Himalayan Spice Bistro
301 2 Ave Fernie BC V0B 1M0 · Restaurant - Food Service
13 inspections
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): A box of raw beef was placed above cooked products that were cooling at the time of inspection. An employee moved the raw product on to the counter after it was discussed that raw meat cannot be placed above cooked product.
- 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): The chlorine sanitizer bottle for the dishwasher was empty at the time of inspection. An employee replaced the bottle of sanitizer. The sanitizer was primed and the dishwasher was run again and a satisfactory chlorine residual was observed.
- 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): Deep cleaning is required of the kitchen. Multiple surfaces including equipment surfaces, walls and flooring have visible debris on them. Equipment must be pulled out and moved and deep cleaning behind the pieces is also required.
- 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): The water pressure at the handwashing sink was very low at the time of inspection. The operator agreed to put this on the task list for the maintenance worker. The water pressure must be so that there is sufficient water to allow for easy handwashing.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooked chicken was observed in the bain marie at 10 C. The bain marie was at setting 2 of 6. Employees indicated that they took the cooked chicken from the cooler at 4 PM and then keep it in the bain marie for 2 hours before they cook a large batch of popular dishes which are hot held at 60 C on the stove top. The cooked chicken cannot remain in the temperature danger zone in the bain mare, it should either be stored at 4 C or lower until it is reheated to 74 C or it can immediately be cooked to 74 C from pulling out of the cooler then hot held at 60 C or above for quick service.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Employees did not know where sanitizer test strips for QUATs surface sanitizer and chlorine sanitizer for the dishwasher were located. Ensure test strips are on site and monitoring of concentrations is occurring.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Flooring around the dishwasher is in disrepair where large areas of exposed wood is showing. Area must be repaired so that it can be easily cleanable and impervious to moisture. 2. Visible debris noted in the facility. Areas to focus on include cookline, prep area and around the dishwasher. The dishwasher trays are also showing build up and must be deep cleaned.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Cut up beef was observed in a bag that was labelled "Alberta Approved - Poultry." It was determined from a record review that the beef was from a federally inspected source however, it cannot be stored in a bag that may or may not have been used for raw poultry. Meats must be sourced from either a BC inspected facility or a federally inspected facility to be in compliance with both provincial and federal legislation.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): RESOLVED (from last reports): An additional frame was built around the external back door therefore reducing the gap which could have been an entry point for pests. NEW INFRACTION: The window screen for the main kitchen has a large rip in it allowing for possible entry of pests when the window is open. Ensure the screen is repaired or the window remains shut.
- 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): Cleaning and sanitation required of the walk in cooler shelving as visible debris is present.
- F2.3C Clean in place warewashing procedures 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): The dishwasher has reduced capacity when it drains therefore causing the operator to manually drain the dishwasher each load to prevent back flow with contaminated water. The dishwasher/drain line will need to be serviced so that the unit drains properly.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Buckets of potentially hazardous sauces were measured at 10 C on the cookline on milk crates. When EHO inquired with staff how long the items intended to be at room temperature, staff indicated for the entire dinner service. Staff and supervisor were instructed that the sauces must either be stored at or below 4 C in the cooler or at or above 60 C in the hot holding unit. Potentially hazardous food products must not be stored in the temperature danger zone.
- 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): At the time of inspection, no paper towel was present in the kitchen (or any other hand drying method). When the EHO inquired with staff where they washed their hands before food handling, EHO was informed that no hand washing had occurred. All kitchen staff were instructed to wash their hands (after paper towel was located).
- 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): REPEAT INFRACTION: Naan was observed on a pan under the line cooler directly on the floor. This area is very hard to clean and adjacent to where people stand to work on the line in the kitchen. It is not an appropriate spot to allow naan to rise as it is subject to possible contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): OUTSTANDING INFRACTION: A visible gap was seen in back entrance. This can potentially allow pest to enter into the premise and increases the likelihood of food contamination. The hole must be repaired or sealed.
- F2.2B The premises must be protected against entry of pests.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): REPEAT INFRACTION: No single use product such as paper towel was present for drying hands. Single use product is required as part of an effective handwashing protocol to reduce the risk of transmission of disease.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Potentially hazardous foods in the line cooler were measure from 8 - 9 C at time of inspection. Discussed temperature monitoring with operator as the doors of the unit have been open and closed. Temperature logs are to be provided to the EHO in two weeks.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Naan was observed on a pan under the line cooler directly on the floor. This area is very hard to clean and adjacent to where people stand to work on the line in the kitchen. It is not an appropriate spot to allow naan to rise as it is subject to possible contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Outstanding infraction: A visible gap was seen in back entrance. This can potentially allow pest to enter into the premise and increases the likelihood of food contamination. The hole must be repaired or sealed.
- 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): Sanitizer not readily available in kitchen area at time of inspection.
- 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): Cleaning is required throughout the facility. Daily focus on high touch and common use areas is required. Hard to reach areas must also be cleaned to prevent debris build up.
- 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
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): [1] Food in fridges and dry storage not protected with lids. Food must be protected from contamination. [2] Debris and flour on floors in walk in fridge and freezers. Ensure this area is cleaned and sanitized to prevent contamination.
- 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): Monitoring test strips missing. Chlorine strips must be available to check chemical sanitizer concentrations; minimum 50ppm, recommended 100-200ppm.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): A visible gap was seen in back entrance. This can potentially allow pest to enter into the premise and increases the likelihood of food contamination. The hole must be repaired or sealed.
- 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): Sanitizing concentrations were measured at 0 ppm. Chlorine sanitizer concentrations should be a minimum 50 ppm, recommended 100-200 ppm. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink was not functioning and there was no paper towel available at the time of inspection. Effective handwashing by food handlers protects them and others against the spread of communicable diseases. Handwashing sink must be functioning during operation and paper towel must be available.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station not supplied with soap or paper towel. No food handling was occurring at time of inspection and order was just delivered.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Cleaning and sanitizing required throughout the premise. Focus on high touch surfaces and main kitchen area.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): If the liquor area of the walk in cooler is to be used for food storage, all surfaces must be smooth, easily cleanable and impervious to moisture. Foam boards must be covered to meet this requirement.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel for handwashing station must be in dispenser and not sitting directly on counter top.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Insufficient sanitizer concentration in spray bottle in kitchen area. Owner refilled sanitizer as required.
- 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): Shelving in the main kitchen and walk in cooler in disrepair. Surfaces must be repaired so they are smooth, easily cleanable and impervious to moisture.
- 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): Soap and paper towel not available at handwashing sink as required.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Multiple containers throughout the premises do not have lids. Ensure lids are on food products when they are not being used.
- 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): No sanitizer test strips available for dishwasher. Ensure chlorine test strips are on site and utilized on a daily basis.
- 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): Dishwasher not achieving 50 - 100 ppm chlorine concentration at the time of inspection. Upon investigation it appeared the line was clogged and was rectified during inspection. As above (F2.1) sanitizer test strips are required and the dishwasher must be tested on a daily basis.
- 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): Cleaning and sanitizing required throughout premise. Handles, shelving and equipment require a thorough cleaning and sanitizing.
- 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): Water turned off to handwashing station at the time of inspection. A plumber was recently on site working on frozen lines and it is believed the valve to the water line to the handwashing sink was turned off. Ensure water valve is turned on immediately.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher not providing sufficient amount of chemical sanitizer at the time of inspection. Bleach must be added to each load of dishes and loads must be monitored with test strips as a contingency while the unit gets repaired.
- 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): Cleaning is required throughout the premise. Areas that require the most attention include the dough room, area near the dish pit and the vents in the hood fan.
- 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): Paper towel not available at time of inspection. Operator located paper towel and replaced it in the dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): All FoodSafe certificates issued prior to July 29, 2013 are now considered expired. Please provide Interior Health with a copy of the the operators valid FoodSafe certificate once either a refresher course or another course has been taken. Please visit http://www.foodsafe.ca/ for more information.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. 2 sauce containers were observed in the cold room. These items were moved to the refrigerator at the time of inspection to ensure they were stored at or below 4 C.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Multi-QUAT sanitizer was not being prepared as directed. Please follow manufacturers instructions to create solution. It was observed the product was being used at full strength which is excessive and could cause harm.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Kitchen area requires cleaning. Please pay attention to shelving in kitchen and ensure the areas are clear of debris and cleaned and sanitized on a regular basis.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station was blocked at the time of inspection. Ensure handwashing sink is readily accessible at all times. An employee resolved this issue at the time of inspection.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): As discussed all cooling must occur in a manner that is safe. Please ensure that large quantities of sauces are cooked appropriately. Using an ice bath or ice wand are suggested to ensure this action can be performed easily be all staff.
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): At the time of inspection, the water system servicing the facility was on a Water Quality Advisory. Please visit http://www.fernie.ca/EN/main/residents/city-services/water-sewer/water.html to stay up to date with information regarding notifications on the water system. During a water quality advisory, food service establishments should notify users of the occurrence. A common method is the print the sign from the City website and display it within the establishment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The dishwasher was not producing a sanitizer residual at the time of inspection. The operator contacted a repair company to deal with the issue and is manually adding sanitizer to each load of dishes in the interim.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Cleaning is required throughout the facility including but not limited to walls, floors, behind and between equipment, ceiling of walk in cooler etc. Please work to resolve this issue by following a cleaning schedule.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.3 - Are proper cooling procedures followed?