The Kelowna Indian Eatery
467 Leon Ave Kelowna BC V1Y 6J3 · Restaurant - Food Service
3 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - food requiring hot holding was left in hot holding unit that is not turned on and measured 41C. employee stated food was being cooled but was covered and placed in warmer. - a whole tray of marinated chicken measured at 13C left on top of coolers that were in dish area waiting to be washed - fries were found near grill that were lukewarm and defrosted. employee discarded - various dishes with food kept at room temperature were present throughout kitchen at time of inspection. employee stated all are waiting to be washed and are waiting to be discarded
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): - food requiring hot holding was left in hot holding unit that is not turned on and measured 41C. employee stated food was being cooled but was covered and placed in warmer. - EHO to have discussion with owner regarding training staff on proper food handling procedures and ensure everyone has FOODSAFE
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): - kitchen handwashing sink is blocked with line freezer and equipment. surface of freezer is being used as prep table/storage
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): - no sanitizer solution in bottle on premise at time of inspection - multiple bags of onion noted to be on the ground, underneath dishwashing chemicals and sanitizer, next to dishwashing area
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - general deep cleaning of facility required. heavy grime build up visible throughout the kitchen, flooring, and general work surfaces
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - kitchen handwashing station blocked with line freezer
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?