Made in India Restaurant
2-1790 K. L. O. Rd Kelowna BC V1W 3P6 · Restaurant - Food Service
11 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5G: Food was being cooled on a large plastic food tray lid. Operator was instructed to store food on a more appropriate and cleanable surface such as a stainless steel tray. F2.5K: -A cutting board and pot was observed being stored on the floor. Operator was instructed to store these off the ground at all times. *CDI* -Scoops need to have handles and be stored properly to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): A large container of curry was being stored at room temperature and was measured at approximately 19.1°C. The operator indicated it had been out for greater than 2 hours. Food was voluntarily discarded by operator. Potentially hazardous foods were noted to be stored at room temperature in the kitchen. Operator was instructed to not store potentially hazardous food at ambient temperatures.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Containers of curry and cooked chicken were noted to be stored in deep containers at room temperature for cooling with no time or temperature tracking. Operator was instructed to monitor temperatures of the cooling food and use methods for achieving rapid cooling such as ice baths, cooling wands, shallow containers, and/or storing in the cooler.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.7 Are foods protected from contamination?
- Observation(s): Ready to eat foods were being stored under raw meat in the walk in cooler. Ensure all ready to eat food is stored separate and above any raw meats.
- 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): F2.5G: Food in open containers were noted to be stored on the floor of the kitchen. Operator was instructed to ensure all food is stored off the floor to protect from contamination. CDI* F2.5K: Scoops need to have a handle and be properly stored to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): The permit to operate was missing the current decal.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Flattened carboard boxes absorbed with grease covering kitchen floor. Cardboard does not replace regular cleaning and maintenance, which are required to prevent attraction and harbouring of pests.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Large frozen preprocessed fish fillets thawing in steel pan at room temperature - fully frozen at time of inspection. Please follow safe food handling procedures and ensure PHFs are not stored at room temperature for more than 2 hours. Operator reminded of proper ways of thawing to prevent the rapid growth of foodborne pathogens. Do not repeatedly thaw-freeze as freezing may not completely inactivate harmful microorganisms that have grown during thawing.
- F2.4B Potentially hazardous food must be thawed 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): All floors must be kept clean. Grease buildup in food preparation areas can lead to pest infestation, contamination of food and food contact surfaces, increased risk of fire, and tripping hazard.
- 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): Submit thawing procedures to the health officer for review.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan should include routine cleaning and maintenance of floors.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Most foods in the walk in cooler are not covered. Discussed the risk of cross contamination when foods are stored without covers for extended periods.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure each refrigeration unit is equipped with a thermometer for monitoring. Obtain test strip for Quats sanitizer.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature monitoring logs not maintained. Last recorded date was March 4, 2023. Temperature monitoring logs in March recorded several days of 0C to 7C, with no corrective actions indicated. When asked, staff did not know the critical limit of cold holding temperature of potentially hazardous foods. *Ensure staff are trained in safe food storage temperatures and corrective actions.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Foods not covered during time of inspection and not protected from contamination
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Sauces are cooled in large batches without ice wand and are left in room temperature for unknown amount of time
- F1.7 Are foods protected from contamination?
- Observation(s): Foods not covered during time of inspection and not protected from contamination
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Certain areas of the kitchen need cleaning - area underneath food preparation table and across with the generator
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Small insert of chicken observed stored below the counter in the cooking area without temperature control. Through discussion with operator it was determined that this insert had previously been refrigerated, at time of inspection the temperature of the contents was measured at 17°C. Foods held without temperature control should be labeled with a time stamp indicating when they must be used up by. Discussed with operator time restrictions and health risks for potentially hazardous foods (PHF) held without temperature control. Pathogenic bacteria which cause foodborne illness can grow rapidly on PHF that are held at temperatures above 4°C and below 60°C.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observed large batches of sauces and containers of cooked chicken sitting on and below counters. Through discussion with operator it was determined that some products had been pulled from the cooler to be reheated, other products were in the process of cooling before being moved to the walk in cooler. One large insert of chicken, measured at 30°C internal temperature, operator was instructed to move this to the cooler immediately. One insert of sauce which had been pulled from the refrigerator was measured close to room temperature at time of inspection, operator was unable to verify how long it had been held without temperature control.
- F1.7 Are foods protected from contamination?
- Observation(s): Within the walk-in cooler many inserts of food were observed uncovered and stored on the floor. Requested that operator provide covers to protect foods from external contamination, and ensure that foods are stored a minimum of 6 inches off the floor at all times. When left uncovered foreign materials can fall into food products resulting in contamination. Bags of onions were observed stored on the floor in the kitchen and stacked at the back door near the chemical storage and mop sink. Discussed with operator the potential for contamination when foods are stored in close proximity to chemicals or left on the floor.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cardboard and towels observed stuck between heating equipment and the prep counter, according to operator these are used to insulate the hot surface from accidental contact. Requested that operator remove the cardboard coverings from the kitchen as it is a porous material which can not be easily cleaned. Cardboard which becomes saturated with oils and food residue can attract pests which can contaminate foods products and food contact surfaces.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Prep cooler across from grill at 10 °C ,Keep recording temperatures in a daily log, check and monitor more frequently when temperatures are above range, and note corrective actions.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The quat sanitizer is below 200 ppm, increase the ppm and get test paper to monitor to ensure it is at a minimum of 200ppm.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The storage area across from the mop sink requires cleaning, and organizing.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions