Sizzling Rice Express
214-2111 Main St Penticton BC V2A 6W6 · Restaurant - Food Service
6 inspections
- Monitoring
5 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): No hot water available due to a broken boiler.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F1.7 Are foods protected from contamination?
- Observation(s): Provide proper food storage containers with lids to prevent potential cross-contamination (i.e. improper food storage inside the walk-in cooler).
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures 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): Degrease all equipment, pipes, floors. Clean the exhaust hood filters. Wash and sanitize all equipment, utensils, refrigeration units, shelves, food contact surfaces, high touch surfaces in a manner that removes contamination. Deep clean floors under equipment, storage shelves, stoves and fryers. Remove from the premises any equipment that is rusted, broken, or not required for the operation of the restaurant. Clean all shelves and repaint the walk-in cooler (i.e. the walls and the door). Ensure the ceiling tiles are properly re-installed near the boiler. Clean all walls and ceiling from dust accumulation.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Repair the boiler to ensure supply of hot water. Repair the three compartment sink faucet. Repair the water leakage under the three compartment sink. Repair deep fryers & gas wok ranges if necessary to prevent oil or water leakage. Fix the light inside the walk-in cooler. Cover walls around the three compartment sink and the food preparation areas with smooth, non-absorbent, easily cleanable light colored material to facilitate cleaning (i.e. stainless steel, PVC commercial plastic panels). Provide a proper knife storage unit (e.g. a plastic knife holder or a magnet knife holder). Provide proper scoops for dry goods storage containers.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Overall yes, however light in walk-in cooler still required to be replaced.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Operator must store food in containers with lids to prevent cross-contamination in a walk-in cooler.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must provide a thermometer for a walk-in cooler.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator must sanitize all surfaces, utensils and equipment by immersing them into or spraying with bleach solution. Operator must provide a sanitizer bucket with the bleach solution. Operator must air-dry metal trays before stacking them for storage.
- F2.3B Manual dishwashing procedure 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): General maintenance and sanitation of food premises were unsatisfactory at the time of inspection. Operator must: - degrease all fryers; - clean floors under fryers & cooking stoves, behind a fridge, and under the washing sink; - clean and sanitizer the walk-in cooler's shelves & floor; - clean and sanitize all storage shelves, food storage containers, countertops, a chair, etc.; - declutter and remove all empty containers, boxes, etc RE-INSPECTION ON FEBERARY 1, 2026
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Hot water was re-connected by the Mall Operations Manager.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must wash and sanitize: 1) Walk-in cooler to remove food debris/ dust / mold from the metal shelves & walls & floor. 2) Floors under fryers & cooking stove. Grease build up.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator has done a lot of cleaning & organizing. The following items must do the following: - Clean floors UNDER frying grills, cooking stoves, dishwashing sink. - Declutter, discard and remove old equipment, cardboard boxes, etc. The operator must install backsplash (metal, tile, plastic) to facilitate cleaning in the following areas: - around the butcher block; - shelf that is used for food preparation activities (above dry storage containers). The operator must provide: - a knife storage unit near the butcher block.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot holding unit temperature at 43C. Operator must increase the temperature of a hot holding unit to ensure that food displayed is held at above 60C
- F1.7 Are foods protected from contamination?
- Observation(s): Operator must ensure that all open food (e.g. an open bag of flour) is stored in plastic containers with lids.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator must prepare a bleach sanitizing solution by mixing 1tsp (5 mil) of bleach with 1 liter of water on a daily basis. Operator must use a spray bottle or a bucket to keep the sanitizing solution. Operator must clean and sanitize food contact surfaces at least every 4 hrs or as often as necessary.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must clean the cooking stoves/ fryers to remove grease accumulation on the equipment. Operator must ensure that exhaust hood is cleaned & serviced by a professional company. The next cleaning must be scheduled for February 2025. Clean floors under equipment: excessive grease build up; food scraps behind a fridge and under cooking equipment observed. Pictures taken. Clean shelves, countertops, all freezers & a walk-in cooler, food storage containers, all sinks. Declutter, discard and remove old equipment, cardboard boxes, etc.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?