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Zaika Tastes of India

105 - 30461 Blueridge Dr, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Zaika Tastes of India has been inspected 35 times by Fraser Health Authority since February 22, 2019. The most recent inspection, on August 4, 2026, recorded 2 infractions.

1 of 35 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 19 times across 19 separate inspections, most recently on August 4, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 12 times across 12 separate inspections, most recently on September 21, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on November 19, 2019. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on August 4, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on March 5, 2025. For example: 208 - Foods obtained from unapproved sources [s. 11]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

35 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Staff washroom hand washing station had no paper towels.
      • Corrective Action(s): Ensure that all hand washing stations are equipped with hot/cold running water, hand soap and paper towels. Operator refilled paper towel dispenser.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Frozen fried fish was stored in a cardboard box in the stand up freezer.
      • Corrective Action(s): Ensure that all food is stored in food grade containers. This is a repeat violation
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Frozen fish stored in cardboard boxes in the freezer.
      • Corrective Action(s): Store frozen fish in a food grade container. Cardboard boxes are not food grade and are not meant to be reused. Operator moved fish into a food grade container.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front of the house hand washing station soap dispenser is broken. Repair is required.
      • Corrective Action(s): Ensure all hand washing stations have liquid soap, paper towels and hot and cold running water. Staff currently using 3 compartment sink hand station at the time of inspection. Repair this unit or purchased a seperate soap dispenser unit.
      • Violation Score: 5
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): One red bottle of food coloring missing food labels and cannot be determined if it is food grade. Other bottles of red food coloring were confirmed to be food grade, Bush Permicol Licence number 10012042000078.
      • Corrective Action(s): Only purchase and use approved, food grade ingredients. Remove and discard food coloring without food labels from food premise. Ensure all new supply is from an approved supplier and are food grade. Operator discarded unapproved source at the time of inspection.
      • Violation Score: 3
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Open samosas stored in freezers in reused cardboard boxes. The cardboard boxes are not reusable food grade containers and cannot come in contact with food directly.
      • 2. Dough machine and dough mixer parts in storage have old food residue and requires further cleaning.
      • Corrective Action(s): 1. Ensure all food products are stored in food grade containers or reusuable food grade containers which can be washed and sanitized. Operator moved food contents into food grade tin foil and a new container.
      • 2. Ensure all food equipment is washed and sanitized thoroughly before putting parts away in storage.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher water line observed with small water leak and requires time to prime to required sanitizing cycle of 71C and above. Servicing is required
      • Corrective Action(s): Ensure dishwasher is in good working order without leaking. Ensure unit can reach 71C and above on the inside consistently to meet cleaning requirements. Correction required in one month to book technician for servicing.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Fruit and plum boxes reused to store freezer food. Do not reuse single use containers or contaminated containers like cardboard for food storage.
      • Corrective Action(s): Ensure to store food in food grade containers that can be washed and sanitized. Single use items like cardboard boxes can only be used once then discarded.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Old food debris observed behind coolers and under counters. General deep cleaned required.
      • 2. Old HVAC filters and light tubs stored at back door and need to be discarded.
      • Corrective Action(s): Ensure to keep premise clean and free of debris and old garbage. Clean noted areas and remove unneeded repair parts from food premise. Correction required in two weeks.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Boxes of open food stored in cardboard boxes. Cardboard boxes used to line shelving of walk in cooler. Cardboard boxes cannot be reused as they absorb motion and grease then become contaminated.
      • 2. The dough mixer was covered using a garbage bag in storage. Garbage bags are contaminated and cannot be used to store food equipment (CORRECTED AT THE TIME OF INSPECTION).
      • 3. Two light covers are missing in cooking kitchen. They require replacement to prevent glass from shattering over food prep area.
      • Corrective Action(s): 1. Do not reuse cardboard boxes to store open food or line shelving in fridge. Use clean food grade containers instead. Correction required in 2 days.
      • 2. Do not use garbage bags to store food or food equipment. Garbage bags are contaminated with chemicals.
      • 3. Replace light covers to prevent the contamination of food. Correction required one week.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back gate above door have small gaps which may allow entry of pests. Ensure these areas are sealed as well with a screen or cover.
      • Corrective Action(s): Ensure back entry area is sealed adequately to prevent entry of flies and flying pests. Correction required this week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front of the house hand sink hot water facet is leaking and requires repair.
      • Corrective Action(s): Repair this unit so that water does not leak constantly. The hand sink must have hot and cold water at all times during service. Correction required this week.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Adequate food grade sanitizer not available in kitchen area at the time of service. 100 to 200 ppm chlorine sanitizer is required.
      • Corrective Action(s): Ensure that a solution of 100 to 200 ppm chlorine sanitizer is available during service for sanitizer contact surfaces and food equipment. Concentrated bleach is too strong to use without dilution. Use test strips to check for concentration as needed.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back metal screen door has a slight gap where pests can enter into the premise. Ensure all gaps are screened or keep the door closed to prevent entry of pests.
      • Corrective Action(s): If back door screen door is to be used, the open gap must be screened or fully covered to prevent pests from entering. Correction required this week.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution not available at the time of inspection.
      • Corrective Action(s): Ensure sanitizer solution is available for use during service. 200 ppm chlorine solution in a bucket was prepared by operator on site.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door screen/seals are loose with small gaps. and may allow entry of pests in to the kitchen. Repair is needed.
      • Corrective Action(s): Ensure back screen on back door can cover all gaps and entry points to prevent pests from entering the back kitchen. Repair required in 1 week.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food in prep cooler and freezer not fully covered in food grade lids and covers. Frozen mango trays with no covers.
      • 2. Unwrapped take out containers not protected from contamination. (CORRECTED AT THE TIME OF INSPECTION).
      • Corrective Action(s): Ensure all food and single use containers are stored in a sanitary manner in food grade containers or covers. Correction required today. Frozen mango trays discarded by operator.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. General cleaning needed in hard to clean areas such as shelving, behind prep counter, under storage rack, and in general under cooking equipment and corners of the kitchen.
      • 2. One knife in storage was observed dirty with old food. (CORRECTED AT TIME OF INSPECTION)
      • Corrective Action(s): 1. Ensure to wash and sanitize these areas as needed. Correction required today.
      • 2. Reminder to always wash and sanitize all utensils before storage.
      • Violation Score: 3
  10. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dough machine was observed to have left over dough and food debris from the night before. This unit has not been washed and sanitized after use.
      • Corrective Action(s): Ensure to wash and sanitize all equipment after use. This is a chronic, recurring infraction and has not been corrected. Correction required immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some sauce containers are observed with scoops or tongs too small for the container. The tongs are sinking into the red pepper oil.
      • Corrective Action(s): Ensure all tongs and utensils are stored in a sanitary manner for food containers. This is a recuring infraction. Correction required today.
      • Violation Score: 3
  11. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): * Dough machine was unclean from day before and had not been properly cleaned
      • Corrective Action(s): * Ensure ALL food equipment properly cleaned/sanitized after use and ready to use for next day
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Some build up of grime/debris found behind some tables/food equipment that requires cleaning and more frequent maintenance
      • Corrective Action(s): * Ensure all areas properly cleaned/sanitized daily and as needed through out the day
      • Violation Score: 3
  12. Follow-Up Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • *No new bleach solution available fro sanitizing prep work areas.
      • **Note that this is a repeat violation.**
      • Corrective Action(s):
      • *Ensure there is sanitizer available at the beginning of the day prior to food preparation.
      • *Discard previous solution and do not add bleach to old solution. Always prepare fresh solution.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation:
      • *No available liquid soap in dispenser at the hand sinks.
      • *Facility was completely out of hand soup for refill.
      • Corrective Action(s):
      • *Provide liquid soap in dispensers at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • *A bucket of sauce and a container of fish were found uncovered in the walk-in cooler.
      • *Equipment was found stored directly on the floor.
      • *Cover for the rack was still missing.
      • **Note that this is repeat violation.**
      • Corrective Action(s):
      • *All food items in the cooler must be covered at all times.
      • *All equipment to be stored off the floor at all times.
      • *Ensure to provide the cover for the rack (still back ordered).
      • Violation Score: 9
  13. Follow-Up Inspection

    1 infraction

    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation:
      • Samosas obtained from Gourmetwala considered unapproved until source (manufacturing plant/import) confirmed.
      • Corrective Action(s):
      • Do not use samosas from this company until such it's been determined that it is from approved source.
      • Violation Score: 3
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rack still missing cover. Operato has ordered cover online.
      • Corrective Action(s): Ensure to use this cover immediately once it's available.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation:
      • Food Safety Plan incomplete - some items in the menu still require written Food Safety Plan
      • (i.e. chicken samosa made in-house)
      • Corrective Action(s):
      • Complete Food Safety Plan and submit for review and approval by distrcit EHO.
      • Violation Score: 3
  14. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation:
      • Prepared corn starch was left at room temperature from the night before.
      • Corrective Action(s):
      • Keep all potentially hazardous foods in coolers at 4 deg C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • Deep fryer not cleaned from previous day and staff was going to use it.
      • Dough machine dirty from the night before
      • Aprons and chef's jackets were filthy. Staff said aprons and uniforms only washed once a week.
      • Corrective Action(s):
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • Spices were left uncovered overnight on the counter.
      • Corrective Action(s):
      • Ensure all food items are covered to protect from contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Grime and food debris found underneath the side of the food contact surfaces.
      • Corrective Action(s):
      • Clean and sanitize all prep tables and counters at all times.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • Light cover over food prep area still missing.
      • Corrective Action(s):
      • Replace light covers immediately.
      • Violation Score: 5
  15. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: * Food contact surface(counter areas), blender, tandoori hooks, dough hook, dough sheeter, etc., were found in unsanitary condiion from day before; staff reminded AGAIN to clean/sanitize all food equipment and food contact surfaces after use.
      • Corrective Action(s): * Ensure ALL food contact surfaces, food equipment (including cookie sheets) cleaned properly and thoroughly after use and as needed through out the day to reduce risk of cross contamination
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Some build up of grime/debris found on food equipmetn and under food equipment and storage that requires daily cleaning to maintain sanitary conditions (under Section 17 or Food Premises Regulations)
      • Corrective Action(s): * Daily cleaning to be done to remove build up of grime/debris found on food equipment and under food equipment to maintain sanitary conditions
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: * Light cover missing in kitchen that requires replacement
      • Corrective Action(s): * Replace light cover where missing in kitchen
      • Violation Score: 1
  16. Follow-Up Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): * Manager did not wash hands and was handling food and was seen touching face and uniform and argued even though he touched his face/uniform
      • Corrective Action(s): * Ensure all staff/manager was hands prior to handling food and between tasks; also, increase frequecy of hand washing
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Raw meat was found being stored on top of vegetables(eg. onions) and this is unsafe food storage practise as juices from meat can contaminate food below; also, dirty/soiled lid was partially covering yogurt container and this can lead to cross contamination; ceramic cup was found stored directly in yogurt product which can lead to cross contamination-- staff reminded not to store the scoop/cup directly in the food to reduce cross contamination of the food; Also, the manager stated that the plastic wrapped cucumber did not need washing as it was "clean already" even though the cucumber product did not state "pre-washed"; this issue was then discussed verbally that vegetables/fruits must be washed prior to preparation; Note: the manager was then seen throwing cucumber back into walk-in cooler; the manager also disputed that the lid covering the yogurt was dirty and that the cup in the yogurt was unsanitary; manager was ordered to discard yogurt product but refused as they did not believe product was unsafe; inspector discarded yogurt product; Also, manager had recently completed food safe level 1 training again but does not seem to understand food safety requirements
      • Corrective Action(s): * Ensure raw meat stored below ready to eat, prepped food or fruit/vegetables to reduce risk of cross contamination; Ensure all covers/lids on product clean to reduce risk of cross contamination; Do not store scoops in food product as this can lead to cross contamination; Ensure all fruits/vegetables washed prior to preparation, etc., as these can have bacteria present and can lead to cross contamination
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Build up of grime/debris/filth found in freezer unit and other food equipment (eg. dough machine hook, etc); some food contact surfaces were unsanitary left from day before
      • Corrective Action(s): * Ensure all areas properly cleaned and maintained in sanitary condition; more frequent/daily cleaning must be done to maintain proper sanitary conditions
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: * Soap dispenser was broken at one of the hand sinks; staff were not able to use it properly as it was broken
      • Corrective Action(s): * Ensure all soap and paper towel dispensers are in proper working order and easily accessible
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): * Dirty/filthy wiping rags were found AGAIN being stored on food contact surfaces, etc., and this is unsanitary practise; staff AGAIN reminded to keep all wiping rags stored properly in sanitary manner (eg. in sanitizer between use) not on counters, etc
      • Corrective Action(s): * Ensure all wiping rags maintained in sanitary manner; launder rags daily and keep clean ones in sanitizer between use
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Food equipment storage shelves storing food equipment was found to be stored improperly and unsanitary manner and can lead to cross contamination; food equipment and food storage shelving requires organization to maintain these areas in sanitary condition and reduce risk of cross contamination
      • Corrective Action(s): * Ensure all food equipment and food storage shelves maintained in organized/sanitary manner to reduce risk of cross contamination
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Build up of grime/debris found through out facility and cleaning not being done frequently enough; staff reminded AGAIN to maintain sanitary facility with daily/weekly/monthly cleaning and maintenance
      • Corrective Action(s): * Ensure cleaning done daily to remove build up of debris/grime and maintain sanitary conditions; provide cleaning schedule for daily/weekly/monthly tasks as reminders
      • Violation Score: 9
  18. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Cleaning improvements noted overall; continue to remove build up of grime/debris daily including food contact surfaces
      • Corrective Action(s): * Ensure all areas cleaned and maintained properly in sanitary condition; daily, weekly and monthly cleaning to be done
      • Violation Score: 3
  19. Follow-Up Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): * Knives found on magnetic holder were filthy again; staff reminded again that all food equipment to be properly CLEANED and SANITIZED prior to storage on magnetic rack; this is the third time finding dirty knives
      • Corrective Action(s): * Ensure all food equipment including knives properly cleaned/sanitized after use prior to storage
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Some build up of grime/debris found on shelving and some equipment and under equipment/floors/baseboards, etc., that requires immediate and more frequent cleaning required
      • Corrective Action(s): * Ensure all cleaning done frequently enough; provide daily/monthly/weekly monitoring records and maintain
      • Violation Score: 3
  20. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Some single use containers in storage area were unprotected from contamination; operator to ensure containers maintained protected from contamination; also, bakery storage rack requires cover too while food stored there
      • Corrective Action(s): * Ensure all single use containers kept protected from contamination (ie. covered); also, bakery storage rack to have cover while food stored there
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Some build up of grime/debris found in kitchen and storage areas that requires more frequent cleaning and maintenance
      • Corrective Action(s): * Ensure all areas properly cleaned and maintained in sanitary condition; update monitoring records for cleaning for daily/weekly/monthly
      • Violation Score: 9
  21. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Some build up of grime/debris still found under shelving and food equipment, etc., and floor areas in hallway and front too that require more frequent cleaning and maintenance
      • Corrective Action(s): * Ensure all areas properly cleaned and maintained in sanitary condition; clean more frequently and provide cleaning schedule too for proper scheduled maintenance
      • Violation Score: 9
  22. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): * Several dirty wiping rags found on counters again and this is unsanitary practise; operator reminded to store all wiping rags in sanitary manner (eg. in sanitizer between use)
      • Corrective Action(s): * Ensure ALL wiping rags stored in sanitary manner between use
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: * Dishwasher final rinse was not maintaining proper final rinse temperature; operator to repair immediately in order to continue operating
      • Corrective Action(s): * Ensure dishwasher final rinse in proper working order to properly sanitize all food equipment; REPAIR immediately
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * still build up of grime/debris on food equipment and under equipment (eg. fryers/tables, etc) that require more frequent cleaning attention
      • Corrective Action(s): * Clean and sanitize all areas properly and frequently enough so that build up of grime/debris not evident
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: * Dishwasher was not working properly and sanitizing rinse was well below required sanitizing rinse of 74'C/165'F or hotter internally; operator reminded that all equipment must be in proper working order in order to operate (eg. dishwasher); staff adjusted the final rinse temperature; operator to service machine immediately
      • Corrective Action(s): * Ensure dishwasher final rinse maintained at proper sanitizing rinse cycle at all times during operation; staff to check the temperature of rinse daily and document.
      • Violation Score: 3
  23. Follow-Up Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): * Multiple wiping rags were found all over food contact surfaces and this is unsanitary practise; staff reminded to keep all wiping rags in sanitizer between use
      • Corrective Action(s): * Ensure ALL wiping rags maintained in sanitary condtion (eg. in sanitizer solution: bleach solution at 200 ppm) between use
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): * Food was found being stored on floor areas and this is unsanitary practise; staff reminded to store all food OFF floors
      • Corrective Action(s): * Ensure all food stored OFF floors; this is repeat violation
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Filth and grime found through out kitchen and storage areas; staff told to clean immediately and more frequently
      • Corrective Action(s): * Ensure ALL areas properly cleaned and maintained in sanitary condition
      • Violation Score: 15
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): * One staff was found handling food but not wearing proper attire; staff were reminded to wear proper attire (eg. apron) and hair protection while handling food
      • Corrective Action(s): * Ensure all staff wear proper attire and hair protection while handling food
      • Violation Score: 3
  24. Follow-Up Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): * Wiping rags found all over counters in unsanitary manner and stringy too; staff reminded AGAIN to keep ALL wiping rags in sanitizer between use
      • Corrective Action(s): * Store ALL wiping rags in sanitizer between use; remove ALL stringy rags as these are unsuitable
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Food was found being stored in card board boxes (eg. fried foods); staff reminded to store food in proper food grade containers, NOT cardboard; also some food not covered in storage cooler and had to be discarded; also, food in container found on floor near back door and staff reminded to keep ALL food off floors
      • Corrective Action(s): * Ensure all food stored properly in food grade/suitable containers; also, cover ALL food and keep ALL food OFF floors
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: * Back door was found open again; staff reminded to keep back door closed so pests can not enter
      • Corrective Action(s): * Keep back door closed so pest can not enter; operator has been told on many occasions
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Build up of debris/grime found through out kitchen on shelving/food equipment, etc. and floors under food equipment and not cleaned frequently enough
      • Corrective Action(s): * Ensure ALL areas of shelving, food equipment, and floors properly and frequently cleaned to remove ALL build up of filth/debris and grime.
      • Violation Score: 9
  25. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: * Prep sink not available for proper prepping of meat/vegetables and operator to install prep sink for proper prepping of meat/vegetables; submit floor plans for changes including relocation of hand sink
      • Corrective Action(s): * Submit floor plans for prep sink and relocation of hand sink
      • Violation Score: 3
  26. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: * Prep sink to be installed for prepping vegetables and meats, etc.; currently the 3-compartment sink was being used for this purpose and this is not suitable/acceptable as it is dishwashing area only
      • Corrective Action(s): * Submit floor plan showing prep sink location for review/approval
      • Violation Score: 3
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Cooked potato and sauce ice cubes were found uncovered in walk-in cooler and freezer -- these items had to be discarded as they were unprotected
      • Corrective Action(s): * Ensure ALL food covered properly and protected from contamination
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Some organization and cleaning to be done on shelving; do not keep phones and chargers/plugs on food counters and or food storage areas as this is unsanitary
      • Corrective Action(s): * Ensure all storage areas clean and organized and continue cleaning under equipment daily to remove build up of grime/debris; no personal items to be stored on food counters and storage areas, etc
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: * Some containers being used for microwaving food were not suitable and deteriorated; staff reminded to provide proper food grade, suitable, microwave safe containers when microwaving food.
      • Corrective Action(s): * Ensure all food containers used for microwaving are microwave safe and suitable-- free of deterioration
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: * No one on site has food safe level 1-- manager had food safe level 1 but it expired. Complete food safe level 1
      • Corrective Action(s): * Ensure manager and staff have food safe level 1 for proper coverage as it is required by regluation and a ticketable offense
      • Violation Score: 1
  27. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Some deep fried pakoras was found uncovered beside garbage can and low to the ground and can lead to contamination; operator covered the pakora to protect it from contamination
      • Corrective Action(s): * Ensure all food is covered properly and protected from contamination
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Some cleaning to be done under food equipment on a more frequent basis to ensure all areas maintained in proper sanitary condition
      • Corrective Action(s): * Ensure ALL areas properly cleaned and maintained in sanitary condition (under tables, food equipment, etc); vent filters to be cleaned regularly to remove build up
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: * Three compartment sink being used for frozen meats, etc., and no prep sink on site. A prep sink to be installed for meat and other preparations as a separate sink for preparing food items, etc
      • Corrective Action(s): * A prep sink to be installed for meat and other preparations to allow safe/sanitary food prep
  28. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): * Sanitizer was not set up or readily available at time of inspection; Sanitizer must be readily available at ALL times during operation in all food prep areas
      • Corrective Action(s): * Ensure sanitizer readily available/accessible at ALL times during operation
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Raw meat was being stored above vegetables and this is not acceptable storage practise as it can lead to cross contamination; Also, the fried cauliflower was left uncovered in walk-in cooler-- this is unacceptable storage practise and can lead to contamination of food uncovered-- cauliflower was discarded
      • Corrective Action(s): * Ensure all raw meats stored BELOW cooked foods and vegetables, etc.; also, cover all food product in storage at ALL times
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Some build up of grime/debris found in kitchen in food prep areas, etc., and requires more frequent cleaning and maintenance
      • Corrective Action(s): * Ensure all areas properly cleaned and sanitized regularly and more frequently to remove build up of grime/debris, etc
      • Violation Score: 3
  29. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): * Raw meat was being stored above sauces and this can lead to cross contamination; operator was reminded to store raw meats below cooked and ready to eat food stuff
      • Corrective Action(s): * Ensure all raw meats stored below cooked/ready to use foods to reduce risk of cross contamination
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Some build up of grime/debris found through out ktichen on storage shelving and food equipment that requires immediate cleaning and more frequent maintenance
      • Corrective Action(s): * Ensure all areas properly cleaned and maintained in sanitary condition
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: * Paper towel dispenser was broken near 3-compartment sink area and requires replacement; operator reminded to ensure all equipment in proper working order
      • Corrective Action(s): * Ensure all equipment in proper working order
      • Violation Score: 3
  30. Follow-Up Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): some sauces were found to be stored i walk in cooler in danger zone (made day before) and had to be discarded.
      • Corrective Action(s):
      • Violation Score:
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Ensure all paper towel dispensers are full of paper towels
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): raw meats to be stored below vegetables and other prepared foods to reduce risk of cross contamination.
      • Cover food in freezer and storage areas at all times.
      • Corrective Action(s):
      • Violation Score:
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: New menu printed and additional menu items were not approved; menu must be revised and approved with food safety plans prior to implementation.
      • Corrective Action(s): Correct today
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ensure paper towel dispensers are working properly
      • Corrective Action(s): Correct today
  31. Follow-Up Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Do not store or thaw meats or perishable food at room temperature (eg fillet / fish); meats to be thawed properly and in cooler for example.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning to be done under equipment
      • Corrective Action(s): Correct today
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Repair soap dispenser and paper towel dispensers at hand sink in cooking area by 3-compartment sink.
      • Corrective Action(s): Correct today
  32. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cover all food in storage areas (eg walk in cooler, freezer) some items discarded that were not covered.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Maintain all cleaning daily in kitchen, storage etc.
      • Corrective Action(s): Correct today
  33. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ensure all take out containers stored in proper sanitary manner eg in bags or on trays
      • Ensure all food covered properly in storage areas to protect them from contamination.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ensure all cleaning done regularly including under tables, equipment, etc to reduce any build up of debris and filth etc.
      • Corrective Action(s):
  34. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean under all tables and ensure cleaning done daily and regularly to keep all build up from accumulating.
      • Corrective Action(s): Correct today
  35. Follow-Up Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Submit food safety plans (FSPS) for outstanding menu items.
      • Corrective Action(s): Correct by Feb 26/19
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Complete all cleaning details on food equipment (eg walls/corners)
      • Corrective Action(s): Correct by Feb 26/19

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