Skip to content
Loading map…

Khana Peena Lounge

103 - 12736 80th Ave, Surrey · Restaurant

30 inspections

  1. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Brown paper was observed on the food preparation table, being used to absorb grease. Staff immediately removed and discarded it, as paper is not a suitable material for food-contact surfaces. Only food-grade materials should be used on preparation tables to prevent potential contamination.
      • Corrective Action(s):
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher is currently not in used. Operator stated that the dishwasher is missing a wire, and shipping is on the way.
      • Corrective Action: The restaurant is currently using the 3 compartment sink to wash and sanitize the dishes. Sanitizer sink chlorine level measured at 0 ppm at the beginning of inspection. Staff immediately made a 100 ppm of chlorine solution at the time of inspection. In the mean time, no buffet services allowed. All dine in customer must use single-use utensils/plates only. Always ensure to have at least 50-100 ppm of chlorine sanitizer prepared and in used in the 3 compartment. Staff on-site is able to demonstrate a proper 3 compartment sink dishwashing methods.
      • Corrective Action(s):
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One container was placed in the hand sink near the 2 compartment sink. Staff immediately removed the container away from the hand sink. Do NOT store anything in the hand sink. Hand sink should only be used for hand washing purpose only.
      • Corrective Action(s):
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation (CORRECTED DURING INSPECTION): 1 upright freezer temperature measured at -1'C. The outlet was unpluged. Staff immediately plugged the outlet, temperature -18'C at the time of inspection.
      • Corrective Action(s):
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): A corner beside the 3 compartment sink was stored with a lot of pots and pans. Food debris and grease accumulated at the floor of this corner. Operator stated that those pots and pans are to be discarded. Do not store any unused items in the kitchen. Staff immediately removed all the unused pots and pans away from the kitchen, and cleaned the floor at the time of inspection.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher is currently not in used. Operator stated that this dishwasher is missing a wire, shipping is on the way.
      • Corrective Action(s): Repair the dishwasher, and ensure it can maintain the rinsing temperature at plate to be at 71'C or above at all time. Contact your district inspector once the dishwasher is fixed. Date to be corrected: Immediately.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Some cookware (pots/utensils) noted to be stored at fire exit hallway.
      • Corrective Action(s): Do not store any equipement/utensils/food contact surfaces at unapproved food processing area. Only store the equipement/utensils/food contact surfaces at approved food processing area to prevent them from contamination. Re-clean and sanitize all equipement/utensils that were stored at unapproved food processing area. Date to be corrected: Immediately.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High Temperature dishwasher is not working at the time of inspection.
      • Corrective Action(s): Service the dishwasher to ensure it can obatin the final rinsing temperature at plate at least 71'C. In the mean time, use "Single-use" plates and utensil for dine-in services. Use the dishwasher for washing and rinsing purposes, then use 100 ppm of chlorine solution at the 3 compartment sink to sanitize the dishware. Date to be corrected: Sep 17, 2025.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Two paper towel dispensers are not working.
      • 2. One container of water was placed in hand sink.
      • Corrective Action(s): 1. Fix both of the paper towel dispensers. - Date to be corrected: September 17, 2025.
      • 2. Do not block the hand sink. Staff immediately removed the container.
      • Always ensure the hand sinks are equipped with hot/cold running water, liquid soap, and paper towel (from dispenser).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food in dry storage room is stored directly on the floor.
      • 2. Bulk food in dry storage room is stored in original package.
      • Corrective Action(s): 1. Store all food items at least 6 inches off the floor to prevent food from contamination.
      • 2. Store all the opened bulk dry food in sealed container to prevent harborage/breeding of pest.
      • Date to be corrected: Immediately.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some pest droppings and fruit flies noted at the dry storage room.
      • Corrective Action(s): Clean and sanitize the pest dropping with 1 part of bleach and 9 parts of water. Contact your pest control company to address the problem, and follow their recommendations. Date to be corrected: Immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwahser is not working. Manager on-site stated that service will be done within 2 days.
      • Corrective Action(s): Repair the dishwasher so it can maintain the final rising temperature at plate to be measured at least 71'C. Date to be corrected: Sep 17, 2025.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absence, no staff on duty has FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): Have at least 1 staff on duty to have Foodsafe Level 1 or equivalent during restaurant operating hours. Date to be corrected: 1 week.
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): 1 container of Bush coloring found at the dry storage shelve. Staff immediately voluntarily discarded the coloring. Confirmed that no food in the kitchen was made by this coloring. Bush coloring contains ingredient that is unfit for human consumption. Only purchase the coloring that is from approved source.
      • Corrective Action(s):
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Line cooler in kitchen temperature measured at 9'C. Staff unplugged the cooler in order to run the blender. Food inside the line cooler was immediately transferred into the cooler that can maintain the temperature at 4'C or below. Do NOT unplug the cooler at any time when potential hazardous food is stored inside the cooler. Cooler must be able to maintain the temperature at 4'C or below at all time.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. [Corrected during inspection] No sanitizer in use in the kitchen noted at the time of inspection. Staff immediately made 200 ppm of chlorine solution. Always ensure to have 2 containers of at least 100 ppm of chlorine sanitizer in the kitchen. Re-sanitize all food contacting surfaces throughout services.
      • 2. High Temperature dishwasher final rinsing temperature at plate meausred at 61.5'C.
      • Corrective Action(s): Service the dishwasher to ensure it can obatin the final rinsing temperature at plate at least 71'C. In the mean time, use "Single-use" plates and utensil for dine-in services. Use the dishwasher for washing and rinsing purposes, then use 100 ppm of chlorine solution at the 3 compartment sink to sanitize the dishware. Date to be corrected: May 14, 2025.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink near the 2 compartment sink is blocked with a container. Staff immediately removed the container at the time of inspection. Do not ever block the hand sink with any obstruction. Hand sink must be always available for all employees.
      • Corrective Action(s):
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In manager's/operator's absence, no staff on duty has Foodsafe level 1 or equivalent.
      • Corrective Action(s): At least 1 staff on duty must have Foodsafe Level 1 or equivalent during premise's operation hour. Date to be corrected: 1 month.
      • Violation Score:
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (paneer, chickpea curry) stored in cooler that was turned off and registered 15 C.
      • Internal temperature of paneer 15 C and internal temperature of chickpea curry 15 C.
      • Corrective Action(s): All potentially hazardous foods in this cooler were discarded and cooler was plugged back in.
      • Only restock cooler once it has reached a temperature of 4 C or less.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Water was turned off at designated hand sink due to the water not turning off properly from the faucets.
      • Corrective Action(s): Water was turned back on.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Water does not shut off properly and water drains slowly at designated hand sink by cook line. Staff turning off the water from the bottom.
      • Corrective Action(s): Repair hand sink so that the water turns off properly and drains at an adequate speed.
      • Correct immediately.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: No hot water available.
      • Corrective Action(s): Ensure premises has an adequate supply of hot and cold water.
      • Increase the size of the hot water tank if necessary.
      • Violation Score: 25
  10. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Staff are not using sanitizer to sanitize dishes.
      • Corrective Action(s): Follow proper dishwashing procedures (follow Fraser Health poster). Install dishwasher and until then, do not use re-usable plates and utensils. Correct immediately.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink was obstructed (container of water taking up all the space in the sink) and no soap stored near sink.
      • This is a repeat violation.
      • Corrective Action(s): Hand sinks must never be obstructed and must always be equipped with hot and cold running water, liquid soap and single-use towels.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food stored on the floor (cooked potatoes stored on floor by walk-in cooler) and food stored on carpet stairs (bag of onions and container of flour) leading to another unit in the building.
      • Food containers in walk-in cooler and on shelves left uncovered.
      • Raw meats are not stored separately in the walk-in cooler.
      • Corrective Action(s): Do not store food on the floor. Do not store food in the hallway that is shared with other units.
      • Cover all foods. Keep raw meats away and underneath ready to eat foods.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies noted near the dough making area.
      • Corrective Action(s): Premises must be free of flies. Consult a licensed pest control company. Correct immediately.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and splatter all over floors and equipment. Two door cooler that is not in use is kept in a dirty condition. This is a repeat violation.
      • Corrective Action(s): Premises must be kept in a clean condition. Correct immediately.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep table and 2 compartment sink table have broken legs.
      • Storage and prep table closest to back door is deteriorating.
      • Corrective Action(s): Fix tables so equipment is standing up-right.
      • Replace table so it is made of equipment that is in good condition and easy to clean.
      • Correct immediately.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Flooring has broken tiles, is not smooth and difficult to clean.
      • Corrective Action(s): Flooring must be smooth, easy to clean and impervious to moisture. Correct immediately.
      • Violation Score: 5
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At the start of the inspection, no staff on-site had FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): Ensure at least one person on-site has FOODSAFE Level 1 training.
      • Enroll staff in FOODSAFE Level 1 or equivalent immediately to ensure that at least one person has FOODSAFE Level 1 at all times.
      • Violation Score: 1
  11. Follow-Up Inspection

    1 infraction

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Observation: Staff seen taking food out of garbage bags from pick-up truck. (Note: food was placed in garbage bags to throw away in dumpster during routine inspection earlier in the day).
      • Corrective Action: This food is not to be used. Food was thrown in dumpster. Chlorine bleach poured on food. Once food has been discarded, you may not use it.
      • Corrective Action(s):
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk-in cooler ambient air temperature 12.5 C. Internal temperature of foods range from 12-18 C (raw fish at 12.5 C, palak paneer at 18 C, chicken curry at 12 C).
      • Corrective Action(s): Discard all potentially hazardous foods. Repair cooler immediately so that it is able to maintain a temperature of 4 C or below.
      • Failure to comply may result in further enforcement action such as closure.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods stored on the floor in the shared hallway and on the floor near the stairs in the back. Food containers without lids.
      • Corrective Action(s): Do not store food on the floor. Do not store food outside the premises. Keep food covered.
      • Correct immediately.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw fish thawing in the back hallway (pooling water noted around boxes).
      • Corrective Action(s): Discard fish. Do not thaw at room temperature.
      • Violation Score: 5
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies noted near the hand sink and near the 3 compartment sink.
      • Corrective Action(s): Premises must be free of pests. Correct immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Premises kept in a dirty condition (walls covered in grease, floor is deteriorating and difficult to clean, build-up of food debris in corners).
      • Corrective Action(s): Deep clean entire premises.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler at 12.5 C; two door prep cooler at 10 C.
      • Corrective Action(s): Repair coolers immediately so that they are 4 C or below.
      • Violation Score: 15
  13. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: FOODSAFE Level 1 or equivalent trained staff are not on-site. Register at least one more staff for training.
      • Corrective Action(s): Email EHO with proof of registration and ensure at least one staff member is on-site with the required training.
      • Date to be completed: Today
      • Violation Score: 1
  14. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Tray of rice was left uncovered and contaminated with outdoor clothing and used aprons. Staff voluntarily disposed of tray due to potential contamination risk.
      • Corrective Action(s): All food items should be protected from contaminated and stored in a location where they will not be contaminated
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): [REPEAT VIOLATION]: Liquid soap not available at hand sink at the beginning of inspection. Staff provided temporary soap dispenser for hand sink.
      • Corrective Action(s): Ensure all hand sinks are fully equipped with liquid soap, papert towels, and hot and cold running water. Soap dispensers should be used and regularaly filled up when empty
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff were observed not washing hands with soap. They would wipe their hands under water and not use any soap. Education was provided and staff member re-washed their hands using soap.
      • Corrective Action(s): All staff are to wash their hands for an adequate amount of time with hand soap, hot water, and dry with paper towels.
      • Violation Score: 5
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): Jaggery in white bucket, stored in the back area near the stairs, is unlabelled and staff are unable to verify where this item is from (no labels or invoices available). Staff voluntarily disposed of item.
      • Corrective Action(s): All food items must come from an approved source as per the Food Premises Regulation
      • Violation Score: 3
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several food items (potatoes, onions, and buckets with food) stored directly on the floor.
      • Corrective Action(s): All food items are required to be off the floor at least 15cm to facilitate cleaning, avoid contamination, and avoid potential pest contamination
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation is to improve. Perimeter areas of the facility have food debris and splashes all over.
      • Corrective Action(s): Clean and sanitize these areas to keep the facility in a sanitary manner.
      • Date to be corrected by: today
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: [REPEAT VIOLATION] Walk-in cooler door seal has not been replaced/repaired. This is allowing cold air to escape from the cooler. Staff explained that the refrigerator technician explained they will require the door to be replaced.
      • Corrective Action(s): Replace/repair issue to ensure the cooler is maintained in good working order. Further failure to correct violation will lead to enforcement such as violation tickets
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Food items being stored in the fire exit in the back of the facility.
      • Corrective Action(s): All food items and any other items, must be moved into the facility. The Fire Exit must remain clear.
      • Date to be corrected by: Today
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site were FOODSAFE Level 1 or equivalent trained.
      • Corrective Action(s): At least 1 person, besides the operator, must have FOODSAFE Level 1 when they operator is not present. Enroll staff into FOODSAFE Level 1 or equivalent training
      • Date to be corrected by: immediately
      • Violation Score: 1
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): [REPEAT VIOLATION]: No paper towel was available at the hand wash station next to the dough mixer. The nearest paper towel was across the dishwashing area. Staff placed a paper towel roll near the sink.
      • Corrective Action(s): Install a permanent fixture for the paper towel roll at the hand wash station next to the dough mixer.
      • Date to be corrected by: December 15, 2023
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: [REPEAT VIOLATION]: Ceiling above preparation area/cook line has excessive dust and debris build-up.
      • Corrective Action(s): Clean and sanitize this area immediately. This area should be attended to more frequently to avoid build-up in the future
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: [REPEAT VIOLATION] Walk-in cooler seal is broken. This is allowing cool air to escape from the cooler. This may lead to the cooler temperature to potentially rise.
      • Corrective Action(s): Repair or replace the seal for the wallk-in cooler to ensure it is in good working condition.
      • Date to be corrected by: December 15, 2023
      • Violation Score: 9
  17. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink next to dough mixer did not have any paper towel. Staff notified and they placed a temporary paper towel roll there.
      • Corrective Action(s): Place a permanent stand/fixture for the paper towel next to the hand sink to allow for drying hands.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hard to reach areas and ceiling above cook line require cleaning and sanitation due to build-up of debris and dust
      • Corrective Action(s): Clean and sanitize the mentioned areas to avoid pest attraction and contamination. Ensure these areas are cleaned more frequently
      • Date to be corrected by: September 28, 2023
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) prep cooler top compartment doors are not fixed onto the unit causing airflow to escape from the cooler
      • 2) Walk-in cooler seal is broken and is allowing cold air to escape the unit
      • Corrective Action(s): Repair all cooler units to ensure cold air does not escape and the units remain at the required temperatures of 4C or below
      • Date to be completed by: October 2, 2023
      • Violation Score: 9
  18. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation (CORRECTED DURING INSPECTION): During inspection, multiple bags of onion and large cooking pots were observed in the back shared hallway blocking the emergency exit. Staff stated that due to minor renovation (installation of shelves) inside the facility, the food products and pots were temporarily stored in the hallway. Back hallway was cleared at the time of inspection.
      • Corrective Action(s): Do not store food products in the shared hallway and ensure that the facility is operated in accordance with the approved plans.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: No lighting in the dry storage room may result in inadequate cleaning and increase the risk of potential food contamination.
      • Corrective Action(s): Please ensure that adequate lighting is provided in the dry storage room. Replace the light bulb by March 31, 2023.
      • Violation Score: 3
  19. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One of the handwash sink lack liquid soap and single use paper towels. Operator stocked both the liquid soap and single use paper towels during inspection.
      • Corrective Action(s): Ensure that all handwash sinks are equipped with hot and cold running water, liquid soap and single use paper towels.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dry storage room next to washroom is cluttered which could result in indequate cleaning of the room and breeding ground for rodents.
      • Corrective Action(s): Re-organize the storage room and add more shelving units, if needed to ensure that all the food products are stored at least 6inches off the floor and the room can be regularly cleaned and monitored for pest activity.
      • TO BE CORRECTED BY - January 20, 2023
      • Violation Score: 9
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Staff was conducting manual dishwashing at the time of inspection. No sanitizing step was being conducted at the time of inspection. Upon inquiry, staff stated that dishes/utensils are ONLY washed with soap and water.
      • Corrective Action(s): Ensure that proper steps are followed to conduct manual dishwashing - wash, rinse, sanitize and air dry to achieve adequate cleaning and sanitation of the utensils/food contact surfaces.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection, no hot water was available on 3x handwash sinks and 2x dishwashing sinks. The maximum temperature of hot water recorded at 26C. Operator stated that the hot water was available in the morning. Plumber was called at the time of inspection and he changed the temperature settings on hot water tank. The maximum temperature recorded at the sink was 45C.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Facility has 3 handwash sink in place. No soap and/or single use paper towels were available near the sinks. Soap dispenser was found empty. Only cold water was available on the sinks.
      • Corrective Action(s): Ensure that all handwash sinks have adequate supply of hot and cold running water, single use paper towels and liquid soap.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: No adequate handwash station available onsite. Staff was not observed washing their hands.
      • Corrective Action(s): Ensure that all staff are properly trained and wash their hands regularly and as needed.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: - Small storage room had food debris on the floor that could attract pests into the facility.
      • - At the time of inspection, the front main door was left open that could be a potential entry point for pests/rodents. Staff closed the door later during inspection.
      • Corrective Action(s): - Clean and re-organize the small storage room.
      • - Keep the door closed.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: *REPEATED VIOLATION*
      • - Thick grease/oil build up and oil droplets observed on the vents.
      • Corrective Action(s): - Regularly clean the vents to prevent build up of grease/oil and potential risk of food contamination.
      • TO BE CORRECTED BY - October 11, 2022
      • Violation Score: 3
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Facility uses bleach as a sanitizer for manual dishwashing and sanitizing food contact surfaces such as prep tables. However, no bleach solution was available onsite and the bleach bottle was found empty.
      • Corrective Action(s): Ensure that all food contact surfaces are properly cleaned and sanitized. New bleach bottle was brought during inspection and 200ppm bleach solution was prepared. Staff demonstrated proper steps for manual dishwashing.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): *REPEATED VIOLATION*
      • The facility has one handwash station for staff use. However, hot water tap was broken and had no supply of hot water for adequate handwashing. Handwash station also lacked single use paper towels.
      • Corrective Action(s): Repair the handwash station to ensure that staff has access to warm water for adequate handwashing and to prevent risk of food contamination. 2 compartment sink will be used temporarily as a handwash station until the sink is repaired.
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Operator has renovated the facility and has made structural changes. No Health approval was obtained prior to making alterations to the floor plan.
      • Corrective Action(s): Prior to making any alteration/construction, ensure that the plans have been reviewed and approved by the district EHO.
      • Submit an updated floor plan of the facility to the district EHO.
      • TO BE CORRECTED BY - April 30, 2022
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: *REPEATED VIOLATION*
      • Multiple bags of onion and flour were stored directly on the floor.
      • Corrective Action(s): Ensure that the food products are stored at least 6 inches off the floor to prevent the risk of potential food contamination.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: *REPEATED VIOLATION*
      • 1. Thick build up of grease observed on the kitchen hood and ceiling.
      • 2. Small dry storage room had food spills that could attract pest/rodents into the facility.
      • 3. Walk-in cooler had food debris on floor and mould build up on walls.
      • Corrective Action(s): General sanitation of the facility requires improvement.
      • 1. Clean/service the vents/ceiling to prevent potential food contamination from grease/oil falling down from vents/ceiling.
      • 2. Clean the dry storage room and remove food debris from floor.
      • 3. Clean the walk-in cooler. It is recommended to use bleach solution to disinfect walls after removing mould,
      • TO BE CORRECTED BY - May 6, 2022
      • Violation Score: 9
  24. Follow-Up Inspection

    0 infractions

  25. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food was stored above 4C in the walk-in cooler. The internal temperature of food products was noted as:
      • - 1 full and one half crate of eggs at 7.5C
      • - 1 milk gallon at 8.5C
      • - 1 large pot of gravy at 7.5C
      • - 1 small container of gravy at 7.9C
      • - 1 pan of cooked lentil at 7.1C
      • These food products were stored overnight in the walk-in cooler.
      • Corrective Action(s): Ensure that the cold potentially hazardous food is stored at 4C or less.
      • The above mentioned food was discarded at the time of inspection. The operator voluntarily discarded cooked rice from last night prior to recording the internal temperature.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: **REPEATED VIOLATION**
      • The facility was using two compartment sink to wash small dishes. No drain plugs were available to carry out sanitation step in the sink. Staff couldn't find the drain plugs during inspection.
      • Corrective Action(s): Ensure that all equipment, food contact surfaces and utensils are washed and sanitized properly to kill any pathogens present on the surface that could cause food contamination and/or food borne illness.
      • If drain plugs are misplaced or lost, replace them with new drain plugs.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: **REPEATED VIOLATION**
      • 1. The facility has one handwash station in place. The hot water tap was broken and no hot water was available at the handwash station. No paper towels were observed at the handwash station.
      • 2. The operator stated that they use 3 compartment sink for handwashing too. However, no liquid soap or paper towels were observed in that area.
      • Corrective Action(s): Ensure that the hand wash station has adequate supply of hot and cold running water, liquid soap and paper towels.
      • 1. Repair the tap to ensure that hot water is available to staff for handwashing purposes.
      • 2. If 3 compartment sink is used for handwashing, provide liquid soap and paper towels in that area.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: **REPEATED VIOLATION**
      • 1. Multiple bags of food (flour, onion) were stored directly on the floor.
      • 2. Large pan with cooking oil was not covered and stored directly on the floor.
      • 3. A plastic container with chopped onion was stored on the garbage bin (no direct contact).
      • 4. Personal items such as cell phones were observed on the food prep table.
      • 5. Small condiment containers were left uncovered after use.
      • Corrective Action(s): In order to prevent the risk of food contamination:
      • 1. Ensure that all food items are stored at least 6" off the floor.
      • 2. Ensure that all food products are properly covered.
      • 3. Store personal items in a separate designated area away from food preparation.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: **REPEATED VIOLATION**
      • 1. Thick build-up of food debris/dirt was observed along the walls, under the food prep tables, in the corners, on the floors and in small dry storage area under stairs.
      • 2. Storage room used for take-out containers was cluttered and un-organized preventing regular clean-up of floor.
      • Corrective Action(s): 1. Clean the above mentioned areas and ensure that the facility is maintained in a sanitary condition to prevent the risk of food contamination.
      • 2. Re-organize the storage room to ensure that the boxes are stored properly and the room is cleaned regularly.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler was observed at an ambient temperature of 7.9C.
      • Corrective Action(s): Ensure that the walk-in cooler is maintained at a temperature of 4C or less. The operator re-adjusted the temperature knob at the time of inspection. Do not store any cold potentially hazardous food in the cooler until it is able to maintain a temperature of 4C/40F or less.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 3
  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple take-out containers of potentially hazardous foods measured at 30C. Operator mentioned that this food is for a large take-out order and that these foods were cooked at 9:30am.
      • Corrective Action(s): All food was served within 2 hours of packaging to prevent microbial growth and/or toxin production. Ensure all cooked foods are cooled from 60C-20C within 2 hours and from 20C to 4C within 4 hours to prevent microbial growth and/or toxin production. Cook and package smaller portions at a time to prevent time-temperature abuse of foods. Foods that are not served immediately should be cooled properly and stored in a cooler until they are served.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer prepared on premises during time of inspection. Operator prepared bleach sanitizer in a bucket with a wiping cloth during time of inspection which measured at 200 ppm chlorine concentration with a test strip.
      • Corrective Action(s): Ensure bleach sanitizer is prepared at all times to adequately sanitize all food contact surfaces, equipment and utensils at least every 2 hours to kill potential pathogens and prevent foodborne illness. Ensure these areas are first wiped clean to remove food debris and then sanitzed with bleach solution (100-200ppm bleach).
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in staff washroom observed not adequately supplied with soap or paper towel. Operator supplied sink with paper towel and liquid soap during inspection.
      • Corrective Action(s): Ensure all handwashing stations are adequately supplied with soap, paper towel, hot and cold running water at all times to promote staff to wash their hands properly and at adequate frequencies.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Raw meats stored on top of paneer (on the top shelf) and next to other ready-to-eat foods in the walk in cooler. Operator moved all meats to the bottom shelf in the walk-in cooler during inspection.
      • 2. Multiple food items throughout the premises (walk-in cooler and in the dry storage area) observed uncovered at risk of contamination. Operator covered all foods with food grade material (plastic wrap or stainless steel covers) during time of inspection.
      • 3. Dry storage containers observed uncovered with scoops placed directly inside (sugar container and other spices). Operator covered all foods and removed scoops from the containers.
      • 4. Open can of tomato paste observed in the walk-in cooler. Can of tomato paste was voluntarily discarded during the time of inspection.
      • 5. Multiple bags of food (flour, chana) observed stored directly on the floor. Operator moved all food off the floor during inspection to the assigned food storage area.
      • Corrective Action(s): Ensure all staff is properly trained in the following food safety and storage practices to prevent cross-contamination risk:
      • - All food must be stored off the floor
      • - All foods must be covered with food grade material
      • - All raw meats must be stored seperately from ready-to-eat foods (e.g. produce)
      • - All scoops for dry storage should be placed outside the containers
      • - All opened cans of food should be used immediately, stored in food grade containers in the cooler or discarded immediately
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1. Fruit flies observed during time of inspection in the back storage area (next to staff washroom). Flies observed in the food preparation area next to the freezers.
      • 2. Rodent droppings observed in back storage area near the common hallway and in storage area underneath stairs.
      • Operator mentioned that pest control company is contracted but was not able to provide invoices/reports during time of inspection.
      • Corrective Action(s): Contact pest control company to investigate fly and rodent droppings on premises. Ensure all rodent droppings are cleaned and areas are sanitized immediately. Send pest control reports to the health inspector once completed.
      • Date to be corrected by: September 8th, 2021
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Two large containres of sugar water/syrup placed directly on the floor next to the chest freezer observed attracting flies. Operator discarded the sugar water during time of inpsection.
      • Corrective Action(s): Ensure all conditions which attract pests (mop water, uncovered foods etc.) are mitigated to prevent pest attraction.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitiation of premises is not satisfactory. Floors, all hard-to-reach areas in the kitchen, door handles observed in unsanitary condition. Back storage room observed disorganized and attracting flies.
      • Corrective Action(s): Premises requires deep cleaning, degreasing and sanitation. Ensure all hard to reach areas, floors, and door-handles are cleaned and sanitized and kept in a sanitary manner. Ensure these areas are cleaned more frequently by staff to prevent build-up of grease/debris.
      • Date to be corrected by: September 8th, 2021
      • Violation Score: 3
  28. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • - Food items in walk in cooler were not covered, including samosas and fish products
      • Corrective Action(s):
      • - Ensure to cover all food items when storing food in the cooler
      • Date to be corrected by: April 27, 2021
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION):
      • - Bleach sanitizer bottle was not labeled. Operator labeled bottle using a blank sticker and a sharpie
      • Corrective Action(s):
      • - Ensure all bottles containing chemicals or sanitizers are labeled accordingly so that there is no confusion as to what is contained within the bottle.
      • Violation Score: 3
  29. Follow-Up Inspection

    0 infractions

  30. Follow-Up Inspection

    0 infractions