Haweli Indian Kitchen + Bar

The hand paper towels at the bar were left on the glass washer and not in a dispenser. Hand towels must be stored in a dispenser to prevent contamination of the roll.

Several trays of food and a basket of onions were observed stored directly on the floor in the walk-in coolers. All food items must be kept at least 15 cm (6 in.) off the floor on racks, shelves, or pallets to prevent contamination.

No chlorine test strips were available on-site to verify the concentration of surface sanitizing solutions. Test strips must be provided and used to ensure sanitizers are prepared at the required concentration.

Several small flies were observed in the bar area and the coffee room. The pest control record indicated no concerns and no activity during the last service. Please contact your pest control company to apply appropriate treatment for flies., Education provided: clean and sanitize all food contact surfaces, and ensure all food items and drink/alcohol dispensers or spouts are covered to prevent fly access.

A single-use container without a handle was found stored directly in the rice bin, and scoops without handles were observed in other bulk food containers. Staff removed these items during the inspection. Only scoops with handles must be used for dispensing bulk food, and they must be stored upright to prevent the handle from contacting the food.

Equipment and utensils were not maintained in a clean and sanitary condition, including but not limited to:, , Cook line (grill, sides of the grill, stoves, filters, etc.), Heating lamp in the coffee room, Interior and exterior of the ice machine, Food shelving units and trolleys, Interiors of all kitchen microwaves, Interior and exterior surfaces of coolers and cabinets, Food prep coolers in the main kitchen, Air fryer in the BOH, Bulk containers in dry storage and their lids, Shelving in the walk-in cooler, Dough mixer head and exterior, Blenders (one at the bar and one in BOH)

1. The facility is not being maintained in a sanitary condition, including but not limited to:, Walls, floors, and ceiling tiles in the main kitchen, Floor beneath and surrounding the dough mixer, Floors under the cook line (large buildup of grease and debris), Floors of the walk-in coolers beneath the shelves, Shelves for storing pans in the main kitchen, Floors beneath equipment in the bar, 2. Many shelves are cluttered. Reorganize to facilitate cleaning and remove any items that are no longer in use.

The food permit is not posted where the public can see it. , Ensure that the food permit is posted where the public can view it.

The ceiling light in the dry storage room is observed to be burnt out. , Ensure that the indicated light is repaired.

A buildup of grime is observed inside of the ice machine. Ensure that the ice machine is routinely cleaned and sanitized to help prevent contamination. The operator cleaned and sanitized the ice machine during the inspection.

Two servings spoons are observed to be stored on top of the steamers with a buildup of food debris. Ensure that utensils are stored in a manner to prevent contamination. The operator cleaned and sanitized the indicated utensils during the inspection.

1. A buildup of what appears to be syrup is observed beneath the ice storage compartment in the bar area. , 2. A buildup of food debris is observed on the shelving in the dry storage area. , 1-2. Ensure that the indicated areas are cleaned and sanitized.

REPEATED VIOLATION , 1) Several glasses in the bar area were found dirty. Although the glasses were put into the glassware washers during the inspection, ensure that glassware is inspected after the wash in the glassware washer and before use. If necessary, soak or use an alternative method to wash the glassware completely and then rinse and sanitize the glassware.

1) Foods in the front service area on an ice bath or beside it, were found at temperatures between 9-14 degrees Celsius. Sliced lemons at 14 degrees Celsius left out since the morning were discarded during the inspection. Other food including sliced onions that were on ice for an hour were put in the cooler and more ice was added to the ice bath. Ensure that foods that required refrigeration are stored at or below 4 degrees Celsius to minimize microbe growth on food.

1) Large pots containing sauces like butter chicken sauce were kept in large pots cooling at room temperature. To ensure that the sauces were cooled quickly and safely, staff were told to transfer the sauces to smaller containers to accelerate cooling and then place the containers in the cooler. If more sauce is needed for the buffet line, it will need to be reheated to a temperature of at least 74 degrees Celsius for 15 sec. Ensure that proper cooling techniques are used for food of large quantities to prevent temperature abuse that will cause accelerated microbe growth or toxin production that lead to foodbourne illness. , , Proper cooling techniques include:, i) using an ice wand, ii) using shallow pans,, iii) stirring, iv) using an ice bath, Temperature must reach 20 degrees Celsius within 4 hours 4 degrees Celsius within 2 hours. Avoid cooling food in large volumes.

1) Initial temperature checks of the high temp dishwasher were between 61-66 degrees Celsius. A technician was called during the inspection to repair the dishwasher. The unit was transformed into a chemical dishwasher with a bleach concentration of 100ppm. , , Ensure that high temperature dishwashers have a temperature of 71 degrees Celsius at the dish level for proper cleaning and sanitizing of dishware.

1) Soap and paper towel dispensers were in disrepair and the paper towel was stored on food prep surfaces. Ensure that dispensers are functioning properly, repair the dispensers. Ensure that paper towel is put inside the dispenser to protect from contamination that may transfer to clean hands.

1) An area under the bar sink in the front bar has stagnant water and other food debris that promoted mould growth that is causing a nuisance. Ensure that areas under sinks especially in the bar that has reduced light are cleaned and sanitized regularly to prevent the pooling of water that allows for mould growth.

1) Personal food beverage containers were found stored on food prep surfaces and along the cooking line. Ensure that personal food containers and cell phones are stored in a designated area for personal items.

1) Both house flies and repleta flies were found at the facility. According to the last pest control invoice, no treatment for flies was applied. The operator was told to consult with the pest control technician for reducing flies in the facility. The first step to proper pest control is regular cleaning and sanitizing.

1) The displayed food permit was from 2021. Ensure the current food handling permit is displayed.

1) Light covers were missing on light fixtures. Ensure that covers are used to protect food from shattered bulbs. Use light covers or shatterproof bulbs.

1 A can opener was found with dried on food. The operator placed the can opener in the dishpit during inspection. Ensure that can openers are cleaned and sanitized regularly to prevent food contamination. , , 2) A knife was dirty and on a food prep surface. When staff were told to clean and sanitize the knife, the staff brought the knife to a food prep sink, rinsed it with water, wiped it with a cleaning cloth and then returned the knife to the magnetic holder. The staff were then ordered to put the knife in the dishpit for proper cleaning and sanitizing. The knife was put in the dishpit. , , 4) Garbage cans, dust pans, and brooms were caked with dried on food debris. Ensure that garbage cans, dustpans and room are cleaned and sanitized regularly to prevent the attraction of pests and food contamination. Replace wornout brooms. , , 5) A cutting board was found at a naan bread baking station that was discoloured and heavily worn. Ensure that cutting boards are in good repair, smooth, and easy to clean. Discard the wornout cutting board and replace. , , 6) Glasses in the darker bar area were found dirty and spotted. The operator was told to immediately put the glasses through the glassware washer. Ensure that glasses stored in the dark bar area are inspected carefully for cleanness daily. All unclean glassware needs to be cleaned and sanitized to prevent food contamination. Clean and sanitize the shelves with glassware weekly., 7)Crates with unused glassware was found on the floor. Ensure that unused items including glassware are stored off the floor to allow for the proper flow of food. , , 8) A strainer found on the cooking line was in disrepair. Ensure that strainers are in good repair to prevent food contamination with metal. The strainer was discarded during the inspection. , , 8) An ice machine was found with black mould. The operator was told to not use the ice machine until the unit was cleaned and sanitized according to manufacturer's direction. Protect ice from mould.

9) Scoops were found buried in bulk food bins including flour, spices, and beans. Several scoops had food stuck on the handles. Ensure that bulk food has cleaned and sanitized scoops with handles that are stored in a separate container to prevent food contamination.

1) The mop sink in the facility was dirty and had an odour that was attracting flies. Ensure that the mop sink is cleaned and sanitized daily to prevent the attraction and harbourage of pests. , , 2) Areas along the cooking line and in the dry storage area had excessive amounts of spices on shelves that could contaminate other food and attract pests. Ensure that food containers are cleaned and sanitized daily to prevent attraction of pests and food contamination. , 3) Walls were splattered with dried on food debris throughout the facility. Ensure that walls are cleaned and sanitized regularly to prevent food contamination and the attraction of pests. , 4) An area in the dry storage area had a large volume of pop dried onto the floor. Ensure that the pop machine is inspected daily for spills and the area cleaned and sanitized to prevent the attraction of pest. , 5) A room used for food processing contained dirty equipment, drawers of spices that were spilled, dried on debris, clogged drain with veggies and a dirty vent. Several flies hovered in the room. Ensure that the room is deep cleaned and sanitized to prevent the harbourage of flies. , 6) Excessive food debris was found thoughout the facility in the bottom of cupboards, under food prep units, in walk in cooler and freezers, in the dishpit. Ensure that all areas under shelves, dishpit, etc are cleaned and sanitized regularly to prevent the harbourage of pests. ,