Madras Masala & Grill
120 3rd Ave Kamloops BC V2C 2M3 · Restaurant - Food Service
4 inspections
- Monitoring
0 infractions
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips available on-site to measure bleach sanitizer concentration. Corrective action: Purchase chlorine test strips and ensure the sanitizer bottles have a minimum of 100 ppm chlorine (1/2 teaspoon bleach per 1 L of water).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): [1] A large opening observed around plumbing fixtures across dishwasher area as drywall appeared to be damaged. This may act as breeding ground for pests. [2] Rear exit door was observed open at time of inspection. This is a potential point of entry for pests. [3] Open bag of flour observed in the dry storage area. Potential for harborage of pests. Corrective actions: [1] Seal the opening around plumbing fixtures across the dishwasher area. [2] CDI -Operator closed the rear exit door. [3] Ensure all dry goods are stored in pest proof containers.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): [1] Foods (i.e., meat, curries etc.) were being thawed at room temperature. Temperature of these foods were measured at 8 -10 °C. Operator transferred these foods to walk-in cooler. [2] Fish was observed thawing in the compartment sink filled with water. Water temperature was measured around 12 °C. Operator was instructed to thaw fish under cold running water. Corrected During Inspection: Ensure approved methods are followed for thawing of foods: 1. Refrigerator thawing 2. Microwave thawing 3. Cold running water thawing
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser at the handwashing station was observed not working. A paper towel roll was kept at the shelf for drying hands. This creates the risk of contaminating the whole roll. Corrective action: Ensure handwashing station is equipped with working paper towel dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): • No food handler had FOODSAFE certificate or equivalent training at time of inspection.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Ceiling and walls around ventilation grates to be thoroughly cleaned
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?