209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION):
1. Six large containers of cut potatoes observed stored directly on the concrete outside behind the restaurant. Staff placed the containers of food inside the restaurant during inspection.
2. One large tray of indian sweets observed stored at the front service area on top of the display cooler, not protected with a sneeze guard or food wrap. Staff placed the tray into the display cooler during inspection.
Corrective Action(s): Do not store foods on the floor or unprotected. All food MUST be stored covered and at least 6 inches off the floor at all times to prevent potential physical, biological or chemical contamination.
Violation Score: 9
210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Two trays of frozen paneer pakoras observed stored at room temperature. Paneer pakora was measured at internal temperature of 4'C with probe thermometer. Staff placed both trays in the walk-in cooler during inspection.
Corrective Action(s): Do not thaw potentially hazardous foods at room temperature. Thawing foods at room temperature causes time-temperature abuse which can lead to foodborne illness. All potentially hazardous foods must be thawed using one of the following approved methods:
- Under refrigeration (at or below 4'C)
- Under cold running water
- In the original packaging in a container of cold water, changing out the water every 20 minutes
- Part of the cooking process
Violation Score: 1
212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: New menu item has been added (baked good with onions). The item was measured at internal temperature of 22'C. Operator stated that the menu item is new and is stored at room temperature for the day. Operator is not able to provide appropriate written food safety procedures to ensure the food is shelf-stable. Any items which were baked and stored at room temperature for more than 2 hours were voluntarily discarded by the operator during inspecion.
Corrective Action(s): Submit an updated food safety plan for the new menu item. Lab results must be submitted to ensure the food item is safe to be stored at room temperature. Do not serve this menu item until the plans have been approved by the health inspector.
To be corrected by: October 19, 2023
Violation Score: 3
304 - Premises not free of pests [s. 26(a)]
Observation:
1. Rodent droppings observed in the following areas:
- On the floors in the storage room in the samosa preparation area
- On the floors on the left upon entrance into the samosa preparation area
- Behind the preparation counter in the samosa preparation area
- On the right side of the 2-door freezer in the samosa preparation area
2. Few house flies observed on site in the kitchen area. Back door observed propped wide open during start of inspection.
Corrective Action(s): Clean up all rodent droppings wearing appropriate PPE. Sanitize all areas with 1 part bleach to 9 parts water. Contact pest control company to assess rodent problem and apply treatment as necessary. Submit pest reports to the health inspector for review after each visit. Keep all food at least 6 inches off the floor to prevent potential contamination.
To be corrected by: immediately
Violation Score: 9
305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation:
1. Back door for both the samosa preparation area and main kitchen observed propped open during inspection. Evident rodent activity noted on site in the samosa preparation area. No screen door observed install on either door. Staff closed both doors during inspection.
2. The following areas are observed with clutter (directly on the floor) - The storage room in the main kitchen
- The storage room in the samosa making area
Corrective Action(s):
1. All doors and windows must remain closed (other than during receiving times) to prevent rodent and other pest entry/harbouring/breeding on site. If you would like to keep doors open for fresh air, you must install screen doors on both doors.
2. Do not store anything directly on the floor. Remove all clutter to ensure all boxes and containers are stored at least 6 inches off the floor to facilitate proper, frequent cleaning of floors (as per approved sanitation plan) and to prevent pest entry/harbourage/breeding on site. Remove all items off site which are no longer in use.
To be corrected by: Oct 19, 2023
Violation Score: 3
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Food premises observed unsanitary and unorganized. The following areas are observed with grease and/or food debris:
- Behind and around the dishwashing area (all floors and walls)
- Behind and around the cooking area (floors and walls)
Corrective Action(s): Degrease, clean and sanitize the aforementioned areas to remove food debris. Clean the premise frequently (as per approved sanitation plan) to maintain the premise in a sanitary manner and to prevent contamination of food.
To be corrected by: Oct 19, 2023
Violation Score: 3
502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: In operator's absense, no staff on site has valid FOODSAFE Level 1 training or equivalent OR is able to provide proof of training. Operator arrived after staff called them on site.
Corrective Action(s): In operator's absense, at least one staff member must have valid FOODSAFE Level 1 training or equivalent and be able to provide proof of training to the health inspector upon request. At least one staff member on site MUST apply for FOODSAFE Level 1 training by the end of the day and submit receipt for application by the end of the day Oct 6, 2023.
To be corrected by: Oct 6, 2023
Violation Score: 1
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