Delhi Cafe

Cited Feb 13 2026, ** - the sanitizer solution in the cloth bucket was 0 ppm of sanitizer - no sanitizer could be detected. Sanitizer must be changed often and/or whenever it has become dirty. See guidelines for cleaning cloths provided in email with report. , _____, Cited Feb 9 2026. , ** - no ready-made sanitizer was available

Cited Feb 13, 2026, ** - wet/dirty/used cleaning cloths were stored at room temperature on the counter and not in the sanitizer as required when not in use, _____, Cited Feb 9, 2026, ** - wet/dirty/used cleaning cloths were stored mounded on countertops and not in sanitizer as required.

Cited Feb 13, 2026, ** - Owner repeatedly wore gloves to conduct non-food related tasks without removing gloves or changing them. When PHI requested that the gloves be changed, the owner proceeded throughout the inspection - to change gloves without first washing his hands with soap as required. PHI watched as the owner answered his contaminated cell phone and take calls or touch/relocate his personal phone with the gloves on, then move to conduct food handling activities without first changing gloves or washing hands. PHI informed the owner that using cell phones in the kitchen while food handling was not proper food safety - owner ignored the PHI and continued with the activity with the cell phone.

Cited Feb 13, 2026, ** - when the PHI arrived in the facility, the owner was cooking with no apron on - only street clothing

Cited Feb 13, 2026, ** - owner took a used and dirty lid that had been covering a pot of the temperature abused high risk food from the cook top area and re-utilized it to make bread like food items - potentially contaminating the bread items. RETRAINING REQUIRED., ** - food and/or food equipment was stored on the dirty floors. Not permitted at any time, all food/food equipment must be stored in a sanitary manner and off of the floors.

Cited Feb 13, 2026, ** - 2 types of poison pesticide was observed onsite, one of which is spray pesticide. Owner does not have a license to apply pesticide in a food facility or in a public place. Discarded/removed.

Cited Feb 13, 2026, ** - 3 pots/pans of cooked high risk foods were stored on cold burners and the cold grill. temperatures ranged from 30-43'C. High risk foods must be MAINTAINED at a temperature of 4'C or more than 60'C when not in use. Owner admitted that several of the high risk items such as curries and tikka gravy were made in the morning. The inspection occurred late in the afternoon. The curries and gravy were discarded during the inspection. RETRAINING REQUIRED., _____, Cited Feb 9, 2026 (cooked rice)

Cited Feb 13, 2026, ** - high risk foods were improperly cooling in large amounts at room temperature without time or temperature management: the potatoes onion mixture. When the PHI enquired what the proper cooling procedures were of the owner, the owner could not answer the question with food safety in account. PHI had to provide education regarding cooling techniques to the owner. The cooked potatoes were put in the walk in cooler. The onion mixture was reheated, transferred to a cold container, cooled and placed in the cooler during inspection with PHI guidance. RETRAINING REQUIRED.

Cited Feb 13, 2026, ** - Hot holding temperatures of the high risk foods in the steam table were poor. Temperatures were 40-45'C after stirring. Must be maintained at a temperature , of more than 60'C. All foods were reheated to 74'C and placed back into the steam table at a high temperature setting. Repeat violation. RETRAINING REQUIRED., _____, Cited Feb 9, 2026, ** - poor hot holding temperatures in the steam table.

Cited Feb 13, 2026, ** - when PHI discussed with reheating of the high risk foods with the owner, the correct reheating temperature was discussed and the reasoning for why it was required. The owner reheated the high risk cooked foods to only 60'C. PHI discussed proper reheating with the owner once more - PHI had to monitor the owner to ensure that the proper reheating temperatures of 74'C or more were reached of all hot high risk foods in the steam table (all were cooked vegetable/bean mixtures in gravies/sauces). RETRAINING REQUIRED

Cited Feb 13, 2026, ** - the final sink in the 3 - compartment dishwashing sinks was filled with dirty water. No detectable sanitizer could be found by PHI using test strips. The dispenser for sanitizer was properly dispensing 200 ppm QUATS at the dispenser., ** - when PHI watched the owner wash dishes by hand, he did not demonstrate proper sanitizing methods with the food equipment that contained the temperature-abused high risk food equipment/pots/pans - he quickly dipped the food equipment into the sanitizer solution. PHI informed the owner that proper sanitizing of food equipment requires a full 2 minutes FULLY SUBMERGED into the sanitizer in order for proper sanitization to occur. RETRAINING REQUIRED

Cited Feb 13, 2026, ** - when PHI arrived, could not wash hands at the front handwashing sink as there was no soap. PHI went to back handwashing sink to wash hands and there was no paper towel to dry hands. PHI requested that the sinks be immediately supplied with handwashing supplies. PHI watched the owner hurry to supply the washrooms for the staff and customers as well. RETRAINING REQUIRED.

Cited Feb 13, 2026, ** - personal items, dirty items, and items not related to food were stored on and with food and food equipment. All items not required for food handling and storage must be stored separately at all times.

Cited Feb 13, 2026, ** - no written pest control reports were available upon request, ____, Cited Feb 9, 2026, ** - no written pest control reports were available upon request

Cited Feb 13 ,2026, ** - a lack of sanitation with a buildup of grime, grease, and food debris was observed on/in the following items that includes but is not limited to: all containers, the freezer door, the 2-door drawer cooler under the cook top, all cutting boards. , _____, Cited Feb 9, 2026, ** - cutting boards are overworn, overused, pitted, or are otherwise maintained in a poor condition x 2, ** - a lack of sanitation and build up of grime observed on the following that includes but is not limited to: containers, handwashing sinks, freezer doors/handles.

Cited Feb 13, 2026, ** - a lack of sanitation with a buildup of grime, grease, and food debris was observed on/in the following items that includes but is not limited to: all shelving., _____, Cited Feb 9 2026, ** - a lack of sanitation was observed on the all shelving, cupboard doors/drawers, all light switches.

Cited Feb 13, 2026, ** - a lack of sanitation with a buildup of grime, biomaterials, and filth was observed on the floors in hard-to-reach areas, the customer washroom doors, sink, and toilet/toilet base, the staff washroom sink, toilet, door, etc., _____, Cited Feb 9, 2026, ** - bathroom was very dirty - the toilets, the sinks, the doors, and all other surfaces require thorough and DAILY cleaning

** - wet/dirty/used cleaning cloths were stored mounded on countertops and not in sanitizer as required.

** - no ready-made sanitizer was available

** - foods stored in hot holding were improperly installed - do NOT double up metal containers - temperatures were 38-47'C. Should be 60'C or more. , ** - cooked rice was left in the rice cooker overnight - must be discarded

** - foods in the counter coolers were filled well above the fill line at room temperature

** - no hot water was available at any of the 3 sinks - CORRECT IMMEDIATELY

** - scoops were stored with the dirty high-touch surface in contact with the food ingredient.

** - no written pest control reports were available upon request

** - 3 compartment sink was leaking water at the faucet, and possibly from the grey water pipes - repair required

** - when PHI moved the cutting boards - a sour smell of decay was observed, ** - cutting boards are overworn, overused, pitted, or are otherwise maintained in a poor condition x 2, ** - thermometer staff use for temperature measurement was filthy with a build up of grease and grime, ** - a lack of sanitation and build up of grime observed on the following that includes but is not limited to: the microwaves (inside and out), dishwashing sinks, handwashing sinks, cooler inserts, cooler and freezer doors/handles. Containers and food equipment was not properly cleaned before use: paper sales labels were still observed. Repeat violation.

** - utensils for customers were stored in manner that the business/eating ends would be subject to contamination.

** - bathroom was very dirty - the toilets, the sinks, the doors, and all other surfaces require thorough and DAILY cleaning

** - a lack of sanitation was observed on the ceilings near the canopy, all shelving, cupboard doors/drawers, all light switches, front counter, walls.

** - food was not removed from under the leaking sink and was subject to contamination from the leak. As this was the sink that contained raw chicken - please disinfect all cans of food.

** - two bags of raw chicken was left to improperly thaw at room temperature for hours - temperature was 21/22 degrees Celsius. Discarded during inspection.

** - single pot sink plumbing was leaking dirty water

** - labels/retail stickers were observed on containers that were not properly or thoroughly cleaned