SHERPA KITCHEN

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Inspection history

1. Jan 27, 2026

   ✓
   6 violations

   • 6-301.12 Hand Drying Provision (Pf). Hand washing sink lacking paper towels. Hand sinks must be equipped with paper towels. Manager placed paper towels at hand sink.
   • 3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
   • 3-501.14 Cooling (P). Observed cooling yogurt in the cooler that had been cooked that morning but was covered with saran wrap. Leave cooling items uncovered until they reach 41*F to facilitate cooling.Education provided.
   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
   • 2-301.14(H) When to Wash (P). Observed food employee changing tasks to put on gloves then handle ready to eat food with no hand washing. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Education provided.
   • 6-501.111 Controlling Pests (C).Observed two roaches in the dishwasher area. Facility is currently working with a pest management company to reduce pests. Education provided.

2. Dec 15, 2025

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   13 violations

   • 3-501.14 Cooling (P) . Observed large container of saag that the cook said had just been cooked on the counter at 110 degrees. Foods must be cooled to 41 degrees or less in 6 hours. Facility states they usually use an ice bath for rapid cooling. Consider using a ice wand and 2 inch cooling in the cooler for rapid cooling.
   • 4-302.11 Food Temperature Measuring Devices (Pf). No thermometer on site for use in taking temperatures of foods cooling, reheating, or being cooked . A food temperature measuring devices must be available. Education provided.
   • 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) All prepared/ cooked foods in the reach in coolers observed without date labels. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided to employees with inspection.
   • 3-501.19 Time as a Public Health Control. Observed fried samosas held for re-frying and service on the counter at 79-82 degrees. In order to use time as a temperature control written procedures need to be on site and available for the Department to review. Additionally, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Also, the food shall be cooked and served, served at any temperature if ready to eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. Education provided.
   • -102.11(A) Demonstration (Pf). Food service employees not able to demonstrate knowledge or understanding of food code at the time of inspection. During inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this food code. Education provided.
   • 3-305.11 Food Storage-Preventing Contamination from the Premises (C). Cilantro in a tub to be prepped was outside in the back steps area uncovered and wasps were observed crawling in it. Food should be stored in a dry and safe manner so as to avoid contamination. Education provided.
   • 4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf), No test strips available for the dish machine. Testing devices should be available to monitor if the dish machine is working properly. Education provided.
   • 6-501.111 Controlling Pests (C). Observed roaches in the food prep area near the dishwasher. Pests should be controlled. Discussed need for increased pest management.
   • 7-202.12 Conditions of Use (P) Observed a can of aerosol insecticide in the kitchen. Pesticide was not labeled for approved use in a food facility. POISONOUS OR TOXIC MATERIALS shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT. Pesticide was discarded upon request. 7-207.11 Restriction and Storage-Medicines (Pf). Observed personal medications stored on the same counter as chai at the bar. Medications must be stored away from customer food and food prep areas. Education provided and items moved.
   • 3-304.12 In-Use Utensils, Between-Use Storage (C) Knives observed stored between cold holding unit cracks and in room temperature water containers throughout kitchen. Store in-use utensils using approved methods such as on clean dry surfaces and fully washed every 4 hours or in hot water above 135 F between use. Education provided. 3-304.12 In-Use Utensils, Between-Use Storage (C).Observed ice scoop stored in the ice with the handle in the ice. Corrected on site. 3-304.12 In-Use Utensils, Between-Use Storage (C). Observed spoons for cooking stored in water on the counter. In use utensils may not be stored in water unless it is 135 degrees F. Corrected through education.
   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
   • 3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
   • 16 - Food contact surfaces; cleaned & sanitized. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The chlorine residual at the dish machine was tested at zero ppm. All food contact surfaces shall be washed, rinsed, and sanitized using heat or approved chemicals (chlorine for this facility). Auto chlor to be contacted.