New Punjab Sweets and Restaurant
120 Dougall Rd N Kelowna BC V1X 3K5 · Restaurant - Food Service
4 inspections
- Monitoring
5 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): During the inspection, it was observed that the operator was cooling nine buckets of red sauce at room temperature. These buckets were placed directly on the floor in a high-traffic area, immediately in front of the freezer. This practice poses an increased risk of cross-contamination due to employees moving through the area, individuals accessing the freezer, and the potential for physical contaminants falling into the sauce. Operator must immediately relocate the buckets to a designated clean and low-traffic area, off the floor to prevent contamination. Additionally, the operator was observed cooling a large batch of curry at room temperature. The ambient temperature of the sauce was measured at 43°C and the internal temperature was at 52°C. The sauce had been cooling at room temperature for less than two hours. To prevent bacterial growth and the potential release of toxins, hot food must be cooled rapidly using a two-stage process: first, from 60°C to 20°C within two hours, and then from 20°C to 4°C or below within an additional four hours. Recommended best practices include using shallow, food-grade containers and dividing large batches into smaller portions. Techniques such as using ice baths, or ice wands to stir the food can help achieve rapid and even cooling. The operator is advised to implement these methods to ensure food safety and reduce the risk of contamination. Discussed with the operator the proper procedures for monitoring the temperature when cooling food. Emphasized the importance of regularly checking and recording temperatures to ensure food cools safely within the required time frames. Explained the two-stage cooling process: cooling from 60°C to 20°C within two hours, followed by cooling from 20°C to 4°C or below within an additional four hours. Operator to document the temperature checks consistently and accurately.
- 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.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): During the inspection, a head of cabbage and cauliflower were observed in the cooler in a rotten and decaying state. The operator is advised to regularly inspect all food items in the facility to ensure they are fit for consumption. Implementation of the First-In, First-Out (FIFO) policy and routine visual checks of food products are essential to maintain food safety. The operator discarded the spoiled vegetables at the time of inspection.
- F1.6B All food on the premises must be fit for human consumption.
- F1.7 Are foods protected from contamination?
- Observation(s): It was observed that meat in the freezer was stored in a black garbage bag. Since garbage bags are not food-grade, all meat and food items must be stored in appropriate food-grade containers to ensure safety and prevent contamination. During the inspection of the dry storage area, open containers holding bulk food items were observed, along with other food items stored directly on the floor. Food items should be stored in food-grade containers with airtight lids and kept off the floor to prevent contamination and facilitate easier cleaning of the premises. The operator must remove all food products from the floor and ensure they are stored in appropriate food-grade containers with secure lids.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The dough presser was observed to have an accumulation of yellow debris. Such debris can harbor disease-causing microorganisms, posing a risk of food contamination. The operator is required to disassemble and thoroughly clean the equipment. Additionally, all parts that need to be cleaned in place must be properly cleaned and sanitized to ensure food safety.
- F2.3C Clean in place warewashing procedures 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): An accumulation of dirt and food debris was observed underneath some equipment, and along floor to wall junction. Dirt and debris provide a breeding ground for harmful bacteria which can contaminate food and lead to foodborne illnesses. Please complete a thorough cleaning of the kitchen surfaces and hard to reach areas. Implement a cleaning and sanitation schedule to prevent the buildup of dirt and debris. Observed the scoops handles were submerged in bulk bins containing food products. Submerging scoops handles in food containers could contaminate food by transferring bacteria from the scoop handle to the food especially when scoops are not cleaned well from previous uses. Operator must ensure that the scoops are stored outside the bulk food containers.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Follow-up conducted and dishwasher is only able to reach 65 degrees Celsius on plate surface. Ensure that dishwasher is able to reach a minimum of 71 degrees Celsius on plate surface and 82 degrees Celsius (180 degrees Fahrenheit for built in gauge) from the manifold. In the meantime, all dishes must be washed and rinsed via the compartment sinks with dishes submerged in 100-200 ppm chlorine.
- 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 heater not working, hottest temperature reached was 48C at time of inspection. Operator has already engaged contractor to address issue. In meantime, operator must use dishwasher to wash and rinse dishes and then submerge in sanitizer of 100-200ppm chlorine. Let airdry afterwards. This is a temporary measure until the dishwasher is fixed - slated to be early next week. Operator informed to contact contractor again to ask it be done ASAP. To be followed up on
- 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): Dishwashing sink handsink not functional at this time. Operator to fix this sink and ensure it works Various soap dispensers at hand sinks not filled at time of inspection. Operator is to fill these and keep these filled. Some sinks had alternative soap available but not all.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Refrigeration equipment (Walk in Cooler and prep cooler in front of oven) found to be at 5C-7C). Operator stated these are to be lowered and maintenance individual to assess these two units. Please ensure these and all other refrigeration units are holding food at 4C or less
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): CORRECTED AT TIME OF INSPECTION Potentially Hazardous Food was being held at room temperature for excessive amounts of time (~6 hours) in back area - operator agreed that this was not acceptable and discarded that food. Operator is also aware to inform all workers that any Potentially Hazardous Foods that require refrigeration must be held in the refrigerator and not at room temperature.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator is to use manual warewashing method as described until dishwasher is confirmed to work (reaches 71C or higher). Maintenance is scheduled to fix dishwasher by end of the week and ensure temperature for sanitizing step reaches at least 71C within the rinse chamber after a cycle is completed.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?