Everest Indian Nepali Restaurant

1-2430 Main St West Kelowna BC V4T 1Y9 · Restaurant - Food Service

10 inspections

1. MonitoringJul 7, 2026

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Operator was unable to locate temperature logs but stated that dedicated staff records and keeps the temperatures of all temperature controlled units. Temperature logs must be available on site for review.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Dishwasher is a low temperature dishwasher that had chlorine available. However, test strips were unable to detect any chlorine residual after the final rinse. It was also observed that the temperature was very high for a low temperature dishwasher. Final rinse cycle at the plate level was measured at 74C. Operator to contact the dishwasher technician to have the dishwasher serviced and temperatures adjusted for low temperature dishwashing.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
2. MonitoringJan 28, 2025

   4 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): Food was cooling uncovered on top of boxes and other items by the open back door. Directed to move the containers of food to a table.
     • F1.7A The operator must ensure that all food on the premises is 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.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1. Debris behind the grill line and under equipment and tables. Operator to clean and sanitize the floor to maintain sanitary condition. 2. Store all wiping clothes in sanitizer when they're not in active use.
     • 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.
   • F2.7 Are there handwashing stations available and properly supplied?
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
3. MonitoringAug 31, 2023

   7 infractions

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): A large pot of sauce was found in the walk in cooler within the danger zone (4 - 60 C, or 40°F - 140°F). Staff were directed to reduce the volume of the sauce by pouring the sauce from the large pot into shallow containers so that it can cool quicker. The cooler is designed to hold cold food temperatures, not cool large amounts of food.
     • 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.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Operator is to acquire sanitizer to effectively sanitize all food contact surfaces. This is a reoccurring infraction.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Chlorine test strips were not available on site.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Low temperature dishwasher that uses chlorine sanitizer did not dispense an adequate amount of sanitizer to remove contamination. The dishwasher went through 3 cycles and all test strips had a reading of 0ppm. The dishwasher must provide at least 50ppm of chlorine for food contact surfaces like dishes and utensils to be adequately sanitized. For the time being, all dishes, utensils, etc. that are usually sanitized by the dishwasher must be manually sanitized. Staff are to dedicate the right hand sink (of the double sink for food prep) for sanitizing purposes until the dishwasher has been repaired by the technician. Staff are to manually create a sanitizing mixture using chlorine and water at at concentration of 100-200ppm. Dishes, utensils etc. may still be washed and rinsed using the dishwasher. Sanitizer for sanitizing food contact surfaces were not available and was not observed to be in active use.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): Pan of frozen fish were observed thawing on the ground. Staff were directed to thaw the fish using an approved thawing method.
     • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): A container of dough was covered with a black garbage bag. Staff are to use materials to cover food that are intended for food and are made of food grade materials. Staff voluntarily removed the garbage bag and used plastic cling wrap to cover the dough.
     • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
4. MonitoringMar 21, 2022

   1 infraction

   • F1.7 Are foods protected from contamination?
     • Observation(s): Food contact sanitizer could not be found nor in active use.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
5. MonitoringNov 28, 2019

   3 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Walk in cooler at 8 C, temperature slowly was going down.
     • 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?
     • Observation(s): Low temperature mechanical dishwasher at 0 ppm chlorine when at least 50 ppm chlorine
     • F2.3A Mechanical dishwasher/glasswasher 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): Water leaking from mechanical dishwasher vacuum breaker allowing for water to accumulate on floor.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
6. MonitoringFeb 5, 2019

   0 infractions

7. MonitoringMay 9, 2018

   2 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): 0 ppm chlorine in final rinse. Operator to verify confirm dishwasher is capable of 50 ppm chlorine in final rinse.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): No paper towel at kitchen handwashing sink
8. MonitoringMar 3, 2017

   4 infractions

   • F3.2 - Is the contact information the same?
   • F3.5 - Are there handwashing stations available and properly supplied?
     • Observation(s): No paper towel and liquid soap available at hand sink in kitchen
     • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
     • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
   • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
   • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
9. MonitoringMar 11, 2016

   2 infractions

   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): Mechanical chlorine dishwasher did not have the proper sanitizer concentration, service will be called in and fixed within the next few days. In the meantime, 100ppm chlorine will be used to manually sanitize dishware and utensils
   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): Visible accumulation of dust was seen on the ceilings above the food preparation areas; ensure routine cleaning is thorough to keep premises clean
10. MonitoringJan 14, 2014

    2 infractions

    • 2.1 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): New walk in cooler installed without plan approval. This is a great upgrade to the cooler capacity of the premise and is acceptable.
    • 11.3 - Are foods stored in appropriate containers?
      • Observation(s): Food stored in open tin cans which are corrodible. Once opened, food in metal cans must be transferred to non corrodible containers such as stainless steel, plastic, etc.
      • 1 Observation, Low Severity of Consequences : All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.