Hot Pot Grill Indian Cuisine

182 Asher Rd Kelowna BC V1X 7K7 · Restaurant - Food Service

6 inspections

1. MonitoringAug 21, 2026

   0 infractions

2. MonitoringAug 20, 2026

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Walk in slightly elevated at 5-6C. Informed operator to immediately bring this down to temperature of 4C or less by noon time next day
     • 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): Operator to clean behind cooking line and increase frequency of cleaning this area to at least once a week or as needed. All walls in facility must be cleaned to remove any grease or other build up
3. MonitoringSep 2, 2025

   4 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Dishwasher was not usable -- staff did not know how to use it. Noted Sanitizer was also empty and staff was unaware of this. Facility closed until dishwasher is usable and a chlorine residual of 50-100ppm can be read off a test strip. Chlorine bottle was replaced at time of inspection by staff but staff was unable to operate dishwasher.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Facility must be cleaned, including inside of cold holding units
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Staff has to turn on a valve in bathroom to ensure adequate water pressure at dishpit and handsink. This is not accessible handwashing. Facility is closed until operator can have plumbing fixed so no valve needs to be turned on.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): Staff member onsite did not have foodsafe training
     • 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.
4. MonitoringDec 3, 2024

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Walls and floors behind / below dishwashing area must be kept in a cleaned state. Freezers must be maintained in a clean state, with any spilled food inside of freezer being cleaned Facility must continue to make improvements with sanitary practices.
5. MonitoringApr 30, 2024

   3 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Staff placed pan washed with soap and water onto the food preparation table Do not let dishes stack up to ensure they are placed in an area away from food preparation Add additional shelving if required
   • F1.7 Are foods protected from contamination?
     • Observation(s): Various areas of the facility are not cleaned effectively. Informed operator to not use equipment if it is not able to be cleaned.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Operator is not ensuring facility is being properly maintained in a sanitary manner. Knives on magnetic strip not cleaned, visible grime - Operator moved these to be cleaned Handles for fridges, including walk in, visibly unclean - leads to contamination of hands Excessive amounts of grease below cooking line Baffles above cooking line need to be cleaned on a frequent basis Walls are stained with food splash back Dough mixer is not cleaned, flour all over base and dough inside of bowl Dishes piled up in the back dishwashing area Dough roller is unclean, operator to contact manufacturer to ensure they are able to clean this unit throughout and safely&effectively. Racks inside of fridge need cleaning The excuse that it was busy the night before is unacceptable reason for keeping a facility in an unclean state. If the facility is to be operated, it must be kept in a clean state.
6. MonitoringJul 25, 2022

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Operator to contact maintenance person to fix dishwasher -- no chlorine residual detected at time of inspection. In meantime, operator will use manual warewashing method and communicate this to staff. Operator was able to demonstrate method that would ensure dishes are washed with soap, soap is then rinsed off, and then sanitized in 100-200ppm water.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.