Pam's Curries
116 1 St W Revelstoke BC V0E 2S0 · Mobile Vendor Type B – Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please ensure chlorine test strips are on site to validate that the sanitizer level is at the correct concentration of 200ppm. Spray sanitizer solution was too concentrated at the time of inspection for use on food contact surfaces. Chlorine test strips are available at the main restaurant where foods are prepped.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The potable water tank or plumbing is leaking. Please repair the issue prior to your next event. Ensure your potable water tank and lines are cleaned at sanitized at the beginning of each market season and then at least every month during the operational season. This process involves washing through with a soapy solution, flushing fresh water for a rinse, and then filling with a 200ppm sanitizer solution and running through the lines. Please incorporate this into your sanitation plan.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Please ensure hotholding temperature of rice/curry is monitored using an accurate probe thermometer (NSF certified preferred). Condition of probe thermometer available is deteriorated.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Operation is not using approved "cart", which has built in handwashing and warewashing sinks with hot and cold water under pressure. Please ensure setup as approved is being utilized for the summer market. Full cart setup will need to be assessed prior to the summer market.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Please ensure soap is available. Water in canister must be warm.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
3 infractions
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Due to the high risk infractions noted during this inspection, I feel that it is necessary for you to take a Foodsafe refresher course. Information on the online refresher course can be accessed at www.foodsafe.ca. Please complete refresher course by May 1, 2016
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please complete a new food safety plan that includes all food service items (not market items) in review of food safety requirements. Include sauces, toppings, etc.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please complete a new sanitation plan in review of required sanitation protocols.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Monitoring
7 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): An accurate probe thermometer was not available to monitor hotholding temperatures.
- 2.2 - Accurate thermometers must be provided to monitor equipment.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The following high-risk infractions were noted: 1. Samosas being held at ambient room temperature. Products were indicated to be made in the morning at 4am. Inspection time noon. These products were discarded at the time of inspection. 2. Mung bean sprouts, salad toppings (cut onion/tomato/strawberries) were being held at ambient room temperature. Products ranged from 12-19°C. These products were discarded at the time of inspection. A selection of sauces (most are sugar/vinegar based but with unverified shelf stability) were returned to cold storage. 3. Cold storage was by means of cooler/ice box for a selection of products, which were not equipped with thermometers to monitor temperature. One ice box was ajar and product temperature at top level (cooked chickpeas) assessed at 8°C. All products that are temperature sensitive and not discarded were required to be returned to cold storage conditions. Mechanical refrigeration was requested in lieu of icebox storage commonly handled products. Accurate thermometers were required for all cold storage units.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Operator wears gloves for foodhandling but cross-contaminates during use. The better practice of using utensils as well as proper glove use was reviewed during inspection.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Samosas were stored in open paper bags/boxes which does not protect from contamination. Please ensure all foods are protected from contamination. These products were discarded at the time of inspection due to improper storage temperature.
- 10 - Are foods from approved sources?
- Observation(s): Pickled garlic product (made in-house) does not have evidence to support that it is a shelf stable product that does not require refrigeration for safety. This product has not been approved for sale at the Farmer's Market or for use in foods sold to the public. Please discontinue the sale of this product as well as its use in any foods sold to the public unless product testing has been done to verify its safety.
- 10.1 - All foods on the premises must be from an approved source.
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Please operate in accordance to approved conditions/layout.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Due to the high risk infractions noted during this inspection, I feel that it is necessary for you to take a Foodsafe refresher course. Information on the online refresher course can be accessed at www.foodsafe.ca. Please complete refresher course by May 1, 2016
- 2 - Are proper hot holding procedures followed?
- Monitoring
3 infractions
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): As discussed, food inserts need to be thoroughly cleaned and sanitized prior to use. Please keep a sanitizer spray bottle on hand during operation. Clean and sanitize tongs or replace with new tongs when dirtied or at minimum every 2 hours.
- 14.2 - Are the premises maintained in sanitary conditions?
- Observation(s): As discussed, stand-alone cooler and cart need to be thoroughly cleaned and sanitized prior to use.
- 15.1 - Are accurate thermometers available to monitor temperatures?
- Observation(s): Refrigeration unit must be equipped with an accurate thermometer. Probe thermometer must be available to assess hotholding temperatures.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?