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Indian Bombay Bistro

7558 6th St, Burnaby · Restaurant

24 inspections

  1. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large container of kebab cooling at room temperature
      • Corrective Action(s): Use your ice wand to speed up cooling
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Many foods stored at room temperature
      • 2) Double-stacking in top portion of prep coolers
      • Corrective Action(s):
      • 1) All potentially hazardous foods must be stored at 4C or below
      • 2) Do not double-stack in this section of the prep cooler
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Dishwasher spray arms coated in biofilm. This is likely contributing to the dishwasher having difficulty getting to 71C at the final rinse cycle
      • 2) Grinder push screw and cutter has food debris.
      • Corrective Action(s):
      • 1) Clean the dishwasher daily and ensure no build up. While the dishwasher reached 71C after cleaning, have the technician come in and service this machine
      • 2) Clean and sanitize machine
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Back handwashing station paper towel dispenser stuck
      • 2) Front handwashing station paper towel dispenser is right over paper products; handwashing water drips on to these items.
      • Corrective Action(s):
      • 1) Fix paper towel dispenser
      • 2) Move paper products
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Many foods stored uncovered
      • Corrective Action(s): Cover all foods in storage
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in kitchen behind equipment. Pest report notes many rodents caught
      • Corrective Action(s): Clean and sanitize kitchen. Ensure food is put away and covered. Seal any entrances.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food build up underneath and behind equipment
      • Corrective Action(s): Clean and sanitize kitchen
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large pots and buckets of sauce placed on wire rack to cool.
      • Corrective Action(s): Sauces of this amount will not cool within alloted timeline (60-20C in 2 hours or less, then 20-4C in 4 hours or less). Staff found ice wand at time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) No bleach sanitizer along cookline
      • 2) Bar glasswasher did not dispense any chlorine sanitizer
      • 3) Ice machine has mildew buildup
      • Corrective Action(s):
      • 1) Bleach sanitizer 50-100ppm chlorine must be available at all times. Solution made at time of inspection. Store all wiping cloths within.
      • 2) Repair or replace bar glasswasher. Use dishwasher in main kitchen in the meantime.
      • 3) Clean and sanitize ice machine
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Front kitchen handsink paper towel dispenser stuck
      • 2) Cookline sink paper towel dispenser broken
      • 3) Dishwashing handsink paper towel dispenser stuck
      • Corrective Action(s):
      • 1-3) Repair or replace all paper towel holders.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Tray of dough stored beneath tandoor, directly on the floor
      • 2) Lids from detergent/rinse-aid buckets used to cover food
      • Corrective Action(s):
      • 1) Do not store food on the floor
      • 2) Use only food grade materials
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) In-use utensils in room temperature water
      • 2) Wiping cloths not stored in sanitizer
      • 3) Grinder had food debris
      • 4) Ice machine had biofilm build up
      • Corrective Action(s):
      • 1) In-use utensils must be stored in ice water or a clean dry bucket and fully washed every four hours
      • 2) Wiping cloths must be stored in sanitizer when not in use.
      • 3) Clean grinder immediately after use
      • 4) Clean and sanitize ice machine
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Raw marinated chicken stored in bucket that previously held concentrated dishwasher detergent
      • 2) Food stored in opened can
      • Corrective Action(s):
      • 1) Do not use these buckets for food storage. Use a food grade container
      • 2) Transfer food from cans into a food grade container after opening.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in hard to reach places and in dry storage room.
      • Corrective Action(s): Clean and sanitizer areas noted
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Grease and food debris build up underneath equipment
      • Corrective Action(s): Clean and sanitize kitchen
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Sanitizer bucket did not have detectable sanitizer
      • 2) Wiping cloths not stored in bleach
      • Corrective Action(s):
      • 1) Ensure a bleadh solution of 100ppm chlorine is available at all times
      • 2) Wiping cloths must be stored in bleach when not in use
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Chef observed to use handsink at cookline to rinse down food
      • Corrective Action(s): Handwashing stations are for handwashing only
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Buckets that previously held dishwasher chemicals used to store food
      • 2) Food stored directly in open can
      • Corrective Action(s):
      • 1) Use food grade material only. Discontinue practice
      • 2) Transfer food to food grade container immediately after opening
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted behind equipment throughout facility. Pest report indicates rodents have been found inside.
      • Corrective Action(s):
      • 1) Clean and sanitize all areas where droppings are found
      • 2) Place foods in pest proof containers
      • 3) Check foods for pest contamination prior to usage, especially the bags of onions and potatoes by back prep sinks.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauces on back of stove measured 45-50C, burners are not lit.
      • Corrective Action(s): Sauces must be maintained at 60C or above.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Ice machine has visible mildew
      • 2) Wiping cloths not stored in bleach sanitizer
      • Corrective Action(s):
      • 1) Clean and sanitize ice machine. Staff began cleaning at time of inspection.
      • 2) Wiping cloths must be stored in sanitizer when not in use.
      • Violation Score: 5
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1 Whipping cream left at room temperature and measured 18 degrees C
      • ---> Whipping cream continuously used for making curry.
      • 2 Double stacking practices noted.
      • Corrective action
      • 1 Cold potentially hazardous food MUST be stored below 4 degrees C OR
      • 1 Time-stamp for 2 hours to leave at room temperature and MUST be discarded after 2 hours.
      • 3 Stop double stacking and ensure food is stored below fill line.
      • Corrective Action(s):
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Partially cooked vegetables left at room temperature.
      • - Staff claims that the vegetables are fully cooked on grill when the order is received.
      • CORRECTIVE ACTION
      • - Do not partially pre-cook the vegetables OR
      • - Time stamp partially cooked egetables for 2 hours and MUST be discarded after 2 hours.
      • NOTE: Partially cooked vegetables were discarded at the time of inspection.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1 All handsinks in back of house had no paper towels available. Paper towels noted in the dispenser, however, dispenser did not work properly.
      • 2 One handsink near cooking area had wet, used towel.
      • Date to be Corrected: Immediately.
      • Corrective action
      • 1 All handsinks must be fully equipped with hot and cold running water, soap, and paper towels.
      • 2 Either use single-use towel or paper towel.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1 Ice scoop was placed on towel on top of the ice machine
      • 2 In-use utensils were placed in warm water.
      • 3 Staff washed his face in handsink and face water splashed over splash guard
      • Date to be Corrected By: Immediately
      • Corrective action
      • 1 Place ice scoop in a clean empty container
      • 2 Place in-use utensils in clean empty container and wash and sanitize at least every 4 hours.
      • 3 Handsink must be used ONLY to wash hands. Splashed water can get into food and cause contamination.
      • Corrective Action(s):
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: - No staff on duty had FoodSafe Level 1
      • Corrective action
      • - At least one staff on duty MUST have FoodSafe Level 1 in operator's abscence.
      • Date to be Corrected By: Immediately.
      • NOTE:
      • - Schedule shift accordingly, or have more staff certified with FoodSafe Level 1.
      • Corrective Action(s):
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauces noted on the back of stove with the stove off. Temperature of the sauces were around 50-60 degC. Manager indicated that sauces are reheated from these pots on order.
      • Corrective Action(s): As discussed, do not keep these sauces in the danger zone (between 4 degC and 60 degC) for more than 2 hours. After lunch/dinner rush, they must be moved into the cooler.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: When cooking kababs/ckn in the tandoor, the cooked ckn was observed hanging right next to the raw kababs.
      • Corrective Action(s): Keep cooked and raw meats on opposites ends of the rung.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted under the sink where flour is stored.
      • Corrective Action(s): Remove the bins and clean around the area using bleach. Manager indicated that they have a pest control company on contract.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Chopped vegetables double stacked above insert level in top of prep cooler, measured 10 deg. C using probe thermometer
      • Correction: Vegetables moved to lower compartment of prep cooler. Do not store food above insert level as the temperature cannot be maintained below 4 deg. C
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: No sanitizer in use in cookline area upon arrival
      • one sanitizer in spray bottle was available in dishwashing/prep back area, however it measured 0ppm chlorine.
      • Wiping cloths were left on counters when not in use
      • Correction: Sanitizer in bucket was prepared and measured approximately 100ppm chlorine. Store wiping cloths in sanitizer bucket when not in use to prevent pathogen growth.
      • Quats sanitizer was also retrieved. Ensure that it is readily available for use whenever food prep is occurring
      • Corrective Action(s):
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: *Observation: Lighting in dry storage room inadequate for sanitary maintenance. One light bulb has burnt out
      • Corrections: Replace light bulb so that lighting is adequate for proper cleaning
      • Date To Be Corrected By: 2022/06/06
      • Corrective Action(s):
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: *Observations: 1) Raw fish stored above cooked vegetables in prep cooler, without lids covering containers
      • 2) Metal bowls used to scoop flour submerged inside flour container
      • 3) Wet cutting boards left on top of flour bins, allowing water to drip into four when lid is opened
      • 4) Staff used bare hands to scoop garlic spread into Naan and observing wiping hands into towel in between
      • Corrections: 1) Store raw fish below cooked vegetables to prevent cross contamination 2) Obtain scoops (3) for bulk products to prevent contaminating flour, as the bowls do not have handles 3) Store wet cutting boards in other location to prevent contaminating flour.
      • 4) Use spoon to scoop and spread garlic onto Naan. Do not use bare hands as it is not a sanitary practice
      • Date To Be Corrected By: 2022/06/06
      • Corrective Action(s):
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observations: Frozen Rasmalai observed thawing at room temperature
      • Correction: Thaw frozen foods in cooler or under running cold water. Do not thaw foods at room temperature as it will allow pathogen growth
      • Corrective Action(s):
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: *Observation: Back door left open during inspection
      • Correction: Keep back door closed at all times to prevent entry of pests. Alternatively, install a screen door if back door is to be left open.
      • Date To Be Corrected By: Today
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: *Observation: 1) Grease and food debris noted under stovetop
      • 2) Pooling water noted under prep cooler
      • Corrections: clean and remove grease and pooling water noted above to prevent attracting pests
      • Date To Be Corrected By: 2022/06/06
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: *Observations: Two paper towel dispensers in kitchen do not have the correct parts and cannot dispense paper towel. This is a repeat issue
      • Corrections: Replace current dispensers in kitchen with simple mounted dispensers (i.e. the type currently used in bar area) to allow hand drying after handwashing
      • Date To Be Corrected By: 2022/06/06
      • Corrective Action(s):
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: *Observation: Bleach sanitizer stored in spray bottle labelled as bathroom cleaner.
      • Correction: Relabel bottle to correctly indicate that it is sanitizer to prevent accidental misuse
      • Date To Be Corrected By: 2022/06/06
      • Corrective Action(s):
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Foods stored in inserts from prep coolers were being double stacked. Temperature range between 6 - 7 deg.C
      • Corrective action: Do not double stack foods in inserts as cold air comes from the bottom not the top of the cooler. Double stacking foods in inserts will result in food not being cooled and stored at or below 4 deg.C
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • two paper towel dispensers near hand sinks were not working properly at the time of inspection.
      • Corrective action: Repair the paper towel dispensers as they are important for drying hands during hand washing.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Washed cutting boards were placed on top of flour containers when the cutting boards were still wet. Water from the cutting boards was dripping into flour.
      • 2) Stainless Steel bowls were used as scoops and stored inside flour containers
      • Corrective action:
      • 1) Remove wet cutting board from the top of the flour containers. Do not store any wet utensils on top of the flour containers
      • 2) Do not use stainless steel bowls as scoops because there's no handle for bowls and food can be contaminated by soiled hands touching the bowls. use Scoops with handles and store the Scoops in a way that's not touching the food.
      • Date To Be Corrected By: Today
      • Corrective Action(s):
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • Paper cardboard were used as liners for utensils on shelves.
      • Corrective action: Do not use paper cardboard as liners because they are absorbent and not cleanable.
      • Date To Be Corrected By: Today
      • Corrective Action(s):
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • No staff on-site had FoodSafe level 1 or equivalent
      • Corrective action: Ensure at least one staff on-site has valid FoodSafe level 1 certification at all times.
      • Date To Be Corrected By: 2021/10/16
      • Corrective Action(s):
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Stand-up cooler temperature measured between 6 deg.C to 8 deg.C.
      • Date To Be Corrected By: Immediately
      • Corrective Action(s): - Adjust/repair cooler to maintain temperature of 4 deg.C or less.
      • - In the meantime, move cold potentially hazardous foods to a working cooler.
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dough mixer blades in back of kitchen had debris build-up.
      • Date To Be Corrected By: Immediately
      • Corrective Action(s): - Clean and sanitize the blades of dough mixer prior to it's use.
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed uncovered containers of foods (ex. sauces) in walk-in cooler.
      • Date To Be Corrected By: By end of day.
      • Corrective Action(s): Ensure foods are covered with tightly sealed lids when in storage to protect it from contamination.
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed several flies under the 3-compartment sink in dishwashing area.
      • Date To Be Corrected By: 1 month
      • Corrective Action(s): - Remove standing water and food debris under sink area to deter pests.
      • - Follow recommended actions by pest control company.
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauces used for dishes kept on stove, but burners not on. Surface temperature measured approximately 40-45C.
      • Corrective Action(s): Re-heat sauces to 74C before maintaining at 60C or above.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Ice machine has mildew and mould build up within.
      • Corrective Action(s): Clean and sanitize ice machine.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies in kitchen area, especially around the dishpit.
      • Corrective Action(s): Ensure kitchen is kept free of food debris and standing water. If sticky traps are used, ensure that they are at least 2m/6ft away from food prep areas. Professional pest control has been contacted for treatments.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Frozen samosas stored in cardboard boxes.
      • Corrective Action(s): Store foods in food grade containers.
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut cabbage and milk based products in dessert prep cooler measured 10C. Items were stored in here for only 1 hour according to operator.
      • Corrective Action(s): Move items into walk in cooler or another cooler that maintains 4C or less. Date to be corrected: today
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Yellow crate of cut green peppers stored on floor.
      • Corrective Action(s): Store foods atleast 1 inches off the floor. Date to be corrected: today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Paper towel roller by grill line is broken. Paper towel is provided on side cart.
      • 2) Dessert prep cooler measures 10C
      • Corrective Action(s): 1) Fix paper towel roller.
      • 2) Fix prep cooler to maintain 4C or less or store only non-potentially hazardous foods in here
      • Date to be corrected: today
      • Violation Score: 3
  19. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Buckets/ containers of food (curry, cut veggies) stored in open containers in walk in cooler
      • 2. Missing cover over light tube above the clean side of the dishwasher
      • Corrective Action(s): 1. Ensure all food is protected from contamination - cover all food once stored
      • Correction date: immediately
      • 2. All light fixtures should have protective cover over light to prevent physical hazard. Install protective cover.
      • Correction date: 1 week
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Inside ice machine unit - mildew build up.
      • Corrective Action(s): Ensure the inside of ice machine unit is maintained in sanitary condition. Clean and sanitize.
      • Correction date: 2 days
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Plastic wrap used as plug in 2 comp prep sink during cooling of bucket of hot curry.
      • 2. Staff personal items (purse, bags, jacket) stored on top of food in dry storage room and in main kitchen on top of bags of flour.
      • Corrective Action(s): 1. Ensure proper plugs are available and used to plug sinks during food prep and cooling at 2 comp sink. Plastic wrap not suitable material or use in place of plug. Replace.
      • Correction date: 3 days
      • 2. Personal items must be stored in designated space away from food and food prep areas. Staff washroom has storage space available. If this space is not suitable to staff then management must provide another safe and suitable space for these items.
      • Correction date: 2 weeks
      • Violation Score: 3
  20. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sanitizer bucket available in kitchen above 200 ppm chlorine
      • 2. Wiping cloths noted on counter as dry - no sanitizer detected
      • 3. No sanitizer available for front bar and dining area
      • Corrective Action(s): Ensure sanitizer is available through out facility in labelled containers and maintained at 100 ppm chlorine.
      • 1. Decrease sanitizer solution to 100 ppm to 200 ppm max.
      • 2. Store wiping cloths in sanitizer when not in use. Do not leave cloths on counters to dry out. Every use of the wiping cloth must sanitize the surface being wiped.
      • 3. Ensure front bar/dining area is supplied with labelled sanitizer bottle at 100 ppm chlorine to be used on dining tables between customers. Cleaner is only bottle available at front dining area.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Double stacking of bowls directly on top of food in prep coolers.
      • 2. Can of Coke stored in ice unit used for beverages.
      • 3. Large plastic bucket used to store food noted as "dry-wall" bucket.
      • Corrective Action(s): Ensure all bowls of food are protected from contamination.
      • 1. Do not double stack food in coolers, bottom of bowls/containers are not necessarily clean and should not be directly on food. Also the food in these raised containers do not stay as cold as the food in the inserts.
      • 2. Cans are not clean and should not be stored in ice used in beverages/will be consumed. Can was moved to ice used to keep beverage lines cold - no concerns of contamination here.
      • 3. Do not use not food-grade plastic buckets to store food. Only food grade plastic buckets are designed not to leach chemicals into food. Bucket discarded during inspection.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: 3 bottles of clear solution noted in bar area and kitchen with no label.
      • Corrective Action(s): Ensure all bottles/ containers of solution is labelled with its contents. Operator noted one was water, lemon juice and another table cleaner solution.
      • Correction date: 1 day
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Some prep coolers has no thermometer and others have them in the far back too difficult to read.
      • Corrective Action(s): Ensure all coolers have a functional thermometer in an easy to read section of the cooler (near the front and large enough). Coolers and freezers should be checked for their temperatures at least once a day. The morning/ first thing is the best time to check and verify the units are functioning properly and the food has been maintained at a safe temp all night. Less than or equal to 4 C.
      • Correction date: 1 week
      • Violation Score: 1
  21. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooling of hot curries noted in large white plastic buckets.
      • Corrective Action(s): Ensure rapid cooling practices are in use:
      • From 60 C to 20 C within 2 hours
      • from 20 C to 4 C (refrigeration temperature) within 4 hours
      • Total time: 6 hours
      • Operator explained the cooling practices in the prep sink with ice bath. Small portions in buckets and stirred over 2 hours.
      • Recommend purchasing an ice wand/ cooling wand to be used to rapidly cool the centre of the food in the buckets. This would speed up the cooling time.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Front bar glasswasher - no sanitizer detected at the glass. Sanitizer bucket full and plugged into unit. Unable to verify sanitizing step. Staff unable to demonstrate unit is functional. No test strips available.
      • Corrective Action(s): Ensure glasswasher is capable of sanitizing glassware at 50-100ppm chlorine at sanitizing step. Have test strips available for daily testing by staff.
      • Operator will contact service technician.
      • Until unit can be verified it is functioning properly all glassware must be washed and sanitized in main kitchen high temp dishwasher.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food containers with food noted in prep coolers and some in walk in cooler without covers.
      • Corrective Action(s): Ensure all food once stored are protected from contamination and covered with food-grade wrap/lids etc.
      • Correction date: 1 day
      • Violation Score: 3
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: -Handwashing station at front of the kitchen had the water supply turned off at the time of the inspection. Once turned on, it was noted hot water tap was not functioning.
      • -Paper towel not present in dispenser at handwashing station on cooking line.
      • Corrective Action(s): -Repair handwashing station at the front of the kitchen so that hot water tap is functioning and it is available for handwashing.
      • -Supply paper towel to dispenser at handwashing sink in cooking line. Correction date: Jan. 18/18
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Numerous containers of food in the walk-in cooler were uncovered.
      • -An insert of food was stacked on top of an uncovered container of food.
      • -A bowl being used as a scoop and stored in container of curry.
      • Corrective Action(s): -Cover all food items with food grade wrap or tight fitting lids
      • -Never stack containers so that the bottom of the container is in direct contact with food items. The bottom of the container is likely not clean and could contaminate the food product.
      • -Use scoops for food and ensure the handle does not come into contact with food product.
      • Violation Score: 9
  24. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods are still uncovered in the walk in cooler.
      • Corrective Action(s): Ensure to cover all food with plastic wrap or lid when no longer using it.
      • Violation Score: 3