashing from sink area. Corrective Action: Move tray of dough away from hand sink area. Continue to store dough in a clean area away from the sink and other sources of contamination. F2.5G(2): Tray of raw dough in back prep area being stored in small space between the chest freezer lid and a metal surface affixed to the chest freezer on hinges. This space cannot be easily cleaned to remove food residue. Food stored in this area is at risk of contamination. Corrective Action: Remove dough tray from this space. Store dough in a clean area away from contaminants. F2.5G(3): Bowls of food stacked on open food containers in the line cooler. This can contaminate the food products stored underneath and obstruct proper cooling inside the unit. Corrective Action: Remove stacked containers. Adequately space food containers to limit stacking and keep all products cold. F2.5G(4): Container of raw chicken stored on the floor inside walk-in cooler. Corrective Action: Place container on rack 15 cm (6 inches) off the floor to prevent contamination and allow for proper cleaning. F2.5G(5): Multiple food containers in the walk-in cooler are uncovered. Corrective Action: Cover food with secure lids or food-grade wrap to protect it from contamination.
      • 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.
      • F2.5B 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7E: Hand sink for back prep area used for dishwashing and therefore inaccessible to staff for handwashing. Corrective Action: Dishwashing to occur in designated area, leaving hand sink free for use (refer to infraction F2.3B). Ensure sink remains accessible for handwashing.
      • 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): F3.3: No Food Safety Plan provided. Operator to find Food Safety Plan. EHO to follow-up regarding development of new plan if original cannot be located. Operator posted temperature log during inspection. Check cooler, freezer, and hot holding temperatures every 2 hours. Record temperatures and take action if they do not meet the requirements.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: No Sanitation Plan provided. Operator to find Sanitation Plan. EHO to follow-up regarding development of new plan if original cannot be located.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.6A: Operator's FOODSAFE certificate has expired. Corrective Action: Take FOODSAFE Level 1 course. Register in online or in-person course by the date listed. Provide EHO with proof of registration by email.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    11 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): F1.1B Operator does not perform any internal temperature verification for cooked foods (i.e. raw proteins). ACTIONS REQUIRED: • Operator to start verification of internal cooked temperatures for foods cooked from the raw. • Operator to use cooking log provided to checked internal cooking temperature for raw proteins and email to Environmental Health Officer (EHO) for infraction resolution.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A Hot holding temperatures for pots on the stove were measured to be less than 60 °C/140 °F at the time of inspection. Operator turned the burners back on in order to bring the foods back to a boiling temperature. ISSUE RESOLVED - CORRECTED DURING INSPECTION. • Hot holding logs are not available to verify hot holding process and to ensure proper time/temperature criteria are reached. ACTIONS REQUIRED: • Operator to ensure all hot held food is maintained at a temperature of 60 °C (140 °F) or greater at all times during service. Ensure your hot holding unit is pre-warmed to greater than 140 °F (60 °C) prior to putting reheated food (165 °F (74 °C) or hotter) in the equipment. • If food being hot held drops below 60 °C/140 °F for more than 2 hours then it must either be reheated rapidly to greater than 74 °C in 2 hours or less (once only) or discarded. Food must only be reheated once - remaining product must be discarded. See the "cook-hold-serve" plan with leftovers Food Safety Plan of the document “Writing a Food Safety Plan”. • Operator to monitor and record temperatures for hot holding procedures daily in temperature logs. Note: Use the "Temperature Monitoring Log - Multiple Times" temperatures log provided or create your own and verify temperatures daily. Note when using the "Temperature Monitoring Log - Multiple Times" temperatures log: It is best practice to spread out the time (ideally every 2 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing to allow for the foods to be "saved" in the event a temperature controlling unit malfunctions and the temperature of the foods enter the danger zone of greater than 4 °C (40 °F) and less than 60 °C (140 °F) by moving the foods into a temperature controlling unit that is functioning properly. F1.2B-1 Prep line cooler was measured to be 6-8 °C at the time of inspection, although a rush period had just occurred, the coolers must be able to maintain a temperature of 4 °C (40 °F) or colder at all times. Operator turned the cooler colder at the time of inspection. IN PROGRESS. ACTIONS REQUIRED: • Operator to monitor/adjust coolers colder and ensure an accurate NSF certified thermometer is placed inside the coolers to monitor temperature and record on a log (see attached log). • Operator to send photo by text/email to the EHO of the thermometers in the cooler at the correct temperature of 4 °C/40 °F or less for infraction resolution. F1.2B-2 Bar cooler with opened juice was measured to be 10 °C at the time of inspection. Operator turned the cooler colder at the time of inspection. IN PROGRESS. ACTIONS REQUIRED: • Operator to monitor/adjust coolers colder and ensure an accurate NSF certified thermometer is placed inside the coolers to monitor temperature and record on a log (see attached log). • Operator to send photo by text/email to the EHO of the thermometers in the cooler at the correct temperature of 4 °C/40 °F or less for infraction resolution.
      • 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): F1.3A & B Operator does not perform any internal temperature verification for cooling foods. ACTIONS REQUIRED: • Operator to start verification of internal cooling temperatures to ensure cooling methods utilized onsite achieve the required time and temperature requirements for proper cooling. • Operator to use cooling log provided to check internal cooling temperature for foods cooled and email to Environmental Health Officer (EHO) for infraction resolution. F1.3C Operator does not perform any internal temperature verification for reheating foods. ACTIONS REQUIRED: • Operator to start verification of internal reheating temperatures to ensure reheating methods utilized onsite achieve the required time and temperature requirements for proper reheating. • Operator to use reheating log provided to check internal reheating temperature for foods reheated and email to Environmental Health Officer (EHO) for infraction resolution.
      • 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.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A At the time of inspection, it was observed that chlorine test strips were not available onsite to verify the sanitizer concentration. ACTIONS REQUIRED: • Operator to obtain chlorine test strips and email/text photo clearly showing expiry date on new strips to Environmental Health Officer (EHO) for infraction resolution. F2.1B-1 At the time of inspection, it was observed that NSF certified thermometers were missing from several coolers and freezers. ACTIONS REQUIRED: • Operator to ensure accurate NSF certified thermometers are in place for all cold holding equipment including freezers and email/text a photos of the thermometers clearly showing the NSF logo for infraction resolution. F2.1B-2 At the time of inspection, it was observed that an NSF certified probe thermometer was not available onsite. This type of thermometer is required in order to monitor the internal temperature of cooking, cooling, reheating, hot holding, cold holding processes. ACTIONS REQUIRED: • Operator to obtain a digital probe NSF certified thermometer for internal temperature verification and email/text a photo of the thermometer clearly showing the NSF logo for infraction resolution.
      • 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.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B-1 Back screen door observed to have multiple large rips in the screen material that can also allow pest entry. Back door was closed at the time of inspection to help prevent pest entry. ACTIONS REQUIRED: • Operator to replace screen material to ensure flying pests are not permitted entry. Please send photos of new screen door with no daylight peeking around/under to the Environmental Health Officer (EHO) for infraction resolution. F2.2B-2 Daylight visible under front exterior door to the facility. ACTIONS REQUIRED: • Operator to install door sweep/weather stripping for front exterior door to ensure no more daylight is visible. Please send photos of installed door sweep/weather stripping on door with no daylight peeking around/under to the Environmental Health Officer (EHO) for infraction resolution.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3 Observations: • Mechanical high temperature dishwasher was measured to reach 72.0 °C (161.6 °F) at the plate using a waterproof NSF certified thermometer. The dishwasher was observed to reach 66 °C during the wash cycle and 82 °C during the final rinse cycle according to the installed temperature gauges on the machine. Note: EHO had to run the dishwasher 2 times to attain passing temperatures. • The observed temperatures reached by the mechanical high temperature (stationary rack, dual temperature) dishwasher meets the minimum warewashing temperature requirements: • 71 °C (160 °F) at the plate, • 66 °C (150 °F) during the wash cycle, • 82 °C (180 °F) during the sanitizing final rinse cycle at the manifold prior to spraying. F2.3C & D A bottle of regular chlorine bleach was available onsite (removed lemon scented bleach), however at the time of inspection it could not be determined if sanitizer was being utilized. ACTIONS REQUIRED: • Operator to ensure that equipment, utensils and food contact surfaces are washed with hot soapy water, rinsed with clean water, sanitized with 200 ppm chlorine bleach (spray and let sit for 2 minutes), and then wipe with paper towel or air dry. Provided food contact surfaces require cleaning and sanitizing signage (attached - please post). • Operator to confirm with EHO that clean in place procedures are in place and that they are being followed daily by staff for infraction resolution.
      • 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): F2.5B At the time of inspection it was observed that the dry storage area had lots of spilled dried food on the flooring, which can attract pests, make it harder to observe evidence of pests, etc. ACTIONS REQUIRED: • Operator to clean up dry storage area, remove spilled debris from flooring, shelving, etc., seal foods in food grade containers with tight fitting lids or tightly roll opened bags closed, and ensure the area is maintained in a good, clean and sanitary condition. Send photos to EHO of the cleaned up dry storage room for infraction resolution. F2.5E A bottle of lemon scented bleach was found in the dish pit area, which is not considered to be a food grade product since it contains the lemon scent. The operator was informed and the lemon scented bleach was removed (to be taken home). It was noted that a bottle of regular bleach was also available onsite. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to ensure only regular chlorine bleach (i.e. no scented bleach, no fibre guard, no thickeners to prevent splashing when pouring, etc.) is used onsite in order to prevent the use of non-food grade chlorine sanitizer. F2.5G Observed several opened containers of food in the walk-in cooler placed directly on the floor. This could allow pests or other contamination to easily fall into foods and prevents proper cleaning under the containers. Additionally, placement of food containers directly on the floor can allow for contamination from the bottom of the containers to transfer to food contact surfaces when containers are taken out and placed on counters. ACTIONS REQUIRED: • Operator to ensure all foods are covered (once cooled) and stored off the floor (minimum of 6" under bottom shelves to allow proper cleaning/sanitizing) to prevent contamination of foods, food containers, and subsequently food contact surfaces. Operator may need to rearrange some areas of the walk-in cooler to provide more shelving - ensure ready-to-eat foods are still kept above raw proteins, etc. to prevent cross-contamination. F2.5J-1 Fluorescent lights in kitchen, warewashing, and basement do not have a shatterproof covers and/or shatterproof light bulbs. ACTIONS REQUIRED: • Operator to install shatterproof lights (plastic LED bulbs are okay), shatterproof light covers, or "fluorescent bulb tube guards" on all lights. Email/text photos to EHO for infraction resolution. F2.5J-2 Light bulb in dry storage area is not shatterproof (CFL), which could easily shatter and contaminate dry foods. Operator replaced light bulb with a plastic LED light bulb at the time of inspection. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to install shatterproof lights (plastic LED bulbs are okay), shatterproof light covers, or "fluorescent bulb tube guards" on all lights. Email/text photos to EHO for infraction resolution. F2.5K Ice scoop for ice machine was being stored outside of the ice machine which is good, but it was being stored on top of the dusty ice machine next to the child booster seats at the time of inspection. This can lead to contamination of the ice scoop and subsequent contamination of the ready-to-eat ice. ACTIONS REQUIRED: • Operator to ensure ice scoop is stored in a food grade bucket and to run bucket and ice scoop through the dishwasher daily to prevent contamination of scoop and ice. Send photo to EHO for infraction resolution.
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C At the time of inspection, it was observed that paper towel in a dispenser was not available at the handwashing sink in the kitchen. Operator placed roll of paper towel at the handwashing station at the time of inspection. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to supply paper towel in the dispensers at all handwashing sinks to facilitate frequent and proper handwashing.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3A-F No written food safety plan on site during time of inspection. Template Word document to be sent. ACTIONS REQUIRED: • Operator to confirm food safety plan is always available onsite and kept in a location staff are aware of and able to access. • If food safety plan cannot be located, operator to write food safety plan and ensure it includes all potentially hazardous foods served onsite, identifies all critical control points, critical limits for all critical control points, procedures to be followed to ensure adherence to the critical limits, and actions to be taken in the event the critical limits are not adhered to and submit to EHO for review and infraction resolution. F3.3E At the time of inspection, it was observed that temperature verification logs are not being kept for cooler, freezer, hot holding, and cold holding (e.g. buffet). Temperature verification logs are also not being kept and maintained for cooking, cooling, and reheating processes. ACTIONS REQUIRED: • Operator to ensure that temperature logs are kept on site for all coolers, freezers, hot holding, and cold holding units and temperatures are recorded for all units daily. Send a copy of the logs to EHO for infraction resolution. • Operator to verify cooking, cooling, and reheating processes and record them in logs provided. Send a copy of the logs to EHO for infraction resolution. Note: It is best practice to spread out the time (ideally every 2 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing to allow for the foods to be "saved" in the event a temperature controlling unit malfunctions and the temperature of the foods enter the danger zone of greater than 4 °C (40 °F) and less than 60 °C (140 °F) by moving the foods into a temperature controlling unit that is functioning properly.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4A-C No sanitation plan available on site during time of inspection. Template Word document to be sent. ACTIONS REQUIRED: • Operator to confirm sanitation plan is always available onsite and kept in a location staff are aware of and able to access. • If sanitation plan cannot be located, operator to write sanitation plan and include detailed instructions for washing, rinsing, sanitizing, and air drying and concentrations of sanitizers, clean in place warewashing, and verifying concentrations with test strips and submit to EHO for review and infraction resolution. F3.4A It was observed that sanitation logs were not being kept and maintained. Additionally, no dishwashing logs were being kept and maintained to verify proper operation of the mechanical high temperature dishwasher, and sanitizer concentration. ACTIONS REQUIRED: • Operator to ensure that sanitation logs are kept and recorded daily to verify the concentrations of the sanitizing solutions. Operator must use the appropriate chemical test strips in order to verify sanitizer concentrations. Use templates provided. Send a copy of the logs to EHO for infraction resolution. • Operator to ensure high temperature dishwasher logs are kept and recorded daily (when in use) to verify the presence of adequate supply levels of all reagents, and temperature of water during final rinse (sanitizing) cycles. Use templates provided.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.6A & B At the time of inspection, the owner/operator and staff onsite did not have a valid FOODSAFE certificate or equivalent training. ACTIONS REQUIRED: • Owner/operator to take FOODSAFE Level 1 or a course that is equivalent to FOODSAFE Level 1 (see email for more information on how to take a FOODSAFE course, which courses are considered equivalent/not equivalent, and expiry date/refresher courses for FOODSAFE Level 1). Owner/operator to take a food safety training course by 31Aug2019 and provide evidence to EHO for infraction resolution. • Owner/operator to ensure that during their absence from the facility, someone onsite has a valid FOODSAFE level 1 or an equivalent course.
      • 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.
  6. Monitoring

    1 infraction

    • 12.8 - Are foods stored in appropriate containers?
      • Observation(s): Lentils were stored in a cloth grocery bag. Moved to pot for cooking at the time of inspection.
      • 1 Observation, Low Severity of Consequences : Food must be stored in a sanitary manner and protected from contamination.