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Indian Essence Bistro

10123 100 Street, Fort St. John, V1J 3Y6 · Restaurant

5 inspections

  1. Follow-Up Inspection

    4 infractions

    • 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: There is a countertop being used to prepare naan bread on top of a chest freezer, the laminate cover is cracked and exposes the unfinished wood. The counter top in the back next to the dishwasher was not properly sealed. Ensure that all surfaces are impervious to moisture, easy to clean and smooth.
      • Corrective Action: Ensure that all surfaces in the facilty are impervious to moisture, easy to clean and smooth.
    • 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The food permit was not posted in the facility. Posting of the permit communicates to the public that the facility has approval from Northern Health.
      • Corrective Action: Ensure the permit is posted in a conspicuous location. As the operator was unable to find the permit, a new copy will be sent to the facility.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Public Health significance) Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing. Nonfood grade plastic containers were in use. Improper materials for food storage can lead to small particles breaking off from the container and contaminating the food.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.Ensure that food is stored in a food grade plastic bag or replace the non food grade containers with containers that are food grade.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The dishwasher on site has a musty smell and cannot attain temperatures greater than 48 degrees Celsius. Improperly sanitized dishware can lead to foodbourne illness.
      • Corrective Action: Ensure that the dishwasher can attain at temperatue of 71 degrees Celsius to properly sanitize dishware. Ensure that the dishwasher is cleaned and sanitized including the spray bars, the roof of the unit, the doors of the unit the collection tray at the bottom near the drain and the tubing. In the meantime, the dishwasher can be used to wash and rinse the dishes but the sanitization step needs to be performed in one of the sinks in the adjacent two compartment sink. Ensure the dishware remains in the bleach water at 200 ppm for at least 2 minutes before airdrying. The operator has plans to remove the dishwasher and install a third sink.
  2. Routine Inspection

    6 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: There is a countertop being used to prepare naan bread on top of a chest freezer, the laminate cover is cracked and exposes the unfinished wood. The counter top in the back next to the dishwasher was not properly sealed. Ensure that all surfaces are impervious to moisture, easy to clean and smooth.
      • Corrective Action: Ensure that all surfaces in the facilty are impervious to moisture, easy to clean and smooth.
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The food permit was not posted in the facility. Posting of the permit communicates to the public that the facility has approval from Northern Health.
      • Corrective Action: Ensure the permit is posted in a conspicuous location.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: A cooler found in the front entrance area containing sauces containing dairy products had a temperature of 10 degrees Celsius. Improper storage of potentially hazardous foods can promote the growth of microbes in the food that may cause foodbourne illness.
      • Corrective Action: Ensure that all potentially hazardous foods including sauces with dairy products are stored at 4 degrees Celsius. Discard all temperature abused foods.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered in the dry storage area and in the freezer and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Various implements used a scoops are left in product for ongoing use including ingredient bins and ready to eat product. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Several areas in the facility were found dirty with buildup including the main cutting board is worn and heavily stained, the upright freezer in the back of the kitchen was dirty, the refrigeration in the storage room was dirty, the deep fryer unit has excess grease build up, the oven had excess burn food debris build up, vents in the bathroom, wall areas above the exhaust hood, and light covers had suspended dust. Improper maintenance of food equipment can lead to food contamination and become a fire hazard. Cleaning cloths were found stored tucked in a pipe on the wall of the kitchen. Cleaning cloths were left on food surfaces. Microbes can readily grow on cleaning cloths and be spread across food surfaces.
      • Corrective Action: Ensure that all food equipment is properly maintained, cleaned and sanitized regularly to prevent the contamination of food and fire hazard. Ensure that cleaning cloths are stored in a manner that keeps them clean. Ensure that cleaning cloths not in use are in sanitizer. Pails with sanitizer must maintain appropriate concentrations of sanitizer.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The dishwasher on site has a musty smell and cannot attain temperatures greater than 48 degrees Celsius. Improperly sanitized dishware can lead to foodbourne illness.
      • Corrective Action: Ensure that the dishwasher can attain at temperatue of 71 degrees Celsius to properly sanitize dishware. Ensure that the dishwasher is cleaned and sanitized including the spray bars, the roof of the unit, the doors of the unit the collection tray at the bottom near the drain and the tubing. In the meantime, the dishwasher can be used to wash and rinse the dishes but the sanitization step needs to be performed in one of the sinks in the adjacent two compartment sink. Ensure the dishware remains in the bleach water at 200 ppm for at least 2 minutes before airdrying.
  3. Follow-Up Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C). Tempratures measured 8-10°C (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Upper part of unit that was left open was closed at time of inspection. Operator to keep unit closed as much as possible to keep temperature low. Also, monitor and log temperatures of all refrigeration units at least twice a day, adjust and have repaired as necessary to provide a temperature of 4°C at all times.Temprature logs should be available upon request by EHO.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) In dry storage room, boxes of foods observed on the floor and open to contamination. Also, in line cooler foods we open (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: This was corrected at time of inspection. Foods were taken off the floor. Operator aware foods and equipment should be stored at least 6 inches or 15 cm off the floor at all times. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in spray bottle. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Sanitizer (bleach) solution was prepared at time of inspection. Operator aware to always have a sanitizing solution on site for food handlers to use on surfaces while preparing food. Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
  4. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods (chicken and fish) observed on counter. Temperature measured above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: These were moved to a refrigeration unit that maintains a temperature of 4°C or less. Chef aware to always store cold potentially hazardous foods at 4°C and below.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected in automated dishwasher. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 100 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 100 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dirty wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: If wiping cloths are dirty and worn-out, throw away. Store clean wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirty cloths, cell phone/ipad phone charger wires, food crumbs observed on food preparation table. Pool of water observed in dishwashing area. If food preparation area is kept unsanitary, this could lead to the contamination of foods as well as attract pest which could contaminate foods and/or transmit infections.
      • Corrective Action: Dirty wiping cloths were removed from counter and discarded. Chargers were removed. Operator to ensure food preparation area is kept clean and sanitary at all times. Counters should be kept clean, floors should be kept clean, dishwashing area should be kept dry to prevent bacterial and/or mould growth.
  5. Initial Inspection

    2 infractions

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces such as cutting boards are not smooth, non absorbent to facilitate regular cleaning and sanitizing. Public Health significance) Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mechanical high temperature dishwasher is leaking and is unable to achieve a final rinse temperature of 71C (as required). Also, a line cooler, stand up cooler and 2 chest freezers (in storage room) are not functioning.
      • Corrective Action: New operator plans to repair all the units and is aware to remove them from food premises if not in use.