Knights Inn Barriere Restaurant

4347 Yellowhead Hwy Barriere BC V0E 1E0 · Restaurant - Food Service

19 inspections

MonitoringJun 16, 2026
7 infractions
- F1.7 Are foods protected from contamination?
  - Observation(s): F1.7A&D Food handler ( kitchen cook ) was observed preparing a new bucket of sanitizer solution for the wiping towels ( when asked why she's doing it now that the EHO is here, she said she didn't have time when she started her shift as she came in late) bucket of sanitizer solution maintained beside waitress' hand wash station was checked ( test strip yielded a result of 0 ppm Chlorine). When asked if there was bleach in the water, she stated she added "drops of bleach" into the bucket. Unlabelled prepped ingredients in the pizza cooler ( in the inserts)-Operator must use a date labelling system for foods prepped and placed in the pizza makeline table/cooler Scoop for flour in dry storage room must be changed to a food grade type with handle ( Operator was using a plastic sour creme container/cup ( no handle) and the cup is allowed to contact food directly) Unsealed bags of pasta in the dry storage shelving behind wi cooler were observed in the premises. Pls see comment under F2.5 ( re: oil droplets on exhaust canopy surface may fall into food being cooked on the grill directly underneath canopy)
  - F1.7A The operator must ensure that all food on the premises is protected from contamination.
  - F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): no thermometers in the chest freezers
  - F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
  - Observation(s): F2.2A see comment under F1.7 ( unsealed bags of pasta in dry storage shelving)
  - 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): F2.3A&D Mech dishwashing machine dispenses 0 ppm Chlorine during san rinse cycle. Also see comment under F1.7 above ( wiping towel sani bucket in server's station)
  - F2.3A Mechanical dishwasher/glasswasher 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): F2.5A&B Interior surfaces of line Eurodib cooler need to be wiped clean and sanitized-Operator is not using checklist or supervising workers to ensure cleaning and sanitizing tasks stated on Sanitation Plan are completed Kitchen hand wash station wall/backsplash area is not smooth and not impervious to moisture ( missing two tiles on the wall) droplets of oil suspended on the perimeter of the exhaust canopy indicate lack of regular cleaning of canopy filters and surfaces F2.5C Wiping cloths in kitchen and dining room were not being maintained in sanitized condition.
  - F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  - F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
  - Observation(s): 3 hand wash stations inspected ( kitchen, pizza prep room, and server's station). F2.7B Pizza prep hand wash station was not supplied with liquid soap in a dispenser.
  - F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  - Observation(s): Operator has not trained workers how to use or follow the establishment's Sanitation Plan. Checklist shown to EHO is a laminated copy ( marked with dry erase pen, so record from previous day gets erased the following day) -no permanent record exists in establishment for accountability and to allow verification of food safety plan and sanitation plan
  - F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  - F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  - F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
MonitoringNov 3, 2025
7 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
  - Observation(s): F1.5A&B EHO observed the cook going back and forth in the food prep line and to the back ( to grab something from the walk in cooler)multiple times without performing hand hygiene and/or changing gloves prior to handling ready-to-eat food.
  - F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
  - F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.7 Are foods protected from contamination?
  - Observation(s): F1.7A,B, C 2 packages (2.5 Kg) of expired Bari Saputo shredded cheese ( blend of mozzarella and brick cheese)found in the cooler (BB dates on the products were Sept 20, 2025 and Sept 27, 2025) Uncovered food in the walk in cooler are exposed to the mould/mildew from the fan grille of the walk in cooler. Uncovered fried battered fish in the walk in cooler ( on a tray in the cooling rack) were being stored underneath a tray of raw meat ( opened package of raw bacon). Opened bag of Batter mix in storage room is not placed inside food grade bin with tight-fitting pest proof lid
  - F1.7A The operator must ensure that all food on the premises is protected from contamination.
  - F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
  - F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): F2.1BNo thermometer for WI freezer and the QBD upright cooler
  - 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): F2.5A fries potato cutter needs to be cleaned and sanitized-if not being used, operator must remove equipment from premises F2.5B floor immediately in front and underneath the three compartment sink is damaged ( no longer smooth and impervious to moisture) F2.5D spray bottle containing bleach solution is not labelled (CDI)
  - F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  - F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
  - Observation(s): F2.6G Inadequate illumination in two areas in the food prep line ( the corner where the Subway onion slicer is located only has 59 lux; while the countertop with S/S chopping board only has 160 lux)The required light intensity is 540 lux. F2.6B Operator must not allow direct contact of food with plastic bins ( if plastic is not rated food-grade-Sterilite bin being used to store flour under the S/S table in the pizza room)
  - F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
  - F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
  - Observation(s): F2.7B Hand wash station for pizza room is not supplied with liquid soap in a dispenser
  - F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  - Observation(s): F3.4 Operator must include maintenance for the fan grille ( for walk in unit) in the San. Plan.
  - F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  - F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  - F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
MonitoringApr 28, 2025
6 infractions
- F1.7 Are foods protected from contamination?
  - Observation(s): pizza makeline tabletop was soiled/contaminated at time of Inspection soiled dry towels are being used to wipe food prep tables or countertops
  - F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): No thermometers in the chest freezers
  - F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
  - Observation(s): sanitizer solution dispensed during the sanitizing rinse cycle of the dishwashing machine contains 0 ppm Chlorine machine was checked multiple times (>2 times) and the chlorine concentration tests ( using test strips) yielded 0 ppm Chlorine
  - F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  - F2.3C Clean in place warewashing procedures 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): F2.5A&B pizza makeline table/chopping board has deep cuts and the cuts have trapped debris that stains the surface ( surface is no longer smooth) F2.5C dry, soiled towels were observed sitting on food prep tables/countertop spray bottle is not labelled F2.5K meat slicer kept beside hand wash station in the pizza room needs to have a cover. Cover must be used after washing, sanitizing and air drying the slicer to protect from splashing contamination
  - F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  - F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  - F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  - F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  - Observation(s): a bucket of bleach water with detergent (for storing wiping towels) was observed in the kitchen Read comments under F2.3C above-Operator must train employees the requirements of the Sanitation Plan; surfaces and equipment that are cleaned/sanitized in place must follow the proper sequence of washing, rinsing,and sanitizing
  - F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  - F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  - F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.5 Are the FOODSAFE training requirements being met?
  - Observation(s): Carla S Sabyan's FS1 cert expired in July 2018 ( was working alone in the kitchen when inspection started) Rajni Sharma's FS1 cert is valid until June 2028.
  - F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
MonitoringOct 21, 2024
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): Beverage Air cooler was observed malfunctioning at time of inspection ( PHFs stored in the unit was observed with internal temperatures above 4°C/40°F average of 50°F)
  - F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
  - Observation(s): reheating was observed to be adequate ( portions of ground beef being reheated was observed with internal temps >74°)HOWEVER cook is not trained on QUICK-CHILL Procedures ( Critical Control Point). whole, boiled potatoes ( quantity of about half a pot) that were taken out of temp control ( stove) more than 2 hours ago had internal temperatures >20°C
  - 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.
- F1.7 Are foods protected from contamination?
  - Observation(s): F1.7 prepped foods ( salad greens in a container) being stored in the QBD cooler were not covered with lids to protect from contamination
  - F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
  - F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
  - Observation(s): F2.3C grey coloured/soiled water ( with a few drops of detergent) was being used to wet the towel being used to wipe the prep table/surface attached to the Bev. Air cooler
  - F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): F2.5C-pls read the comment under F2.3C above ( detergent in water as a cleaning solution must be stored in a separate container/bucket from the sanitizing solution (sodium hypochlorite/bleach/ZepF-12167 in water); grossly contaminated or heavily soiled surfaces must be pre-cleaned before getting sanitized); F2.5G prepped foods must be covered adequately to preclude contamination ( read the comment under F1.7B and C above).
  - F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  - F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
  - Observation(s): Paper towel dispenser for the pizza room hand wash station was empty at time of inspection ( cook stated she can't refill the dispenser as they ran out of stock of towels)
  - F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  - Observation(s): incomplete- not all required information was included on the laminated sheets ("sanitation plan") that was shown to EHO; please read the comments under F2.3 as this indicates the need to train staff on proper cleaning and sanitization of food contact surfaces and on the use of the Sanitation Plan
  - F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  - F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  - F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
MonitoringApr 19, 2024
5 infractions
- F1.7 Are foods protected from contamination?
  - Observation(s): F1.7D cutting board surface for the pizza prep table has a contaminated dry towel on it and the board has not been cleaned,; in the dry goods shelf, opened bags of pasta and rice are not transferred to food bins with pest-proof lids; portioned/prepped dressings/sauces along the line are not labelled with BB dates
  - F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
  - Observation(s): F2.2B back door is kept ajar and the screened opening has gaps in it which would allow entry of pests into the premises
  - F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
  - Observation(s): see F1.7 comment re: pizza prep table
  - F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): F2.5J Light fixtures (tubes) in the kitchen are missing light covers F2.5Aand B pizza prep room maketable is not maintained in a clean and sanitary condition
  - F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  - F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.7 Are there handwashing stations available and properly supplied?
  - Observation(s): F2.7B&C No soap and no product in the towel dispenser for the hand w station in Pizza Prep room
  - F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  - F2.7C Handwashing station must be supplied with single-service product for drying hands.
MonitoringSep 11, 2023
4 infractions
- F1.7 Are foods protected from contamination?
  - Observation(s): cell phone owned by cook was placed on top of the food contact surface ( Bev Air chopping board)-CDI- staff removed it and re-sanitized the board previously cooked food stored in the walk in cooler must be labelled with Best before date ( or use by date) to protect food from spoilage microbes ( e.g. fried fillets of fish and baked ribs)
  - F1.7A The operator must ensure that all food on the premises is protected from contamination.
  - F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): Chlorine test strips in the vial being used by staff are expired Chest freezers have no thermometers ( 3 in back room + 1 for Foothills ice cream in dining room)
  - 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): low temp mech dishwashing machine was malfunctioning at time of Inspection ( chlorine being dispensed during rinse was <50 ppm in concentration)-machine was tested multiple times; chopping board attached to Bev Air line cooler has stained cuts and needs to be re-surfaced or replaced to ensure food contact surface is cleanable and does not allow cross-contact contamination during use.
  - F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
  - Observation(s): incomplete
  - F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  - F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
  - F3.3C Written food handling procedures must identify all critical control points.
  - F3.3D Written food handling procedures must include critical limits for all critical control points.
  - F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
  - F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
MonitoringMar 23, 2021
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): Operator must procure QUAT Ammonia test kit ( test papers) to verify concentration of prepared Zep Dynaquat solution ( disinfectant being used onsite). When EHO used Hydrion Microessential lab test paper, colour change indicates >400 ppm active quaternaries in sol'n.
- F2.7 Are there handwashing stations available and properly supplied?
  - Observation(s): wall mounted liquid soap dispenser has gone missing for the Hand wash station in Pizza Room; Kulwinder replaced it with a bottle of Dawn dishwash detergent temporarily; Servers' hand wash station has an empty liquid soap dispenser- CDI
  - F2.7A Handwashing station must be supplied with hot and cold running water.
  - F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  - F2.7C Handwashing station must be supplied with single-service product for drying hands.
  - F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  - F2.7E Handwashing stations must remain accessible at all times.
MonitoringJul 22, 2020
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
  - Observation(s): Ankit ( male cook) was not able to produce a copy of his FS1 Certificate ( Kulwinder says it might be in the Office)
MonitoringJul 22, 2020
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
  - Observation(s): EHO was not able to verify Ankit's FS1 Certification-Kulwinder to send a copy of Certificate to EHO
  - F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  - F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
MonitoringNov 20, 2019
6 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
  - Observation(s): old (spoiled) food is kept in the fridge ( spinach dip and cooked rice were labelled with dates Nov 10th and Nov 11th)
  - F1.6B All food on the premises must be fit for human consumption.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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): walk in freezer keeps foods@ 10°F
  - F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): potato cutter ( for fries) is filthy- must be thoroughly cleaned and sanitized to remove leftover stuck-on, dried up potato bits in every nook and cranny
  - F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  - Observation(s): Kulwinder needs to add procedures and frequency for cleaning of Potato cutter and Beverage Air mopping ( water accumulates in the interior of cooler and if not cleaned up in a timely manner, will spill unto the floor)
- F3.6 Are the FOODSAFE training requirements being met?
  - Observation(s): Laisea Jurrius' name will be checked-result of FOODSAFE Registry check: Laisea did take FS1 but her CERTIFICATE IS EXPIRED ( JULY 2018).
  - F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  - F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
MonitoringMay 27, 2019
5 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
  - Observation(s): Improper handwashing procedure observed ( cook with gloves on, rinse hands in running water in between different food handling tasks)
  - F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
  - F1.5B Employees must exhibit cleanliness and good personal hygiene.
  - F1.5C Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
  - Observation(s): chopping boards are stained and not washed after every use
  - F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
  - Observation(s): Malfunctioning chest freezer needs to be discarded ( panel is falling off and insulation underneath is falling, the gasket/seal around the perimeter is also in disrepair)- food stored in this unit is not at -18°C ( observed temp was -11°C)
  - F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): F2.5B wall above pass-thru window has been allowed to accumulate a thick layer of dust balls F2.5C Soiled wiping cloth in the kitchen is kept on the counter where it will be subject to further use- wiping cloths should be stored in a container of sanitizing solution and removed from food prep area if it needs to be washed F2.5E employee's bike is stored in food prep/storage area (CDI- Corrected During Inspection)
  - F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  - F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  - F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  - F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  - F2.5F Animals must not be permitted in the premises unless they are certified service animals.
  - F2.5G Foods must be stored in a manner to prevent contamination.
  - F2.5H Employees involved in food preparation must ensure food is not contaminated by hair.
  - F2.5I All employees in food preparation areas must wear clean clothing and footwear.
  - F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  - F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  - F2.5L Single service utensils or containers must be used only once.
  - F2.5M Unless previously served in a container that prevents contamination, food must not be served to another customer.
  - F2.5N Even if served in a container that prevents contamination, previously served potentially hazardous foods must not be served to another customer.
- F2.7 Are there handwashing stations available and properly supplied?
  - Observation(s): Pizza room's Hand wash station is malfunctioning ( water supply has been cut off)
  - F2.7A Handwashing station must be supplied with hot and cold running water.
  - F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  - F2.7C Handwashing station must be supplied with single-service product for drying hands.
  - F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  - F2.7E Handwashing stations must remain accessible at all times.
MonitoringJun 1, 2018
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): Kool It fridge for cakes @8C (cheesecake internal temp); The other units that were checked were: Beverage Air (2-3°C), Kool-It (0-1°C), OMCAN pizza cooler (3.5°C), Walk in cooler@≤4°C, Maytag (0°C)
  - F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
  - Observation(s): chowder soup is being cooled in a deep pot inside walk in cooler ( temp was 56°C at time of inspection)
  - 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.
- F2.4 Are proper freezing and thawing procedures followed?
  - Observation(s): walk in freezer @10°F Woods bread chest freezer-12°C, bread freezer ( right side)@-20°C; Kenmore bread chest freezer@-12°C
  - F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
  - Observation(s): 25 lux only of lighting intensity in corner of kitchen where Subway slicer (NEMCO) is located ( Minimum required is 540 Lux)
  - F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
MonitoringOct 4, 2017
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
  - Observation(s): Bev Air <4°C, Kool It ,40°F; Frigidaire@ 0°C, Frigidaire freezer@ 20°F; Walk in cooler@ <40°F Walk in freezer@<-18°C; Maytag ( coffee cream)@0°C ; Kool it cake cooler@ 4°C Not all coolers are equipped with Thermometers ; there are at least 5 that need accurate reading thermometers
  - F1.4B - Accurate thermometers must be provided to monitor equipment.
  - F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
  - Observation(s): Zep Dishwashing machine does not automatically dispense chlorine sanitizer in rinse cycle-machine must be repaired-temporary fix of manual dump of chlorine into machine is being done; Log sheet to be completed and operator to record for every load the concentration of sanitizer in the machine-record to be submitted to EHO daily ( for each load of dishes)
- F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
  - Observation(s): 0.5/80g Bunge NH soft margarine; Capri No Trans fat canola oil; olive oil Carapelli EVOO 0/9g; Imperial Sysco 9601501 battered onion rings 0.07/11.83g; Sysco 058679 Chicken nuggets 0.14/11.36g; Sysco Jade Mtn. Dry rib style seasoned boneless pork0.18g/ 7.72g ; PATNA sweets and restaurant samosas doesn't have documentation
  - F3.9A - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
MonitoringSep 20, 2016
7 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
  - Observation(s): DW machine is malfunctioning- 0 ppm ( chlorine) detected in rinse sol'n Sanitizing is being done manually ( 2 mins immersion in bleach water sol'n) until unit is repaired
- 9 - Are foods handled in a sanitary manner and protected from contamination?
  - Observation(s): Omcan cooler for pizza ings-handles of cooler are soiled (this must be included in San plan- cooler door handles to be sanitized as needed)
- 12 - Is the contact information the same?
  - Observation(s): Kalwinder is now the Operator ( owner is still Raj Mahal)
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
  - Observation(s): conveyor pizza oven installed in the back storage room w/o plan approval; Operator must submit floor plan for approval; Hand wash station will be required in this room
  - 13.1 - Changes to the premises must only be made with approval of plans and specifications by the health officer.
  - 13.2 - Facility must be constructed to the specification of the approved plans.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
  - Observation(s): opened can of sliced pineapples found in the Omcan cooler-contents of opened cans must be transferred to food grade containers ( don't leave it in the open can)
  - 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 15 - Are there handwashing stations available and properly supplied?
  - Observation(s): pizza room needs its own Hand Wash station
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
  - Observation(s): Bunge Delicia NH marg; Capri No Trans Fat 1.4g/92g; Sysco Chicken nuggets have NO DOCUMENTATION ( box was discarded), Sysco battered onion rings .07g/11.83g (0.59% TF); Highliner breaded popcorn shrimp 0/0.5g;
  - 19.1 - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
MonitoringSep 30, 2015
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
  - Observation(s): Kool it unit- portioned roast chicken measures 8degC walk in cooler ok; walk in freezer ok; line cooler 5degC, cake cooler OK; coffee cream cooler OK
- 9 - Are foods handled in a sanitary manner and protected from contamination?
  - Observation(s): Dressings in the walk in cooler should be stored off the floor
  - 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
  - Observation(s): countertop in the kitchen needs to be replaced-painted wood is worn and is no longer cleanable
- 15 - Are there handwashing stations available and properly supplied?
  - Observation(s): p towel dispenser is malfunctioning
  - 15.3 - Handwashing station must be supplied with single-service product for drying hands.
MonitoringApr 14, 2015
5 infractions
- 2 - Are proper hot holding procedures followed?
  - Observation(s): bacon stored at room temp-CDI hash browns stored at temps between 50-60degC-CDI
- 3 - Are proper cooling procedures followed?
  - Observation(s): Operator must ensure food safety plan is followed ( especially by new employees)-quick cooling procedures must be implemented to avoid temp. abuse; potatoes contained in a high pot ( >8 inch high)inside the walk in have internal temp of 45degC at time of inspection ( operator said the potatoes were boiled at 10:30am morning)- PHF's undergoing cooling procedures need to be labelled with holding time ( Max of 2 hrs ) and temp tracking logs must be used to show temps are monitored at 2 hrs. and again at 6 hrs.
  - 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
  - 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
  - 3.3 - Accurate thermometer must be available to monitor process.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
  - Observation(s): wrist jewellery ( bangles) worn by foodhandler is not adequately washed during handwashing procedure and can carry contaminants into food being handled; worker found eating in the kitchen at time of inspection-operator must ensure staff take breaks in designated areas of premises and not eat in the kitchen when on duty
  - 5.2 - Employees must exhibit cleanliness and good personal hygiene.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
  - Observation(s): uncovered battered fried chicken found inside walk in cooler -discarded ( CDI) potatoes in cardboard boxes stored directly on the floor
  - 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
  - Observation(s): Raw wood surfaces must be sealed to ensure cleanability ( door of walk in freezer, potato cutter)
  - 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
MonitoringSep 17, 2014
0 infractions
MonitoringMar 19, 2014
0 infractions
MonitoringAug 28, 2013
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?