Tikkaway Indian Cuisine & Pizza

Probe thermometer could not be located at time of inspection., Obtain a new probe thermometer and use it to ensure foods are at required temperatures., In addition, written records of daily temperature checks are required.

No test strips on site for testing strength of sanitizing solutions., , As chlorine / bleach is the only product on site that can be used to prepare a sanitizing solution, chlorine test strips must be obtained.

Lower shelf of two stainless steel tables still had white protective film on surface., Material was peeling and dirty., , Protective film must be removed so that the surface is smooth and easily cleanable., , **DId not observe this during inspection today. May 7, 2026

Build-up of dirt in harder to reach areas of floors and walls throughout kitchen., A thorough cleaning is needed.

No written cleaning schedule is in place., Develop and implement a schedule that includes daily, weekly and monthly cleaning.

Concentration of bleach / water sanitizing solution in un-labelled spray bottle was too strong., Use 1/2 tsp of regular bleach in 1L of water to prepare a 100ppm chlorine based sanitizing solution., Ensure spray bottles are labelled to identify contents.

Probe thermometer could not be located at time of inspection., Obtain a new probe thermometer and use it to ensure foods are at required temperatures., In addition, written records of daily temperature checks are required.

No test strips on site for testing strength of sanitizing solutions., , As chlorine / bleach is the only product on site that can be used to prepare a sanitizing solution, chlorine test strips must be obtained.

Back door to kitchen was propped open at time of inspection. , If the back door is propped open, a tight-fitting screen door is required to prevent pest entry.

Lower shelf of two stainless steel tables still had white protective film on surface., Material was peeling and dirty., , Protective film must be removed so that the surface is smooth and easily cleanable.

Build-up of dirt in harder to reach areas of floors and walls throughout kitchen., A thorough cleaning is needed.

No written cleaning schedule is in place., Develop and implement a schedule that includes daily, weekly and monthly cleaning.

Owner was verbally abusive on the phone asking the Executive Officer / Public Health Inspector "what they put in his food" and "why they were in his restaurant so long"., , Owner obstructed the Officer by telling them to leave his business., , An owner / operator must not obstruct an Executive Officer in the execution of their duties. , , All restaurants are subject to regular routine monitoring inspections.

Dirty, wet wiping rags were sitting on food contact surfaces and were not immersed in a sanitizing solution., , When not being used, wet rags must be stored and immersed in an approved sanitizing solution. , , Solution prepared and rags moved at time of inspection.

Food handlers on site were not familiar with required dish washing procedures. , , Advised staff that all dishes, utensils, pots, etc. must be washed with detergent in the first sink, rinsed with clean warm water in the second sink, and then sanitized with an approved sanitizing solution in the third sink.

At the hand wash sink, the roll of paper towel was sitting on top of the dispenser and not inside of the dispenser., When the paper towel was placed into the dispenser it was not easily obtained., , Paper towel intended for drying hands after hand washing must be in a suitable dispenser that works properly and easily.

No test strips on site for testing strength of sanitizing solutions., , As chlorine / bleach is the only product on site that can be used to prepare a sanitizing solution, chlorine test strips must be obtained.

Both the hand washing sink and food preparation sink's faucets were leaking., , Fix / repair leaking faucets.

Lower shelf of one stainless steel table still had white protective film on surface., Material was peeling and dirty., , Protective film must be removed so that the surface is smooth and easily cleanable.

Green tape used on one chopping knife in two different areas., , Tape must not be used on food equipment as it is sticky and not cleanable.

Build-up of dirt and dust on upper walls and ceiling in some areas of kitchen., , All areas must be clean and well maintained.