Navarasa Curry Cocktail Culture

227 Brock St S, Whitby ON L1N 4K2 · Food Safety Inspections

13 inspections

1. Re-InspectionMay 27, 2026

   0 infractions

2. RoutineMay 26, 2026

   5 infractions

   • Separate hand washing basin provided for food handlers
     • * Fail to use basin only for hand washing of employees
     • Operator to ensure designated hand washing basin is only used for hand washing
   • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
     • * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
     • Operator to ensure hand washing basins are adequately supplied
   • Food protected from potential contamination and/or adulteration
     • * Observed potentially hazardous food not covered to prevent contamination / adulteration
     • Operator to ensure all foods are covered in storage
   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
     • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
     • Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
   • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
     • * Fail to ensure food contact surfaces are cleaned and sanitized before and after food preparation
     • Operator to ensure all food contact surfaces are properly cleaned & sanitized
3. Re-InspectionJan 22, 2026

   1 infraction

   • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
     • * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
     • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
4. RoutineJan 20, 2026

   7 infractions

   • Thermometers used to verify food preparation and storage temperatures
     • * Fail to provide thermometer in temperature controlled room / equipment used to store potentially hazardous foods
     • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
   • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
     • * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
     • Operator to ensure hand washing basins are adequately supplied
   • Food protected from potential contamination and/or adulteration
     • * Observed potentially hazardous food not covered to prevent contamination / adulteration
     • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
     • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
     • Operator to ensure all foods are covered in storage
   • Food contact surfaces properly designed, constructed, installed, maintained, located (smooth, non-absorbent, cleanable, corrosion resistant and non-toxic)
     • * Fail to maintain utensils, multi-service articles and/or food contact surfaces in a clean and sanitary manner and/or in good repair
     • Operator to ensure all food contact surfaces, utensils and/or multi-service articles are cleaned and sanitized after each use and are maintained in good repair
   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
     • * Fail to provide sufficient detergent, chemicals, or required water temperatures for washing and sanitizing
     • Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
   • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
     • * Fail to equip facility with a method of hand drying that uses single-service towels or a hot air dryer
     • Operator to ensure the washroom facilities are properly supplied with soap/detergent, single-service towels or hot air dryer, toilet paper and hot and cold running water
   • Floors clean and in good repair
     • * Fail to ensure floor of food-handling room kept clean and in good repair
     • Operator to ensure floors are kept clean and in good repair
5. RoutineOct 7, 2025

   3 infractions

   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to ensure filters in the ventilation system are maintained in a clean and sanitary manner
     • Operator to ensure filters in the ventilation system are maintained in a clean and sanitary manner
   • Adequate protection against the entrance of insects, vermin, and rodents
     • * Evidence of pests observed
     • Operator to ensure food premise shall be protected against the entry of pest
   • Floors clean and in good repair
     • * Fail to ensure floor of food-handling room kept clean and in good repair
     • Operator to ensure floors are kept clean and in good repair
6. Re-InspectionJun 5, 2025

   1 infraction

   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to ensure filters in the ventilation system are maintained in a clean and sanitary manner
     • Operator to ensure filters in the ventilation system are maintained in a clean and sanitary manner
7. RoutineJun 4, 2025

   4 infractions

   • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
     • * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
     • Operator to ensure hand washing basins are adequately supplied
   • Food protected from potential contamination and/or adulteration
     • * Fail to protect food from contamination and/or adulteration
     • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
     • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
     • Operator to ensure all foods are covered in storage
     • Operator to ensure all foods are stored off the floor
   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • * Fail to ensure filters in the ventilation system are maintained in a clean and sanitary manner
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
     • Operator to ensure filters in the ventilation system are maintained in a clean and sanitary manner
   • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
     • * Fail to ensure food contact surfaces are cleaned & sanitized after each use or as often as necessary
     • * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
     • Operator to ensure all food contact surfaces are properly cleaned & sanitized
     • Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
     • Operator to provide a test reagent for other approved sanitizers
     • Operator to ensure wiping cloths are handled properly (sanitizing solution used)
8. Routine & ComplaintFeb 19, 2025

   3 infractions

   • Separate hand washing basin provided for food handlers
     • * Fail to use basin only for hand washing of employees
     • Operator to ensure designated hand washing basin is only used for hand washing
   • Food protected from potential contamination and/or adulteration
     • * Fail to protect food from contamination and/or adulteration
     • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
     • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
     • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
     • Operator to ensure all foods are covered in storage
   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
9. Re-InspectionDec 17, 2024

   1 infraction

   • Minimum of 1 Certified Food Handler per hour of operation?
     • * Fail to provide a minimum of 1 certified food handler per hour of operation
     • Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
10. RoutineDec 5, 2024

    5 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
    • Minimum of 1 Certified Food Handler per hour of operation?
      • * Fail to provide a minimum of 1 certified food handler per hour of operation
      • Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
    • Food protected from potential contamination and/or adulteration
      • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
      • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to provide mechanical dishwasher in good repair
      • Operator to ensure utensils are manually sanitized after each mechanical wash cycle
11. Re-InspectionSep 4, 2024

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
12. Re-InspectionAug 29, 2024

    4 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
      • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • * Fail to maintain cloths and towels used for cleaning, drying or polishing or cleaning food contact surfaces are kept clean, in good repair and/or not used for other purposes.
      • Operator to adjust or repair the malfunctioning cooler immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 4° C or lower
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
      • Operator to ensure cloths and/or towels used for washing, drying or polishing must be restricted to the task for which it was first used
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure food contact surfaces are cleaned & sanitized after each use or as often as necessary
      • * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
      • Operator to ensure all food contact surfaces are properly cleaned & sanitized
      • Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
13. RoutineAug 28, 2024

    9 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Food is prepared in a safe manner
      • * Fail to ensure food is prepared in a safe manner
      • Operator to ensure potentially hazardous foods are prepared in a safe manner
    • Separate hand washing basin provided for food handlers
      • * Fail to use basin only for hand washing of employees
      • Operator to ensure designated hand washing basin is only used for hand washing
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
      • Operator to ensure hand washing basins are adequately supplied
    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • * Observed scoop / dipper not kept in a manner preventing bacterial growth
      • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
      • Operator to ensure all foods are covered in storage
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to adjust or repair the malfunctioning cooler immediately. Do not store any potentially hazardous foods in the malfunctioning unit until it is able to maintain hazardous foods at 4° C or lower
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to provide sufficient detergent, chemicals, or required water temperatures for washing and sanitizing
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Operator to ensure utensils are manually sanitized after each mechanical wash cycle
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure food contact surfaces are cleaned & sanitized after each use or as often as necessary
      • Operator to ensure all food contact surfaces are properly cleaned & sanitized
      • Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
      • Operator to ensure wiping cloths are handled properly (sanitizing solution used)
    • Lighting adequate for food preparation and cleaning
      • * Fail to provide adequate lighting for food preparation and cleaning
      • Provide adequate lighting for food preparation and cleaning