Made In India
112-1677 Commerce Ave Kelowna BC V1X 8A9 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Previous issue revolving around missing tiles in the dishwashing area need to be resolved.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
5 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observed that one of the employee added a new batch of hot soup on top of an already cooling batch. This increases the cooling time of the already cooled soup and significantly increasing the time the soup spends in the danger zone which can promote the growth of harmful bacteria, potentially leading to foodborne illness. Operator to train employees on proper cooling procedures.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed that there were open containers of sugar and spices under the soap dispenser of the handwashing station in the food prep area. The presence of open sugar and spice containers under the soap dispenser at a handwashing station poses several risks, including obstruction of soap use and potential contamination of the food items.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observed that there was no sanitizer test strips available for use during inspection. Sanitizer test strip help ensure that the sanitizer is being maintain at a proper concentration. Maintaining the correct sanitizer concentration is vital for effective sanitization of food contact surfaces which help prevent foodborne illnesses. Operator to obtain the appropriate test strips for the type of sanitizer used (e.g., chlorine or quat) and ensure that they are regularly used to check the sanitizer concentration.
- 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): F2.5B: Accumulation of food debris and dirt was observed underneath some equipment, along floors to wall junctions. Dirt and debris provide a breeding ground for harmful bacteria, which can contaminate food and lead to foodborne illnesses. Please complete a thorough cleaning of kitchen surfaces and hard to reach areas. f2.5G: Observed that scoops were submerged in bulk bins containing rice, flour etc. Submerging scoops in food containers could contaminate food by transferring bacteria from the scoop to the food especially when scoops are not cleaned well from previous uses. Operator must ensure that the scoops are stored outside of the bulk food containers.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Observed that the floor in the dishwashing area was missing some tiles and the wall has a hole. The missing tiles makes it difficult for adequate cleaning of the floor leading to accumulation of dirt which can potentially harbour microorganisms. The presence of the hole on the wall can facilitate an entry point of pests which carry filth and microorganisms that can contaminate food. The operator to replace the missing tiles and seal the hole in the wall.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Staff observed to have dirty clothes during time of inspection. Ensure that staff are changed to clean clothes regularly as this could lead to cross contamination leading to foodborne illness
- F1.7 Are foods protected from contamination?
- Observation(s): Scoops are observed to be submerged into dry foods during time of inspection. Ensure that scoops are stored away from food and in a sanitary location when not in use. This includes the ice scoops for the ice machines. Single use items such as Styrofoam cups are not to be used as scoops for dry foods as they cannot be cleaned properly Foods such as salt and other dry spices were stored directly under the soap dispenser located at the hand washing station. Ensure that foods are stored away from where staff may be washing their hands to prevent contamination
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer spray bottle was measured to be under 200 ppm QUATs during time of inspection. Several other bottles throughout the facility were able to meet required 200 ppm Ensure spray bottles are labelled so that staff are aware
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
6 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Multiple items including proteins cooling at room temperature. Cooling wands are available but are not being used properly as the container holding the protein is wide and shallow. Operator told to monitor the cooling, place meats in shallower pans and/or use small food grade buckets to allow cooling wands to be used properly. Items were immediately placed in the walk in cooler at the time of inspection. Cooling verification is needed via cooling log or equivalent monitoring method.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Large cook utensils in the grill area kept in room temperature water. This was corrected during inspection.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Bar area and back kitchen prep area did not have paper towels present. This was corrected during inspection.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Not available on site at the time of inspection.
- 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): Not available on site at the time of inspection.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Not available on site at the time of inspection.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
4 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): Cooking (probe) thermometer not available at time of inspection.
- F1.1C - Accurate thermometer must be available to monitor process.
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Health approval not granted at this time.
- F3.1A - Operator must have a valid permit to operate or approval to operate.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Door sweeper missing back door by the washrooms. Lights in walk in cooler and walk in freezer not functioning at the time of inspection.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Bar sink by front entrance does not have liquid soap and single use paper towels.
- F1.1 - Are proper cooking and reheating procedures followed?