Royal Punjab Restaurant
103-2106 Harvey Ave Kelowna BC V1Y 6G8 · Restaurant - Food Service
3 inspections
- Monitoring
5 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Signs of mice and rats were observed along walls/corners in the main kitchen area and upstairs. Please clean and disinfect the entire facility, address any rodent harborage and entry points and retain the services of a professional pest control company by May 29, 2026.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): All equipment and food contact surfaces require cleaning and sanitizing. Please also confirm that the wall mounted sanitizer dispenser over the ware-washing sink is working and dispensing the correct concentration of hard surface sanitizer.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Organic build up/filth was observed along walls/corners, on equipment, etc. Please clean and re-install missing rubberized baseboards along any floor to wall junctions where it was observed to be missing in the main kitchen and upstairs storage area.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Please submit a new food premises application package that includes the required food premises application form, proposed menu, food safety plan, sanitation plan and copies of staff FoodSafe certification.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Renovations to the restaurant have been started prior to the submission of a floor plan for approval and food premises application. As discussed, submit a floor plan for review/plan approval that includes the following additional equipment details/requirements: 1.) A commercial floor mounted food preparation sink to be installed to replace the porcelain sink in the side kitchen area. 2.) Re-install the missing hand washing sink previously located at the main kitchen entry door. 3.) Install an hand washing sink at the front area that will be used for service of sweets, etc. This sink can also support hand washing at the front bar. 4.) Please locate the all refrigeration units and freezers on the new floor plan following reorganizing of kitchen equipment. 5.) Please properly label equipment on your floor plan, including the additional hand sinks, food preparation sink, ware-washing sinks, dishwasher, counters, other equipment, etc
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): At the time of inspection, kitchen staff indicated that large volumes of advance prepared sauce are being cooled at another restaurant location onsite due to a shortage of adequate refrigeration/freezer space for cooling processes. Refrigeration units and freezers were observed near maximum use capacity at the time of inspection. Further, information on whether sauces were being cooled to within the cooling standard was not known by kitchen staff at the time of inspection. Also as discussed, the large volume of butter sauce observed cooking on the gas range will require that proper cooling practices are implemented. With the current equipment available onsite, please portion this sauce into shallow food containers (ie. 4" or less) as discussed and cool initially at room temperature for no longer than 45minutes. Immediately following this initial cooling, please place under refrigeration and/or within freezers where space was identified for cooling of the sauce volume required. Please confirm cooling practices (including written processes and cooling logs) that demonstrate cooling of advance prepared food to within the cooling standard. Also as discussed, please confirm installation of additional commercial refrigeration/freezer units to ensure enough space onsite for cooling processes, thawing and adequate refrigerated storage space for PHF.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observed broken thermometer inside refrigeration units and daily temperature monitoring records were not available. Please ensure that functioning thermometers are in use and available within all refrigerators/freezers and that a probe style thermometer is onsite for use in confirming final cook temperatures, adequate cooling of advance prepared food, etc. Please also provide test strips onsite for verifying sanitizer concentrations and ensure that properly labelled sanitizer solutions are mixed and available for use at all times during operation.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The main kitchen dishwasher was observed broken and not operational at the time of inspection. A suitable safe alternative for warewashing had not yet been implemented as an interim measure. Operator is requested to contact local repair technicians/companies to set-up an earlier time to repair this dishwasher and to confirm that the existing dishwasher can be serviced/repaired locally to enable timely repairs for any future issues. In order to resume operation, owner/operator is requested to confirm an alternative warewashing proposal that will facilitate proper warewashing procedures, including the use of test strips to confirm maintenance of adequate sanitizer residuals (please provide written instructions for staff to follow in manual/interim warewashing).
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed a build up of grease/organics on equipment, floors, floor to wall junctions, storage areas, under equipment, etc. Improvements in general sanitation are required in order meet minimum levels of sanitation required for food premises. As discussed, please complete a thorough cleaning of the kitchen, equipment and storage areas, as well as, inside refrigerators and freezers (ie. remove build up of ice). Please discontinue storage of clean food storage containers and packages of food (ie. bags of flour/rice, etc) directly on the kitchen floor. Instead, please store on appropriate shelving a minimum of 6" off the floor. Please re-install the hand washing sink that has been removed on the wall beside the kitchen exit into the dining area - please provide specifications on the sink to be installed prior to installation.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Hot water was observed at 30deg.C or less from kitchen faucets and, dishwasher was observed not reaching the required 180deg.F at the manifold gauge, nor was 71deg.C observed inside "at the dish".
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Kitchen sanitizer was observed at 500ppm.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?