Summerland Indian Bistro & Pizza
13-9917 Main St Summerland BC V0H 1Z0 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Operator is using a 40 feet container / trailer for storing additional refrigeration units (a walk-in cooler, freezers). Also, it was observed that the operator is using the trailer for food preparation (i.e. dough mixing, vegetable slicing, etc.) without being approved by IH. The trailer has no sinks, no water or waste hook ups. The operator was advised that food handling inside the trailer is not approved. Also, the trailer must be locket in between uses to prevent any potential food tampering / sabotage. The trailer door must be always locked if there is no staff inside it.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Operator must by for the Interior Health Permit to Operate by calling 250-770-5540. The permit fee payment deadline was March 31, 2026.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- 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 must clean and sanitize a walk-in cooler, including shelves.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator had no sanitizer available.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Walk-in cooler floor had food spills.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): - Operator must cover food items during storage by providing proper lids, rack covers, or plastic wrap. For example, samosas in a walk if fridge, sauces kept in plastic containers, cooked butter chicken in a metal bowl haven't been covered.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - Operator stated that cutting boards are washed & sanitized only once a week in a three compartment sink but they are sanitized in between each use. Operator was educated that all food contact surfaces (e.g. countertops, cutting boards) must be washed with soap, rinsed with clean water, and sanitized in between each use to avoid any potential cross-contamination. I demonstrated to the operator how to do proper in place washing & sanitizing of food contact surfaces. - Sanitizer solution dispenser pump wasn't working. I was unable to test for the chlorine residual. Operator must fix the dispenser pump. Until the chlorine dispenser is fixed, the operator must prepare chlorine (bleach) solution manually by mixing 1 tsp of bleach with 1 liter of water. Operator must test chlorine sanitizing solution concentration using test strips every time the solution is prepared and every 4 hrs during operating hours or as often as required. - Operator must ensure that the three-compartment sink is cleaned before it's used for dishwashing purposes. The third sink used for sanitizing step had grease residual on the walls while being used for sanitizing equipment.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - Operator must keep the area behind the restaurant in a clean & sanitary manner. Broken equipment (e.g. microwave), empty containers, garbage bags must be discarded. The cooking oil must be disposed off in a sanitary manner by following the waste collection company procedures.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - Operator must ensure that the Food Safety Plan is available on-site for review.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - Operator must ensure that the Sanitation Plan is available on-site for a review.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - Operator must have a copy of the Food Safe Certificate available on-site for a review.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?