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Pak Samosa House

83G 2 Ave S Williams Lake BC V2G 3Z1 · Restaurant - Food Service

1 inspection

  1. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw meat was stored on top of ready-to-eat food products in walk-in cooler. Ensure raw meats are stored below/away from ready-to-eat foods. Observed open gravy was kept near the hand sink. This may result in food contamination while handwashing. Ensure foods are stored away from the hand sink. Observed uncovered foods were kept on shelves and on floor in walk-in cooler. Ensure foods are stored ≥6 inches above the floor and kept covered to prevent contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No food safe sanitizer solution was observed for sanitizing food contact surfaces and noted operator use non-food safe disinfectant in the kitchen. CDI- Ensure a food safe sanitizer solution (chlorine or quats @200ppm) is used in the kitchen and use test strips to measure sanitizer concentration. Chlorine sanitizer was measured at 0 ppm in the final rinse cycle of low temperature dishwasher. A minimum concentration of 50 ppm chlorine is required to allow for adequate sanitizing of utensils. Operator was instructed to sanitize the utensils in a compartment sink after being washed in the dishwasher.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • 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): Food safety plan was not available on site. Please send EHO a copy once located/created. No temperature logs observed. Ensure to monitor temperature of all coolers and freezers operational on site and record on a log sheet.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was not available on site. Please send EHO a copy once located/created. No sanitation logs observed. Ensure that chlorine sanitizer concentration is monitored during the dishwasher’s final rinse cycle, and record it on the log sheet.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.