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Tandoori Kebabs

4554 Greig Avenue, Terrace, V8G 1M8 · Restaurant

8 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse solution. No sanitizer detected. Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: At time of inspection operator fixed a loose pipe on the dishwasher that enabled sanitizer to be dispensed at 50 ppm.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed build up of food debris and dirt on the floor and shelves of the dry storage area, the floors of the dishwashing area, inside the refrigeration unit next to the service counter, behind the grill and on the grill. Food debris can act as a reservoir for bacteria and cross contaminate food.
      • Corrective Action: Operator to clean and sanitize every location that has a build up of dirt and food debris.
  3. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Painted shelves in cooler have paint chipping. Paint can dislodge and contaminate food. Shelves in dry storage area and cooler by deep fryers have a build up of food debris and dirt. Build up of food debris, dirt, grease and grime can act as a bacterial reservoir and attract pests, both of which can cross contaminate foods with potentially harmful organisms.
      • Corrective Action: Operator to clean and sanitize shelves in dry storage and in cooler. Operator to resurface or replace shelves in cooler.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse solution. No sanitizer detected. Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Sanitizer concentration in bucket appeared diluted and operator swapped bucket with new sanitizer jug. Dishwasher was able to provide a minimum concentration of 50 ppm. Operator to maintain logs with daily checks for sanitizer concentration of dishwasher.
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed rust and build-up of filth on shelves in walk-in cooler and freezer along with worn out and dirty shelves by front end cooler. Rust and filth can contaminate food stored in walk-in cooler and freezer.
      • Corrective Action: Shelves are to be cleaned of rust and build up of filth and refinished to provide a surface that's smooth, impervious to moisture, easy to clean and non-toxic.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the hallway by receiving, laundry room, maintenance room and storage room inside washroom. Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Clean and sanitize area where droppings are located. A pest control company must be hired to conduct and assessment of the premises.
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed peeled onions stored in milk crates on the ground. Food was stored uncovered in coolers and throughout the facility. Scoops were stored inside food ingredients. Operator discarded unknown substance in bottle, opened unknown food product in freezer, romain lettuce, cucumber, and opened can of tomato sauce. Operator to discard spices that have been cross contaminated with food. Food that is uncovered, stored on the floor, or stored in non-food grade containers can be contaminated by chemicals, pests, dirt, etc.
      • Corrective Action: Foods must be covered at all times when they are stored in a cooler, freezer, in the kitchen and in dry storage rooms. Foods must always be stored in food grade containers and/or bags and off the floor.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Observed raw chicken being thawed at room temperature inside a sink full of water. Temperature of chicken was measured to be at 18°C. Operator discarded the chicken. Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Thaw foods in food grade containers under running cold water, or in a refrigerator.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer was measured from the chemical dishwasher. Observed dirty knives stored in knife holding block. Observed dirty cutting board that cannot be cleaned adequately. Improper cleaning and sanitization can lead to contamination of food with bacteria, viruses, chemicals, dirt etc. No sanitizer available to clean surfaces.
      • Corrective Action: Cutting board and knife holding block is to be discarded. Any other utensils that cannot be cleaned and sanitized properly are to be discarded. Chemical dishwasher is to dispense a minimum of 50 ppm chlorine. Operator to have appropriate surface sanitizer readily available.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed dirty utensils, coolers, equipment, food storage containers, floors, walls, shelves, counters, dishes, glassware etc. Observed dirty dishes left from the previous day. Build up of food debris, dirt, grease and grime can act as a bacterial reservoir and attract pests, both of which can cross contaminate foods with potentially harmful organisms.
      • Corrective Action: The entire kitchen, including all utensils, dishes, glassware, equipment, refrigerators, food storage containers, floors and surfaces must be cleaned and sanitized. Dishes are to be cleaned the same day. Any utensils and food storage containers that cannot be cleaned must be discarded and/or replaced. Operator stated they would close in order to complete this work.
  8. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.