Mirchi

Exit door in the prep area was left open at the time of the inspection. , - Ensure that the exit door is kept closed to avoid potential pest entry.

Prep line cooler ambient temperature was measured at 16.7 degrees Celsius during inspection., - Please ensure walk-in cooler is repaired to maintain temperature at or below 4 degrees Celsius.

Ceiling tiles, light covers, and air vents above the food preparation area in the back kitchen were visibly dirty, with dust and soot buildup., - Please clean the ceiling area.

1) Raw fish that was next to dirty dishes in the dishwashing area, measured 15°C. The fish was contaminated with foreign matter, and numerous flies were landing on the product., , ACTION:, 1) Discard all high-risk foods that were contaminated by pests, foreign matter, and/or left in the temperature danger zone. Store high risk foods at 4°C or less or at/above 60°C.

1) Raw fish that was next to dirty dishes in the dishwashing area, measured 15°C. The fish was contaminated with foreign matter, and numerous flies were landing on the product., 2) High-risk foods in the preparation line cooler ranged 12°C to 21°C., 3) A probe thermometer was not provided to monitor temperatures of food., , ACTION:, 1) Discard all high-risk foods that were contaminated by pests, foreign matter, and/or left in the temperature danger zone. Store high risk foods at 4°C or less or at/above 60°C., 2) Repair the preparation line cooler so high-risk foods stored inside are maintained at 4°C or lower., 3) Obtain a probe thermometer that can be used to monitor foods between 0°C and 100°C.

The dishwasher was not operating properly and the sanitizing rinse cycle did not register a sanitizing residual., , ACTION:, 1) Repair the mechanical dishwasher and ensure it is in good operation to effectively clean and sanitize dishes and utensils. , 2) Test the dishwasher sanitizer residual concentration following the sanitization cycle with the appropriate chemical test strips. Testing must be completed before washing dishes daily and between shifts. Prepare a log sheet to record the date, time and concentration. Maintain the records onsite to be reviewed by an Executive Officer upon request.

Foods were stored on the floor in the walk-in cooler., , ACTION:, Store foods at least 6 inches off the floor and in a sanitary manner.

REPEATED VIOLATION:, The back exit door was propped open at the time of the inspection., , Ensure this door is remained closed to prevent entry of pests. Install an insect screen if the door is to be left open.

1) There were numerous flies in the kitchen and flies were landing on foods, food containers, food equipment, and food contact surfaces., 2) There was a heavy accumulation of mouse droppings in the cabinets of the buffet food service line in the second floor dining area., , ACTION:, 1) Eliminate all flies from the kitchen, ensure all foods are protected against pest contamination, and sanitize food contact surfaces contaminated by pests., 2) Thoroughly clean and sanitize areas contaminated by mouse droppings. Seal all potential entry points. Remove and declutter the cabinets under the buffet service line on the second floor. Implement a pest control and a pest monitoring system for the area.

OUTSTANDING WORK ORDER **REPEATING VIOLATION**, The lighting in the walk-in cooler was dim. Please install additional light fixtures in the walk-in cooler or replace the current bulb with increased lighting level., February 20, 2024: No light fixtures have been installed in the cooler.

1) The kitchen was dark, the light covers were covered with dust and grime, and food preparation and storage areas were not adequately lit to ensure safe food handling and sanitation., 2) The kitchen ceiling tiles were painted a grey colour, contaminated with dust and grime, and some were damaged or missing above the main food preparation area., 3) One of the tap fixture handles for the 2-compartment dishwashing sink was missing., , ACTION:, 1) Improve the light intensity in the kitchen by cleaning the kitchen light covers and painting or replacing the existing tiles to provide a smooth, washable, and light coloured finish., 2) Thoroughly clean or replace the kitchen ceiling tiles to remove contaminants. If replacing the ceiling tiles, please replace with smooth, washable, white tiles., 3) Install/replace the tap fixture handle at the 2-compartment dishwashing sink.

1) The exterior of many dry ingredient containers and bins were contaminated with old and discoloured food debris. , 2) Dirty knives that were heavily contaminated with food debris were stored among a container of clean knives and other food utensils at the food preparation line., 3) The exhaust canopy was greasy and had an accumulation of grease droplets collected along the edges and on fire suppression lines above the cooking surface., , ACTION:, 1) Thoroughly clean and sanitize the dry ingredient containers and bins., 2) Ensure all food preparation utensils are clean and sanitary before they are stored away. Take contaminated food utensils and equipment to the dishwashing area to be washed and sanitized between uses., 3) Thoroughly clean the exhaust canopy to remove all contaminants.

1) The kitchen ceiling tiles were painted a grey colour, contaminated with dust and grime, and some were damaged or missing above the main food preparation area., 2) The garbage containers in the second floor dining area public bathrooms were overflowing since the last event and there dead flies on the countertop and a sink of water with numerous dead, floating flies in the female public bathroom., , ACTION:, 1) Thoroughly clean or replace the kitchen ceiling tiles to remove contaminants. If replacing the ceiling tiles, please replace with smooth, washable, white tiles., 2) Thoroughly clean and remove garbage from the second floor bathrooms after each function.

Foods were stored illegally in next bay #1135 which was under construction and not permitted by AHS. Immediately remove all foods out of this location and store in the restaurant. This bay cannot be permitted for food storage with the condition it is in.

REPEATING VIOLATIONS:, 1) It does not appear that the owners or person-in-care and control is certified in a recognized food safety course. The posted certificate was for a previous owner. Please complete and provide a certificate from a recognized food safety course., 2) Kitchen staff were lacking basic food safety knowledge. Please have all staff complete the AHS basic food safety course. There is no charge for this course.

OUTSTANDING WORK ORDER **REPEATING VIOLATION**, The lighting in the walk-in cooler was dim. Please install additional light fixtures in the walk-in cooler or replace the current bulb with increased lighting level., **July 25, 2023: light bulb was replaced but it still was not bright enough to light up the entire cooler

REPEATING VIOLATION:, The lower shelf of the prep counter was lined with aluminum foil. Please remove and routinely clean/sanitize surfaces.