Meenu Indian Cuisine
44-100 Kalamalka Lake Rd Vernon BC V1T 7M2 · Mobile Vendor Type B – Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: The probe thermometer is inaccurate. Corrective Action: Obtain a new NSF-certified digital probe thermometer. Discard the old thermometer.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5K: Unsanitary storage of utensils. Observed knives wedged in between cardboard panel and side of chest freezer. The space in between these materials cannot be cleaned and is unsuitable for storing knives. Corrective Action: Remove knives from this area and store in a clean dry container away from contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B: Putty knife stored on mobile unit is not suitable for use in food premises. Parts of the item are rusted and discoloured. Corrective Action: Remove putty knife from mobile unit.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D- Sanitizing bleach solution in spray bottle was measured to be above 200 ppm, and bleached out the test strip. Sanitizer solution must be at 200 ppm to be safe for food contact surfaces at a no-rinse level. Above 200 ppm, sanitizing solution must be rinsed with water after sanitizing to ensure surfaces are safe for contact with food.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3A-F- No food safety plan available onsite at time of inspection. The food safety plan must be onsite at all times to ensure that staff have access to information on food safety plan. Actions required: • Operator to keep a copy of food safety plan onsite at all times to ensure proper food safety procedures and controls are followed. Please email photo of food safety plan onsite with mobile unit to your local area EHO for infraction resolution.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4A-C- No sanitation plan available onsite during time of inspection. The sanitation plan must be onsite at all times to ensure that all staff have access to information on cleaning procedures, sanitizing solution concentration requirements, and pest control procedures. Actions required: • Operator to keep a copy of the sanitation plan onsite at all times to ensure proper sanitation procedures are followed. Please email photo of sanitation plan onsite with mobile unit to your local area EHO for infraction resolution.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?