Tasty Indian Restaurant and Meat Shop

Bleach sanitizer solutions were measured at 100 ppm. However, a visibly stained/worn cloth was in use. Ensure all cloths are in good condition and washed or replaced when soiled or worn. The cloth was discarded and replaced with a new one.

- Butter chicken base in a pan was measured at around 47C. Keep cooked high-risk food at or >60C at all times. The food was discarded onsite., , - Various sauces and cut vegetables in the prep cooler were measured at approximately 7C. Ensure all coolers are maintained at or below 4C at all times. The operator later provided photo evidence of the repaired cooler, with a photo showing food probed at <4C.

The high-temperature dishwasher was not reaching sanitizing temperatures. Operator indicated that the dishwasher recently stopped operating properly and requires a replacement part., , Please repair the dishwasher and ensure it reaches at least 82C at the manifold and 71C at dish level., , The facility will temporarily use the two-compartment sink to wash and sanitize utensils and equipment.

The facility is currently using the two-compartment sink method for dishwashing. , , - Dishwashing steps were reviewed with the operator. Improper manual procedures were observed. Ensure utensils and equipment are first washed with soap and water, rinsed, and then sanitized by soaking in a 100-ppm bleach solution for 2 minutes. Education was provided., , - A large pail of detergent was available but was not easily accessible. Photos were later provided of a pump-style detergent bottle.

- The hand sink in the area where spices are stored was partially blocked by a large piece of equipment. , , - The hand sink in the staff washroom was not stocked with paper towels., , Ensure that all hand sinks are stocked with paper towels and are easily accessible at all times. , , The equipment was moved during the inspection. Paper towels were restocked.

Uncovered trays with rice and chicken were found in the walk-in cooler. Ensure all foods are properly covered to protect from contamination. Food was covered during the inspection.

Mouse droppings noted in following areas:, - furnace room floors along walls and corners under storage shelving units, - furnace room shelves, , Operator remains diligent with routine cleaning of food prep and food storage areas to mitigate activity. Droppings were only observed in hard to reach areas in furnace room.

Front display cooler was missing a thermometer. Please ensure that all coolers are equipped with internal monitoring thermometers.

- Hole in wall under back hand sink - Please properly fill and seal/cover., , - The hand sink in the staff washroom had low water pressure - Please repair and ensure all sinks have adequate water pressure.

The following equipment require attention:, - sliding glass door coolers (large and small ones), - main prep cooler, , Ensure all equipment is maintained in a clean and sanitary condition., Photos were later provided showing cleaned coolers.

The following equipment require attention:, , - Chest freezer interior sides - food debris noted. , , - Cookline - Heavy buildup of food debris and grease noted., , Please clean and maintain in sanitary condition.

Bowls were stored in several buckets of spices and dry foods in the dry storage area and were in contact with food. Do not use bowls as scoops. Use long-handled scoops to prevent contamination of food.

The following area/s require attention:, - mouse droppings where noted - outstanding, - floors under shelving units in walk-in cooler - corrected, - outers surfaces of some food buckets in walk-in cooler with built up food - outstanding, - outside surfaces of large black dry food bins - outstanding, , April 13, 2026:, , - Floors, including corners in the main food prep area - food debris/dirt noted., - White shelves in the front area and main food prep area - food debris/splashes noted., , Please clean and maintain in a sanitary condition.