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Veerji's Haweli

3 & 4 - 2142 Clearbrook Rd, Abbotsford · Restaurant

9 inspections

  1. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): The following sauces gravies and dishes had internal temperatures >4 deg C (between 19-21 deg C) for greater than 2 hours stored in large containers and in the walk in cooler unit:
      • - 2x onion gravy
      • - 2x soya chaap gravy dish
      • Staff stated that the dishes and gravies were prepared last night and stored in the cooler unit at 4 am.
      • Corrective Action(s): Staff VOLUNTARILY discarded the gravies and dishes
      • Note: Ensure to cool hot products from 60 deg C to 20 deg C within 2 hours, and from 20 deg C to 4 deg C within an additional 4 hours.
      • Recommendation: Utilizes smaller containers or an ice wand to increase speed of cooling hot food products.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) The following cold potentially hazardous foods (PHFs) had internal temperatures > 4 deg C (ranging from 8 - 14 deg C) for greater than 2 hours, stored in the prep insert cooler units (all 5 prep insert coolers):
      • - raw fish, raw goat meat, 4x tandoori chicken, cooked chicken stored in water, soya chaap, shredded paneer, sliced ginger, deep fried paneer, white sauce, tomato sauce, potato mix, bhao baji sauce, pasta, rice, kofta, manchurian balls, coleslaw salad, coconut dosa sauce, spicy mayo, tartar sauce, and momo sauce
      • 2) The following cold potentially hazardous foods (PHFs) had internal temperatures > 4 deg C (ranging from 6 - 7 deg C) for less than 2 hours, stored in the prep insert cooler units:
      • - cooked chicken, salad, noodles, bhau baji sauce, gulab jamun, lamp chop, cream, raita, and dahl
      • Corrective Action(s): 1) Staff VOLUNTARILY discarded all cold PHF that registered > 4 deg C and were stored in cooler units for greater than 2 hours.
      • 2) Cold PHFs that were < 4 deg C for less than 2 hours were transferred to the working walk-in cooler unit.
      • Violation Score: 25
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed knives stored in the space between cold storage prep insert cooler units and on top of warmers. These surfaces are unsanitary and are not regularly cleaned and sanitized.
      • Corrective Action(s): Knives observed in these areas were placed in the dishwashing area to be washed, rinsed, sanitized, and air dried.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food grade containers storing cold potentially hazardous foods were stacked ontop of and in direct contact with cut vegetables.
      • Corrective Action(s): Food product that was in direct contact with the exterior base of the containers were VOLUNTARILY discarded by staff.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Middle prep insert cooler unit by the cookline was not able to maintain 4 deg C or lower temperatures.
      • Corrective Action(s): Service, repair, or adjust the cooler unit such that it can maintain 4 deg C or lower temperatures. Do not store any cold potentially hazardous food in the cooler unit until it can maintain 4 deg C or lower temperatures.
      • Correction date: 2 weeks
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): Table top convention stove was observed in the front bar area turned on with chai tea on simmer without proper ventilation hood. This is an unapproved location to make chai tea. Chai tea must be made under the ventilation hood.
      • Corrective Action(s): Chai tea was moved to the cook line and the table top convention stove was removed by staff.
      • Violation Score: 1
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Observed the use of BUSH ORANGE RED color in the main food prep area. Staff stated that the color can be used for some gravies. Staff stated that currently no dishes that have been prepared are using this dye.
      • Corrective Action(s): Staff discarded the BUSH ORANGE RED color.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal temperature of raita stored in the left prep cooler unit (closest to the high temperature dishwasher) registered > 4 deg C (8 deg C). Staff stated that the raita was stored in the cooler unit since yesterday.
      • Corrective Action(s): Staff VOLUNTARILY discarded the raita.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Food contact surface sanitizer located at the main cook line area registered <10 ppm chlorine.
      • 2) Pink mold-like build up was noted on the inside walls of the ice machine.
      • Corrective Action(s): 1) Staff created a new food contact surface sanitizer that registered 100 ppm chlorine. Note: 2ml bleach (chlorine) is mixed with 1 L water to make 100 ppm chlorine food contact surface sanitizer.
      • 2) Staff removed the ice from the ice machine and thoroughly washed and sanitized the inside walls of the ice machine. No signs of pink mold-like build up noted.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The paper towel dispenser located at the front handwashing station was not able to dispense paper towel adequately at the start of the inspection.
      • Corrective Action(s): Staff were able to adjust the paper towel dispenser such that it could dispense paper towel.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Observed a knife stored between the space of two prep insert cooler units. This is a point of cross contamination
      • 2) Observed the use if an improper scoop (without handles) and scoops with caked on dry food product stored in multiple dry food storage containers. This is a point of cross contamination.
      • 3) Observed opened tin cans storing food product (tomato, pineapple, puree). Inside of the tin cans can react with the air and cause chemicals to leach into the food product.
      • Corrective Action(s): 1) Staff placed the knife in the dishwashing area to be washed, rinsed, sanitized, and air dried.
      • 2) Staff placed all the of scoops in the dishwashing area to be washed, rinsed, sanitized, and air dried.
      • 3) Food in the tin cans were transferred into food grade containers.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ventilation hoods were observed with oil and grease build up. This is a potential fire hazard.
      • Corrective Action(s): Remove ventilation grates and thoroughly wash and sanitize them.
      • Correction date: 2 weeks.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • Sanitizing buckets had no sanitizing solution (water only).
      • Corrective Action(s):
      • Ensure there is proper sanitizer solution set-up prior to start of operation.
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. hand sink by the dishwashing area lacking liquid soap and paper towels in dispensers
      • 2. front service hand sink - hot water knob not working
      • Corrective Action(s):
      • 1. provide constant supply of liquid soap and paper towels in dispensers
      • 2. front service hand sink - faucet tighted and now in good working order
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • Stand for the ice machine made of milk crates and unfinished wood.
      • Corrective Action(s):
      • Install proper table for the ice machine that is non-porous and easily cleanable.
      • Unfinished wood and milk crates are not suitable design/material.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • Some areas of the kitchen are worn out. For example, the back
      • entrance door require flashing on the corner as the corner is already
      • worn out. Some walls to be refinished as they are already
      • damaging dry wall.
      • Corrective Action(s):
      • Repair areas that are worn out and install non-porous, washable material and durable materials for ease of cleaning.
      • Violation Score: 5
  7. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • janitorial mop closet in the dining room - sewer smell coming out from the drain
      • Corrective Action(s):
      • sewer smell should not be coming out from the pipe - have plumber check the
      • lines and ensure no backup of sewer occurs; also, ensure grease trap cleaned
      • on regular basis
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • samosas found at room temperature in the cooking area
      • staff said it is half cooked and it will be fully cooked once an order
      • is placed
      • Corrective Action(s):
      • do not store food at room temperature; perishable foods must be kept cold at 4 deg
      • or hot at 60 deg C samosas discarded at time of inspection
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • Hand sink by the dishwashing area did not have paper towel in dispenser.
      • Hand sink by cooking area did not have liquid soap in dispenser.
      • Corrective Action(s):
      • Re-fill paper towel and soap dispenser.
      • This was done during inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION):
      • Two hand sinks in the kitchen - hot water side faucet not working
      • screws loose and not supplying hot water
      • Corrective Action(s):
      • hot water side needs to be tightened so hot water supply can be available
      • at these hand sinks
      • Violation Score: 3
  9. Routine Inspection

    0 infractions