Made In India
105-9685 Hwy 97 Lake Country BC V4V 1P5 · Restaurant - Food Service
6 inspections
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observation: Several containers in under counter cooler and in walk-in cooler observed uncovered. Informed staff at time of inspection. Corrective Action: Ensure foods are either covered using the provided lids or covered using plastic wrap.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Facility requires thorough cleaning behind and under all equipment. Corrective Action: Discussed options with operator at time of inspection. Thorough cleaning required more frequently to prevent food debris build-up.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Uncovered foods (raw meat and vegetables) in cooler. Containers stored on top of uncovered products in walk-in cooler; potential contamination from bottom of containers on to food stored underneath. Corrective Action: All uncovered containers discarded. Ensure to cover all containers/bins of food in walk-in cooler with lid or plastic wrap to ensure no contamination of products.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Grease-soaked cardboard was found behind the stove, which is difficult to clean and may attract pests. The operator was instructed to remove it immediately.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Uncovered foods (raw meat and vegetables) in walk-in cooler. Containers stored on top of uncovered products in walk-in cooler; potential contamination from bottom of containers on to food stored underneath. Corrective Action: Cover all containers/bins of food in walk-in cooler with lid or plastic wrap to ensure no contamination of products.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Fried paneer stored at room temperature, advised to store all potentially hazardous foods in the fridge once cooled.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Home Depot containers in use to store food. No statement that this container is approved for food storage. Food storage containers not appropriate for food storage may leach chemicals into the food contaminating the product, which may happen when the container is heated, or comes in contact with detergents, acids or bases (i.e., cleaning products or foods). Corrective Action: Remove containers which are not approved for food storage or processing from the premises. Obtain appropriate containers which are intended for food storage and processing.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure sanitizer test strips are available for surface sanitizers to ensure proper concentrations. Test (or change) sanitizer bottles daily. Test (or change) sanitizer buckets for surface wiping cloths at least every 2 hours (or when visibly dirty).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Scoops stored in bulk bin containers. Potential hand contamination from scoop handle to product if scoop were to fall in. Corrective Action: Store scoops outside of product bins. Ensure scoops have handles (one point of hand contact) and are appropriate for food processing. Ensure scoops and bulk bins are on regular cleaning schedule. General cleaning. Under handles of cooling equipment have build up of debris. Corrective Action: Wash and sanitize handles and doors of cooling equipment. Be aware of points of hand contact and potential points of hand contamination while food is being prepared. Ensure all points of hand contact are on the daily cleaning schedule.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): No one on premises at time of inspection had FOODSAFE or equivalent training. Informed operator (FOODSAFE certified) was on break at time of inspection. Corrective Action: One person at all times of food preparation in the establishment must have valid FOODSAFE or equivalent training. Seek training for additional staff.
- 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
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Uncovered foods (raw meat and vegetables) in walk-in cooler. Containers stored on top of uncovered products in walk-in cooler; potential contamination from bottom of containers on to food stored underneath. Corrective Action: Cover all containers/bins of food in walk-in cooler with lid or plastic wrap to ensure no contamination of products. Ice scoop stored inside ice machine. Potential contamination of ice from handle from hand-handle contact. Corrective Action: Store ice scoop outside of ice machine in designated container. Wash and sanitize container and scoop daily.
- 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operator to inform EHO of staff FOODSAFE training. At least one staff member with FOODSAFE training must be on shift during hours of operation.
- F1.7 Are foods protected from contamination?