Hungry Panda Curbside Noodles
180 Hudson Ave NE Salmon Arm BC V1E 1P3 · Restaurant - Food Service
3 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): REPEAT INFRACTION Floors, walls and cabinetry again noted to need better cleaning. Please also ensure that all high touch points (e.g., door handles including those on coolers, freezers etc.) are cleaned at least daily.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - back kitchen 2 door cooler at 7C - back kitchen 1 door cooler at 8C
- 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): There was one foodhandler who was observed to be wearing street clothes instead of a uniform and who had long hair but no hair control.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Several dial thermometers were reading below 0C but coolers all tested above 0C. Recording of cooler temperatures was not happening daily.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The kitchens' floors, walls and cabinet shelving were unclean. Please be sure to perform a deep cleaning. Please also clean the staff washroom better.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bottle of hydrogen peroxide sanitizer was measured at 0ppm. In order to adequately sanitize food contact surfaces, this sanitizer must be used according to manufacturers instruction. Refill the low concentration bottles.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?