Banaras Paan

There was no proof of purchase for the puffs that were displayed in the hot holding unit. , , Provide an invoice or a receipt from the source. Ensure foods are from approved sources.

Chlorine sanitizer in a spray bottle measured over 200 ppm., , Chlorine sanitizer was diluted to 100 ppm during the inspection.

A spray bottle that contained a sanitizer was not labeled to indicate its content., , The spray bottle was labeled during the inspection. Ensure all chemical bottles are labeled.

1) Potato filling was stored without temperature control. It measured 16.4C., , 2) A pot of green peas was stored without temperature control on the stove. Peas measured 17C., , 3) Partially frozen mixed vegetables were being thawed at room temperature. , , Thaw food in one of the following ways: 1) under refrigeration at 4C or less, 2) under cold running water, 3) in a microwave, or 4) as part of the cooking process. , , The food handler began preparing samosas with these ingredients during the inspection., , Keep perishable foods out of the temperature danger zone (4 to 60C) when there is no active food preparation.

Sanitizer was sprayed onto food equipment/ utensils as part of manual dishwashing., , Clean with soap, rinse with water, submerge in a sanitizer for minimum 2 minutes then air dry.

There were no paper towels at the front hand sink., , The paper towel dispenser was stocked during the inspection.

1) There were dishes in the hand sink located in the dishwashing area., , Provide adequate space for air drying dishes and remove items that were blocking the hand sink. Hand sinks must be accessible at all times., , 2) There was a bar soap at the washroom hand sink., , Remove bar soap and use liquid soap from a suitable dispenser.

1) A gym bag was stored on the countertop in the front service area., , 2) A cell phone was stored on a food preparation table in the kitchen., , Personal items were placed in a separate area during the inspection.

1) There was an opened can of mango pulp in the line cooler., , Transfer food from cans into food grade containers., , 2) Bags of potatoes were stored on the floor., , Store food at least 6 inches off the floor.

The most recent pest control report was not available., , Provide report.

August 1, 2025, Could not confirm onsite training completion. Operator is to send copy of training., , Jan 29, 2026, Staff training is in progress., , Owners of more than one food establishment must have a manager with approved food safety training at each location.

A cardboard liner was being used on a shelf by the stove., , Remove the cardboard liner. Shelf liners that are non-absorbent to moisture and easy to clean can be used.

The kitchen had acoustic ceiling tiles., , Replace with light colored ceiling tiles that are smooth and easy to clean.

1) A dirty, disposable spoon for mixing drinks was stored in a plastic cup with water., , Do not reuse single use items. The plastic cup and spoon were discarded during the inspection., , 2) A disposable spoon was found flat in a bowl of mixed vegetables., , Replace with a reusable utensil and store utensils in a manner that prevents the handles from coming into contact with food., , 3) There was a wok stored upside down on the floor in the dishwashing area., , Store equipment in a clean and sanitary manner. If it is no longer required for the food operation, remove it from the facility.