Dana Pani Indian Cuisine Bar and Grill

J120 - 805 Boyd St, New Westminster · Restaurant

8 inspections

Routine InspectionNov 25, 2025
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Back screen door was ripped and broken off of the frame, also observed to have holes in the screen
  - Corrective Action(s): Repair the screen door. Ensure that it is maintained in good working order.
  - Violation Score:
  - 310 - Single use containers & utensils are used more than once [s. 20]
  - Observation: Single use take out bowl used for portioning rice
  - Corrective Action(s): Obtain a reusable rice paddle or scoop for portioning rice
Routine InspectionMay 12, 2025
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Food debris build up on door handles of cooler units, debris tray of stove top, around the "dirty pan" area, and inside the prep cooler.
  - Corrective Action(s): Clean these areas on a more frequent basis
  - Violation Score: 3
Follow-Up InspectionJan 10, 2025
0 infractions
Routine InspectionJan 8, 2025
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Walk-in cooler measured 7 to 9C ambient temperature. Operator has called a technician has been scheduled while inspection was being conducted.
  - Operator indicated that the cooler unit is 0C at slower times, temperature is checked twice daily
  - Corrective Action(s): Follow up inspection within 36 hours. Ensure that the unit is repaired asap. Keep the door closed as much as possible.
  - Violation Score: 5
  - 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: butter sauce pot on the stove measured 38C internal at the time of inspection. Operator heats up the product, turns off the heat, and reheats the product if it gets cold
  - Corrective Action(s): All hot food must be kept >60C at all times. Keep a small flame on the butter sauce. Failure to maintain hot food >60C may result in violation tickets/fines
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Handsink was missing liquid soap at the time of inspection
  - Corrective Action(s): Restocked. Ensure that all handsinks are stocked with liquid soap, paper towels, and hot/cold running water.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Walk-in cooler unable to keep contents <4C at all times
  - Corrective Action(s): Technician called and scheduled. Ensure that he walk-in cooler is able to maintain contents <4 C at all times
  - Violation Score: 9
  - 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
  - Observation: Operator's FOODSAFE level 1 equivalent checked, found to be expired as of Oct 2024.
  - Corrective Action(s): Retake FOODSAFE level 1 course or equivalent certification. Have certification on site for review.
Routine InspectionJun 4, 2024
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: butter sauce pot on the stove measured 47C at the time of inspection. Operator heats up the product, turns off the heat, and reheats the product if it gets cold.
  - Also observed white rice in the rice cooker was held between 55C to 61C internal.
  - Corrective Action(s): Both items reheated. Discussed that all hot potentially hazardous foods must be kept >60C at all times. Continue to monitor the rice cooker and replace if necessary
  - Violation Score: 5
  - 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
  - Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Surface sanitizer solution was in a spray bottle that was broken and did not spray out any sanitizer solution. Sanitizer solution itself measured >400 ppm chlorine and bleached out the purple color of the test strip.
  - Corrective Action(s): Re-made in a bucket. Ensure that staff are aware of how to mix sanitizer solution properly. 1 tsp bleach to 1L water.
  - Ensure that staff are using the solution regularly to sanitize counter tops and food contact surfaces every 2-4 hours
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Grease and debris build up noted in the following areas:
  - -dishwashing area shelves
  - -prep cooler outsides
  - -walk-in cooler condenser fan covers
  - -countertops around the cooking area
  - Corrective Action(s): Ensure that the facility conducts a deep cleaning on a more frequent basis.
  - Violation Score: 3
Routine InspectionDec 18, 2023
1 infraction
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): 2 pots of sauce (butter sauce and yellow curry) measured 45C at the time of inspection. Operator heats up the product, turns of the heat, and reheats the product if it gets cold.
  - Corrective Action(s): Discussed that all hot potentially hazardous foods must be kept >60C at all times.
  - Violation Score: 5
  - 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
  - Observation (CORRECTED DURING INSPECTION): Surface sanitizer solution measured 0 ppm chlorine in spray bottles at the time of inspection.
  - Corrective Action(s): Ensure that surface sanitizer solution is checked daily and is at 100 ppm chlorine
  - Violation Score: 5
Routine InspectionNov 15, 2022
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation (CORRECTED DURING INSPECTION): The dishwasher had 0 ppm chlorine at the plate level.
  - Corrective Action(s): A new chlorine bottle was connected to the dishwasher and it had 50 ppm chlorine afterwards. Ensure that this is checked daily.
  - Violation Score: 15
Routine InspectionJul 27, 2022
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): observation : a) Food in fridge stacked on top
  - of each other with out barriers.
  - b) Food in storage area not protected
  - from contamination
  - a) Food is walk in fridge was re
  - stacked on top of each other with
  - appropriate barriers (ie With lids)
  - b) Food in dry storage was covered.
  - Reminder to operator that food must
  - be protected from contamination.
  - Corrective Action(s):
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Premises not maintained in
  - sanitary condition.
  - a) Back Dry storage area floor
  - had visible accumulation of debris.
  - b) vent hood has oil build up.
  - Corrective Action(s): Correction
  - a) dry storage was given a sweep
  - during inspection
  - b) vent hood grated to be
  - cleared to remove oil build up
  - Date To Be Corrected By: end of today
  - Violation Score: 3