Indian Kitchen & Pizza House

325 Gray Rd Kelowna BC V1X 1W9 · Restaurant - Food Service

2 inspections

1. MonitoringMar 12, 2026

   6 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Lack of handwashing observed between two incompatible tasks (e.g., cleaning dishes and then preparing food). No handwashing observed prior to handling food. A staff was observed washing hands improperly while wearing gloves. Staff was unaware of adequate handwashing technique and the handwashing practices. Operator was instructed to request ALL STAFF to wash their hands thoroughly with soap and warm water (min 20 seconds) frequently, especially before food preparation. Re-train the staff about glove use and post a handwashing sign at handwash stations. **Ensure staff wash their hands thoroughly before and after each glove use, that gloves are NOT reused, and staff are mindful of items they touch when wearing gloves and preparing food.
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Expired quats test strips were observed for measuring the sanitizer concentration of food contact surface sanitizer.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Significant build-up of grease observed at the back of the kitchen and on the vent hood, and food debris observed throughout the kitchen. This conditions may attract pests into the facility. Deep clean the entire premises. Ensure routine cleaning of all hard-to-reach areas. Operator was advised to contact a pest control company for inspection and submit the report to the EHO. Open bags of flour, spices, and lentils observed in the dry storage area. Potential for harborage of pests. Ensure all open dry goods are stored in pest proof containers.
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): No sanitizer solution was observed placed in the kitchen. Sanitizing solution with accurate concentration is required for adequate sanitizing of food contact surfaces. CDI- Operator was instructed to prepare a quats solution@200ppm and sanitize food contact surfaces. - It was noted sanitizer dispenser was not working. Fix the dispenser and prepare the sanitizer solution manually until it is fixed. Unclean cutting board and knives observed where cleaned utensils are stored. Ensure food contact surfaces, utensils, and equipment are adequately washed and sanitized.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): Observed frozen raw meat and curry are being thawed at room temperature. CDI - Operator was instructed to use approved methods for thawing, i.e., in cooler, under cold running water, and at stove, just prior to use.
     • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): PENDING INFRACTION: Floor in the back of the kitchen was observed rough. Repair/refinish the floor to ensure it is smooth and easy to clean. Significant use of cardboard observed throughout the facility (i.e., dry storage area and under cleaned utensils). Cardboard is an absorbent material that cannot be cleaned/sanitized. Remove all used cardboard from the premises. Ensure all surfaces are smooth, durable, and easy to clean. Follow-up by 25 March 2026.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
2. MonitoringDec 4, 2024

   3 infractions

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): It was noted that gravies were being cooled in large containers at room temperature and cooling temperature of foods were not monitored. This practice of cooling of foods may put the foods in danger zone (4°C - 60°C) for longer periods, resulting in food contamination. Corrective action: • Ensure to follow the approved methods for cooling of foods. • Use Ice water baths or ice wands to cool the foods from 60°C - 20°C within 2 hours. • Portion food into smaller amounts and refrigerate in shallow pans. • Do not fully cover pans during cooling and do not stack pans.
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
     • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Ensure QUAT test strips are accessible and available to staff onsite. This is required to ensure appropriate sanitizing concentration for the food contact surface sanitizer. Ensure probe thermometer is available to monitor the internal temperature of foods.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • 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): Please ensure equipment, utensils and surfaces are maintained in a sanitary manner, including but not limited to, kitchen hand sink, dough mixer, upright coolers, cutting boards, and dough roller sheeter. Floor in the back of the kitchen was observed rough. Repair/refinish the floor to ensure it is smooth and easy to clean. Follow up by: January 20, 2024.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.