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Taaz Restaurant

1687 Pandosy St Kelowna BC V1Y 1R1 · Restaurant - Food Service

2 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - chemical dishwasher had only 25ppm chlorine detected. Please ensure chemical buckets are monitored and replaced when low and minimum 50ppm is present after each cycle - general cleaning of surfaces required. dried sauce splatters were visible on kitchen equipment and walls. routine cleaning will prevent cross contamination that can cause illness, and prevent pest harborage conditions
      • 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): - dish sink to the left of chemical dishwasher is leaking. bucket underneath leak was close to overflowing with water. please ensure bucket placed underneath is emptied as often as necessary. send photo as confirmation to EHO when repairs are completed - flooring around dish pit are showing signs of wear and tear with grime build up visible. recommended to look at repairing flooring as moisture from leak will accelerate wear
      • 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.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Potentially hazardous food items were observed to be stored in room temperature for 4 hours. Internal temperature of the observed items were measured to be 18-20C and were discarded on site. Discarded items were as follows: - a bucket of cooked rice - insert full of cut onions - insert full of cut green onions - two inserts full of cooked chicken Corrective Action: Ensure that all potentially hazardous foods put back into a working cooler. Maximum time allowed in a room temperature (above 4C) is 2 hours.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): A pale-size pot full of yogurt that is made on site was found in a walk-in cooler. Surface temperature was measured to be 7C and internal temperature was measured to be 12C. As per the operator, the yogurt was being cooled in the cooler for more than 18 hours. Improperly cooled yogurt discarded on site. Corrective Action: Ensure that potentially hazardous foods are cooled from 60C to 20C within 2 hours and 20C to 4C within 4 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): Improperly cooled yogurt was found to be made on site. Corrective Action: 1) Operator to submit food safety plan on the yogurt production. 2) Do not produce any yogurt until approval has been granted.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Portion of cut green onion that was stored in a room temperature was found to be molded. Molded green onion was discarded on site.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Low-temperature (chemical) dishwasher was observed to be in not good working order. No detectable level of chlorine was measured at the end of the sanitizing cycle. 2) No sanitizer was available on site for food contact surfaces. Operator was not aware of adequate concentration range for chlorine food contact sanitizer. 3) Some utensils were stored with non-food related items such as hammer, tape, stapler, scissor, and screw driver. 4) Clean utensils stored by a walk-in cooler was observed to be dirty. 5) One of the cutting boards were observed to be molded. - discarded on site. 6) Ice wands were observed to be stored on a ground of walk-in freezer. Corrective Action: 1) Fix the dishwasher in a manner that can pump out sanitizer in adequate concentration at the sanitizing cycle. 2) Operator voluntarily closed down the restaurant until the dishwasher is fixed. - Operator must remain closed until area EHO confirms that the dishwasher has been properly repaired. 3) Have food contact sanitizer available in adequate concentration at ALL times. 4) Re-clean all utensils that were pointed out as dirty or kept with non-food related items. 5) Do not store any utensils with non-food related items. 6) Do not store ice wands on the ground.