Shambhu's Spice House
112 Gray Rd Kelowna BC V1X 1W7 · Restaurant - Food Service
6 inspections
- Monitoring
1 infraction
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Noted that large buckets were being used for cooling hot foods and it appears that sufficient ice wands are not available for cooling hot foods made in a large quantity. Operator was instructed to get sufficient ice wands and shallow containers to cool down hot foods rapidly. Ensure staff monitor the internal temperature of foods being cooled down and follow adequate cooling practices.
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Cooked gravies were observed being cooled in large containers and cooling temperature logs were not maintained. Internal temperature of large bucket of gravy (i.e., chick peas) kept in walk in cooler was measured at 9.4 °C- 10.2 °C, and the gravy was noted to be cooked the previous day. Improper cooling is the leading cause of foodborne illnesses. Operator discarded the gravy at time of inspection. Corrective actions: • Use multiple ice wands for rapid cooling of foods. Portion food into smaller amounts and refrigerate in shallow containers. Do not fully cover containers during cooling and do not stack containers. • Measure the internal temperature of foods to ensure gravies are cooled from 60°C - 20 °C within 2 hours and 20°C - 4°C within 4 hours. Please note: Internal temperature of foods during cooling must be measured with a probe thermometer.
- 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): - No probe thermometer was observed to measure the internal temperature of foods. - No thermometer observed in the under counter cooler to monitor cooler temperature.
- 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): No sanitizer solution was observed for sanitizing food contact surfaces. Sanitizing solution with accurate concentration are required for adequate sanitizing of food contact surfaces. CDI- Operator was instructed to prepare a fresh sanitizer solution daily at the opening of the facility, and ensure food contact surfaces are cleaned and sanitized before food preparation. Use appropriate test strips to measure sanitizer concentration. Note: Mechanical dishwasher was not assessed at time of inspection as operator stated that the dishwasher is only used during evening/rush hours. Ensure dishwasher is working properly to adequately wash and sanitize the utensils.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 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): F2.5 A&K Food storage containers (i.e., flour, rice, and spices) and utensils container were observed unclean and had food debris build up. This may result in contamination of foods and cleaned utensils. Ensure all containers are cleaned and sanitized on a regular basis, and food containers are cleaned and sanitized before refilling a new product. F2.5 C - No sanitizer solution observed at time of inspection and it is unclear how wiping clothes are stored in the facility. Ensure wiping cloths are stored in an adequate sanitizing solution. F2.5 G - Foods were observed uncovered in the walk-in cooler, and food storage shelves were unclean and had grease buildup. Open food is at risk of contamination. Ensure food is covered to prevent contamination, and deep clean the food storage shelves. F2.5K - Absorbent cardboard and sheet observed at the shelves where cleaned utensils are stored, preventing adequate cleaning and sanitizing. Replace the cardboard and sheet with a smooth, durable, and easy to clean material that allows for adequate cleaning and sanitizing.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K 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 observed incomplete, and it was noted all potentially hazardous foods are not included in the food safety plan. No temperature logs maintained for the refrigeration units.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan observed incomplete and does not address sanitizing agents used including their concentration and regular cleaning and sanitizing of all equipment and utensils.
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
4 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): It was noted that food (i.e., gravies and sauces) were being cooled in large containers and cooling temperature of foods were not monitored. This practice of cooling of foods may put the foods in danger zone (4°C - 60°C) for longer periods, resulting in food contamination. Corrective action: • Ensure to follow the approved methods for cooling of foods such as using ice paddles to cool the foods from 60°C - 20°C within 2 hours. • Portion food into smaller amounts and refrigerate in shallow pans. Do not fully cover pans during cooling and do not stack pans.
- 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): No chlorine and QUAT test strips were observed for measuring the sanitizers concentration . This is required to ensure appropriate sanitizing concentrations. Ensure chlorine and QUAT test strips are available and accessible to staff onsite.
- 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): Food residue observed on the French fry cutter and knives. Inadequate washing and sanitizing of equipment can lead to the growth of disease-causing bacteria which can cross-contaminate food. Ensure the equipment is washed and sanitized after use as per manufacturer's instructions.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 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): Wiping cloths observed stored on food contact surfaces. Wet wiping cloths can accumulate food debris and may allow the growth of pathogens, which can cross-contaminate the surfaces. Ensure wiping cloths are stored in an adequate sanitizing solution Areas including, but not limited to, shelves, counters, walls, and handwashing station observed in an unclean condition. Ensure to deep clean the premises and maintain it in a sanitary condition.
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Large containers used for cooling hot foods. To cool foods quickly use smaller portions, less than 4 inches in depth, cooling/ice wands/paddles and must go from 60 C to 4 C in less than 6 hours.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Mouldy chili peppers stored in walk, wild moulds may produce cancerous toxins and must be discarded. If mouldy peppers are part of the ingredients used on the menu, approval with our office is required with proof food is safe to eat.
- F1.6B All food on the premises must be fit for human consumption.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer in use requires rinsing after use, no rinse sanitizers preferred.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
2 infractions
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1B Operator must have health approval to operate.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.1 Does the operator have a valid operating permit or approval to operate?