Lala Ji's Indian Cuisine
120-2436 Skaha Lake Rd Penticton BC V2A 6E9 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must provide thermometers to all refrigeration units. Chlorine test strips available.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Discussed mice infestation remediation steps taken by the operator as a result of of the Dec 17, 2024 complaint. The operator has done the following: - patched, including installation of metal mesh on holes created by rodents; - provided more traps; - decluttered the facility; - improved sanitation practices; - introduced daily mouse kill monitoring log (in Dec 2024 caught 20 mice and in Jan 2025 caught 8 mice). Operator should install snap traps at the following locations: Trap #1 - dispenser station Trap #2 - behind deep freezer Trap # 3 - behind spice station Trap # 4 - dry storage area Also, the operator must discuss the safe poison use / application with CanGuard Pest Solutions as the mouse infestation is still very substantial.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must do the following: 1. Remove all un-used equipment like an ice making machine, a catering range, other items; 2. Provide a blue bin container to keep recycling items; 3. Clean and paint a walk-in cooler; 4. Scrub & degrease wash trays. If not possible, provide new wash trays for the dishwasher; 5. Degrease and wash with CLR the dishwasher (inside and out); 7. Cover light fixture in a storage area; 8. Wash and scrub floor mop buckets, floor mops, and ensure mops are stored properly as was discussed.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Ice used for drinks inside the icemaking machine had black particles. Operator was in the process of repairing the ice maker. Operator was directed to discard the ice (CDI) and finish the repairs of the ice maker as soon as possible.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must provide Chlorine Test Strips. Operator must provide thermometers to all fridges. Repeated offense.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No chlorine residual tested during the dishwasher's sanitizing cycle. Operator must (1) repair the dishwasher to ensure chlorine residual at 100 ppm and (2) ensure that the dishwasher's chlorine residual is tested at least once a day.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Clean floors under equipment and cooking stoves. Repeated offence. Fix oil leakage or prevent oil leakage from the fryer. Provide covers for lighting fixtures in the food preparation area. Wash / clean dust particles observed on the ceiling and on the fan in a walk-in cooler.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Re-organize the dry storage by providing proper storage shelves. Observed rice & flour bags stored on an office desk. Compliance deadline August 23, 2024.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Designate one of the two compartment sinks for handwashing. This two-compartment sink is located at the back of food preparation area. Provide liquid soap in a container for this sink.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Fly infestation observed in the kitchen. Operator must do the following: 1. Relocate the UV lamp to a different location. 2. Provide sticky flypaper. Avoid hanging it above food preparation areas.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must do the following: 1. Create daily and deep cleaning schedules and post them on the wall; 2. Clean floors under the equipment & behind cooking stoves.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Operator must provide thermometers to all fridges.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Food items in large walk-in found to be on the floor and uncovered. -Ensure all items in walk-in cooler are stored off the floor and covered during all time of operation. Several large cutting boards have deep grooves. Pathogens can harbour in these deep grooves and create potential for cross contamination. -Ensure to discard and replace cutting boards that have become too worn to properly clean and sanitize.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwashing: chlorine solution measured within required chemical parameters of 50ppm-100ppm. -Ensure to test unit 3x a week for adequate sanitizer residual and prime when needed. Sanitizing surfaces: Sanitizer was not prepared and available onsite. Bucket of sanitizer prepared at the time of inspection. -Ensure sanitizer solution is prepared at the beginning of shift and available during all times of operation. -Ensure to store cloths in sanitizer bucket.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station missing paper towel. -Ensure liquid soap and paper towel are available during all times of operation. *Ensure staff are conducting proper hand washing procedures in between tasks during all times of operation.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food Safety Plan could not be located at the time of inspection. Staff were unaware of what a FSP was. A template will be sent with the inspection report. -Ensure to review and create a FSP applicable to the site.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A Sanitation Plan could not be located at the time of inspection. Staff were unaware of what a SP was. A template will be sent with the inspection report. -Ensure to review and create a SP applicable to the site.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Staff onsite do not have their FOODSAFE and are unaware of what FOODSAFE is. -Ensure staff acquire adequate training and retrieve a FOODSAFE certificate in the near future.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep cooler lower half was above 4°C, operator moved the few items into a cooler that was below 4°C and stated that it will be serviced prior to putting items back in Ensure all potentially hazardous foods are held at or below 4°C Obtain thermometer to monitor cooler temperature
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Gap under exterior back door Replace or install door sweep to eliminate gap under exterior door
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): General sanitation needs to be improved: under the sink, storage trolley near food prep cooler, shelves in dry storage, etc. Ceiling/fans in kitchen requires cleaning Infraction carried over: holes in floor around access hatch to be fixed Hood vent is due to be serviced, operator stated that technician has been called. Operator cleaned outsides of vents and behind stoves and fryers Spray bottles containing bleach sanitizer and cleaner need to be labelled. Ensure to always have sanitizer available Food containers stored on ground in walk-in cooler. All food must be stored up and off the ground Note: Operator stated that the floor near the cooking equipment will be redone in the next year as it's worn down
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Permit fees for 2022-2023 have not been paid
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: Mechanical chemical dishwasher was measured to have 25ppm chlorine residual at the time of inspection Corrective Action: • Use 3 compartment sink method until dishwasher is serviced and producing at least 50ppm chlorine residual: • Test dishwasher at least once daily and record results
- F2.3A Mechanical dishwasher/glasswasher 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): F2.5B: Holes in the floor surrounding the square metal access hatch. General sanitation for floors could use improvement, particularly in harder to reach areas such as under the sink, near shelving units, behind/beside stove. In addition, the corner where the pop machine used to be stored needs a good cleaning of the floors and walls. Corrective actions: • Fix holes around the metal access hatch by next inspection (6 months) • Clean specified areas by April 14, 2021 and ensure they are cleaned on a regular basis F2.5G: Food products that weren't currently being used were uncovered. Food products being stored on the ground in food prep area and walk-in cooler Corrective actions: • Ensure all foods are covered and stored off the ground by April 2, 2021
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ensure food contact surface disinfectant is at correct sanitizer concentration
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?