Rangoli East Indian Restaurant
2-111 Lakeshore Dr NE Salmon Arm BC V1E 4P2 · Restaurant - Food Service
5 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - walk-in cooler was at 6C (IR temp gun and probe thermometer), reduce to below 4C
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometer in walk-in cooler was broken, replace this.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The food prep cutting boards on line are cleaned and sanitized daily in dish pit area, and there is no sanitizer on cooking line. The cutting boards must be cleaned and sanitized at least every 2 to 3 hours, and as otherwise needed to prevent cross-contamination. Dishwasher final rinse was 75C at dish (good).
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): i. Various food items were left uncovered on the counter at room temperature. This exposes food to the possibility of contamination ii. Moist wiping cloth were stored/ left on counter. Moist wiping cloth can harbor bacteria and become a source of cross contamination iii Kitchen floor and counter required cleaning. Debris on floor can create unsanitary conditions that can attract pests and vermin leading to possible food contamination. Corrective Action i. Discard food. Ensure that food is covered and stored away in the refrigerator. ii. Moist cloth must be stored in a container with sanitizer solution. iii. Kitchen must adopt a clean as you go approach to avoid accumulation of dirt on floor and food debris on counter. Floors must be swept and mopped daily and as and when observed to be dirty.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Some refrigeration units did not have thermometers. Thermometers accurate within 1 °C must be placed in refrigeration units to monitor temperatures and ensure that potentially hazardous food is stored at 4 °C or below to prevent the growth of pathogens. Obtain and place NSF-certified thermometers in all refrigeration units.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The facility was in operation but did not have sanitizer solution prepared. Sanitizer solution must be prepared and available for food handlers to use in order to eliminate pathogens on food contact surfaces. Prepare sanitizer buckets or spray bottles with an approved sanitizer prior to starting operations for the day.
- 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): No designated storage for chemicals was available and chemicals were found stored in the dry food storage area. Hazardous chemicals must be stored in a separate area to prevent accidental contamination of food. Create a designated area for chemical storage, separate from any food.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to 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.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 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.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometer in the walk-in cooler was broken. Thermometers accurate within 1 °C must be placed in coolers to monitor temperatures and ensure that potentially hazardous food is stored at 4 °C or below to prevent the growth of pathogens. Obtain and place an NSF-certified thermometer in the walk-in cooler.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5D - Raid insecticide bottle was stored beside a container of flour. Hazardous chemicals must be stored in a separate area to prevent accidental contamination of food. Move and store insecticide bottle in a room or cabinet separate from any food. F2.5K - Containers and bowls with no handles were being used as scoops and stored in food product. Utensils used to scoop food product should be equipped with a handle and stored outside of food product to prevent microbial contamination of food. Replace old scoops with scoops that have handles and store them outside of food product.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Kitchen employees did not have valid FOODSAFE certificates or equivalent. Valid FOODSAFE certification or equivalent training is required to ensure that food handlers are aware of food safety practices to minimize the risk of foodborne illness. In the absence of the operator, ensure that at least one employee present in the kitchen has a 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
0 infractions