Spice A Taste of Indian Cuisine

1-700 Tranquille Rd Kamloops BC V2B 3H9 · Restaurant - Food Service

25 inspections

MonitoringJul 23, 2026
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): hot holding of cooked foods ( steam table in the buffet line) was checked but dal and B vindaloo only reached a max temp ( internal) of 47°C-Operator stated the element was turned off after lunch rush ( shortly before EHO showed up) and that only 2 customers showed up for the buffet service.
  - F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.7 Are foods protected from contamination?
  - Observation(s): F1.7 A,B,C A tray of samosas inside the chest freezer was not covered to preclude contamination containers of food in the lower compartment of the ASCEND line cooler ( cooler #3) were not covered ( coconut milk and b. vindaloo)-CDI
  - 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.
  - F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): F2.5A&B Grease filters are coated with dust/grime ( on the right side-above the tandoor oven); chopping board prep surface attached to the TRUE cooler ( line cooler #2) has stained cuts-this surface must be re-planed to eliminate the cuts to allow effective cleaning and sanitizing ; F2.5G See comments under F1.7 above F2.5Kmetal ice scoop on the shelf above ice machine is not protected from contamination (scoop is made to have contact with dusty surface of the shelf) CDI-Bhagwant placed the scoop inside the DW machine and will store it in a manner to prevent cross contamination
  - 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.
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  - 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.
- F3.1 Does the operator have a valid operating permit or approval to operate?
  - Observation(s): Permit to Operate is not posted in a conspicuous location ( operator was hiding it behind a pc of paper)
  - F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
  - Observation(s): Operator must ensure cooler temperatures are monitored and recorded at least twice in an operational day ( at least 4 hours apart)- EHO observed that the temp log posted beside Walk in cooler door was not written on or not used after July 2nd) Temp logs and sanitizing logs must be used consistently to allow verification of food safety and sanitation plans. Food Safety plan is incomplete ( dal is not on the cook-hold-serve plan and menu items that are served raw (salad) is not in the Food Safety Plan
  - 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): Grease filters must be pressure-washed and de-greased at a frequency that prevents build up/accumulation of grime and dust ( Operator to change from once a month to more than once per month). Written sanitation procedures to be improved /refined so the Procedure ( how) section of items that need to be washed /cleaned and sanitized are described in a logical, step-by-step, succinct manner.
  - 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.
MonitoringMar 24, 2026
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): Ascend bar cooler was keeping sliced citrus fruits at 50°F; all other coolers inspected were maintaining PHFs at safe cold temperatures
  - F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
  - Observation(s): F1.7A,B, one of the line coolers in the kitchen had uncovered bucket of food in it lower shelf ( foremost sourcreme bucket containing pre-cooked meat in sauce), samosas in the chest freezer ( back room) are not covered, a tray of veg pakora ( precooked) in the back True Refrigerator was uncovered ) F1.7D prep surface/chopping board has heavily stained cuts on the surface-Operator must replace or re-plane the surface to ensure food contact surface is smooth, cleanable and impervious to moisture
  - 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.
- F2.2 Are proper pest control measures in place on the premises?
  - Observation(s): F2.2B and F2.2C Evidence of rodent activity seen at time of inspection ( rat and mice droppings found in the following areas: on the mixer platform and surrounding floor area in the kitchen, on the floor underneath the pop storage room ( converted from women's staff washroom); gaps or holes on the ceiling or near the ceiling areas and walls and floor must be covered or plugged with steel wool ( eg, hole above the exhaust hood in the kitchen, opening on the walls for air ducts in kitchen and electrical wires) F2.2A Operator must implement an increased cleaning and sanitation program to prevent harbourage of rodents in the premises ( with focus on hard to reach areas : behind and underneath cooking equipment, behind the coolers in the kitchen and the floors and shelves in the canned pop storage room, in the dark area of the dry storage room -under and behind the ice machine)
  - F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
  - F2.2B The premises must be protected against entry of pests.
  - F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): F2.5A, B please read the comment under F1.7D above ( chopping board is not maintained in sanitary condition; food contact surface not kept in working order for sanitary handling of food); premises is not properly constructed ( pls read comment under F2.2B above- holes in the ceiling/gaps in the ceiling tiles in the kitchen + holes on the walls in the kitchen)
  - 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.
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
  - Observation(s): F2.6 please read the comment under F2.5A and B and F1.7D above ( chopping board food contact surface is not smooth and not easy to clean)
  - F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
MonitoringSep 9, 2025
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): cooked rice in plastic bins ( >3)on a cart in the dining room were not labelled to show information for time and temp tracking critical limits ( operator says they're being cooled down, but the containers are not labelled with stickers and no probe thermometers inserted into the product to show monitoring of internal temperatures ( a bin of rice was checked for internal temp and observed temp was 62°C) Coke cooler in the kitchen was not maintaining PHFs ( samosas, alootiki) at safe cold temperatures; temp observed was 6-7°C
  - F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  - F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.3 Are proper cooling and reheating procedures followed?
  - Observation(s): No Blast chiller in the establishment; Bins being used to cool down rice are not shallow metal pans to enable rapid chilling, product being cooled down is not spread thin ( height of >2 inches)-pls see comment under F1.2 above
  - 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
  - Observation(s): only 1 of three foodhandlers was observed consistently washing hands ( BS was rinsing his hands, while the other two were seen switching tasks without performing hand hygiene in between different tasks) operator must ensure steps/sequence for hand hygiene are observed-1 food handler was observed rinsing a hand while holding the spray nozzle with the other hand ( this does not allow the necessary manual scrubbing action between the two palms)
  - F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
  - F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.7 Are foods protected from contamination?
  - Observation(s): beef in curry sauce in the lower compartment of a line cooler ( contained in a yogurt plastic container) was observed uncovered and open to contamination big tray of samosas in the chest freezer ( in the back chest freezers room) are not covered while being stored inside the unit
  - 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.
- F2.2 Are proper pest control measures in place on the premises?
  - Observation(s): The screen for the back door is made of flexible material and gaps in the screen ( especially the bottom part) can allow entry of rodents ( and/or insects) into premises. Operator must install a solid half door for the bottom part of the door /screen to preclude entry of rodents into the establishment.
  - F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
  - Observation(s): Knight GT series low temp dishwasher machine was checked 2x- the first test ( with test paper) showed 0 ppm chlorine in solution; Operator pushed the Sanitizer prime button, and the dispensed solution was checked after a second run ( the 2nd test yielded 50-100 ppm chlorine in solution) wiping towels kept on top of prep table are dry and soiled
  - 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): grease filters and exposed sides of the exhaust canopy are saturated with grime and dust; food contact surfaces/utensils being stored inside a drawer along cook line were not maintained in sanitized, ready-to-use condition ( opened bags of masala spice littered the drawer and contaminated the utensils); wall near the one end of the cook line ( spice rack) has not been wiped in ages ( thick coating of splashed on spice/paste was observed on the wall surface); wall behind the potato cutter ( fries) also needs to be wiped clean. the white chopping boards attached to the line coolers were stained and not maintained in sanitary condition-cuts at the surface to be eliminated (by re-planing/re-surfacing) to prevent transfer of pathogens/contaminants to food being prepped on the surface. see comment under F2.3 re: wiping cloths observed along the food prep stations ( not being stored in sanitized condition/ not being stored in a clean sanitizing solution)
  - 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.
  - F2.5B 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.
- F2.7 Are there handwashing stations available and properly supplied?
  - Observation(s): 1 of 2 handwash stations is not maintained clean-operator must ensure the basin is free from clutter or piled up soiled pots/pans/dishes, or add an extra sink to be the dedicated sink beside the sinks for dishwashing
  - F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  - F2.7E Handwashing stations must remain accessible at all times.
MonitoringFeb 26, 2025
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): • (1) The prep cooler furthest from the kitchen entrance stored potentially hazardous foods with internal temperatures of 11-13°C. • (2) Garlic based sauce stored in the walk-in cooler had an internal temperature of 30°C. Note: Potentially hazardous foods stored in the danger zone of 4°C-60°C are capable of supporting the growth of disease causing bacteria and viruses. CORRECTED DURING INSPECTION: • (1) Foods stored in the prep cooler were relocated to other coolers that could maintain temperatures ≤4°C. Only food being prepared to serve may be stored in the top inserts, using time as a control measure. If food are not served within a 2 hour window, they must be discarded. Adequate temperature logging is required when using time as a control measure. • (2) The garlic sauce was prepared <1 hour prior to the inspection, according to the operator. The garlic was portioned into smaller containers and put in ice baths to facilitate cooling.
  - F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  - F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.3 Are proper cooling and reheating procedures followed?
  - Observation(s): • Cooling procedures were discussed with the operator. The use of ice baths, shallow metal containers, ice wands, portioning of food, etc, must be used to ensure potentially hazardous foods are cooled in accordance with the cooling curve.
  - 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.
- F2.2 Are proper pest control measures in place on the premises?
  - Observation(s): • (1) Rodent droppings observed in the dry storage area, bathrooms, and the additional storage room. • (2) Large gaps/openings observed in the walls along the back of the bathroom and additional storage room due to recent structural damage. Note: Food was store inside pest proof containers; however, additional efforts must be made to clean/sanitize droppings and prevent the entry of rodents into the kitchen. Corrective Actions: • (1) Deep clean and sanitize the areas where rodent dropping were observed. Store items >6 inches above the floor and monitor for new activities. • (2) Fill and seal all the noted gaps and openings.
  - F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
  - F2.2B The premises must be protected against entry of pests.
  - F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
  - Observation(s): • No chlorine measured in the final rinse cycle of the low-temperature mechanical dishwasher in the final rinse cycle. CORRECTED DURING INSPECTION: • The sanitizer bottle was replaced at the time of inspection. 50 ppm chlorine concentration measured after multiple cycles. Note: The dishwasher must be monitored and logged daily to ensure adequate performace.
  - F2.3A Mechanical dishwasher/glasswasher 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): • (1) REPEAT INFRACTION: Significant build up of grease and food debris observed along the cook line. These conditions are contributing to the rodent problems discussed under F2.2. • (2) Take out containers are in close proximity to observed droppings and at risk of contamination. Corrective Actions: • (1) Deep clean and degrease the floors, cooking equipment, coolers, and all other surfaces in the kitchen. Routine deep cleaning is required to prevent the accumulation of food debris and grease. • (2) Store take out containers inside pest proof close lidded containers.
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  - F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  - Observation(s): • Sanitation Logs must be maintained of the surface sanitizer and the low-temperature mechanical dishwasher.
MonitoringMay 7, 2024
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
  - Observation(s): • (1) Rodent droppings observed in the rear dry storage room. • (2) Hole observed in the wall outside of the walk-in cooler. • (3) Missing ceiling panels outside of the walk-in cooler. • (4) Items stored directly on the floor providing shelter for potential pests. Note: Rodents can transmit disease-causing bacteria and viruses. Additional efforts must be made to eliminate them from your premises. Corrective Actions: • (1) Deep clean the dry storage area and sanitize with a chlorine solution. Monitor for new activities. • (2) Fill and patch the hole outside of the walk-in cooler. • (3) Install missing ceiling panels outside of the walk-in cooler. • (4) Ensure all items are stored ≥6 inches above the floor to allow for cleaning and monitoring of pest activities.
  - F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
  - F2.2B The premises must be protected against entry of pests.
  - F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): • (1) Spices/seasonings residue accumulated on the cart and containers. • (2) Grease and debris accumulated under the cook-line and mechanical dishwasher. These conditions can attract pests into the kitchen. Corrective Actions: • (1) Deep clean and sanitize the cart storing spices. • (2) Deep clean and degrease under the cook-line and dishwashing area.
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
MonitoringJan 26, 2024
0 infractions
MonitoringSep 26, 2023
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): fried potatoes observed being held at ambient temperatures ( internal temp of 38°C) in a tray in an undercounter cooling rack ( under the S/S prep table)- the container of food was not labelled to indicate active tracking of Critical Limits ( times and temperatures) for the Critical Control Point (CCP)of cooling down pre-cooked Potentially Hazardous Foods (PHFs)
- F1.3 Are proper cooling and reheating procedures followed?
  - Observation(s): Sauces that were being cooled down were kept in the original cooking pots ( product depth more than 2") and no time tracking stickers/ labels were being used to show tracking of times and temperatures
  - 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.
- F1.7 Are foods protected from contamination?
  - Observation(s): foods stored in the walk in cooler are not covered ( eg, paneer cheese in liquid in a bucket kept directly on the floor of the walk in is not covered); tray of samosas stored inside the chest freezer ( back room) is not covered pre-cooked foods need to be labelled with USE by or Best Before date to protect foods from spoilage microbes
  - F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
  - Observation(s): see comments under F2.5
  - F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
  - Observation(s): The mech dishwashing equipment (low temp) was checked multiple times ( during the first run, the sanitizing solution showed contained <50 ppm chlorine);
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): interior of line/reach in cooler in the kitchen needs to be wiped clean and sanitized ( EHO observed dried up spilled sauces on the surfaces) and also the back side of the cooler ( when the lid is in the open position)- spilled food/debris has been allowed to accumulate; Dry soiled wiping cloths ( 2 were observed sitting on top of prep tables/boards) were being re-used and not stored in a sanitizing solution; white chopping boards attached to the Ascend and True Refrigerator line coolers were not maintained in a sanitary condition ( stains and dirt on the surfaces indicate lack of regular wiping with sanitizing solution); blades of knives, can opener being kept inside the drawer were in a soiled/contaminated state and are re-used without washing/sanitizing in between use; bucket with bleach and water ( sanitizing solution) is not labelled "sanitizer" onions in net bags were observed sitting on the floor of the kitchen; double panning being done in the insert compartment of the line cooler ( where bottom of one pan/insert is allowed to make contact with food)
  - 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.
  - F2.5B 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.
  - F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  - F2.5G Foods must be stored in a manner to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
  - Observation(s): Existing food safety plan/food handling procedures need to be modified or updated to meet the General Requirements stipulated in the Time as Public Health Control Guidelines ( BC CDC, Sept 2014)-plan details must include which foods will be held at ambient temperatures for 2 hours, time-labelling procedures, records, cooking and cooling processes, and procedures for prep, holding, serving, and display.
  - 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 kept on file in the establishment is incomplete in that it does not include all food contact surfaces/areas/equipment in the restaurant. It is also not being followed by Operator or staff ( see comments under F2.5). Operator was advised to use checklists to supplement the Sanitation Plan to ensure cleaning and sanitizing tasks are completed and the completion of cleaning tasks are being checked by Operator or Supervisor.
  - 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.
MonitoringMay 25, 2023
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): Cooked Rice in plastic bins ( >3 units, product depth about 4 inches high) are stored in DANGER ZONE TEMPERATURES ( observed internal temp 48°C); Not all cooler units ( five units in total in establishment) are being logged in the cold storage temperature logs ( posted beside the walk in cooler door)- Samosa/pakora cooler ( True unit in the back stroage room) is omitted on the form.
  - F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
  - F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  - F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.3 Are proper cooling and reheating procedures followed?
  - Observation(s): Cooling procedures ( for cooked PHFs-rice, goat/lamb curry, butter chicken sauce, etc...) described in written procedures are not being followed ( not using approved methods, not using appropriate equipment)
  - 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.
- F1.7 Are foods protected from contamination?
  - Observation(s): Big pot of Indian dish ( raw ingredients) is kept in close proximity to mechanical dishwashing machine ( where it may be subject to water and/or chemical sol'n splashing contamination from sides of the machine)
  - F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.4 Are proper freezing and thawing procedures followed?
  - Observation(s): container/bin of lamb/goat meat found sitting at room temp in the back room ( dry storage room)-Operator states it was being defrosted
  - F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
  - Observation(s): It is recommended that a BLAST CHILLER be added to the premises to allow RAPID CHILLING of cooked PHFs; the Operator must procure a number of shallow, FOOD-GRADE S/S METAL PANS ( 4 inches high or less) to avoid using plastic containers to cool down foods, a number of PROBE type stem bimetallic THERMOMETERS( to insert into each tray of food being chilled); Operator must also ensure to procure LABEL STICKERS to attach to each container/tray of food being cooled down ( info. on the label must include start of 2 hour time tracking, target end time of 2 HOUR time tracking and final temperature after the two hour holdtime; once it's inside the cooler another label must be added to include final temp at the 6 hr mark and the end time of the 6 hr cooling stage- this must be used in conjunction with the Cooling log to allow verification of HACCP plan or Food Safety Plans.
  - F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
  - Observation(s): No records ( cooling logs) to show EHO for PHFs being held at ambient temperatures at time of Inspection. No labels ( time and temp tracking) attached to food containers for PHFs being cooled down at ambient temperatures ( butter chicken sauce, rice, lamb/goat curry)
  - 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.
MonitoringJan 25, 2023
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): Metal scoop for the ice machine is stored on a wooden ledge above the ice machine ( dusty surface, equipment not protected from contamination). If the ice scoop is not being used, then it must be removed from the premises.
  - F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
  - Observation(s): Roll of paper towel in the bar must be kept dry and clean. Operator must supply a dispenser to protect towel from contamination. The tap in the staff washroom has a missing part ( it flew off the handle/base when EHO turn on the faucet)
  - F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
  - Observation(s): No- Cook Food Safety Plan ( HACCP chart)was completed at time of Inspection- it was missing a number of Corrective Actions in refrigerated storage and preparation steps.
  - 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.
MonitoringSep 23, 2022
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): Kool-It buffet cooler maintains PHFs at temperatures above 4°C /40°F ( internal temperatures for RAITA and Rice pudding observed to be 50°F)
  - F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
  - Observation(s): Canned alphonso ( brand) mango pulp- contents of opened cans must be transferred to food grade containers with lids before storing in the cooler SNEEZE Guard is required for the cooler in the buffet line ( Kool-It cooler)
  - F1.7A The operator must ensure that all food on the premises is protected from contamination.
  - F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): Damage to wall ( wall to floor junction coving) beside the back door must be repaired to ensure wall and floor area have contiguous cleanable surfaces ( dirt/debris is getting pushed into the hole)
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
  - Observation(s): See comment under F1.2 ( malfunctioning KOOL-It cooler in the buffet)
  - F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F3.1 Does the operator have a valid operating permit or approval to operate?
  - Observation(s): Permit to Operate is not displayed in a conspicuous location ( Permit to Operate got misplaced, Operator to request a re-print of Permit from HP Admin Kamloops)
  - F3.1A A valid permit to operate must be posted in a conspicuous location.
MonitoringMay 25, 2022
4 infractions
- F1.7 Are foods protected from contamination?
  - Observation(s): White chopping board is stained and is not getting cleaned and sanitized as per the schedule stated on Sanitation Plan Spice bowls being kept by the burner are not supplied with serving spoons ( direct hand contact observed with no handwashing in between by food handler) and the sides of the bowls are not maintained clean. bag of onions are allowed to make contact with the kitchen floor ( CDI); old previously cooked foods in the cooler are not protected from contamination from spoilage microbes ( best before date labels are missing- CDI)
  - F1.7A The operator must ensure that all food on the premises is protected from contamination.
  - F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
  - F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
  - Observation(s): In the back room, an opened bag of lentils are not stored inside pest-proof bin with tight fitting lid ( CDI)
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): wiping cloths being used along the cook line are soiled and not wet with sanitizer solution
  - F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  - Observation(s): baffle grease filters for the exhaust hood/canopy must be included in the restaurant's sanitation plan
  - 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.
MonitoringJan 17, 2022
7 infractions
- F1.7 Are foods protected from contamination?
  - Observation(s): staff's personal effect ( pair of spectacles owned by "uncle baba"/ cook) is being stored within the line cooler-on top of the insert for food; Operator must provide dedicated storage cabinets or lockers for staff to store their personal effects ( away from food prep or food storage areas) and direct staff not to use food prep or storage areas for storing their personal items.
  - 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.
  - F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
  - F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): Thermometer is missing from the chest type freezer ( in the kitchen)
  - 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): Low temp dishwashing machine is malfunctioning- not dispensing minimum required Chorine concentration during sanitizing rinse cycle. ( observed concentration from test strip shows 0 ppm- solution checked >3x) F2.3C-chopping board /prep surface attached to small cooler ( Ascend cooler) is stained- must be scrubbed clean and sanitized ( bleached) to ensure surface is visibly clean and remains white; surfaces near the back and sides of the covers of the line coolers ( 2) were observed filthy- Operator must use a checklist ( to supplement Sanitation Plan) to ensure sanitizing tasks are being performed by staff consistently
  - F2.3A Mechanical dishwasher/glasswasher 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.
  - F2.3D 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): F2.5A- Mechanical dishwashing machine is malfunctioning/not in good working order
  - 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
  - Observation(s): Rubbermaid plastic bins ( NOT FOOD GRADE) in the back room is being used for storing dry ingredients ( cornstarch, sugar, etc...)
  - F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
  - Observation(s): incomplete- Operator must ensure all PHFs are captured on the food safety plans ( cooked rice, cooked veg, and sauces must be included in the plans)
  - 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): incomplete- Operator must use a checklist to show that cleaning and sanitizing tasks are completed and are checked at the end of the shift by the Supervisor or Manager or Operator; Operator must also complete the Sanitation log (for buckets or spray bottles of sanitizing solutions and for Dishwasher sanitizer checks ( ppm of sanitizing chem dispensed in dishwasher) ).
  - 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.
MonitoringAug 31, 2021
3 infractions
- F1.7 Are foods protected from contamination?
  - Observation(s): Operator to ensure previously cooked foods are protected from spoilage microbes- Operator must implement labeling system ( USE BY or Best Before DATES) for cooked and prepped foods stored in coolers ( walk in cooler and cooler #3 contained a number of PHFs that are not labelled with USE BY dates)
  - F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): F2.5A, F2.5B- Chopping boards attached to coolers must be regularly cleaned and sanitized- Cooler #2 chopping board is stained and in need of washing/sanitizing, Cooler #3 surfaces, inserts were found to have build up of debris and food scraps ( not regularly cleaned and sanitized) Drawer for storing re-usable utensils was full of filth/spilled food/debris F2.5G- utensils stored in the drawer were found filthy ( ie, not washed, sanitized and dried prior to storage in the drawer)
  - 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.
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  - F2.5G Foods must be stored in a manner to prevent contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  - Observation(s): Operator must train all staff to ensure Sanitation Plan is adhered to ( read comments under F2.5)
  - 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.
MonitoringApr 9, 2021
1 infraction
- F1.7 Are foods protected from contamination?
  - Observation(s): cooked foods in pots stored in walk in cooler ( at least 3 pots of stews) are not covered to preclude contamination, onions in net sacks stored directly on the floor, staff's personal effects being kept on the chopping board /prep board attached to cooler ( pair of eyeglasses, cell phone belonging to "uncle")
  - 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.
  - F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
  - F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
MonitoringDec 8, 2020
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): no thermometer for the buffet cooler ( small cooler)
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
  - Observation(s): Knight low temp dishwashing machine was checked more than 2x- no colour change on the chlorine test paper ( less than 50 ppm)
  - 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): chopping board for cooler #2 is not maintained in a sanitary condition ( stained, cuts on the surface may trap pathogens and cross contaminate food)
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
MonitoringDec 20, 2019
1 infraction
- F1.7 Are foods protected from contamination?
  - Observation(s): buckets of food in the walk in must be covered to preclude contamination
MonitoringJun 21, 2019
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): samosas stored in Coke cooler have a temp of 10°C-CDI samosas have been relocated
  - F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): One of three chest freezers in the back room needs a thermometer
  - F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
  - Observation(s): Handwash station across from Coke cooler has an empty paper towel dispenser
  - F2.7C Handwashing station must be supplied with single-service product for drying hands.
MonitoringDec 12, 2018
4 infractions
- F1.3 Are proper cooling and reheating procedures followed?
  - Observation(s): Four containers of boiled rice (internal temp of 26°C after 1 hr of cooling) were observed being held at ambient temps, they were not labelled to show the critical limits are being tracked ( 2 hr cooling time expiry should be marked on the label for each container; label should also include 4 hour time expiry /expected time rice is supposed to reach 4degC). Cooling log shown to EHO is recent as Dec 6th ( no cooling logs maintained after Dec6th)
  - 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.
- F1.7 Are foods protected from contamination?
  - Observation(s): Bar: ice cubes were being allowed to have contact with scoop handle, food was discarded ( Corrected During Inspection/CDI)
  - 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): For chest freezers in the back (3), Operator needs to procure freezer thermometers ( Operator was using an Oven Thermometer for one of the freezers and EHO advised Bhagwant that this would not be appropriate for verifying freezer temp)
  - F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.6 Are the FOODSAFE training requirements being met?
  - Observation(s): Rajeshkanna Seenivasan's FOODSAFE certificate expires 2023 Bhagwant or Sukhwinder (Operator of the FSE) needs to take Refresher course for certificates to be renewed and be deemed valid
  - F3.6A Operator must have 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.
MonitoringJun 14, 2018
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): Infraction needs to be corrected within 4 hr period: Coke cooler @9°C ( internal temp of aloo tiki/potato cakes); Kool-It cooler in cold buffet table top@6 ( rice pudding int temp.) , bottom compartment@5 ( average of 5.5°C) hot holding for reheated rice@ >60°C; all other 4 coolers in establishment keep PHFs at safe temperatures. Operator is not tracking all six coolers ( the one in the back storage room is not logged )
  - F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
  - Observation(s): Cooling log is not being used in premises; cooked sliced onions are not labelled for temperature and time tracking purposes ( observed being stored at ambient temperature). Sample cooling log was provided to Bhagwant at time of Inspection ( page 17 of "Writing a Food Safety Plan" handout)
  - 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) sanitizer test strips on site for checking concentration of Chlorine sanitizer ( sanitizing sol'n in buckets, low temp dishwasher); Freezer units don't have thermometers
  - F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  - 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): Stained chopping board attached to cooler ( adjacent to Coke cooler) needs re-surfacing. Deep cuts/grooves on the surface allow cross contact contamination to occur
  - 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.
- F2.7 Are there handwashing stations available and properly supplied?
  - Observation(s): Paper towel dispenser is missing for 1 of 2 handwash stations (the one adjacent to dish pit)
MonitoringNov 28, 2017
3 infractions
- F1.3 - Are proper cooling procedures followed?
  - Observation(s): Cooling charts show that at 2 hours internal temperatures of products (cooked rice or meats) are consistently above 20°C ( this means food safety plan is not being followed) EHO suggested to operator methods to facilitate cooling process to ensure food processing complies with FOOD SAFETY Plan (e.g., shallow metal pans on ice bath with product depth not exceeding 2 inches)
  - F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
  - F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
  - Observation(s): In the back storage area, EHO observed that food was being stored directly on the floor ( onions in net bags, basmati rice in sacks); Cornstarch in cooking line was observed stored close to the floor and uncovered
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
  - Observation(s): 4 light tubes ( fluorescent ) need to be covered; F3.4: Rubbermaid plastic bins ( for containing/storing chana flour or other dry goods) are not food grade; Kirkland detergent bucket and Home Depot bucket are used to contain butter sauce or other sauces/ curries in the walk in cooler
  - F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
  - F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
MonitoringMay 10, 2017
5 infractions
- F1.3 - Are proper cooling procedures followed?
  - Observation(s): cooked rice ( 3 containers) being cooled down in the back room isn't labelled with holding time ( 1130-1:30 target temp is 20°C at end of 2 hrs; observed temp was 40degC); Operator will check from 1:30-5:30pm and will take photo of thermometer showing internal temp. of rice at end of 4 hrs/5:30 pm ( 2nd stage of cooling inside cooler , internal temp of product meets Food Safety plan?)
  - F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
  - F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
  - F1.3C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
  - Observation(s): Ascend reach in cooler keeps PHFs at 7°C all other coolers keep PHFs at 4°C and below, two chest freezers in the backroom were checked ( both keep foods at <0°F)
  - F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
  - Observation(s): 2.3H dry goods cabinet ( handles/front) needs to be cleaned and sanitized; sticky sauce spilled in one of the drawers where the knives are stored 2.3E green wiping cloths (2) on tables/countertops are soiled and dry ( not wet with sanitizing sol'n)
  - F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
  - F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
  - Observation(s): bare wood surfaces ( ducting for the fan/air supply overhead food prep area) must be sealed to ensure surfaces are impervious to moisture and cleanable 3.4K-see comments under 2.3H
  - F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  - F3.4K - The premises must be maintained to prevent harbourage of pests.
- F3.5 - Are there handwashing stations available and properly supplied?
  - Observation(s): only 1 roll of paper towel available at time of inspection; dispensers must be repaired/replaced to ensure p. towels are kept clean; Operator must ensure ALL Handwash stations ( including washrooms and the bar) are supplied with single serve towels before any food prep activity everyday
  - F3.5C - Handwashing station must be supplied with single-service product for drying hands.
MonitoringApr 26, 2016
6 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
  - Observation(s): Ascend line cooler keeps PHFs at temps above 4degC ( whipped cream at 10degC)-INFRACTION MUST be CORRECTED WITHIN 2 HRS-operator to follow corrective actions stated in Food Safety plans; Thermometer for this unit is malfunctioning and operator must replace with an accurate reading thermometer 6 units checked in total
  - 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
  - 4.2 - Accurate thermometers must be provided to monitor equipment.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
  - 5.4 - Employees involved in food preparation must ensure food is not contaminated by hair.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
  - Observation(s): Raid chemical (pesticide) is stored beside cooking oil ( shelf adjacent to DW machine)
  - 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
  - Observation(s): Newspaper is used to line pans used for storing samosas in True cooler
  - 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
  - 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
  - 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
  - 17.3 - Food safety management procedures must identify all critical control points.
  - 17.4 - Food safety management procedures must include critical limits for all critical control points.
  - 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
  - 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  - 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  - 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  - 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
MonitoringApr 22, 2015
5 infractions
- 3 - Are proper cooling procedures followed?
  - Observation(s): rice being cooled down has temp of 24degC but container is not labelled with 2 hr holding time ( container of rice is being held at room temp at time of inspection) and time and temp cooling logs are not used to show Critical limits are monitored by operator and/or staff
  - 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
  - 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
  - 3.3 - Accurate thermometer must be available to monitor process.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
  - Observation(s): Blakeslee DW produced sanitizing water with inadequate temp ( 68 to 69degC) soiled wiping cloths found on countertops
  - 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
  - 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
  - Observation(s): foods in the coolers are not covered in reach in coolers and in walk in cooler chopping and cooling down areas ( e.g., rice) are subject to contamination -under the sink, area where mop bucket is kept, area in close proximity to cleaning chemicals-Operator must ensure dirty/contaminated areas in the kitchen are not used for keeping/cooling down foods
  - 9.1 - The operator must ensure that all food on the premises is protected from contamination.
  - 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
  - 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
  - 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
  - Observation(s): sink and countertop/cabinet in the kitchen had been removed cooler for naan bread relocated from the back to kitchen
  - 13.1 - Changes to the premises must only be made with approval of plans and specifications by the health officer.
  - 13.2 - Facility must be constructed to the specification of the approved plans.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
  - Observation(s): handwashing sink in one end of the kitchen( tandoori side) needs to be put back/ re-plumbed into that area to ensure adequate number of sinks are available for handwashing purposes grease filters, cooler door handles and freezer door handles and high contact surfaces to be cleaned/sanitized more frequently- operator to review and update Sanitation plan as necessary one of 2 cutting boards is no longer cleanable- 6 months ( follow up date)
  - 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
MonitoringApr 10, 2014
0 infractions
MonitoringDec 6, 2012
0 infractions