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Ustaad G Indian Cuisine

130 Rutland Rd S Kelowna BC V1X 1X7 · Restaurant - Food Service

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    10 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): REPEAT INFRACTION: Observed soaked chickpeas, cooked potatoes, peeled onions, and gulab jamun were kept at room temperature. Internal temperature of chickpeas and potatoes were measured at 18.0 °C. Operator indicated these foods were brought to room temperature since morning. Staff was instructed to store potentially hazardous foods in the cooler until ready for preparation.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): REPEAT INFRACTION: Lack of handwashing observed between two incompatible activities (i.e., after washing dishes or touching garbage and prior to handling food). Ensure staff wash their hands thoroughly before and after each glove use, that gloves are NOT reused, and staff are mindful of items they touch when wearing gloves and preparing food. **These inadequate hand hygiene practices must be changed.**
      • 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): REPEAT INFRACTION: Observed uncovered foods (i.e., cooked potatoes, onions, peppers, and gulab jamun) stored on floor near the rear exit door and later cooked potatoes were temporarily moved outside and stored on the ground near the garbage bin. Double stacking of uncovered food in undercounter cooler. Uncovered raw meat was stored on the floor in walk in cooler. Unprotected food is at risk of contamination. Ensure food is covered to prevent contamination. Observed raw meat stored on top of cooked foods or ready-to-eat foods in walk-in cooler. Ensure raw meats are stored below/away from ready-to-eat foods. **These inadequate food practices must be changed.**
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature and sanitation logs must be maintained.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Rear exit door to the kitchen and to the upside storage area was left open at time of inspection. Food was observed stored on the stairs.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chlorine sanitizer was measured at 0 ppm in the final rinse cycle of low temperature dishwasher. A minimum concentration of 50 ppm chlorine is required to allow for adequate sanitizing of utensils. Operator was instructed to fix the dishwasher immediately.
      • 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): REPEAT INFRACTION: Observed prep table cutting boards were worn and dirty. The deep grooves may allow for food to get stuck and prevent adequate cleaning/sanitizing. Buckets that were stored on the floor were moved directly onto cutting board. Repair/replace cutting boards, and ensure they are smooth, durable, impervious, and maintained in a sanitary condition. Observed unsanitary conditions throughout the facility - significant build-up of grease and food debris build-up observed under the cook line, on the second level washrooms/areas, and outside the facility. This includes but not limited to, dry foods storage area (where flours are stored and the area at the back of the facility), dishwasher area, walk-in cooler, freezer, cook line, prep line, fan blowing directly onto food, and second level storage rooms used for food, equipment, and utensils. Operator was instructed to deep clean the entire premises, and organize all storage rooms (upstairs and back dining area). Two-compartment sink and dishwasher area observed filthy and loaded with unclean dishes from the last day. Garbage bin in front of the house observed full and appeared not to have been emptied for several days. Ensure the utensils are cleaned and sanitized and closing tasks are completed at end of every day. Accumulation of filth attract pests. One cooler/freezer observed not operational / out of order, stored in back dining area. Remove the equipment that are not used for food operations. Used buckets, crates and unsanitary stoves were observed kept outside the facility. Remove these items and ensure the outside area beside the rear exit door is kept in a sanitary manner. **These inadequate sanitation practices must be changed.**
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): REPEAT INFRACTION: No paper towel observed at any handwashing station, in kitchen or in front of house. Paper towel dispensers have not been fixed. The front handwashing sink was observed unclean and full of glasses. **These inadequate hand hygiene practices must be changed.**
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A sanitation plan is required and must include the expected frequency for cleaning and maintaining all equipment on the premises, including the grease interceptor. No Sanitation log observed maintained to record sanitizer concentration of low temperature dishwasher and food contact surface sanitizer.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Provide certificates.
      • 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.
  3. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): A crate of potatoes and three buckets of gravy/curry were noted being thawed at room temperature since the last night. Internal temperature of potatoes and gravies were measured between 14.8-17°C. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens. Operator discarded these foods at the time of inspection and was instructed to follow adequate thawing practices. Refer to F2.4. Five buckets of food/gravies observed kept at room temperature, and as per the operator, these buckets were delivered in a cooler within last two hours. Internal temperature of gravies were measured between 5-9°C. Operator was instructed to transfer these foods into a cooler maintained below 4°C, and ensure delivered refrigerated products are stored promptly in a cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Lack of handwashing observed between two incompatible tasks (e.g., cleaning dishes, changing garbage bags, and then preparing food). No handwashing observed prior to handling food. Staff was unaware of adequate handwashing practices. Operator was instructed to request ALL STAFF to wash their hands thoroughly with soap and warm water (min 20 seconds) frequently, especially before food preparation. Re-train the staff about glove use and post a handwashing sign at handwash stations. **Ensure staff wash their hands thoroughly before and after each glove use, that gloves are NOT reused, and staff are mindful of items they touch when wearing gloves and preparing food.
      • 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): Repeat Infraction: Raw meat was observed stored on top of ready-to-eat food products in walk-in cooler. There is risk of direct contamination of raw meat juice containing disease-causing bacteria to food that may not undergo a cooking step. Ensure raw meats are stored below/away from ready-to-eat foods. Reorganize the walk-in cooler and ensure staff follow food safe procedures.
      • F1.7C Ready-to-eat foods must be handled/displayed 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): No sanitizer solution was observed placed in the kitchen. Sanitizing solution with accurate concentration is required for adequate sanitizing of food contact surfaces. CDI- Operator was instructed to prepare a chlorine solution@200ppm and sanitize food contact surfaces.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Noted frozen potatoes and three buckets of gravy/curry are being thawed at room temperature since the last night. CDI - Operator was instructed to use approved methods for thawing, i.e., in walk-in cooler and under cold running water. Refer to F1.2
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Grease interceptor was observed leaking, resulting in unsanitary conditions under dishwasher area. Operator was instructed to contact a technician immediately to fix the leak.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No soap and paper towel was observed at handwashing stations located in the kitchen and at the front of the kitchen. This may lead to inadequate handwashing of food handlers. CDI
      • 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.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): PENDING INFRACTION: Ensure the Interior Health permit with a valid decal is posted in a visible area at all times.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Upright cooler was observed not working and noted the cooler was unplugged last night. Cooler temperature was measured at 12-15 °C. Internal temperature of gulab jamun and cut lemons were measured at 12.0 °C and 11.6 °C, respectively. Operator was instructed to discard perishable foods stored in the cooler and plug the cooler immediately. Advised to not to store potentially hazardous food items in the cooler until the temperature is maintained below 4 °C. Prep cooler was noted not working properly and potentially hazardous food items noted to be stored in the cooler from last day. Internal temperature of chicken was measured at 16.0 °C. Operator was instructed to discard perishable foods stored in the cooler and not to store food in the cooler until the temperature is maintained below 4 °C. Cooler was fixed at time of inspection.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No soap observed at the handwashing station located in front of the kitchen.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Ensure the Interior Health permit with a valid decal is posted in a visible area at all times.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  5. Monitoring

    4 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Cooked gravies were observed being cooled in large buckets. Internal temperature of three large buckets of gravy (i.e., yellow curry) kept in the walk-in cooler were measured at 9.6 °C- 14.0 °C, and the gravies were noted to be cooked the previous day. Improper cooling is the leading cause of foodborne illnesses. Operator adulterated the gravies at the time of inspection. Corrective actions: • Use multiple ice wands for rapid cooling of foods. Portion food into smaller amounts and refrigerate in shallow containers. Do not fully cover containers during cooling and do not stack containers. • Measure the internal temperature of foods to ensure gravies are cooled from 60°C - 20 °C within 2 hours and 20°C - 4°C within 4 hours. Please note: Internal temperature of foods during cooling must be measured with a probe thermometer.
      • 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.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw meat was observed stored on top of cooked foods / ready-to-eat food products in walk-in cooler. Ensure all raw meat is stored below/away from cooked / ready-to-eat foods. Reorganize the walk-in cooler and ensure staff follow food safe procedures.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Open bag of grains observed in the dry storage area close to the rear exit door. Potential for harborage of pests. Ensure all dry goods are stored in pest proof containers. The operator was also instructed to deep clean the grease build up formed close to the rear exit door to prevent harbouring and entry of pests into the facility.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Absorbent (wet) floor carpet was observed kept on the floor near the food service dishwashing area. Wet carpet may lead to unsanitary conditions in the facility and can attract pests. Remove the carpet and ensure floor surface is smooth, and easily cleanable.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Potentially hazardous foods, such as butter dipped in water, sauce, yoghurt, and pickled onions, were observed held at room temperature. Internal temperature of yoghurt was measured at 9.8 °C. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. Operator transferred the foods to under-counter cooler. Ensure temperature of potential hazardous foods is maintained below 4 °C.
      • 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): Gravies were observed to be cooled in large buckets and no cooling logs were maintained for the cooked potentially hazardous foods being cooled down. Maintain the cooling log and send a copy of the completed logs to the EHO.
      • 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.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Staff observed following improper handwashing procedures. Improper hand hygiene can facilitate the spread of disease-causing bacteria and viruses. Post the handwashing signs at the handwashing stations. Request ALL STAFF to wash their hands thoroughly with soap and warm water (min 20 seconds) frequently and follow adequate handwashing procedures.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chlorine sanitizer was measured at 0 ppm in the final rinse cycle of low temperature dishwasher. A minimum concentration of 50 ppm chlorine is required to allow for adequate sanitizing of utensils. Operator was instructed to sanitize the utensils in a compartment sink after being washed in the dishwasher. Ensure to maintain a minimum of 50 ppm chlorine in the final rinse cycle of the dishwasher, and test the sanitizer concentration daily with chlorine test strips.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1) It was noted that walk-in freezer was not working in the facility. Fix the walk in freezer to meet the facility needs and to ensure compliance with the approved floor plans. 2) Insufficient lighting observed in the dry (vegetables) storage area. Install the light and ensure adequate lighting in the facility to maintain sanitary operations. 3) Certain areas on the top floor are not part of the food premises and door for dry storage area observed left open. Fix the self closing device, and ensure door is kept closed at all times.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Revise the food safety plan to include all potentially hazardous foods on site.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Revise the sanitation plan of the facility, and ensure to include all equipment/items need cleaning, list accurate cleaning procedures and cleaning agents used. Develop a cleaning checklist for the facility, and ensure staff is signing off on the checklist daily.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  7. Monitoring

    4 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Several large 16 litre white pails used to cool hot food, improper cooling is one of the leading causes of foodborne illness!
      • 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.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips in place to monitor chlorine sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 20 litre bucket of 12% chlorine sanitizer was about 1/3 full and solution and jelly like versus typical liquid bleach form. Staff removed and replaced with new container. After several attempts to prime pump, no sanitizer was seen entering machine.
      • 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): Cooked food being storing in open metal can with black contamination noted at top of can.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  8. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): 1) Scoops still placed inside dry storage containers. Obtain a separate container for the scoops -- they are not to be placed inside the dry storage container touching the food products. Provide me with a picture. 2) Black debris observed in the salt dry storage container as the lid was not properly closed, and because the scoop is placed inside the bin. It is unknown if the black debris got in because of the open lid or because operator hands were dirty when using the scoop. Salt discarded at time of inspection. All lids must be tight fitting, and scoops must not touch the food products. Provide me with pictures of both the flour area and the upper storage area showing your new practices.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): 1) Back door open at time of inspection. Back door must remain closed at all times unless in use (e.g. for delivery). An open back door can allow for the entry of pests. 2) There is some accumulation of debris on the floor that can allow for pest harborage. Ensure all areas of the facility is routinely cleaned and sanitized, including behind coolers, stoves, etc. 3) The upper floor contains an area that does not belong to the restaurant facility, but may allow for pest entry. The operator must keep the door closed at all times -- this area is not to be used for any operators of the food facility (including dry storage). The operator must seal off the gap under the door to prevent pest entry.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Freezer is still leaking, and ice formation on the floor of the freezer is still there. Provide me with a report from a qualified professional once the freezer has been repaired. The ice formation on the floor must be removed for worker safety purposes. Have this completed by March 9 2022. 2) All equipment not required for the operation of the facility must be MOVED OFF THE PREMISE by JUNE 1 2022.
      • 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Food Safety Plan submitted but requires revision. a) Naan bread process is acceptable provided they are baked to above 74C. Please make this revision in your plan. b) Rice processes is acceptable provided hot holding is done at >60C. Please make this revision in your plan. c) All other menu items, including deep fried meats, desserts, paneer cheese and drinks, are received pre-made, but no food safety plan was submitted for these items. A template was provided to the operator. Submit the Food Safety Plan for these items to me for review.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
  9. Monitoring

    10 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): 1) Facility cools potentially hazardous food products in a large container within an ice bath, but does not monitor for temperatures to ensure PHFs are cooled properly.
      • 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.
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1) Food products placed in open containers, and are not protected from contamination. 2) Food is prepped in the dishwashing sink when dirty pots/pans are in the sink. 3) Food storage next to dishwashing area and is separated by a plastic garbage bag, which is not considered an easily cleanable and non-toxic material suitable for use. 4) Food and food contact surfaces stored above vent hood where there are ceiling tiles that are broken and falling. It is unknown whether that area is routinely cleaned and sanitized to be appropriate for food/food contact surface storage. 5) Food products stored on the floor.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Facility has expired dishwashing sanitizer test strips. 2) Facility has expired sanitizer test strips for food contact surface sanitizer. 3) No thermometers available on premise to monitor cooling/cooking internal temperatures of PHFs
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): 1) Facility is open to pest entry. Various holes in the ceiling. The 2nd floor storage area has not completed construction. 2) Facility requires overall cleaning and sanitation to remove debris build up under shelves, and on equipment. Debris build up is an environment that can allow for the harboring and breeding of pests.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Mechanical dishwasher out of chlorine at time of inspection. Dishwasher is not being monitored to ensure adequate sanitizing action is met. 2) Not all staff are aware of which solution to use for sanitization. Staff pointed at an unlabeled blue liquid at the time of inspection as the sanitizer for food contact surfaces.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures 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): 1) As above, facility must be properly constructed and maintained in sanitary condition. All openings to pest entry must be closed. Facility must be re-cleaned and sanitized. 2) Wiping cloths observed to be dirty on food contact surface. 3) As above, unlabeled blue liquid being used as sanitizer spray. 4) 2nd floor is full of unused equipment and other materials. 5) As above, food products stored on floor. 6) As above, storage next to dishwasher and above venthood is not appropriate to prevent against contamination.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1) As above, a garbage bag is not a suitable surface for food and food contact surface storage. The handwashing area is also constructed with raw wood. 2) Area where flour mixer is stored and used does not have any lighting to ensure area is sanitary.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No Food Safety Plan or monitoring records on site.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No Sanitation Plan or monitoring records on site.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Facility manager has not submitted his Food Safe Level 1