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Ustaad G 76 Indian Cuisine

2916 30th Ave Vernon BC V1T 2B7 · Restaurant - Food Service

1 inspection

  1. Monitoring

    9 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A: One curry base on the range was measured at 30°C (1-hour hold). Unsafe holding. Corrective Action: Reheat the batch to 74°C or hotter. Hold curry and other potentially hazardous food at 60°C or hotter. F1.2B: Food in the 2-door upright cooler was measured at 6°C. Corrective Action: Adjust or service the cooler so it maintains food at 4°C or colder.
      • 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.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7B(1): A container used as a scoop is stored in direct contact with rice inside the warming unit. Corrective Action: Provide a proper rice scoop/paddle with a handle. Store it in a separate container outside of the warmer. Clean and sanitize the scoop and its container at least every 4 hours. F1.7B(2): There is biofilm on interior surfaces of the ice machine (back office). Corrective Action: Empty ice from the machine. Thoroughly clean and sanitize interior surfaces. Clean internal workings of the machine as per the manufacturer directions. Store the ice scoop in a washable container (e.g. hard plastic). Clean and sanitize the ice scoop and its container at least every 4 hours. F1.7B(3): Lassi is kept in plastic bins inside the bar cooler, with small containers used as scoops floating in the product. Corrective Action: Store lassi in pitchers or jugs designed for beverages. Pour directly into cups or glasses. F1.7B(4): Observed an unwashed beet in contact with peeled red onions (ready to eat). Corrective Action: Store raw, unwashed produce separately from ready to eat food. Refrigerate onions promptly after washing/peeling.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: Knives on a clean magnetic rack are visibly dirty. Corrective Action: Clean and sanitize the knives. Inspect items after dishwashing to ensure the process was effective. F2.3D(1): Bleach solution is prepared (spray bottles), but bulk bleach is not available to produce new solution. Corrective Action: Obtain unscented household bleach. Label all spray bottles. F2.3D(2): There is uncertainty among staff on specific sanitizing chemicals and procedures. Corrective Action: Retrain staff on sanitation processes. Do not use vinegar as a cleaner or sanitizer. Bleach solution is the primary sanitizer. Note that the chemical dispensing system near the dishwasher has Citrus Plus cleaner connected to the line intended for multi-quat sanitizer. Operator to inspect and reconfigure the system if it will be used again.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • 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): F2.5B: Inadequate sanitation: • Interior of undercounter coolers (kitchen and bar) • Dishwashing area • Under and behind cooking equipment • Walk-in cooler (under shelving) • Hard to reach spaces throughout the premises Corrective Action: Clean the areas identified. Sanitize food contact surfaces. Remove aluminum foil from surfaces; damaged shelves or tables should be replaced or refinished. Store equipment from those areas in cleanable trays, containers, or on alternate shelves until that occurs. F2.5G: Food in the right undercounter cooler is uncovered. Corrective Action: Cover stored food with secure lids or food-grade wrap. Absorbent cloths for spot-cleaning must be immersed in sanitizer solution at 200 ppm chlorine between uses. Cloths for handling hot items must be kept clean and dry in a neutral area and replaced frequently. Keep in-use utensils (e.g. ladles) for cooking/reheating immersed in water at 60°C or hotter at the range. Clean and sanitize the utensils once daily or more often as needed.
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C(1): Paper towel dispensers at the kitchen hand sink and staff washroom sink are not working. Corrective Action: Maintain or repair the dispensers so they work properly and do not jam. Replace them if needed. F2.7C(2): Paper towel is not available at the front hand sink. Corrective Action: Refill the dispenser. Provide soap at the staff washroom sink.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): F3.2A: Significant structural alterations were completed without health approval. Corrective Action: Take any measures specified by the health officer in response to the unapproved alteration. Notify the health officer before any further changes to facility structure, equipment, and operations.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: The Food Safety Plan is not available. Corrective Action: Locate or develop a Food Safety Plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Find the Sanitation Plan or develop a new one. Keep the Food Safety Plan and Sanitation Plan accessible at the premises, ensure all staff can provide both on request.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.5: No employees onsite at the time of inspection hold a FoodSafe certificate or equivalent. Corrective Action: Have staff complete FoodSafe training or an equivalent course to meet the requirements below.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.