Tandoor Bar and Grill
1881 9th Ave NE Salmon Arm BC V1E 2L2 · Restaurant - Food Service
14 inspections
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine concentration in the sani-bucket containing wiping cloths was measured at 0 ppm. Chlorine concentration must be maintained at 100 - 200 ppm to adequately sanitize surfaces and prevent the growth of pathogens on wiping cloths. Store wiping cloths in a sanitizer solution that is free of debris and cloudiness, and replace wiping cloths every two hours or more frequently if needed.
- 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): The facility requires a thorough cleaning, including under and around equipment. The facility must be kept clean to prevent the accumulation of dust, dirt, food residue, and debris, which can lead to unsanitary conditions and attract pests. Thoroughly clean the facility, including all equipment and high-touch surfaces.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink by the grills was not equipped with single-service product to dry hands. Handwashing stations require a method of hand drying to allow food handlers to practice proper hand hygiene. Supply the handwashing sink with single-service product to dry hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Concentration of bleach sanitizer was too strong and bleaching test strips. Corrective action Discard solution. Remake and ensure concentration of sanitizer is diluted correctly 5ml/1litre of water.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The facility requires a thorough cleaning, including under and around equipment such as the commercial stand mixer. The facility must be kept clean to prevent the accumulation of dust, dirt, food residue, and debris, which can lead to unsanitary conditions and attract pests. Thoroughly clean the facility, including all equipment and high-touch surfaces.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 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): No chlorine residual was found in the dishwasher. Chlorine dishwashers must provide a minimum of 50ppm of chlorine to adequately remove contamination.
- 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): There are still scoops that don't have handles and are being stored directly in the food product. Obtain scoops with handles for all food products, and do not store the handles in the food.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Glass washer was not providing adequate chlorine sanitizer. Glasswashers must provide 50 ppm of chlorine to effectively sanitize glasses. Repair/replace this glasswasher so that it can provide a minimum of 50 ppm of chlorine. 2. Dishwasher in the kitchen had run out of chlorine sanitizer and was not providing sanitizer to the cycle. Always keep the lines full of sanitizer, and don't let the bottles get empty so that air is pulled into the lines.
- 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. Recycling and other clutter must be removed from the bar area. 2. There are still scoops that don't have handles and are being stored directly in the food product. Obtain scoops with handles for all food products, and do not store the handles in the food.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1. The sink in the bar was not provided with hand soap. 2. The sink by the grills was not provided with paper towel. Hand sinks must be supplied with soap and paper towel to ensure adequate handwashing. Supply these sinks with soap and paper towel.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glasswasher was only providing around 10ppm of chlorine. Glasswashers must provide at least 50ppm of chlorine to ensure adequate sanitizing. Fix the glasswasher so that it provides at least 50ppm of chlorine.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Bowl of chicken was being thawed in a bowl of water on a shelf. Foods must be thawed in an approved method such as in the refrigerator, or under cold running water.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Scoops in dry food bins had no handles. Handles are required on all food scoops to prevent the contamination of the food product. Obtain scoops with handles.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator has not completed written plans. This is to be submitted by March 31 2020 and templates have been provided
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator has not completed written plans. This is to be submitted by March 31 2020 and templates have been provided
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer was detected at the glasswasher located at the bar. Bottle of sanitizing solution was empty. Staff replaced it with a new bottle at the time of inspection. 50ppm of chlorine was provided. CDI - Corrected During Inspection. Staff was reminded to check the chlorine concentration on a regular basis to avoid using an empty bottle of sanitizer. Note: - Spray bottle of sanitizer provided >200ppm of chlorine. Staff was requested to dilute the sanitizer. Only 200ppm of chlorine is sufficient for food contact surface sanitizing. Please use the chlorine test strips to verify the concentration. - Operator would like to switch to a commercially pre-made sanitizer. It was discussed that concentration of sanitizer will still have to be tested and verified with test strips. Operator was informed that approved sanitizer include chlorine at 200ppm or Quaternary Ammonium (Quats) at 200ppm. If using Quats, please ensure Quats test strips are available to verify the concentration.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Facility does not have a completed food safety plan. Please develop a plan and submit a completed copy for review by the follow-up date. Operator was reminded that this is an outstanding infraction.
- 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): Facility does not have a completed sanitation plan. Please develop a plan and submit a completed copy for review by the follow-up date. Sanitation plan must include all food and beverage equipment that require cleaning and sanitizing. Operator was reminded that this is an outstanding infraction.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): In-unit thermometers are not available. Please ensure accurate thermometer is available. NSF-certified thermometer is recommended.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Food contact surfaces sanitizer is not available. Discussed that bleach can be used. For spray bottle, please ensure 200ppm of chlorine is provided for sanitizing food contact surfaces. 200ppm of chlorine can be made by adding 1 tsps of household bleach to 1L of water. 2. Glass washer at the bar did not provide sufficient amount of chlorine . 0ppm was measured. Please use manual dishwashing method for cups and glasses until the glass washer provides 50ppm of chlorine to properly sanitize the items. Please ensure that chlorine test strips are available to verify the concentration. Note: - Operator informed that serving utensils and equipment is cleaned and sanitized using the warewashing sinks in the kitchen. Reminded that manual dishwashing includes 1) wash with warm soapy water, 2) rinse with warm water, 3) sanitize with 100ppm of chlorine by submerging the items for at least 2 minutes and 4) air dry.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Staff has FOODSAFE but operator/manager does not have FOODSAFE.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan has not been completed. This is a recurring infraction.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan has not been completed. This is a recurring infraction.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. No sanitizer was detected at the low temperature dishwasher in the kitchen. This must be resolved by Tuesday or dishes must be washed manually using the 3 compartment sink method until the dishwasher is fixed and provides 50ppm of chlorine. Manual dishwashing includes 1) wash with warm soapy water, 2) rinse with warm water, 3) sanitize with 100ppm of chlorine by submerging the dishes in the solution for at least 2 minutes, 4) let air dry. 2. No sanitizer was detected at the low temperature glasswasher located at the bar. Discussed with bartender that the glasses must be manually washed or switched to using single serve cups as a temporary measure until the glasswasher is fixed and capable of providing adequate sanitizer i.e. 50ppm of chlorine. Note: - As discussed, testing of the sanitizer concentration should be carried out with the test strip on a regular basis to ensure adequate amount of sanitizer is being dispensed.
- Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Staff is not aware of where the food safety plan is located.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Staff is not aware of where the sanitation plan is located.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan has not been developed to reflect the current menu.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan is still not available on-site.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Temperature on left side of the line cooler was measured at between 6C/43F and 9C/48F. Temperature on right side of the cooler was measured at ~3C/37F. Instructed staff to monitor the temperature (especially left side of the cooler) closely. Currently storing store bought/commercial sauces on left side of cooler. Reminded staff that all potentially hazardous foods must be stored at 4C/40F.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Low temperature dishwasher did not provide adequate amount of sanitizer at the time of inspection. 0ppm of chlorine was measured. Staff indicated that he will contact the maintenance. Meanwhile instructed to use 3 compartment sink manual dishwashing method i.e. - wash with warm soapy water - rinse with warm water - sanitize with bleach solution (100ppm) (100ppm of chlorine solution can be made by adding 2.5ml of household bleach to 1 L of water) - air dry Informed staff that he may use the dishwasher to wash and rinse but must sanitize in one of the 3 compartment sinks and let air dry. Due to limited space in the dishwashing area, please ensure dirty soiled dishes, utensils and kitchenware are separated from clean dishes, utensils and kitchenware to prevent cross contamination. 2. Low temperature glasswasher did not provide adequate amount of sanitizer at the time of inspection. 0ppm of chlorine was measured. Sanitizer solution bottle was found to be emptied. Ensure glasswasher provides 50ppm of chlorine at all times. 3. Wiping cloths in continuous use not stored in a bucket of sanitizer solution. Ensure wiping cloths in continuous use are stored in a bucket of approved sanitizer solution i.e. chlorine at 200ppm or Quaternary Ammonium (Quats) at 200ppm at all times. 4. Approved sanitizer solution not available at the time of inspection for sanitizing food contact surfaces. Ensure approved sanitizer solution is available at all times. Ensure spray bottle of sanitizer provides 200ppm of chlorine or 200pm of Quats.
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan not available on-site. New food handler to complete a food safety plan.
- 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?
- Observation(s): Sanitation plan not 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.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions