Daana Paani The Indian Grocery Store
414 Seymour St Kamloops BC V2C 2G6 · Food Retailer - Food Store
8 inspections
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Food stacked against walls, on pallets and back room full of unused items makes it difficult to monitor for pests such as rodents
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Previous inspection April 2026-some items completed others still outstanding: • Clean out freezers that are iced up • Clean out samosa hot holding-DEBRIS STILL PRESENT • Complete coving at floor/wall joints where missing-MOST DONE • Paint wood where shown so it provides a cleanable surface • Clean out product fridges and remove mesh liners as they are not cleanable and debris is falling between the openings and not being cleaned • Fix holes in ceiling downstairs • Clean under pallets downstairs, this has to be done routinely or purchase proper shelves-NOT DONE • Clean and organize room that is being used to dump old shelves, gyproc etc. Discard items not related to the business-NOT COMPLETED • The extra rooms have carpet and if these rooms contain food storage carpet is to be removed
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Put the paper towel in proper dispensers-SOME EMPTY. If your dispensers do not fit your paper towels either change the dispenser or the towels.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
5 infractions
- 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): Premise is acting as a distributor for other local restaurants. Operators to keep and present a list of restaurants they supply Operator to provide a receipt for items they are re packaging into smaller quantities such as Aloo Tikki. Premises that are receiving smaller re packaged items must receive packages that are labelled in accordance to Canadian food inspection agency laws. Contact CFIA to inquire as to what you need to provide your customers
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): As per March 12/26 inspection-outstanding infraction: All coolers to have thermometers inside Probe thermometer for monitoring food temps
- 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): Food stacked against walls, on pallets and back room full of unused items makes it difficult to monitor for pests such as rodents
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Clean out freezers that are iced up • Clean out samosa hot holding • Complete coving at floor/wall joints where missing • Paint wood where shown so it provides a cleanable surface • Clean out product fridges and remove mesh liners as they are not cleanable and debris is falling between the openings and not being cleaned • Fix holes in ceiling downstairs • Clean under pallets downstairs, this has to be done routinely or purchase proper shelves • Clean and organize room that is being used to dump old shelves, gyproc etc. Discard items not related to the business
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Put the paper towel in proper dispensers
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All coolers to have thermometers inside Probe thermometer for monitoring food temps
- 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): Staff still using pallets rather than shelves for storage downstairs. Hard to monitor for pests
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): A spray bottle with sanitizer should be made available upstairs for routine cleaning and sanitizing. Make this solution at least every couple days or test for efficacy.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Upon arrival sweets cooler had trays of portioned food and signs indicating price per weight Samosa warmer also in front till area No hand sink install was noted. Food dispensing will not be permitted at the front till area.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Downstairs accumulation makes it difficult to monitor for pests
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): A spray bottle with sanitizer should be made available upstairs for routine cleaning and sanitizing. Make this solution at least every couple days or test for efficacy.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Downstairs continues to be an issue with the amount of cardboard materials and lack of shelving to store food off the floor so floor can be cleaned. Clean out goat/chicken freezer by hot lunch area. This should be defrosted as well.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No hand sink in front cashier area and food dispensing appears to be occurring ie. samosa hot warmer and sweet cooler
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Food dispensing added to front cashier area without prior approval
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
9 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Display cooler up front with sweets . No hand wash available and staff noted to be doing both service of food and cash. Even with gloves staff are expected to wash hands before handling food.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Flies noted in premise. Unsanitary conditions in the downstairs store room. Food spillage/rotten food may lead to pests and improper storage of items to pest harborage
- 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?
- F2.3C Clean in place warewashing procedures 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): • Storage room downstairs disorganized, boxes of products not related to the business being stored leaving little room for product, food spills from broken packaging not cleaned up. • Freezer upstairs with goat and chicken meat was noted to have blood spills and not being cleaned properly • Coving at floor wall junctions to be installed where gone • Clean under display shelves
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Premise is small with a lot of product and this makes it difficult to clean and organize both upstairs and downstairs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No hand towels at sink at back of store hot food area
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Display cooler near till was put in without consultation with EHO. No hand sink in this area. Food service should not be occurring where a hand wash station is not conveniently located
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
5 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Washrooms upstairs and downstairs have been closed off. Hand sink by food preparation area was plugged and lacked paper towels
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): Food in grocery area being stored on the floor and closed off washroom space Food downstairs stored on floor
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Conditions in downstairs storage room are such that pest monitoring can not occur
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Storage room downstairs disorganized, boxes of products not related to the business being stored leaving little room for product, food spills from broken packaging not cleaned up.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Glass door cooler in back missing thermometer CORRECTIVE ACTION: Place NSF certified thermometers inside all coolers to ensure potentially hazardous foods are stored below 4C.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed worn out weather stripping on back door. CORRECTIVE ACTION: Install weather stripping on back door to prevent the entry of pests
- F2.2B The premises must be protected against entry of pests.
- F2.1 Does the facility have proper monitoring supplies?