The Raj Indian Cuisine
438 Victoria St Kamloops BC V2C 2A7 · Restaurant - Food Service
6 inspections
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All coolers to have thermometers inside, do not rely on the unit digital read outs A probe thermometer to be purchased to take food temperatures especially in the front samosa cooler
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temperature dishwasher at time of inspection was 0 ppm sanitizer. Bottle of sanitizer was low and appeared off colored so likely expired. Staff not checking the sanitizer levels daily
- 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): Outstanding maintenance items since March 13/25: • Discussed painting of premise (2023 report also noted painting of premise). Paint kitchen and back prep room in light ie. white paint. TO BE COMPLETED BY NOVEMBER 15,2025 • Improve light (add bulbs and clean cover) at the cook line and clean grease/stain from white tile to improve lighting. • General cleaning behind cooking equipment and ceiling tiles. • Clean inside all coolers and gas stove/burners
- 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): Back hand sink lacked liquid soap and paper towels. This sink is to be supplied at all times The faucet is getting loose and may need replacement.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperatures of coolers to be tested and recorded DAILY. Last recorded temperatures were from March.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Dishwasher Sanitizer concentration to be tested DAILY
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quat bottle was initially 0 ppm Quat but re filled from dispenser and noted to be 200 ppm Water temperature appears to be quite hot when chemical is mixed so you should contact your service provider to look at the mixing system
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Discussed painting of premise (2023 report also noted painting of premise). Paint kitchen and back prep room in light ie. white paint. • Improve light (add bulbs and clean cover) at the cook line and clean grease/stain from white tile to improve lighting. • General cleaning behind cooking equipment and ceiling tiles.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): At beginning of inspection dishwasher had 0 ppm sanitizer. Operator had changed sanitizer bottle earlier but didn't prime the pump
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): General cleaning of hard to reach areas such as floors behind equipment, walls, tiles in food prep area Recommend walls be painted a "light " color other than gray and to improve lighting ie. LED lights
- 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): As discussed, clean and sanitize floors behind equipment and under shelving, food splatters on walls, organize downstairs and clean up so pest control/monitoring can be achieved.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Rear prep area stand up cooler food temperature at 6°C - Adjust to maintain 4°C or colder • Walk-in cooler food temperature at 6°C - Adjust to maintain 4°C or colder
- 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): • Cooked food cooling practices exceeding criteria found in F1.3A. • Changes to cooling to procedures required to include: ice wand cooling of product to bring the food temperature from 60°C to ~20°C within 2 hours, product is then to be placed in shallow metal containers, covered and placed in the walk-in cooler rather than pouring it into plastic pails for cooling. Once fully cooled, the product can then be placed in plastic buckets for longer term cold storage.
- 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.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): • Food products in dry storage area discarded due to contamination from rodent contact.
- F1.6B All food on the premises must be fit for human consumption.
- F1.7 Are foods protected from contamination?
- Observation(s): • See F2.2 • Sanitizer not detected in dishwasher final rinse cycle. Adjust/service machie accordingly. Until corrected a manual bleach sanitizer soak following machine washing is required for all dishware. Immerse dishware in 100 ppm chlorine solution (1 tablespoon bleach per gallon of water) • All dry food products in basement storage area to be kept in food grade plastic storage bins.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Evidence of current rodent infestation. • contract the services of a professional pest control service to guide control measures.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Servicing of dishwasher required
- 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): • Thorough cleaning of all floor and wall areas, particularly underneath and behind equipment is required throughout the facility. This includes removal of any rodent droppings and disinfection of the area. Grease build up underneath and behind cooking area to be removed.
- 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?