Meenu Indian Cuisine

44-100 Kalamalka Lakeview Dr Vernon BC V1B 9G1 · Restaurant - Food Service

5 inspections

1. MonitoringMar 27, 2025

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1B: The thermometer inside one cooler in the transport van is inaccurate. Corrective Action: Provide a new NSF-certified refrigerator thermometer for the unit.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A: Some utensils are in poor condition. Corrective Action: Remove the affected items. Regularly inspect equipment for damage and replace as needed.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): F3.3: The Food Safety Plan is out of date. Corrective Action: Locate or develop a current Food Safety Plan.
2. MonitoringApr 4, 2023

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1B: The probe thermometers are inaccurate. Corrective Action: Obtain one or more new NSF-certified digital probe thermometers.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2B: There is a gap between the front exterior doors. Corrective Action: Seal the gap to exclude pests. Ensure there is no visible daylight under and around exterior doors.
     • F2.2B The premises must be protected against entry of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A: Observed some utensils in poor or unsafe condition. • Modified potato masher • Wooden stirring paddles • Slotted spoon Corrective Action: Discard the utensils identified. Replacements must be intact, non-absorbent, easy to clean, and designed for food contact. Inspect equipment for damage periodically. Do not repair or modify broken or worn utensils. F2.5B: Debris accumulation is visible on the evaporator fan covers in the walk-in cooler. Corrective Action: Clean the fan covers.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
3. MonitoringMay 17, 2021

   2 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7D: Observed spatulas, tongs, scrapers and other utensils soiled with food and grease residue stored in painted wooden cupboard. Storage ports in cupboard contain grease deposits. Corrective Action: Remove utensils from storage ports and interior of cupboard. Wash and sanitize utensils and store in clean dry containers.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5C: Heavily soiled dry cloth used to wipe food prep table. This is an unsanitary practice. Corrective Action: Place cloth in laundry. If intending to reuse wiping cloths during operation, prepare a sanitizer solution in an open container for wiping cloth storage. Use 1 teaspoon 5.25% unscented bleach to 1 litre of water to make 200 ppm chlorine solution. Immerse cloth in solution for at least 30 seconds to eliminate bacteria between uses. Change solution every 2-4 hours or when food debris or cloudiness is observed in solution. F2.5K: Bowl being used as a scoop is stored inside bulk flour bin in direct contact with the product. Surfaces of the bowl will become contaminated through continual handling. Contamination is then transferred to the food product if in direct contact. Corrective Action: Remove bowl from bin, wash and sanitize bowl. Provide a scoop with a handle for the flour bin and store in a clean dry container. Wash and sanitize scoop and its storage container at the end of each day.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
4. MonitoringSep 21, 2017

   8 infractions

   • F1.1 - Are proper cooking and reheating procedures followed?
     • Observation(s): F1.1C Accurate NSF certified probe thermometer required to monitor cooking and reheating process. All potentially hazardous foods must be rapidly reheated to 74 °C or hotter within 2 hours. The potential for growth of pathogenic bacteria is greater in reheated foods than in raw foods. This is because spoilage bacteria, which inhibit the growth of pathogens by competition on raw products, are killed during cooking. Subsequent recontamination will allow pathogens to grow without competition if temperature abuse occurs. Reheating methods: • Stove top - should be stirred throughout or midway during cooking • Microwave - should be rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat, and allowed to stand covered for a minimum of 2 minutes after cooking to obtain temperature equilibrium. Note: If food being hot held drops below 60 °C/140 °F for more than 2 hours then it must either be reheated rapidly to greater than 74 °C in 2 hours or less (once only) or discarded. Food must only be reheated once - remaining product must be discarded. See the "cook-hold-serve" plan with leftovers Food Safety Plan of the document “Writing a Food Safety Plan”. Ensure proteins are cooked to the minimum temperature and time required for the particular proteins safety. Check the Health Canada website for safe internal cooking temperatures. http://healthycanadians.gc.ca/eating-nutrition/healthy-eating-saine-alimentation/safety-salubrite/tips-conseils/cook-temperatures-cuisson-tbl-eng.php
     • F1.1C - Accurate thermometer must be available to monitor process.
   • F1.2 - Are proper hot holding procedures followed?
     • Observation(s): F1.2B Accurate NSF certified probe thermometer required to monitor hot holding. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures every 2 hours.
     • F1.2B - Accurate thermometers must be provided to monitor equipment.
   • F1.3 - Are proper cooling procedures followed?
     • Observation(s): F1.3C Accurate NSF certified probe thermometer required to monitor the cooling process. Check cooling methods every 2-3 months or when Food Safety Plan is first started. Note: There is a template cooling log attached. Ensure foods cooled from 60 °C/140 °F to 20 °C/68 °F within 2 hours and from 20 °C/68 °F to 4 °C/40 °F or colder within 4 hours (for a total of 6 hours). Large food items such as roasts, turkeys and large containers of rice, chilli, soup, etc., take longer to cooler because of the mass and volume from which heat must be removed. By reducing the volume of the food in an individual container, the rate of cooling is dramatically increased and opportunity for pathogen growth is minimized. Approved cooling methods: • Cut foods into smaller portions • Use shallow storage containers • Use an ice bath • Use an ice wand Note: Always wait until food is cold before covering.
     • F1.3C - Accurate thermometer must be available to monitor process.
   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): F1.4B Accurate NSF certified thermometer(s) required for (2) freezers - thermometers not accurate. Ensure foods are thawed according to the approved methods including: • Under refrigeration at 4°C (40°F) or less; • Completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold potable tap water; • As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); or • By microwaving and immediately transferring to conventional cooking equipment with no interruption in the process.
   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): F2.3D Clean in place warewashing procedures for equipment such as mixer, etc. are not sufficient to remove contamination. Rewrite sanitation plan to include detailed procedures and educate staff to ensure following process to wash with soapy water, rinse with potable water, spray with sanitizer (e.g. 200 ppm bleach) and air dry. F2.3G Chemical test strips required to verify the concentration of sanitizer used. Please obtain chlorine chemical test strips - ones onsite were no longer functioning properly. • Spray bottle measured to have 100 ppm chlorine at the time of inspection - added more bleach at the time of inspection and verified to be 200 ppm chlorine. • Spray bottle measured to have 200 ppm chlorine at the time of inspection. • Chlorine bleach non scented available onsite. Ensure spray bottles have a maximum of 200 ppm chlorine in them as having too much would actually require a rinse step afterwards. Verify concentration of chlorine sanitizer using a chlorine chemical test strip. Obtain chlorine chemical test strips to verify sanitizer concentration for equipment, utensils and food contact surfaces. Chemical test strips can be obtained from your chemical supplier or online - Google "chlorine food chemical test strips" for options. 200 ppm = 1 tsp regular chlorine bleach (food grade) to 1 litre of water verify with chlorine test strip.
     • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
   • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): F2.4A Backsplash around ware washing and hand sink area are made with a porous material or are painted with paint that is starting to flake and peel off, which could contaminate clean wares, etc. and are not easily cleanable, durable, impervious. F2.4B Rubbermaid containers #5 PP used to store foods in direct contact with plastic are not labelled as food grade plastic (missing cup and fork logo), so there is the potential for dangerous chemicals to leach out of the plastic and contaminate the foods.
     • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
     • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): F3.4A Fluorescent lights require shatterproof light covers or "fluorescent bulb tube guards" on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. Fluorescent lights in kitchen area have (2) broken shatterproof covers, which could result in broken glass fragments falling down if the bulb were to break. F3.4C Washable tile above ware washing area is warped and requires replacement to ensure no contamination is able to fall from the ceiling space above onto the ware washing area. F3.4D Ventilation hood due for service/cleaning. Last service sticker states service was due October 2015. F3.4F Backsplash around ware washing and hand sink area are made with a porous material or are painted with paint that is starting to flake and peel off, which could contaminate clean wares, etc. and are not easily cleanable, durable, impervious. F3.4L Daylight is visible between the double front doors. Please install weather stripping to prevent the entry of pests.
     • F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
     • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F3.4D - The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable odours.
     • F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
     • F3.4L - The premises must be protected against entry of pests.
   • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): F3.8A-C Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. Sanitation plan is available onsite, but is missing information regarding Clean in Place procedures for equipment onsite - mixer, etc.
     • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
5. MonitoringMay 21, 2014

   1 infraction

   • 8.2 - Are there handwashing stations available?
     • Observation(s): Handwash station did not have soap or paper towel available. Liquid soap and paper towel must be present at handwash station. Proper handwashing can not be done with out these items.
     • 1 Observation, High Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and a method of hand drying that uses single service product) in adequate numbers and locations to ensure convenient access to all employees.