Dosa Vilas
101-786 Westminster Ave W Penticton BC V2A 1K8 · Restaurant - Food Service
4 inspections
- Monitoring
0 infractions
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Bleach strips needed for manually washing dishes while waiting for the dishwasher to be fixed. Please let me know when these have been purchased. Bleach concentration for washing dishes in the sink should be 200ppm
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Coolers and fridges at time of inspection were dirty and had mold growing in them. All coolers and fridges must be cleaned out with soap and water, rinsed, and then sanitized. Please also repaint any exposed wood inside these coolers. The kitchen had old food buildup on the floors, walls, under cooking line, etc. Floors should be swept and mopped daily, including where you can reach under equipment. The cooking line must also be pulled out to clean and mop when needed, and on a schedule. At the end of the shift, the spice plate must be washed and sanitized as well. Please ensure a regular cleaning schedule. This can also include items on a calendar to be cleaned if it is easier. Comment from July's inspection: The kitchen needs a good cleaning of the surfaces and walls. This will also include under and behind equipment as well as inside coolers. Now that the walk in cooler is in use, the shelving must be washed and any bare exposed wood painted, such as the floor to prevent moisture accumulation. The painting can be done in the fall since it will require time to dry.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please have this printed and available on site
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please have this printed and available on site
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Please have this printed and available on site
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Battered cauliflower was on counter waiting to be cooked. The cauliflower was 14C left on the counter. Operator put cauliflower back into fridge during inspection. Please ensure that foods are not left in the danger zone.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Please ensure that all food is kept in pest proof containers once opened. All open containers must also have lids for when not in use and over night.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The kitchen needs a good cleaning of the surfaces and walls. This will also include under and behind equipment as well as inside coolers. Now that the walk in cooler is in use, the shelving must be washed and any bare exposed wood painted, such as the floor to prevent moisture accumulation. The painting can be done in the fall since it will require time to dry.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink at the front of the house by the till needs soap and paper towel. It was also blocked by a cart. All hand wash stations must be easily accessible at all times.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.7 Are there handwashing stations available and properly supplied?