Pind Balluchi North Indian Restaurant

23C 1 Ave S Williams Lake BC V2G 1H4 · Restaurant - Food Service

3 inspections

1. MonitoringOct 8, 2026

   4 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): At the time of inspection, prepared food items in the prep cooler were observed stored uncovered. Additionally, a cooked chicken item was observed cooling uncovered on top of the chest freezer. Uncovered food is susceptible to physical and other forms of contamination. The operator was advised to keep food covered during storage and use appropriate food-safe cooling practices to protect food from contamination.
   • F1.7 Are foods protected from contamination?
     • Observation(s): 1. At the time of inspection, signs of rodent activity, including droppings, were observed in the facility, including areas where food was stored. The operator was advised to protect all food from potential contamination, thoroughly clean and sanitize affected areas, and ensure the existing pest control provider conducts regular inspections and implements appropriate control measures until the pest issue is fully resolved. 2. At the time of inspection, containers of butter and mixed filling used for naan preparation were stored adjacent to the handwashing sink. Due to the proximity of the food preparation area to the sink, there is a potential risk of food contamination from water splashes. The operator was advised to install an appropriate splash barrier between the handwashing sink and the food preparation area to prevent contamination of food and food-contact surfaces.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): At the time of inspection, the prepared chlorine sanitizer concentration was below 60 ppm, and test strips were not available to verify the concentration. The operator was advised to prepare the sanitizer at the appropriate concentration at least 100 ppm and use chlorine test strips to verify the concentration before use to ensure effective sanitization.
     • 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.At the time of inspection, heavy dirt and soil accumulation was observed on the kitchen walls and ceiling, while significant food debris was noted on the stoves. 2.The utensil storage racks were also observed with visible dirt and soil buildup. In addition, heavy carbon and grease accumulation was observed on the fume hood. The operator was directed to thoroughly clean and sanitize the affected surfaces and equipment within one week. Regular cleaning and professional maintenance of the fume hood must be maintained to prevent potential food contamination, ensure sanitary conditions, and reduce fire hazards. 3. The cutting board was observed to have deep cuts and grooves on its surface. These damaged areas can harbour bacteria and prevent effective cleaning and sanitizing. The operator was advised to replace the cutting board to ensure proper sanitation and prevent potential food contamination.
2. MonitoringOct 21, 2025

   0 infractions

3. MonitoringNov 28, 2024

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5C: In-use cloths located throughout the facility. Corrective Action: Keep wiping cloths submerged in a sanitizer solution containing either 200 ppm Quat residual or 200ppm chlorine residual. Ensure cloths are soaked for a minimum of 30-seconds between uses and replace the solution every 2-hours. Utilize test strips to ensure the sanitizer solution is reaching the required concentration.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.