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Darbar Restaurant

16-520 Central St Warman SK S0K 4S3 · Food Premises

6 inspections

  1. Routine

    3 infractions

    • Dishwashing - General
      • Maximum registering or paper thermometers are not available to ensure the required sanitizing temperatures are met. Refer to 3.2.2 of the Public Eating Establishment Standards.
    • Chemical Storage
      • Improper labeling, storage and/or use of chemicals may result in the contamination of food or water. Refer to subsection 20(2) of The Food Safety Regulations.
    • Maintenance & General Sanitation
      • Utensils as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
  2. Follow-up

    1 infraction

    • Dishwashing - General
      • Maximum registering or paper thermometers are not available to ensure the required sanitizing temperatures are met. Refer to 3.2.2 of the Public Eating Establishment Standards.
  3. Routine

    3 infractions

    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
    • Food Storage & Equipment
      • An accurate thermometer is not available to monitor the temperature of potentially hazardous food. Refer to clause 23(1)(b) of The Food Safety Regulations and 2.2.1 of the Public Eating Establishment Standards.
    • Dishwashing - General
      • Maximum registering or paper thermometers are not available to ensure the required sanitizing temperatures are met. Refer to 3.2.2 of the Public Eating Establishment Standards.
  4. Routine

    1 infraction

    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
  5. Follow-up

    1 infraction

    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
  6. Routine

    3 infractions

    • Dishwashing - General
      • Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Floors in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
      • Potentially hazardous food is thawed at room temperature or in another unsafe manner. Refer to 2.2.3 of the Public Eating Establishment Standards.