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Tasty Tandoori Grill Restaurant

2456 Burrard Avenue, Vanderhoof, V0J 3A0 · Restaurant

9 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    4 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Accumulation of a biofilm slime layer was observed in the ice-machine in the kitchen. (Public health significance) - Accumulation of a biofilm slime layer on the ice-machine can cause contamination of ice underneath. Consumption of contaminated ice may result in food-borne illness.
      • Corrective Action: Operator to ensure that the ice-machine is thoroughly and frequently cleaned.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The mesh door in the kitchen was observed to have an opening. (Public health significance) - Any gaps or openings on the doors can serve as entry points for pests such as rodents and arthopods. These pests can contaminated the food items which if consumed may result in food-borne illness.
      • Corrective Action: Operator to ensure that the mesh door in the kitchen is repaired such that there are no gaps or openings.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris was observed to be stuck/accumulated on the walls by the hand-washing station, meat prep sink , and by stove in the kitchen. Excessive amounts of food debris and grime was also observed to be accumulated throughout the food premises, especially behind and under the stove, dishwashing area, prep sinks, behind and on the shelving. (Public health significance) - Accumulation of food debris and grime in the food premises can cause contamination of food items, such contaminated food items if consumed can cause adverse health effects and food-borne illness.
      • Corrective Action: Operator to ensure that the food premises is thoroughly deep cleaned and maintained in a sanitary condition at all times.
    • 311 - Repeat Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Several ceiling tiles were observed to be missing at the time of inspection. (Public health significance) - A food premises should be maintained as per the approved plans, Ceiling tiles should be in place in the food premises in order to prevent contamination of food items.
      • Corrective Action: Ensure to repair the ceiling such that there are no missing ceiling tiles.
  3. Routine Inspection

    9 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A cup used as a scoop was observed inside cooked rice in the walk-in cooler. Unsanitary storage of food scoops could lead to cross contamination of the food which may lead to the foodborne illnesses.
      • Corrective Action: The staff removed the cup at the time of inspection. Ensure that potentially hazardous food are handled in a safe manner to prevent contamination.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Ice scoop was stored inside the ice machine with the handle inside the ice cubes. This could facilitate contamination of the ice during handling and may lead to food borne illnesses.
      • Corrective Action: The staff removed the scoop and stored in a sanitary manner. Ensure that the ice scoop is stored in a manner that prevents contamination of the ice.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Frozen chicken was not thawed properly. The chicken were dipped in water in a vegetable sink without cold running water. Improper thawing of potentially hazardous food exposes the food to contamination and growth of micro-organisms such as bacteria that are hazardous to human health.
      • Corrective Action: The staff removed the chicken and put in the fridge for proper thawing. Staff were educated on the proper ways of thawing that include thawing in cold runing water, cooking from frozen state or thawing inside a cooler/fridge.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Cleaning/wipping clothes were not kept inside a bucket with a sanitizer solutions. This provides a breeding ground for bacteria that may lead to contamination of food contact surfaces.
      • Corrective Action: Ensure that cleaning clothes are kept inside a bucket with a sanitizer solution when not in use.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The facility is not maintained in a good sanitary condition. It was observed that there was build of dirt and grime around the grill and all hard to reach areas. Unsanitary conditions in a food prepartion area may lead to attraction of pests. Furthermore, it can also cause contamination of food items which may cause adverse health effects.
      • Corrective Action: Ensure that the facility is regularly cleaned to prevent build of dirt.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) The chemical dishwasher was not achiving the required concentration during the rinse cycle. After running the dishwasher for 5 times, the chlorine could not be detected at the rinse cycle. Lack of sanitizer in a dishwasher leads to inadequate disinfection of utensils. Effective chlorine 50-100ppm concentration in a dishwasher ensures adequate sanitizing of utensils that prevent foodborne illnesses.
      • Corrective Action: The operator fixed the dishwasher with the help of Ecolab technician. Ensure that the dishwasher is kept in good repair to facilitate effective disinfection of utensils.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) The bleach and sink surface cleaner sanitizers were not properly labelled. Unlabelled chemical containers may lead to contamination of food contact surfaces and food.
      • Corrective Action: All chemical containers must be labelled to correctly identify their contents
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Flooring in the kitchen was observed to be worn out and cracking. Leak was also observed by the prep sink in the kitchen.Ceiling drop tiles were also observed not to be in good repair. (Public Health Significance) Tight, durable surfaces are required throughout a food establishment to facilitate proper cleaning minimize pest attractants and eliminate food contamination concerns. Leaks should addressed so that they do not cause potential contamination of food items.
      • Corrective Action: Repair or replace floor in your upcoming renovation plans. Address all the leaks and ceiling tiles in the food premises.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) The handwash station hot water knob in the food preparation area was not working. Staff were only using the cold water to wash their hands. Lack of hot water in a kitchen handwash sink impacts hand hygiene which may lead to cross contamination of food contact surfaces and food. Hot water facilitates effective hand hygiene that protects food from contamination.
      • Corrective Action: The operator fixed the hot water knob at the time of inspection. Ensure to maintain the plumbing fixtures are in good working order.
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    7 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: (CORRECTED DURING INSPECTION) Food item (buttermilk) past its best before date was stored in the kitchen refrigerator.(Public Health Significance) - Food items past their best before date may allow for the growth of disease causing pathogens that increases the risk of food-borne illness if consumed.
      • Corrective Action: Ensure that all food items past their best before date are discarded. Operator voluntarily discarded the food item at the time of inspection.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths for food contact surfaces left on the counters between use. (Public Health significance) - Wiping cloths for food contact surfaces left on counters at room temperature can harbor and facilitate the growth of disease causing pathogens, if these cloths are reused they may contaminate the food handling equipments and food contact surfaces and can cause food-borne illness.
      • Corrective Action: Ensure that wiping cloths are always stored in a sanitizing solution of 100 ppm chlorine OR 200 ppm QUATs between uses. Operator immediately transferred wiping cloths into laundry and buckets containing chlorine solution of more 100 ppm at the time of inspection. Operator voluntarily discarded the soiled wiping cloths at the time of inspection.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Food handling equipment (can opener) had build-up of food residuals and is not adequately washed and sanitized. (Public Health Significance) - Food residuals left on inadequately cleaned can opener are exposed to room temperature which may lead to growth of disease causing pathogens and toxins, such food handling equipment (can opener) may cross-contaminate other food products when reused.
      • Corrective Action: Ensure that food handling equipment such as a can opener is adequately cleaned and sanitized at frequent intervals.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizing solution detected in the chemical (chlorine) dishwasher. (Public Health Significance) - Inadequately sanitized dishware and food handling equipments can harbour disease causing pathogens, such dishware and food handling equipments when reused can contaminate the food and may cause food-borne illness.
      • Corrective Action: Ensure that the chemical (chlorine) sanitizer solution of the chemical dishwasher is maintained at 50 ppm -100 ppm to ensure adequate sanitization of dishware and food handling equipments. Operator prepared a chlorine solution with a concentration of over 100 ppm in a plastic container for sanitizing dishware and food handling equipments at the time of inspection.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Kitchen back-door was observed to be open at the time of inspection. Mesh screen of the kitchen back-door had several holes and openings. (Public Health Significance) - An open kitchen back-door and mesh screen with holes and openings can permeate the entry of pests that may carry disease causing organisms, these pests can contaminate the food items which if consumed can cause food-borne illness.
      • Corrective Action: Ensure that kitchen back-door is kept closed at all times. Mesh screen of the door must be repaired/replaced such that there are no holes and openings.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant build-up of grease and grime was observed in the kitchen, especially near the stove area and on the shelving units. Splashes of food were observed on the walls near the stove and by the handwashing sink in the kitchen. (Public Health Significance) - Build-up of grease and grime and splahes of food in the food preparation and storage areas can cause physical contamination of food, such food items if consumed can cause illness.
      • Corrective Action: Ensure that the entire kitchen is thoroughly deep cleaned, especially the area near the stove, shelving units, and the walls.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chemical (chlorine) dishwasher was unable to dispense the chlorine sanitizer solution. (Public Health Significance) - Chemical dishwasher should be in a proper working condition to ensure that all food handlding equipments and dishware are adequately washed and sanitized so as to avoid cross-contamination and potentially food-borne illness.
      • Corrective Action: Ensure that the chemical (chlorine) dishwasher is repaired/fixed such that it adequately dispenses the chlorine sanitizer solution within the concentration of at least 50-100 ppm.
  6. Complaint Inspection

    4 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Cooked rice was observed to be stored at room temperature and was recorded at 30°C. Cooked food stored between 4°C and 60°C can allow for bacterial growth and regeneration of bacteria from spores such as Bacillus cereus.
      • Corrective Action: Ensure all cooked food are cooled to 4°C within 4 hours or stored above 60°C until cooled or served.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate containers (Home Hardware buckets) used to store food or ingredients or product. (Public Health significance) - Observed food kept in non-food grade containers during the inspection. Non-foodgrade containers may have chemicals that leach into food product and contaminate the food. This is a repeated violation and further observations may lead to additional enforcement action. Enforcement action may require the disposal of all food stored in non-foodsafe containers.
      • Corrective Action: Remove all non foodgrade containers including home hardware buckets from the restaurant and replace with approved foodgrade containers.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Improper thawing procedure, foods thawed sitting at room temperature. (Public Health Significance) 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 under running cold water, in the fridge or in the microwave oven.
    • 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. (Public Health significance) - 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: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
  7. Routine Inspection

    6 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment is used as scoops to obtain or move ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate containers used to store food or ingredients or product. (Public Health significance) - Observed food kept in non-food grade containers during the inspection. Non-FOODGRADE containers may have chemical that leach into food product and contaminate the food.
      • Corrective Action: Use FOODGRADE containers to store food or cover food in a FOODGRADE packages before storing food.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Outside back receiving door had some opening at the botto that could allow entrance of pests in the facility. Pest can cause cross contamintaion and increase the risk of food borne diseases
      • Corrective Action: There is a net door inside, ensure it is kept closed until the opening on the otside back door is closed.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Cleaning chemicals are stored with food items. (Public Health significance) - Accidental contact, fumes and spills can contaminate foods.
      • Corrective Action: Store all chemicals safely away from food items.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: (CORRECTED DURING INSPECTION) Cleaning cloths not soaked in a sinitizing solution between use. Cloths can cause contaminate food and food surfaces.
      • Corrective Action: Ensure that cleaning cloths are kept in a sanitizing solution between use.
    • 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.
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A scoop was stored inside the flour bin with the handle contacting the food. (Health Significance) - Improper scoop storage exposes food to bare hand contact and potential cross-contamination when the handles contact the food.
      • Corrective Action: Store scoops so that foods are not exposed to the handles and bare hand contact. Store scoops in a sanitary manner (i.e. in a designated container) and clean and sanitize them frequently.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths used for wiping food contact surfaces were not stored in sanitizing solutions in the food preparation area. There were no sanitizer buckets observed to be used for storing wiping cloths. (Health Significance) - Wiping cloths, especially when moist, can become breeding grounds for disease-causing microorganisms that could be transferred to food contact surfaces if they are not kept in an adequate sanitizing solution.
      • Corrective Action: Ensure wiping cloths are stored in an adequate sanitizing solution when not in use. The sanitizing solution should be changed as often as necessary (preferably every 2 hours) to maintain the recommended concentration residual for the sanitizer. Sanitizing solutions of 200 ppm bleach were made during the inspection.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large build-up of food debris and grease was observed around the stove and deep-frying area on the walls, floors, and between the equipment. (Health Significance) - Equipment that is not kept in a sanitary manner can lead to the contamination of food. Accumulation of food debris may also attract pests that can carry pathogens and cross-contaminate food.
      • Corrective Action: Ensure food contact surfaces are cleaned and sanitized, especially in the hard-to-reach areas. Increase the frequency of cleaning and have an up-to-date sanitation plan for the facility.