Paramjit's Kitchen
116 1 St W Revelstoke BC V0E 2S0 · Restaurant - Food Service
16 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): During inspection, some dish racks used in the mechanical dishwasher were observed to be worn, and no longer had smooth, cleanable surfaces. • Discard racks that are worn down, and now have rough surfaces. Acquire new dish racks if needed. During inspection, dish racks for mechanical dishwasher and some dirty dishes were being stored on the floor. • Store the dish racks on a shelf off the floor to protect them from contamination. • Avoid storing dirty dishes on the floor.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Eggs were stored on a shelf. Eggs must be refrigerated and should not be left at room temperature for more than two hours to prevent bacterial growth.
- 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): Repeat Infraction: Quats test strips were expired. Obtain new test strips and regularly test the sanitizer concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Several spray bottles were observed in the facility, and staff were unaware of which bottles contained sanitizer and which contained water. Ensure sanitizer bottles are properly labeled, staff are trained on which bottles to use on food-contact surfaces and sanitizer concentration is tested regularly using test strips.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - Repeat Infraction: A buildup of debris was observed under and around equipment. The facility must be kept clean to prevent the buildup of dust, dirt, food residue, and debris that could create unsanitary conditions and attract pests. Thoroughly clean the facility to remove any grease and debris. F2.5K - Repeat Infraction: Metal bowls and plastic containers without handles were observed in dry goods and rice containers. Utensils used to scoop dry products must be equipped with a handle to prevent microbial contamination of food. Utilize scoops with a handle to portion food products.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Curry in the hot holding unit measured at 55 °C. To eliminate pathogens, potentially hazardous foods must be reheated to 74 °C or hotter within two hours before being placed in the hot holding unit. Rapidly reheat any food products before placing them in the hot holding unit.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quats test strips were expired. Expired test strips may provide inaccurate readings and make it difficult to verify that the sanitizer concentration is adequate to reduce pathogens on food contact surfaces. Obtain new test strips and regularly test the sanitizer concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The final rinse temperature for the dishwasher measured at 66 °C. The final rinse temperature must measure at a minimum of 71 °C to adequately sanitize dishes. Repair the dishwasher and verify that a temperature of 71 °C is reached at the dish surface.
- 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): F2.5B - A buildup of debris and grease was observed under and around equipment. The facility must be kept clean to prevent the buildup of dust, dirt, food residue, and debris that could create unsanitary conditions and attract pests. Thoroughly clean the facility to remove any grease and debris. F2.5K - Repeat Infraction: Metal bowls and plastic containers without handles were observed in dry goods and rice containers. Utensils used to scoop dry products must be equipped with a handle to prevent microbial contamination of food. Utilize scoops with a handle to portion food products.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C - Wiping cloths were observed on kitchen counters. To prevent growth of pathogens on wiping cloths and limit transfer to food contact surfaces, wiping cloths must be stored in sanitizer solution. Store wiping cloths for continuous use in a bucket of approved sanitizer and change the solution every 2 hours or as needed. F2.5K - Metal bowls and plastic containers without handles were observed in dry goods and rice containers. Utensils used to scoop dry products must be equipped with a handle to prevent microbial contamination of food. Utilize scoops with a handle to portion food products.
- 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.
- 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. Food Safety Plan must be developed and kept on site at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was not available on site. Sanitation Plan must be developed and kept on site at all times.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Still no test paper! Please discard hydrogen peroxide and water hardness test kits, and obtain QUATS test paper (manager, Jen, took a photo of mine). Maintain at >200ppm. Please also test AND record all coolers, freezers, dishwasher and sanitizers on at least a daily basis,
- 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.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Display permit in front service area. Order a new one from our admin if you cannot locate it.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Food safety certificates were unavailable. Please email copies of manager/staff certificates.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer dispenser in basement for spray bombs requires QUATS test paper. The paper available was for hydrogen peroxide.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): 1 Foods are not being cooled property. Butter chicken sauce was found in a bucket on the counter at room temperature. Butter chicken was discarded at time inspection. 2. Pans are used over and over to reheat like foods. These pans are left a room temperature until they are used next. These must be cleaned and sanitized at least every two hours. 3. Reusing old food pails for storing foods. This is not a good habit and proper reusable containers need to be found. Old plastic food pails break down and are not good at conducting heat if used for cooling processes.
- 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.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F1.7 Are foods protected from contamination?
- Observation(s): 1. Foods were found uncovered in the refrigerators. All food must be covered and organized in the cooler to prevent cross contamination. 2. Using cardboard boxes to absorb grease from foods. Cardboard boxes are dirty and they are not to be reused for any reason. An alternative method must be found. 3. No sanitizer was found on the food preparation line and cook was not regularly cleaning and sanitizing surfaces. A sanitizer must always be readily available for sanitizing and the food preparation surfaces must be cleaned and sanitized at a minimum every two hours or when needed.
- 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.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Stored food down stairs needs to be organized and food dated. There is a lot of food stored in coolers and freezers and does not reflect a first in first out method.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
8 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Facility engages heavily in cooling of foods, however cooling procedures are not sufficiently regimented to ensure safe cooling rates, and monitoring records are not available for verification that this process is being done effectively. Operator must provide clear written process for cooling of foods that is complemented by cooling verification checks and records for verification.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Front display cooler, undercounter freezer, and double-door fridge unit did not have a thermometer. Some long term storage units in the basement are also missing thermometers. Check integrity and accuracy of all thermometers. Operator must ensure that each temperature controlled storage unit is equipped with a stand-alone thermometer inside the unit. Ensure thermometers are accurate, preferably NSF certified, and are positioned in the warmest zone of the units in an easily accessible manner for monitoring purposes. 2. Test strips must be available to monitor for proper concentrations of all sanitizers that are being used. Currently the premises uses bleach, Viper hydrogen peroxide, and J-step quat sanitizer. The solutions are to be used at 200ppm, 500ppm, and 200ppm, respectively for no rinse application on food contact surfaces and prep areas. It is recommended that a single sanitizer be utilized to avoid confusion.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bleach sanitizer being used in the kitchen in spray bottles was too strong and use at this level can leave a chemical residue. Bleach sanitizer used in a no rinse application on food contact surfaces and prep areas is to be at 200ppm. Operator was provided ratio for proper dilution at the time of inspection- 1 tsp 5.25% unscented domestic bleach to 1 litre of water. Please provide clear, appropriate directions for all cleaning and disinfecting processes, including proper concentrations and monitor for proper adherence.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. A significant proportion of foods stored in cold storage are not covered to protect from contamination. Operator must cover foods in storage to protect from contamination. 2. Organization in freezer (and to a lesser extent in some fridges) does not reflect good separation principles. Operator must ensure storage conditions ensure proper separation principles to protect foods as well as packaging from contamination risks. Raw products should always be stored separately or below more ready-to-eat products. 3. Some sanitizer solutions are stored in the wrong bottle (eg. Viper solution being used/stored in spray bottles labelled for J-step). Ensure solutions are in properly labelled bottles and used for their designated purpose at the correct concentration and in the correct way. Operator must correct all related discrepancies and ensure processes are clear within the sanitation plan. 4. Some long-term freezer/cooler storage need to be cleaned. (lower priority, can be done within the next couple of months) 5. Wooden shelves in the kitchen need to be stained to provide smooth, washable surface. Please also monitor staining in basement floor/walls to ensure that it maintains the surface to be smooth, non-porous, and washable. (lower priority, can be done within the next couple of months) Operator should post signages to support proper cleaning and sanitation processes - a resources page is provided by email. Signages may also be available through your chemical supplier. Operator should also post additional signages to support measures to prevent transmission of COVID-19.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Final construction included some changes that were not brought forward for review and approval prior to implementation. Of these, a major change involved changing the location of the previously proposed double sink to a different location. As this new location is in the dishpit area, it was discussed that all food prep related use of the sinks (eg. washing, thawing) must be temporally separated from warewashing activities and have defined processes for cleaning and sanitizing the sinks prior to and after use for that purpose. Please ensure this expectation is detailed in the sanitation plan. Future consideration should be made to establish a separate prep sink--please review location with me prior to construction should you want to implement this. I have no further objections to the constructed works but please be reminded to seek approval prior to making changes to approved plans or when any changes to the premises is made.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator must review and update food safety plan to ensure that it is comprehensive of the processes that are necessary to ensure food safety based on the current menu. At this time, operator should also be considering an addendum to discuss COVID-19 related preventative measures. Please refer to the emailed resources about the requirement to develop, implement, and publicly post a plan in place as part of BC's Restart Plan.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator must review and update food safety plan to ensure that it is comprehensive of the processes that are necessary to ensure food safety based on the current menu. At this time, operator should also be considering an addendum to discuss COVID-19 related preventative measures. Please refer to the emailed resources about the requirement to develop, implement, and publicly post a plan in place as part of BC's Restart Plan.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Owner/operator's Foodsafe certification has expired and the other staff onsite did not have Foodsafe certification. Operator must take immediate measures to ensure Foodsafe requirements are being addressed. Owner must complete Foodsafe and ensure appropriate staffing to meet minimum requirements by the end of the month. Please send confirmation of registration in Foodsafe courses.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Bulk margarine is not being stored in refrigeration after opening. As discussed, once opened, these products must be stored under refrigerated conditions as per indicated by the label. Product was placed in cold storage at the time of inspection. Corrected during inspection. 2. The rice cooker is also unplugged after cooking and temperature is not monitored to ensure that it remains at 60°C or hotter (hotholding requirement). At the time of inspection, rice was measured at 78°C as cooking was completed not long ago. Operator plugged the rice cooker back in to maintain temperature. All temperatures of hotheld foods must be monitored. After hotholding, ensure proper cooling measures are utilized to cool products as per the required cooling rates.
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Beef curry was observed to be cooled by distributing into 1 gallon containers (plastic) and left at ambient temperature to cool with a fan. Products are not observed to be stirred. Operator indicated that products are cooled this way for a maximum of two hours and then placed in the fridge/freezer (depending on intended use) to finish cooling. All fridges and freezers are domestic units, containing within them other perishable products that may be warmed upon addition of hot items. Upon 1 hour of cooling in this manner, I demonstrated that the core of the product was still at >70°C (surface measured at approx 45°C). Please note the following approved methods for cooling--all cooling methods used must be initially verified • Stir soups, sauces, gravies and chilies while the container is in an ice water bath. The ice water depth should be equal to or greater than the food depth. An ice wand can also be used to speed up cooling. • Transfer hot foods to shallow pans made of heat conducting material (Eg. stainless steel) with a product depth of no greater than 3inches and refrigerate. You may allow excess heat to dissipate first but do not keep at ambient temperature for more than 20min. Foods may be uncovered until the food temperature reaches 45 degrees Fahrenheit however must always be protected from contamination. It is recommended that foods be loosely covered. Keep hot foods away from cold foods during this process. Avoid this method if fridge is limited in capacity or strength and opt for the ice water bath method above. • Cut solid foods, such as roasts of meat, into smaller portions of 2 pounds or less after cooking and prior to cooling. You may allow excess heat to dissipate first but do not keep at ambient temperature for more than 20min. Foods may be uncovered until the food temperature reaches 45 degrees Fahrenheit however must always be protected from contamination. It is recommended that foods be loosely covered. Keep hot foods away from cold foods during this process. • Using freezers or special refrigerators known as "rapid chill units," specifically designed to cool foods much faster than standard refrigerators. These units are especially useful when large quantities of foods are prepared in advance. Shallow containers should still be used. Please verify and document cooling rates of methods used via the provided chart. This task is to be completed for all products of significant volume (eg. curries, rice, starches).
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Select fridge/freezer units did not have a thermometer. Ensure all cold storage units have an accurate thermometer and that records are being maintained to monitor cold storage temperatures. 2. Ensure bleach test strips are in place to assess sanitizer concentration. Required concentration for sanitation of food contact surfaces is 100-200ppm.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): One package of chicken was being thawed at ambient temperature. The product remains frozen on the surface. Proper thawing procedure was reviewed and the chicken was returned to the fridge for thawing at the time of inspection. Under instances where rapid thawing is required, use cold running water.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Wiping cloths in the kitchen were not being stored in sanitizer solution. Sanitizer concentration for the front service area wiping cloth was undetectable. Both conditions were corrected at the time of inspection. 2. A large container of bread pieces was kept on the floor in the basement to allow it to dry overnight. No visible contamination was noted. I discussed that all food must be kept off the floor and that measures are to be taken to minimize the potential for contamination even if they are being dried. 3. Packages of raw animal proteins are stored in contact with packaged products that would be expected to receive less cooking prior to service. Please ensure freezer storage is reorganized to prevent cross-contamination potential of food and packaging material. Note that we also discussed better storage for cloths used for cold pressed juices once the new ones are purchased.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1. Facility is underequipped for cold storage storage capacity. This is especially of concern in relation to the ability to cool foods properly. I discussed the need to obtain additional cold storage units designated for the purpose of cooling foods. Freezers would be preferable over coolers. There should also be ice available to assist cooling as needed, whether this be in the form of ice made on site, a commercial ice wand, or commercially pre-made ice. Due to the restricted size of the kitchen, please minimize prep work during key food service periods as this can compromise sanitation and increase the risk for cross-contamination. Please minimize the time potentially hazardous foods are kept out during prep by working on a limited number of tasks at any one time.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not on site. Plan must include labelling and storage requirements for cold pressed juices. Please ensure all cold-pressed juices are properly labelled.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not on site. Plan must include sanitation procedures for cold pressed juices.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Half a palette of shell eggs were observed sitting on top of dry goods in dry storage for an unknown period of time. Eggs are room temperature. Eggs must be stored at 4°C or colder. Products were discarded by the operator at my request at the time of inspection. 2. Bratwurst wonton sauce, which is made in house and has a mayo base, was observed to be out of refrigerated storage at the prep line. Product was at ambient temperature. As product shelf stability is not determined, product was discarded by the operator at my request at the time of inspection. 3. All fridges and freezers are to have accurate thermometers. All units downstairs were missing thermometers.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Wiping cloths in continuous use are to be stored in sanitizer solution of an appropriate concentration (200ppm bleach or quat).
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Double stacking of inserts observed. This allows for possible contamination of foods from bottom of inserts. Do not stack inserts unless covers are in place over lower insert. 2. Freezer burnt squid was out of packaging in chest freezer which can lead to cross-contamination between materials/surfaces in freezer and the food product. 3. Cold storage organization needs to be improved overall. Additionally packages of raw animal protein should not be in contact with or above other types of products.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Paper towel for kitchen handwash station needs to be secured in a manner that towels are not prone to contamination and can be easily dispensed without wetting the roll. 2. The microwaves need to be cleaned. Consider getting microwaveable covers to reduce splatter. 3. Ceiling in kitchen has food splatter and requires cleaning. 4. Meat freezer has frozen spill and requires thorough cleaning and sanitizing. 5. All lighting over food prep and open food storage areas require shatterproof casings or must be shatterproof in nature (eg. LED bulbs). 6. Basement dry storage and goods storage area needs better organization. Do not store take-out containers face-up when out of bagging. Note: Personal food items need to be clearly segregated from commercial use items (eg. marked or separate area).
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A comprehensive food safety plan must be completed. Please use the provided guidance documents to complete this requirement by the indicated date. This document must also include the provisions for cold-pressed juices and can be separately written. Cold-pressed juices should be labelled with the best before dates deemed fit for the product. Record keeping guidelines, self-check list, as well as temperature record templates are being provided by email.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A comprehensive sanitation plan must be completed. Please use the provided guidance documents to complete this requirement by the indicated date. This document must also include the provisions for cold-pressed juices and can be separately written. Please also ensure cleaning and sanitizing frequency for pans/inserts used to reheat foods either on stovetop or the microwave is specified.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): It was observed that cooked rice were left in the rice cooker overnight while unplugged. During inspection, the temperature of the rice was found to be ~21° C. Operator mentioned that staff must have forgotten to put the rice in smaller containers and then into cooler the night before inspection. Since the food has been kept in the danger zone temperature ( 4- 60 °C ) for long period of time, it had to be discarded. Operator was observed throwing cooked rice in the garbage.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): It was observed that raw shelled eggs were being kept in room temperature in the food prep area. All potentially hazardous food must be maintained at 4°C or colder. Note: This was corrected during inspection as eggs were moved into the kitchen cooler. Accurate thermometers were not present in some coolers used for storing potentially hazardous foods. Please ensure that all food coolers must have dedicated accurate thermometers to monitor temperatures. As discussed, please encourage the staff to record the cooler/freezer temperatures and dishwasher temperature in logs on a regular basis.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Some food products (rice, lettuce, cut vegetables) that were stored in the line cooler were uncovered and other food containers were stacked on top of these uncovered food containers. There are two main issues with this practice, first, uncovered food products are susceptible to contamination and second, when containers are stored on top of each other in a line cooler, they do not get cooled uniformly. Please keep the product that is of immediate use in the line cooler and move the surplus product in the main cooler. Also ensure all food products in the cooler are properly covered to prevent contamination. Flour bags stored in the dry storage must be closed off after use to prevent contamination. Scoop being used for flour in the dry storage area was left unattended on the shelf. As with all other food contact surfaces, please make sure that scoops are cleaned and sanitized regularly.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 3 - Are proper cooling procedures followed?
- Monitoring
1 infraction
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Some food products are uncovered during cold storage. Some dry food product packages are not closed in dry storage.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
2 infractions
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- 1 Observation, Low Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): A bowl of eggs was being kept out at room temperature. As discussed, please maintain eggs in refrigeration unless being used quickly (eg. within the hour).
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Wiping cloths for food contact surfaces (wiping board, milk wand) were not stored in sanitizer. This was corrected at the time of visit.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
2 infractions
- 4.2 - Do processes match the written food safety plan?
- Observation(s): A selection of foods (samosas, butter chicken curry, beef curries) were cooling at room temperature (measured between 20°C-35°C). Butter chicken has been out for >4 hours. Other food items were determined to be out for less than 2 hours. Please ensure foods are held between temperatures of 20°C to 59°C for a maximum cumulative time of 2 hours. Remember to cool rapidly (ideally only 30 min of cooling at room temperature before being stored in the fridge...set a timer if needed), and reheat rapidly to 74°C or hotter upon serving. Ideally, foods should only be reheated once. Please refrain from heating too much for a order and having to cool and reheat leftover portions for a new order. The more cooling and heating steps there are, the more likely problems are to arise.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Opened jars of commercially made wine saurkraut is stored at room temperature in dry storage. Label indicate as "refrigerate after opening". These items were brought up by the owner/operator to be cooked immediately or put in cold storage.
- 4.2 - Do processes match the written food safety plan?
- Monitoring
1 infraction
- 13.5 - Are foods stored or displayed at proper temperatures?
- Observation(s): Minced garlic (in water and citric acid) labelled as "refrigerate after opening" was observed to be stored at room temperature. This was corrected at the time of inspection.
- 1 Observation, Low Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 4°C or colder.
- 13.5 - Are foods stored or displayed at proper temperatures?