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Namaste Authentic Indian Cuisine

200 Trans-Canada Hwy Salmon Arm BC V1E 4H7 · Restaurant - Food Service

9 inspections

  1. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Gap in weather proofing on rear receiving door. This may allow for pest entry. Repair or replace weather stripping to prevent the entry of pests. No evidence of pests/pest harborage in facility storage room.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Corrected during inspection: Sanitizer buckets on food preparation line had 0ppm sanitizer. Buckets were remade during inspection to 200ppm QUAT solution. Ensure sanitizer concentration is checked prior to starting food preparation.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): - dry storage room had less evidence of mice but there were still droppings found under the dry storage shelving - indoor and outdoor receiving areas, hallway, and walk-in cooler at back are still full of old equipment and quite cluttered Essentially, mice need shelter, food, and comfort. And if these things are made readily available to them, mice will take every opportunity to make themselves comfortable in your business. And while they tend to keep out of sight, they are far from the low-maintenance guests they appear to be, creating serious damage to building interiors, chewing through electrical wires, contaminating food, and spreading disease. 4 THINGS THAT ATTRACT MICE 1. Warmth 2. Food (e.g., nuts, grains, seeds, and dinner left overs) 3. Clutter: Because mice love to nest and burrow, they will often seek out cluttered areas to make themselves at home, and any place that provides warmth and a sufficient hiding place will fit the bill. And as clutter builds upon itself, it becomes more difficult to clean, which then further encourages rodents to burrow. 4. Exterior Cracks & Openings
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - dishwasher's final rinse was 160F on digital gauge. We ran several times, and confirmed with max hold probe thermometer. They were directed to sanitize in >50ppm chlorine after dishwashing until dishwasher is repaired. This is the second time in the past 18 months where EHO has discovered final rinse to be inadequate suggesting that you need to BETTER MONITOR it. - wall shelf along cooking line, storage bin lids, and ice machine bin were unclean - food contact surfaces and cutting boards all appeared clean and in good condition, thank you!
  4. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): - plastic egg crates being used to store deep fried food, these are hard to clean and should not be used for this - evidence of mice in dry storage area, this needs to be organized and cleaned to prevent mice from getting into food - kitchen drawers were unclean and disorganized (remove any non-food related items) - prep knives stored unclean in drawers and holders, they are never to be put away dirty - foods in cooler were uncovered
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): - evidence of mice in dry storage area - bagged rice and other products stored on pallets on floor - declutter restaurant
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - plastic cutting boards were in poor condition, replace - ice scoop was broken, replace - make-up air vents filthy, change filters more regularly and clean ducting - unused and broken equipment in receiving hallway, remove from premises
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - handsinks again not stocked with liquid soap and paper towels. Staff cannot maintain good personal hygiene if you do not provide the equipment to enable this.
  5. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Outstanding infraction 17-Oct-2022: Food products such as curries were left uncovered in the cooler and open to cross-contamination. All food on the premise must be protected from contamination. Please ensure food is protected from cross-contamination by providing covers for food.
      • 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): Outstanding infraction 17-Oct-2022: Non-expired quats test strips were not available. Please ensure that non-expired test strips are available and that they are being measured accurately in logs.
      • 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): Outstanding infraction 17-Oct-2022: Clutter (boxes) in the storage area of the facility may provide an area for pests to be harboured. Food debris was observed on floors, in particular underneath shelves where mice traps are located in the storage area. Please clear clutter (boxes) and remove food debris from floors where traps are located.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Outstanding infraction 17-Oct-2022: Dry storage area had spilled powder on the floor. Floor underneath multiple shelves had accumulated food debris. Please conduct general cleaning and sanitation and provide a cleaning schedule that employees can use. Additions from reinspection 31-Oct-2022: Shelves in cooler have been cleaned since the last inspection on 17-Oct-2022.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Outstanding infraction 17-Oct-2022: Operator indicated that their FOODSAFE certificate was expired and required renewal. Please display an updated FOODSAFE certificate.
  6. Monitoring

    7 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Uncertain whether proper cooking temperatures are reached as cooking logs were not observed during inspection. Probe thermometer was available onsite to check internal temperature. When asked about cooking processes the operator noted that the temperature of cooked foods reached above 80°C and/or a boil. Potentially hazardous food should be cooked to at least an internal temperature of 74°C and cooked food temperatures are verified using a metal, probe-type thermometer especially designed for food. Please ensure potentially hazardous foods are cooked to an appropriate temperature, and cooking logs are available.
      • F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Operator described using an ice bath procedure to cool various dishes and had cooling logs available. However a very large container of tomato sauce/puree product was observed which would take too long to cool without being placed into smaller containers or if placed in an ice bath from the original pot the food was cooked in. Operator indicated that the tomato sauce/puree in the very large container would be moved into smaller containers to cool. Potentially hazardous foods must be cooled from 60°C to 20°C within two hours and from 20°C to 4°C within four hours. Please ensure that the large container is not used to cool food items and that proper cooling procedures are followed.
      • 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.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Food in coolers and the freezer including containers of meat and curry products were left uncovered and open to cross-contamination. All food on the premise must be protected from contamination. Please ensure food is protected from cross-contamination by providing covers for food.
      • 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): Quats test strips were available but appeared old and did not have a visible expiry date. Logs being used to track quats concentration were not accurate and did not match the actual quats concentration. Bar glass dishwasher was not assessed. Please ensure that non-expired test strips are available and that they are being measured accurately in the log.
      • 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): Clutter (boxes) in the storage area of the facility may provide an area for pests to be harboured. Food debris was observed on floors, in particular underneath shelves where mice traps are located in the storage area. Please clear clutter (boxes) and remove food debris from floors where traps are located.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Build up of grime was observed on shelves in the freezer room which could fall onto uncovered food beneath it. Washroom required general cleaning and sanitation. Dry storage area had spilled powder on the floor. Floor underneath multiple shelves had accumulated food debris. General surfaces such as cooler handles required cleaning and sanitation. Please conduct general cleaning and sanitation and provide a cleaning schedule that employees can use.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator indicated that their FOODSAFE certificate was expired and required renewal. Other employees had valid FOODSAFE certificates displayed. The operator must have a valid FOODSAFE certificate. Please display an updated FOODSAFE certificate.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    7 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): There is no protocol in place to verify internal cooked food temperature. Please implement protocol by the indicated date. Sample cooking records are being provided by email.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hotholding temperatures are not being monitored. This pertains to rice and buffet stations. Rice was measured at 59°C. Buffet was not in service at the time of inspection. Please establish monitoring practices by the indicated date. Hisense mini cooler fridge temperature measured at 9°C. Sauces in fridge were at the same temperature. Cream based mint-chutney was discarded at the time of inspection. All other chutneys were moved to walk-in unit. Do not store potentially hazardous foods in this unit unless it can maintain temperatures of 4°C or colder.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No probe thermometer is available on site for internal temperature checks. No test strips are available for quaternary ammonium sanitizer or bar glasswasher (chlorine). Some cold storage units do not have an accurate thermometer. Obtain monitoring tools by the indicated date.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1.Glasswasher had run dry - no chlorine sanitizer left in bottle. Owner/operator put a "do not use" sign in place at the time of inspection. We discussed that chlorine must be measured at 50ppm prior to use--test strips must be in place to assess. Main dishwasher to be used in the interim. 2. Main dishwasher wash and rinse setting are controlled via a remote. Cycles were not set at proper temperature setting at the time of inspection. Multiple runs were required to reach final plate temp of 71.7°C. Rinse cycle appears to be short. The proper use and operations of this unit to ensure cleaning and sanitizing requirements must be reviewed against the manufacturer's instructions and specified within the sanitation plan.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Wiping cloths are not being stored in sanitizer solution when in use. Store wiping cloths in use in a clean sanitizer solution. 2. Ice scoop must not be stored on unsanitary surfaces (Eg. top of ice machine). 3. Ice machine requires cleaning - ensure proper cleaning and sanitizing protocols are in place and implemented at the frequency recommended by the manufacturer. 4. Improved cleaning required- walk-in cooler floor, flour mixer area, ceiling and vents, walls in heavy use/splatter zones
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash station was cluttered with small wares and utensils at the time of inspection. This station must remain clear at all times to facilitate proper handwashing.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan needs to be updated to reflect current chemical use and cleaning needs. Existing plan is outdated.
      • 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.
  8. Monitoring

    8 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Temperature of rice being held hot in the rice cooker was measured at ~57C. Requested operator to monitor the hot holding temperature. Should the temperature remains at <60C in half an hour, please cool the rice rapidly and keep at 4C or colder.
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Observed multiple frozen products (including fish, lamb etc) thawing at room temperature. All frozen potentially hazardous foods must be thawed using appropriate method e.g. in cooler at 4C or colder, under cold running water. Frozen items were placed into the cooler to continue to thaw at the time of inspection. Also cold running water was used to thaw frozen meat in sink. CDI - Corrected During Inspection.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Bucket of sanitizer was not available at the time of inspection. Observed used cloths laying around. Bucket of bleach solution was provided at the time of inspection. CDI - Corrected During Inspection. Note: - Spray bottle of sanitizer was measured at >200ppm of Quats. Concentration was tested at the Quats dispenser and amount was adequate i.e. 200ppm. A new Quats sanitizer bottle was made at the time of inspection. - Operator has switched to a high temperature dishwasher. Dishwasher reached an appropriate final rinse temperature.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Sneeze guard is still not available for the cold buffet items. Requested operator to provide lids for these cold items. 2. Observed open cans of foods stored in cooler. Please ensure that once canned foods are opened, they are stored in food-grade containers. Note: - Operator informed that a new buffet table will be installed before summer, which would include a sneeze guard for cold items.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Light fixture is still missing a cover. Operator informed that one was installed but it broke again. 2. Cooler handles were very greasy and grimy. Reiterated to operator that any high traffic areas including cooler handles must be cleaned more thoroughly and more frequently. This should be part of the sanitation plan.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sink located at the server area was clogged. Please ensure this is fixed to allow for proper handwashing.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available upon request. Also food safety plan must be updated to include buffet procedures.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was not available upon request.
      • 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.
  9. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Buffet cold dishes are stored in room temperature. Ice baths are put in place at the time of inspection. CDI - Corrected During Inspection. Operator also informed that during the buffet, these items are usually used up fast and are refilled several times. Also after lunch time, any leftovers are discarded. Discussed about implementing a time log for these items. Also discussed about using a proper cold-holding unit so that items can be kept cold at 4C or less. Please update food safety plan to reflect current practice. Also discussed about monitoring and recording temperatures of cold-holding units as well as hot-holding units on temperature log sheets.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): A sneeze guard is not available for the cold items at the buffet table.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Door sweep has not been installed for the back door. 2. Light cover/protective sleeve is still missing for light fixture above hot holding unit located in the kitchen. 3. Premises require more routine cleaning especially high traffic areas e.g. cooler door handles. 4. Non food-grade containers are used for flour and beans.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
      • 14.12 - The premises must be protected against entry of pests.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): As discussed, food safety plan needs to be updated to reflect buffet procedures.