Skip to content
Loading map…

Haveli Indian Cuisine

3102 30 Ave Vernon BC V1T 2C2 · Restaurant - Food Service

5 inspections

  1. Monitoring

    9 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in the walk-in cooler was measured at 6°C. Corrective Action: Adjust or service the cooler so it maintains food at 1-3°C (33-37°F).
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A: Unsafe cooling procedures. Temperature records indicate that several products were not cooled from 140°F (60°C) to 68°F (20°C) within 2 hours as required. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. The cooling rate can be increased by dividing food into smaller batches, using wide shallow trays, stirring frequently, and placing food containers over an ice-water bath. Log any corrective actions in the cooling records. F1.3C: Reheating and holding practices are inconsistent. The hot holding unit was not turned on before cooked rice was reheated. Only a portion of the rice was intended for immediate service, leaving the remaining at ambient temperature with no plan for safe holding. Corrective Action: Reheat batches of cooked rice to an internal temperature of 165°F (74°C) or hotter before hot holding. Hold the rice inside the unit at 140°F (60°C) or hotter. Always preheat the hot holding unit first so reheated rice can be transferred immediately for safe storage at 140°F (60°C) or hotter.
      • 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.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A(1): Observed uncovered food stored on the floor in the walk-in cooler. RECURRING INFRACTION Corrective Action: Store food on the shelves provided. Once cooled, cover food with secure lids or food-grade wrap to prevent contamination. F1.7A(2): Leftover canned food is stored in its original, opened can. RECURRING INFRACTION Corrective Action: Transfer the unused portion of canned food into a food-grade container for proper storage. Cover and label.
      • 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?
      • Observation(s): F2.1A: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips to monitor the sanitize cycle of the bar glasswasher (see F2.3A). The test strips must be designed for use in food premises and have a test range of 10-200 ppm. F2.1B: The thermometer in the sweets display cooler is inaccurate. Corrective Action: Provide a new NSF-certified refrigerator thermometer for the unit.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: The sanitizing cycle of the mechanical glasswasher was tested at 0 ppm chlorine residual at the glass surface. The sanitizer jug is empty. There is no backup sanitizer for this machine at the premises. Corrective Action: Obtain and connect compatible sanitizer to the glasswasher so the rinse cycle consistently achieves at least 50 ppm chlorine residual, as tested at the glass surface. If the issue persists after installing new sanitizer, have the machine serviced. In the meantime, clean and sanitize all cups and glassware using the kitchen dishwasher. F2.3D(1): Sanitizer solution is not available for use. Corrective Action: Dispense sanitizer solution at 200 ppm Quat residual in spray bottles or wiping cloth bins. Sanitizer must be prepared at opening and ready to use at all times during operation. Replace open solution every 2 hours and spray bottle solution daily, or when tested below 200 ppm. Use the correct chemical, see below: F2.3D(2): Signet Neutral Disinfectant (DS1) is applied to food contact surfaces. RECURRING INFRACTION Corrective Action: Use only Signet Hard Surface Sanitizer (Z1) to sanitize food contact surfaces (spray bottles and cloth bins). Signet Neutral Disinfectant is not recommended for this purpose, and must be used only in accordance with the manufacturer specifications.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Sections of material affixed to a prep counter (top surface of undercounter cooler) are now damaged, lifting, and obscuring food debris. Corrective Action: Install a new, continuous top surface for the counter (one-piece slab or durable, seamless covering). The material must be smooth, durable, non-absorbent, easily washable, and safe for food contact. In the meantime, clean and sanitize the top and all exposed areas frequently. F2.5B(1): Very poor sanitation throughout the premises. RECURRING INFRACTION • Hard to reach spaces, under and between fixed cooking equipment • Walls and exterior surfaces • All cooler interiors, door tracks, and door gaskets • Walk-in cooler (floor and shelving; mould and debris buildup) • Microwave interiors Corrective Action: Deep clean the entire premises, including the areas listed. Clean and sanitize all food contact surfaces (tables, counters, equipment etc.). F2.5B(2): The basement storage area is unclean and poorly maintained. There is standing water, mould, clutter, and excess cardboard present. This can attract and harbour pests. Corrective Action: Identify and address the cause of the leakage/standing water. Until then, remove residual water as needed. Remove cardboard sheets. Discard any material with visible mould. Cover all stored food with secure lids. Clean the area. Declutter; remove any items that are not required for routine operation. F2.5B(3): The metal floor of the walk-in freezer is damaged and buckling. Corrective Action: Operator to determine a plan to repair or replace the floor so it is flat, continuous, and properly finished. Take measures to ensure lifting/buckling does not reoccur. The work must be done by a qualified professional. Notify the health officer of the plan before any work begins. Reorganize the walk-in freezer. F2.5B(4): An unsecured ladder is stored above the basement stairs on a side ledge. The ladder could fall and injure staff. Corrective Action: Move the ladder to a proper storage area where it cannot fall or otherwise cause injury. F2.5K: The ice scoop is stored loose on top of the ice machine. There is dust and debris on the top surface. Corrective Action: Keep the ice scoop in a clean container between uses. Clean and sanitize the scoop and its container once daily, or more often as needed.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B: Soap is not available at the primary handwashing station (3-sink center compartment) and at one washroom sink. Corrective Action: Provide soap in enclosed, wall-mounted dispensers at all handwashing stations (kitchen and washrooms). Refill existing dispensers or install new ones. F2.7E: The primary handwashing station is often obstructed with dirty dishes and equipment. The center sink compartment is designated for handwashing and certain dishwashing processes only. Corrective Action: Keep the center sink basin and nearby areas clear and accessible to encourage handwashing. Do not stage dishes in the center basin; items can be rinsed there but only as part of a complete manual dishwashing process.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): F3.2A: A different mechanical dishwasher was installed without approval from the health officer. It is an older, used machine. The external gauges are unreliable. There is tape and other material on the lift handle. Several runs were necessary to achieve the required interior sanitizing temperature (71°C or hotter at the dish surface). Corrective Action: Remove the tape/foreign material and any residue. Purchase an NSF-certified, waterproof, digital probe thermometer that has a maximum/minimum memory feature to monitor the interior temperature of the unit. If these actions are not completed and/or the dishwasher cannot function as required, a new mechanical dishwasher must be installed. Any further changes to the structure, equipment, and operations at the premises must be approved by the health officer in advance.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Locate or develop a Sanitation Plan. Keep a copy at the premises and ensure all staff can provide it on request.
  2. Monitoring

    9 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Some food was measured above 4°C: • Under-counter line cooler (6°C) • Prep table cooler (7°C top section, 5°C low section) • One under-counter cooler in the front area (7°C) • Sweets display cooler (8°C) Corrective Action: Adjust or service the coolers identified so food is maintained at 4°C or colder, ideally 1-3°C. Position the interior refrigerator thermometers so the readings are representative of the actual food temperature. F1.2E: The holding time for cooked rice at room temperature is not monitored; only visual cues are used. Recurring infraction. Corrective Action: Do not keep rice at room temperature. Cook rice and immediately transfer it to the hot holding unit, or remove a sufficient amount of pre-cooked rice from the cooler and reheat the entire portion to ≥74°C (165°F) for hot holding at ≥60°C (140°F) for service. Monitor the quantity of held rice and reheat additional whole batches as required. Any potentially hazardous (perishable) food stored at 4-60°C (40-140°F) for a total of 2 hours or longer is considered unsafe and must be discarded.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3C: Cooked rice is not reheated before hot holding. Corrective Action: Reheat food to an internal temperature of 74°C (165°F) or hotter (e.g. microwave, cooktop) before transferring it to a hot holding unit. Continue to cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. Verify using a timer and probe thermometer. Ensure staff are aware of all cooking (≥74°C), cooling, hot holding, and refrigeration temperature requirements.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A: Observed an employee handle raw chicken, then touch other items without washing their hands. Corrective Action: Retrain staff. Wash hands after contact with raw meat, when changing tasks, or whenever contamination occurs: Apply warm water, lather with soap for at least 15 seconds, rinse thoroughly - leave the water running - dry hands with paper towel, turn off the tap using paper towel.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A(1): There is uncovered food in multiple refrigeration units. Corrective Action: Cover food with secure lids or food-grade wrap to prevent contamination. F1.7A(2): Leftover canned food is stored in its original can. Corrective Action: Transfer any unused canned food into a food-grade container for safe storage. F1.7A(3): Opened dry ingredient bins are stored directly on the floor. Corrective Action: Store food containers on a clean surface elevated at least 15 cm (6 in) above the floor. F1.7B: Raw chicken is stored above ready-to-eat food in the glass-door upright cooler. Corrective Action: Store raw meat in a designated area below ready-to-eat food. Take reasonable steps to reduce contamination risk when handling raw meat. Assess the workstation for potential cross-contamination hazards and take action as needed. Process meat promptly to avoid extended holding at room temperature. Clean and sanitize surfaces and equipment afterwards. Practice good hand hygiene.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Sanitizer test strips are expired. Corrective Action: Provide new test strips for quaternary ammonia (Quat) sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: The back screen door is damaged. Corrective Action: To exclude pests, repair or replace the screen door so it is intact and free of any rips or openings in the screen, or gaps at the door frame. Keep the back door closed in the meantime.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A(1): Inconsistent monitoring of the mechanical dishwasher. The digital temperature display is unreliable. Alternate procedures for the staff to independently verify the sanitize cycle temperature are not in place. The sanitize cycle did achieve the required interior temperature at the time of inspection (≥71°C), confirmed by the health officer. Corrective Action: Have the dishwasher serviced so the digital display is consistently accurate and/or obtain a waterproof digital probe thermometer or plate simulating thermometer with a maximum/minimum memory function to regularly confirm the interior sanitizing temperature. F2.3A(2): The mechanical glasswasher cannot function as required. Glassware was still observed inside the machine. Corrective Action: Do not use the broken glasswasher. Until the unit is repaired and can operate as designed, clean and sanitize glassware/mugs using the mechanical dishwasher in the kitchen. F2.3D: Signet Neutral Disinfectant (DS1) is applied to food contact surfaces. This product requires a 10-minute contact time and subsequent rinse step and, based on the resources available, the manufacturer does not include food contact surface sanitizing among the recommended uses. Corrective Action: Use Signet Neutral Disinfectant for non-food contact surfaces only and in accordance with the manufacturer specifications. For sanitizing counters, tables, and other food contact surfaces in the kitchen area, Signet Hard Surface Sanitizer (Z1) can be used (in spray bottles and wiping cloth bins). Apply the Z1 product to cleaned surfaces and let air dry. Wiping cloths must be returned to sanitizer solution after use. Loose cloths become a contamination source. Replace the solution every 2 hours or when tested below 200 ppm Quat residual.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: The finish material for the countertop above the under-counter cooler is damaged and unsealed. Corrective Action: Refinish the countertop so it is intact, smooth, non-absorbent, and washable. In the meantime, clean under the damaged sections to remove debris. F2.5B(1): Poor sanitation throughout the premises. Corrective Action: Deep clean all areas, including cooler interiors, shelves, door gaskets and tracks, under and around cooking equipment, shelving in the walk-in cooler, and hard to reach areas. Remove loose cooktop grates from under the range. Do not line surfaces with cardboard. F2.5B(2): A water line is leaking into the basement storage area. Corrective Action: Repair the line to stop the leak. In the meantime, continue to contain and remove any residual water. F2.5G: Frozen samosas are stored loose in repurposed cardboard boxes. Corrective Action: Store food in clean food-grade bags or containers only. F2.5K(1): In-use utensils are stored in warm water for extended periods. The water temperature is not verified. This can facilitate pathogen growth in the water. Corrective Action: Store in-use ladles/utensils at the cook line in water at 60°C or hotter. Monitor the temperature periodically. Clean and sanitize the utensils once daily or more often as needed. Alternatively, in-use utensils can be stored in clean, dry containers between uses and cleaned and sanitized at least every 4 hours, or held under refrigeration at 4°C or colder, with a clean-sanitize step once daily. F2.5K(2): Observed a cleaver stored in the narrow space between the prep table cooler and adjacent counter. This space cannot be properly cleaned. Corrective Action: Discontinue this practice. Keep in-use utensils in clean, dry containers, or on clean surfaces. Cleaned and sanitized utensils can be stored on a magnetic knife rack or in clean containers. F2.5K(3): Scoops are kept inside food containers in contact with the product (dry ingredients, rice, condiments). Corrective Action: Store scoops so the handles do not contact food (e.g. on a clean surface outside of the food container, in a holder, cleaned-sanitized after each use). Operator to remove the broken 2-door upright freezer.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C: Paper towel is not available in the men's or women's washrooms. Napkins are not sufficient. Corrective Action: Refill the paper towel dispensers in both washrooms.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in the leftmost under-counter cooler and the sweets display cooler was measured above 4°C. Corrective Action: Transfer potentially hazardous food to an alternate cooler as required. Adjust or service each unit so food is maintained at 4°C or colder at all times. F1.2E: Cooked rice stored at room temperature is portioned and reheated to order. The holding time is not monitored. Corrective Action: Hold rice at room temperature (4-60°C) for a maximum of 2 total hours. Record the time the rice is removed from the cooler. Any rice that remains after 2 hours is unsafe and must be discarded.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3C: The reheat temperature for rice is not verified prior to hot holding. Corrective Action: Reheat rice to an internal temperature of 74°C (165°F) before it is transferred to the hot holding unit. Check with a sanitized probe thermometer.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A: Observed an employee rinse their hands without using soap. Recurring infraction. Corrective Action: Retrain staff. Use proper handwashing technique: wet hands with warm water, lather with soap for 15 seconds, rinse thoroughly, leave the water running and dry hands with paper towel, turn off the taps using paper towel.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A(1): Some refrigerated food is not properly covered. Corrective Action: Cover stored food with secure lids or food-grade wrap. Do so promptly after hot food has cooled. F1.7A(2): The scoop for cooked rice is kept inside the storage bin in direct contact with the product. Corrective Action: Store the scoop outside of the rice bin on a clean, dry surface (e.g. plate or container). Clean and sanitize the scoop every 4 hours or more often as needed. F1.7A(3): Observed food containers and bulk flour stored on the floor outside the walk-in cooler and near the back door. Corrective Action: Keep food on clean surfaces elevated at least 15 cm (6 in) above the floor. F1.7A(4): Food is stored inside an opened can. Corrective Action: Once food cans are opened, transfer any unused portion to a food-grade container.
      • 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?
      • Observation(s): F2.1B: The digital temperature display on the mechanical dishwasher is inaccurate. Corrective Action: Obtain an NSF-certified waterproof digital probe thermometer with a maximum-minimum memory feature to monitor the internal temperature of the dishwasher. Ensure all refrigeration and freezer units have accurate interior thermometers.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: There are gaps under and at the top corner of the back screen door. Corrective Action: Seal the gaps to exclude pests. Ensure there is no visible daylight under and around exterior doors.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: The sanitizing rinse of the mechanical glasswasher was measured at 0 ppm chlorine residual. The sanitizer jug is empty. Corrective Action: Replace the empty jug. Monitor chemical levels on a regular basis. Test and record the sanitizer concentration at least once daily.
      • 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): F2.5B(1): Inadequate sanitation in some areas: • Interior surfaces and door gaskets of all coolers • Under cooking equipment at the line • Racks and corners in the walk-in cooler • Hard to reach spaces Corrective Action: Clean the areas identified. Do so regularly. F2.5B(2): The grease trap is lined with newspaper. Excess paper products such as cardboard and newspaper are a fire hazard and pest attractant. Corrective Action: Discard the newspaper. Store clean pails on a non-absorbent, easy to clean surface. Inspect and clean the grease trap exterior as needed. Cardboard packaging for rolls of plastic wrap must be kept clean and intact. Discard if it becomes soiled or fragmented. F2.5C: Used cloths are not stored in a sanitary manner. Recurring infraction. Corrective Action: Keep wiping cloths immersed in sanitizer solution at 200 ppm Quat residual. Soak for at least 30 seconds between uses. Change the cloths and solution every 2 hours or when tested below the required concentration. Cloths for handling hot items must be kept clean and dry. F2.5D: The sanitizer spray bottle for the kitchen area is not labelled. Corrective Action: Label the spray bottle.
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  4. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A: Rice in the hot holding unit was measured at 45°C. Holding time exceeds 2 hours. The rice is unsafe for consumption due to improper holding. The unit is in disrepair, but continues to be used. Corrective Action: Discard the rice. Remove the hot holding unit. Obtain a new hot holding unit so food is maintained at 60°C or hotter. In the meantime, reheat rice to 74°C or hotter and hold at 60°C or hotter on the stove. F2.1B: Food in the sweets display cooler was measured at 11°C. The external temperature readout is inaccurate. No interior thermometer is provided (see infraction F2.1). Corrective Action: Transfer the product to an alternate cooler at 4°C or colder. Adjust or repair the display cooler so it maintains food at 4°C or colder.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A: Inadequate monitoring of cooling processes. Recurring infraction. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. Verify with a sanitized probe thermometer. Record data. The following methods can be used to increase the cooling rate: • Divide food into smaller batches • Place food in wide, shallow trays • Stir frequently • Place food container over an ice bath (equal parts ice and water)
      • 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.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A: Inadequate handwashing frequency. Employee failed to wash hands after entering from an outside area. Corrective Action: Wash hands often using proper technique: • Wet hands with warm water • Lather with soap for 15 seconds • Rinse thoroughly • Leave the water running; dry hands with paper towel • Turn off the taps using paper towel
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1: Proper access to and use of monitoring supplies is not supported. Corrective Action: Obtain new Quat test strips. Make the strips available to staff for regular use. Ensure all coolers contain NSF-certified refrigerator thermometers. Store the probe thermometer in an accessible location at the premises. Staff must be familiar with its location and intended use.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: Greasy, discoloured foam accumulates inside the mechanical dishwasher after each cycle. Corrective Action: Clean interior components of the machine. If the problem continues, have the dishwasher assessed by a qualified service provider to determine the cause and resolve the issue. F2.3B: The bar glasswasher is inoperable. Parts are on order. Staff are manually cleaning glassware with no sanitize step. Corrective Action: Sanitize clean glassware manually by immersing in 200 ppm Quat or 100-200 ppm chlorine solution for 2 minutes OR clean and sanitize glassware in the mechanical dishwasher. F2.3D: Sanitizer solution in one spray bottle was measured at 150 ppm Quat residual. Corrective Action: Discard the weak solution. Dispense sanitizer solution at 200 ppm Quat. Replace spray bottle solution daily or as needed.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3B Manual dishwashing procedure 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A(1): Observed equipment in poor condition. • Knife with a broken tip and worn handle • Cracked and damaged plastic food storage bins Corrective Action: Safely discard the damaged items. Replacements must be in good repair, non-absorbent, easy to clean, and suitable for the intended purpose. F2.5B: Inadequate sanitation. • Under cooking equipment • Interior surfaces, door tracks, and door gaskets in some coolers and freezers • Dishwashing area • Shelving near the stove • Counter surfaces and hard to reach spaces throughout Corrective Action: Clean the areas identified. Do so on a regular basis. F2.5C: Used wiping cloths are loose on work surfaces. Sanitizer is not provided for proper storage. Corrective Action: Keep cloths immersed in sanitizer solution at 200 ppm Quat residual. Soak for at least 30 seconds between uses. Change the solution every 2 hours or more often when tested below the required concentration. Cloths for handling hot items must be kept clean and dry. F2.5G: Food is stored in generic plastic bags. Recurring infraction. Corrective Action: Store food inside bags or containers that are designed for food storage and made of safe, food-grade material. F2.5K: In-use knives and cleavers at the dough station are stored in a narrow space between a wood divider and the back wall. This area cannot be properly cleaned. Corrective Action: Store in-use utensils in a clean, dry container or on a clean surface between uses. Wash and sanitize utensils kept at ambient temperature every 4 hours, or more often as needed.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4B: Content in the Sanitation Plan is out of date. Corrective Action: Revise the Sanitation Plan to include a list of cleaning and sanitizing agents that are currently in use. Ensure cleaning and sanitizing procedures and pesticide information is still relevant. Amend the Plan further as needed.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  5. Monitoring

    12 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): F1.1B: Internal temperatures of cooked chicken and other potentially hazardous foods are not being verified prior to service. Corrective Action: Cook chicken and other potentially hazardous foods to an internal temperature of at least 74°C (165°F) to control bacteria. Measure internal temperature using a sanitized probe thermometer to confirm 74°C (165°F) has been reached.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B(1): Internal temperature of food in top inserts of prep table cooler measured at 8-13°C. Products were stored under these conditions overnight. Temperature monitoring logs are not maintained (see infraction F3.3). High risk of bacterial contamination in the stored product. Food in lower section of the cooler measured at 4°C. Corrective Action: Discard potentially hazardous food stored in top inserts of the prep table cooler. Repair or service prep table cooler so food in the top inserts is maintained at 4°C or colder. In the meantime, store all food items in the lower section of the cooler at 4°C or colder. F1.2B(2): Bin of rice stored at room temperature in the front area. Room temperature rice is being transferred directly to the hot holding unit as needed (See infraction F1.3C). Rice was held between 4°C and 60°C for two hours. Product is unfit for consumption due to risk of bacterial contamination. Corrective Action: Discard rice held at room temperature. Rice must be stored under refrigeration at 4°C or colder, or held at 60°C or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A: Time-temperature condition of meat, rice, and other food products is not being monitored during the cooling process. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Monitor using a timer and sanitized probe thermometer and record temperatures in a cooling log (EHO to provide template). Use any of the following methods to speed up the cooling process: • Divide food into smaller batches • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food container over an ice bath (equal parts ice and water) F1.3C: Rice held at room temperature is being added directly to the hot holding unit without proper reheating. This fails to reduce bacteria in the product. Corrective Action: Use the following procedures for safe reheating and hot holding: • Turn on hot holding unit, allow unit to stabilize at 60°C or hotter • Retrieve rice from storage at 4°C or colder • Reheat rice to reach an internal temperature of 74°C (165°F) or hotter within two hours. Verify using a probe thermometer. The hot holding unit is not designed for reheating, use an alternate method to reheat to 74°C (165°F) • Place rice inside hot holding unit • After a rest period, measure rice using probe thermometer to ensure it is held at 60°C or hotter.
      • 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.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A(1): Inadequate handwashing technique. Employee rinsed hands and did not properly lather with soap. Corrective Action: Wash hands using proper technique: • Wet hands with warm water • Apply liquid soap and lather for 15 seconds • Rinse thoroughly • Leave water running and dry hands with paper towel • Turn off taps using paper towel F1.5A(2): Observed employee handling raw chicken, wiping hands on apron, and returning to food prep without washing hands. Corrective Action: Wash hands using proper technique after handling raw meat or touching a contaminated item or surface.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A(1): Multiple uncovered food items observed in prep table cooler, under-counter cooler, and walk-in cooler. Corrective Action: Cover stored food with a secure lid or food-grade wrap to prevent contamination. F1.7A(2): Sauces and other products stored on the floor of the walk-in cooler. Corrective Action: Store food products on a rack at least 15 cm (6 inches) off the floor. F1.7D: Fixed food contact surfaces are being washed with soap and water, but not sanitized during operation. Corrective Action: Wash, rinse, and sanitize food contact surfaces such as prep tables and counters every four hours, or more often if contaminated or visibly soiled. Sanitize using a bleach solution at 200 ppm (5 mL or 1 teaspoon bleach per litre water) or Quat solution at 200 ppm (follow manufacturer's instructions for mixing) in a spray bottle or open container with wiping cloths (see infraction F2.5C). Change spray bottle solution daily. Check concentration with test strips (see infraction F2.1A).
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • 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): F2.1A: Test strips not available for chlorine and Quat sanitizers used onsite. Corrective Action: Obtain chlorine test strips (designed for use in food premises, test range 10-200 ppm) and Quat test strips (QT-40, test range 0-500 ppm) to monitor sanitizer concentration (consult food supplier or janitorial supply company). F2.1B: Broken and missing thermometers: • Thermometer in lower section of prep table cooler is damaged • Thermometer is not present inside sweets display cooler in front area Corrective Action: Discard broken thermometer. Obtain new independent thermometers and place in the coolers identified.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: Gap visible at top right of glass screen door at rear exit. Corrective Action: Adjust door or install weather stripping around door frame to seal all gaps and prevent pest entry.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: Sanitizing rinse cycle of the glasswasher measured 0 ppm chlorine residual. Glassware is not being sanitized. Corrective Action: Repair or service glasswasher so the sanitizing cycle provides 50 ppm chlorine residual as measured at the item surface. Verify concentration using chlorine test strips. In the meantime, Wash and sanitize all glassware and mugs using the high temperature mechanical dishwasher (sanitizing cycle measured at 79.5°C).
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): F2.4B: Chicken being thawed by immersing in room temperature water overnight. This is a highly unsafe practice. Corrective Action: Thaw chicken and other potentially hazardous foods using any of the following approved methods: • Under refrigeration at 4°C (40°F) or colder • Completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which is changed every 30 minutes, or under running cold potable tap water • As part of the cooking process (but only when thawing is taken into consideration in determining cooking time) • By microwaving and immediately transferring to conventional cooking equipment with no interruption in the process
      • 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)?
      • Observation(s): F2.5A: Water and food debris pooling on the bottom surface of the under-counter cooler below the dough prep table. Corrective Action: Determine cause and take action to eliminate water accumulation. Change storage practice or repair cooler as needed so neither contributes to leaking or pooling of water. F2.5B: Inadequate sanitation observed: • Grease and food debris under fryer, range, and wok station • Residue and stray items in dishwashing area • Food debris in hard to reach areas throughout the premises • Grease and food scraps on floor of walk-in cooler Corrective Action: Clean the areas identified to remove grease, items, and food debris. F2.5C: Soiled wiping cloths stored on surfaces in the kitchen area. Wiping cloths support and spread bacteria if not properly stored. Corrective Action: Place used cloths in laundry. Prepare sanitizer solution at 200 ppm chlorine or Quats for sanitary storage of wiping cloths. Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. F2.5K: Ladle stored in container of room temperature water between uses. Corrective Action: Wash and sanitize ladle and storage container. Ladles for continual use for one type of product (e.g. cooked meat dishes) stored in water must be washed and sanitized at least every four hours. Storing continual-use utensils in a clean dry container between uses rather than submerged in water is recommended.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6B: Plastic shopping bags used to store food. Bag are in direct contact with uncovered food products. Shopping bags are not intended for long term food storage. Corrective Action: Do not use plastic shopping bags for food storage. Store food in containers, bags, or other material that is intended for food storage and is durable, smooth, non-absorbent, and easy to clean. F2.6F: Observed absorbent materials not suitable for use in food premises: • Flattened cardboard under stored chemicals on top of grease trap • Newspaper lining stainless steel basin in front area used to store blenders and other appliances Corrective Action: Remove cardboard and newspaper from the premises. Clean and sanitize surfaces regularly.
      • 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.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Temperature logs are not being maintained. Corrective Action: Record temperatures of all coolers and hot holding units in temperature log sheets daily. EHO to provide log sheet templates. Email copy of existing Food Safety Plan to EHO for additional review and approval.