Maurya's Fine Indian Cuisine
165 Victoria St Kamloops BC V2C 1Z4 · Restaurant - Food Service
14 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher final rinse not producing a 50 ppm chlorine residual. • Service unit • Maintain a supply of chlorine test strips and monitor daily with results recorded on log sheet (provided). • Until the dishwasher has been serviced, all dishware and utensils must be washed in the machine and then manually sanitized by immersion in 100 ppm chlorine solution in the utility sink.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher final sanitizing rinse cycle showing approximately 10 ppm chlorine rather than the minimum 50 ppm required. Either adjust machine to account for the use of domestic bleach or return to using commercial strength chlorine sanitizer and have the machine properly calibrated. • Until the sanitizing cycles is corrected, utensils washed in the machine must then undergo an immersion soak in a 100 ppm chlorine solution in the pot sink followed by air drying. • Provide fresh detergent for the dishwasher as the reservoir bucket is nearly empty.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Replenish paper towels in the staff washroom.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): • Changes to bulk food cooling procedures to be implemented in order to meet the conditions of F1.3A and F1.3B. • Food is no longer to be cooled in large plastic buckets and the large food volumes tend to inhibit quick cooling of the entire product. • Recommend using either of or a combination of ice baths or ice wand stirring to cool bulk quantities of sauces to room temperature within 2 hours. to complete the cooling of food from 20°C to 4°C within 4 hours the food is to be stored in shallow metal containers (eg. 4-6 inch depth) in the walk-in cooler rather than in buckets. Once the food has been fully cooled to 4°C as confirmed by a probe thermometer, it may then be moved to clean buckets for longer term storage in the cooler.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Provide new thermometers for the kitchen prep and upright coolers and walk-in cooler. The thermometer in the upright cooler was discarded as it was broken.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Keep staff washroom stocked with paper towels to accompany hand wash soap dispenser.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): • Buffet hot holding unit food temperatures less than 60°C. Adjust and monitor units to ensure 60°C is maintained over the lunch period. • Record hot holding temperatures daily on temperature log sheet.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- 7 - Is the premises free from a pest infestation?
- Observation(s): • Ensure that openings identified as rodent access points are sealed. (eg. base of rear door, holes in downstairs storage area cinder block walls) • Remove mouse droppings along base of dry storage room walls and monitor daily for current rodent activity.
- 7.1 - The premises must be maintained free of pests.
- 7 - Is the premises free from a pest infestation?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 14.2 - Are the premises maintained in sanitary conditions?
- Observation(s): • Do not store ice scoop in th eice machine where the handle may come into contact with the ice
- 14.2 - Are the premises maintained in sanitary conditions?
- Monitoring
0 infractions