Daana Paani The Indian Grocery Store
414 Seymour St Kamloops BC V2C 2G6 · Restaurant - Food Service
8 inspections
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Still haven't painted wood around electrical box in kitchen and the homemade cover is falling off-outstanding-Electrical panel box has flimsy cover and unpainted wood. • Some areas the coving at floor wall joints is falling off throughout store- Most areas done by nailing the coving... • Clean out downstairs cooler and under sinks-UNRESOLVED • All raw wood to be painted as shown during inspection-UNRESOLVED. Raw wood around electrical panel. Get a proper cover to cover the electrical panel. • Provide a surface behind the sink and prep area to protect gyproc walls as they are starting to get damaged from water ie. FRP board, tile etc-UNRESOLVED • Still haven't painted wood around electrical box in kitchen and the homemade cover is falling off-outstanding • Some areas the coving at floor wall joints is falling off throughout store • Clean out downstairs cooler and under sinks • All raw wood to be painted as shown during inspection • Provide a surface behind the sink and prep area to protect gyproc walls as they are starting to get damaged from water ie. FRP board, tile etc
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): UNRESOLVED: Paper towel in upstairs food service bar and downstairs kitchen as well as washroom require the paper towel in a dispenser. Buy paper towel to fit your type of dispenser or switch the towel dispenser to a different style
- 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): A sugar can juicer was added without Health approval. Operator did not wait for written approval to add the service to the upstairs food area. Juicing is to be added to the food safety plan
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Place thermometer inside all coolers with perishables Do not rely just on the outside digital reading.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Still haven't painted wood around electrical box in kitchen and the homemade cover is falling off-outstanding • Some areas the coving at floor wall joints is falling off throughout store • Clean out downstairs cooler and under sinks • All raw wood to be painted as shown during inspection • Provide a surface behind the sink and prep area to protect gyproc walls as they are starting to get damaged from water ie. FRP board, tile etc
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel in upstairs food service bar and downstairs kitchen as well as washroom require the paper towel in a dispenser. Buy paper towel to fit your type of dispenser or switch the towel dispenser to a different style
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): This is to be addressed immediately as it was noted on previous inspection. None of the 2 staff members working today have 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Place thermometer inside all coolers with perishables Do not rely just on the outside digital reading.
- 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): Have a bottle of approved sanitizer upstairs in a spray bottle for sanitizing surfaces. Quat mixed to 200 pmm or bleach/water 200 ppm Bottle downstairs had no sanitizer which indicates test strips are not being used and solution is not being made frequently enough.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Still haven't painted wood around electrical box in kitchen and the homemade cover is falling off-outstanding • Some areas the coving at floor wall joints is falling off throughout store • Clean out downstairs cooler and under sinks • Thoroughly clean and sanitize the public washroom
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): You will be required to update your sanitation plan. A check list to post and have staff sign that task was completed. A check sheet to have staff verify sanitizers are mixed correctly and tested.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Staff doing food preparation today did not have Food safe certification Take a food safe course or an equivalent
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
8 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): All hot food to be placed in the hot holding warming unit is to be brought to this location HOT from your restaurant suppliers. You do not have the proper reheating facilities to be reheating food as warming tables are only designed to keep hot food hot. If you need to reheat then place food in the microwave to reheat then place in a pre heated warming table.
- 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): Probe thermometer to be in the food service area to monitor food temperatures while hot holding Thermometer required in downstairs cooler
- 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): Downstairs empty box accumulation is inhibiting proper pest surveillance Clean food debris and ensure proper storage of dry goods etc. Look into proper shelving instead of pallets so floors can be adequately cleaned.ie. 6 inches off floor
- 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): Upstairs food service area-repair seals on 2 door cooler Clean out cooler of food spills etc
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Downstairs cooler looked over filled, add shelves or provide additional cooler space.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature records are to be in place for hot holding monitoring.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): You will be required to update your sanitation plan. A check list to post and have staff sign that task was completed. A check sheet to have staff verify sanitizers are mixed correctly and tested.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Staff member on duty did not have Food safe level 1 and no other food safe coverage. One person at all times with valid Food safe must be present
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
10 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat test strips old/expired. Probe style thermometer required for monitoring food temperatures while on display in hot holding device
- 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 food service area and downstairs prep kitchen
- 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): No sanitizer noted upstairs in food service area. Empty bottle of ostra san (Quat) noted downstairs
- 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): • [1] Open bag of onions/decaying onion was observed in the basement area. This condition can cause the attraction of pests such as the flies noted. • [2] Plastic prep table in food prep area needs replacement. The seam was noted to have built up food debris. Replace with a style that has no seams • [4] Inside of coolers had food debris and require cleaning and sanitizing. • [5] Replace lights in food prep area and cover the exposed bulbs • [6] Floor in the kitchen is damaged, vinyl plank removed and plywood water damaged • [7] Faucet on hand sink is broken, taps on 2 comp sink broken • [8] One cooler is not functioning , one in unsanitary with moldy vegetables • [9] Upstairs hot bar- walls to be made smooth , cleanable , non absorbent. Food splashed and not cleaned • [10] Upstairs prep cooler-seals broken and falling off, inside old food debris which hasn't been cleaned. • [11] Coving off or falling off in food prep area floor/wall joints. Corrective Actions: • [1] Ensure that bulk supply items like the onions or rice are sealed/closed or they are placed inside food grade containers with lids to prevent contamination and pest attraction risk • [2] Ensure you are using scoops with handles and not bowls. Also place handles pointed up as this prevents cross contamination risk or have them placed in holders. • [3] Ensure that the equipment and countertop and prep table are in a condition that is smooth, durable, easy to clean, non toxic, and impervious to water. • [4] Ensure you are cleaning the inside of these coolers regularly.
- 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.
- F2.5D 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand sink in the kitchen was found to have cooked potatoes?? Faucet was broken
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Operator did not finish the partition wall in the hot area as advised they would do in the last routine inspection. Sweet service area at the cash area was added and not approved in original plans
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No evidence of temperature monitoring records onsite.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): You will be required to update your sanitation plan. A check list to post and have staff sign that task was completed. A check sheet to have staff verify sanitizers are mixed correctly and tested.
- 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
8 infractions
- F1.1 Are proper cooking procedures followed?
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): • Corrected During Inspection (CDI): Chutney sauce was observed to be cooling, operator was instructed to use an ice bath and portioning into small metal containers to ensure these items are cooling down properly. Cooling template to be provided to operator to use. Operator has thermometer onsite to measure.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Quats sanitizer testing strips were expired, you must ensure staff are using the testing strips to confirm the sanitizer solution is at the correct sanitizing concentration. Regularly check the expiration dates • Some units were missing internal thermometers. All cold holding units and the samosa hot holding unit require thermometers Corrective Actions: • Ensure that quats sanitizer testing strips are valid and that staff is using to ensure sanitizer solution is at correct sanitizing concentration. • Ensure all cold holding units and the samosa hot holding unit unit have thermometers present inside.
- 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): Observations still outstanding: • Still need to work on removing items from premise especially downstairs storage area. You must ensure the storage areas downstairs is keep organized and that food items are protected from contamination and stored to prevent any pest attraction. • Multiple gaps and holes were observed throughout the facility and in the food prep area downstairs. These opening can allow pests inside the facility. This can lead to a situation that could cause food and surface contamination risk. Corrective Actions: • Remove items that are not required for facility and organize the basement storage area better. This helps to prevent pest attraction but also ensures the facility is in a clean and sanitary condition. • Must seal and close all gaps and opening to prevent any possible entry of pests into the facility.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- 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): • Facility uses quats sanitizer for food contact surfaces and for ware washing sanitizer. The solution in bottle was measure to be more than 400 ppm Quats. Quats levels that are too high pose a possible risk for chemical contamination of surfaces and food items. You must ensure that the range is 200ppm. This was Corrected During inspection (CDI): • Operator reformulated solution and it now measured at 200ppm. Ensure you are following the manufacturer instructions for the food contact surfaces.
- 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] Open bag of rice was observed in the basement food prep area. This condition can cause the attraction of pests and also can cause possible cross contamination risk to the food item. Instructed operator to keep closed • [2] Bowl was used to scoop out the rice, a bowl can be touched in multiple areas and when placed back into the rice bag it can cause possible cross contamination risk . Was removed during inspection • [3] Sink and countertop area needs the seams and spaces to be sealed/caulked. This ensures easier cleaning and less build up of debris. • [4] Inside of coolers had food debris and require cleaning and sanitizing. Corrective Actions: • [1] Ensure that bulk supply items like the rice are sealed/closed or they are placed inside food grade containers with lids to prevent contamination and pest attraction risk • [2] Ensure you are using scoops with handles and not bowls. Also place handles pointed up as this prevents cross contamination risk or have them placed in holders. • [3] Ensure that the equipment and countertop are in a condition that is smooth, durable, easy to clean, non toxic, and impervious to water. • [4] Ensure you are cleaning the inside of these coolers regularly.
- 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.
- F2.5E 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed containers in the hand washing sink and not in the ware washing sink area. This can not only cause cross contamination of surfaces but can also inhibit proper hand washing practices. Corrective Actions: Hand sink to remain free of containers/bowls at all times. It is for hand washing only. Hand sink to be supplied with single use paper towels at all times
- F2.7E Handwashing stations must remain accessible at all times.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): As previously noted by area EHO: Discussed, you will have to re design this back food prep/ service area to make it a place where public does not have access into your "prep" area, food is protected from the public and public is protected from hot display equipment etc. Ideally you will have this area designed with material that is smooth, tight, non absorbent and easily cleanable. Prior to changing have design proposal approved. Food preparation is to occur DOWNSTAIRS as there is only a hand sink upstairs and dish ware , food etc should not be washed or rinsed in that hand sink
- Monitoring
10 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Yogurt 16c Cut veggies >4c
- 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?
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- 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?
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Buffet table was unsanitary, food spilled under inserts etc. Your sanitation plan is to be updated to include regular cleaning and sanitizing of the upstairs food assembly area Have a bucket of water and sanitizer (test strips to be available) upstairs at all times food service is available. Wash and sanitize this area frequently.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Operator to supply mechanical refrigeration for perishables upstairs in the food area. Currently using a non refrigerated buffet cooler with inserts for storing perishable food products. Cooler downstairs in "food prep" area was not functioning properly.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Downstairs hand sink was not functioning -leaking. Fix to have it operation and clean up the mold under the cabinet Upstairs hand sink by food area was plugged and no paper towel. Fix sink and supply it as necessary
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food temperature records not being maintained.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Upgrade your sanitation plan as sanitation was poor during inspection
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooler in kitchen area was not maintaining perishable product 4c or less
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sanitation needs improvement in both the service area upstairs and kitchen downstairs. Limited food prep is occurring downstairs at this time but accumulations of food debris was noted on the floor, on prep tables, spills not cleaned up etc. cooler and sink area in unsanitary condition A bleach and water sanitizer is to be made and used for a thorough cleaning of this kitchen area as well as the equipment upstairs. Replace missing light covers it food areas ie. kitchen
- 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.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand sink to remain free of containers/bowls at all times. It is for hand washing only. Hand sink to be supplied with single use paper towels at all times
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Daily temperature records for coolers to be maintained. Once hot food service begins again, hot holding temperatures to be monitored as well
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Provide cleaning check lists for staff as sanitation needs improvement
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?