Golden Masala Restaurant
118-948 McCurdy Rd Kelowna BC V1X 2P7 · Restaurant - Food Service
2 inspections
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Raw meat was observed stored on top of ready-to-eat food products in walk-in cooler and upright cooler. There is risk of direct contamination of raw meat juice containing disease-causing bacteria to food that may not undergo a cooking step. Ensure raw meats are stored below/away from ready-to-eat foods. Reorganize the walk-in cooler and ensure staff follow food safe procedures.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bucket placed in the kitchen was measured at minimal (i.e., <200 ppm ) quats concentration. CDI - Use quats test strips to ensure a minimum of 200 ppm concentration is measured in the sanitizer buckets, and replace the sanitizer solution every 2 hours or as needed. CDI - Ensure the sanitizer dispenser is properly dispensing sanitizer into spray bottles/buckets.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Potentially hazardous foods (i.e., condiments and cut vegetables) observed held in a ice bath. Internal temperature of cut lemons and pickled onions were measured at 12.7 °C and 11.5 °C. Operator discarded perishable foods stored in a ice bath. This method is NOT acceptable to store potentially hazardous foods during preparation. Operator was instructed to store potentially hazardous foods in a mechanical cooler maintained below 4 °C at all times.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Curtains used to separate the front and back kitchen area must be replaced by a door that is smooth, durable, non-porous and easily cleanable.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwash sink in the kitchen observed occupied by utensils and not accessible to food handlers. This may lead to infrequent and inadequate handwashing of food handlers. Ensure handwash stations are accessible at all times and ONLY designated for handwashing.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?