Restaurant · Wake County, NC

Everest Nepali Kitchen

Name: Everest Nepali Kitchen
Address: 212 Grande Heights Dr, Wake County, NC

212 Grande Heights Dr

Last inspected Aug 10, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 96

Get the next inspection, free.

We'll email you when Everest Nepali Kitchen has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Aug 10, 2026

Score 96

Official score: 96 · Understand this area’s scale

3 recorded violations

notedCode 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Chicken cooked yesterday was holding 48F today. Cooked TCS (Time/Temperature Control for Safety) foods shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI-Chicken was voluntarily discarded. Educational materials on cooling methods and cooling logs were provided to PIC. EC recommends monitoring foods as they cool to ensure they are cooling quickly.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 3-501.15 Cooling Methods Chicken cooked and cooled yesterday was placed in a deep container with a lid for coolingFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods Chicken cooked and cooled yesterday was placed in a deep container with a lid for cooling; and did not meet time and temperature requirements for cooling. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment (such as cooling wand or blast chiller); (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding equipment; containers in which food is being cooled shall be: 1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination where it is not exposed to splash; dust; or other contamination; during the cooling period to facilitate heat transfer from the surface of the food. CDI: Food was voluntarily discarded. Educational materials on cooling were sent to PIC via email; and poster was give today.

In plain English

More about food kept at an unsafe temperature

notedCode 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (Core); There was some black residue in the 3-compartment sink. Maintain ware washing equipment clean to avoid re-contaminating cleaned equipment and utensils. CDI-Sink was cleaned and sanitized. All utensils and equipment are pre-cleaned in this sink; then washed and sanitized in the dish machine.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 10, 2026 · Original Source

1 - Inspection

Mar 30, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

8 recorded violations

notedCode 3-501.14 Cooling (Priority)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14 Cooling (Priority); A few containers of tomato sauce cooked yesterday morning were 50F today in the walk in cooler. Onion sauce cooked today at noon was 79F at 2:30pm. Foods must cool from 135F-70F within 2 hours; and from 70F -41F within 4 hours. CDI-Foods were voluntarily discarded. Cooling logs provided to PIC to assist in monitoring cooling times and temperatures.

In plain English

More about food kept at an unsafe temperature

notedCode 7-202.12(A)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12(A); Priority; There were two containers of pesticide labeled as unapproved for use in restaurants stored in the kitchen. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. CDI-Pesticide was voluntarily discarded.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Foods are left in large; deep 5 gallon containers for cooling. Incorrect ice baths were set up for cooling foods cooked today. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI-Ice bath setup was corrected with PIC. Information about cooling methods in Nepali and English sent to PIC via email. .

In plain English

More about food kept at an unsafe temperature

majorCode 6-501.111 Controlling Pests (Priority Foundation)Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Priority Foundation); Roach dust was seen on many surfaces in the kitchen; including the dish machine; walls; shelves; and tops of soap and paper towel dispensers. Contact pest control company for service and advice on controlling insects in kitchen. EC will return in 10 days to assess pest problem.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 3-304.14(B) CoreCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Core; There was a wet wiping cloth stored on a preparation surface. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-This was moved to sanitizer bucket. 3-304.14(D) Core; Dry wiping cloth in use in food preparation area was heavily soiled with food residues. Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. CDI-Cloth was replaced.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-501.12 Cutting Surfaces (Core)Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.12 Cutting Surfaces (Core); The white cutting board hung on the wall was deeply scored. Replace cutting surfaces when they can no longer be cleaned or sanitized properly.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-601.11(Core)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(Core); The sides and interior of the stove and fryer were heavily soiled. The hood filters over the grill line is heavily soiled with grease and dust. The liners on the shelves are heavily soiled. Roach dust was seen on tops of dish machine; and soap and paper towel dispensers. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency of these items.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; The women's restroom toilet was soiled. Maintain handwashing sinks; toilets and urinals clean. CDI-Toilet was cleaned.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 30, 2026 · Original Source

1 - Inspection

Oct 6, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11 (A)(2) PriorityOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2) Priority; Lamb was stored touching repackaged chicken in the reach in freezer; and meats were near uncovered momo. Separate raw meats from ready to eat foods. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI-Foods in the reach in freezer were rearranged. Food storage chart provided and reviewed.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-903.11 (A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11 (A); Core; Cleaned utensils and equipment were stored on soiled shelf liners. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean the soiled shelf liners. Ensure all surfaces holding clean equipment is clean.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-101.11 (A)Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-101.11 (A); Priority; Herbs were stored in a shopping bag. Momo were stored in a soiled laundry basket. Food contact surfaces shall be made of safe materials. Store all food in food safe containers. CDI-Foods were moved to appropriate food containers.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-601.11(Core)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(Core); The sides and interior of the stove and fryer were heavily soiled. The hood filters over the grill line is heavily soiled with grease and dust. The interior of reach in coolers and freezers are heavily soiled. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency of these items.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 6, 2025 · Original Source

1 - Inspection

Jun 2, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Disposition (Priority); Veggie Kofta made 5/25/25 was still available for service 6/2/25. Refrigerated; ready to eat; TCS foods may not be served more than 7 days after preparation or being opened from commercial packaging. CDI-Kofta was voluntarily discarded. 3-501.17; Priority Foundation; Foods made yesterday and two days ago did not have a date mark. Date mark/label all TCS foods that are ready-to-eat and refrigerated once opened or prepared and held more than 24hrs. CDI-Foods were allowed to be date marked.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 7-201.11: Priority: Employee prescription medication and glasses cleaning solution were stored above the food preparation cooler. Store toxic materials to avoid contamination of foodChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11: Priority: Employee prescription medication and glasses cleaning solution were stored above the food preparation cooler. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI-Items were moved to an area with no food or equipment.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 4-903.11(Core)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(Core) ; Single service food containers were stored with food side exposed; and had collected some food debris. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Store these items upside down to prevent dust and debris from getting into the containers. CDI-Soiled container was discarded. Rest of stack of containers was stored upside down to protect them.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Core); The crevices next to the handles on the stove; and interior and sides of the stove were heavily soiled with food and other debris. The shelf above the 3-compartment sink was very dusty. The interior of all reach in coolers and the freezer had food debris in them. Non food-contact surfaces must be maintained clean. Increase cleaning frequency of cleaning of kitchen equipment.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jun 2, 2025 · Original Source

1 - Inspection

Nov 20, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

criticalCode —Other

Official wording

Food additives: approved & properly used

Inspector’s notes

3-302.14 Protection from Unapproved Additives (P) TEZ Premium Virgin Indian Mustard Oil labeled: For External use only. Massage on hair and skin to beautify and moisturize. Mustard Oil is not safe for consumption. Discontinue use of Mustard Oil. Unapproved additive was requested to be discarded today.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 8-103.11 Yogurt / Raita is being fermentedOther

Official wording

Variance obtained for specialized processing methods

Inspector’s notes

8-103.11 Yogurt / Raita is being fermented; produced in the restaurant approximately twice per week. Culture starts with a store bought yogurt. Discontinue yogurt fermentation. Yogurt shall be purchased. Variance / special permission must be granted by the state to ferment food following written procedures. Provide the required information to obtain a variance to the regulatory authority.-Pf discussed requirement today For more information on how to request a variance please visit: http://meck.co/FoodSafety . . You may also contact Meghan Scott that issued your permit and look at wake.gov for supporting documents for a variance request.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode —Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Cauliflower and other vegetables are being cut without washing first. Wash fruits and vegetables prior to use. Wash the vegetables in cool water before cutting.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.12 Cutting Surfaces (C) Cutting Board on the refrigerator is yellow and in uncleanable condition. Resurface or intensely scrub the long cutting board to restore to a cleanable finish. . . White Cutting Board on the food preparation sink has a significant amount of black on it. Discard the cutting boards when they can no longer be effectively cleaned. . . . Ecolab dish machine is dripping and must be used with a cloth towel wedged in the door. Contact Ecolab for servicing.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces (C) Equipment is not clean. Sink opposite the hood has black accumulated in the sink basin corners; handwashing sink faucet handles have unclean build up; refrigerator; printer; etc are not clean. Can opener mount is not clean. Extensive cleaning is needed in the kitchen. Sinks and can opener mount cleaning was started during today's inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 20, 2024 · Original Source

1 - Inspection

Oct 10, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Large containers of onion sauce (containing cooked onions) marked with a cook date of yesterday; 10/9; in the walk-in cooler were measured at 53-54F. Adjacent containers of sauce marked with dates of 10/6 were measured at 40-41F. Foods requiring temperature control for safety shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours. This sauce was cooked; placed into large containers; and placed into the walk-in cooler. For effective cooling; please use the following methods: Spread sauce into several wide; shallow pans. Only put 2-3 inches of sauce in each wide pan. Place pans on the top 2 shelves of the walk-in cooler OR walk-in freezer for rapid cooling. After the sauce in all pans reaches 41F; it can be placed in the large sauce container for storage in the walk-in cooler. Cooling may take several hours since the sauce is thick. Also recommend trying ice wands or ice paddles which can be filled with water; frozen; and then placed in the container of food to help cool the food rapidly. CDI-Owner discarded the sauces during the inspection.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Onion sauce prepared yesterday containing cooked onions was cooled in large; deep containers in the walk-in cooler. Food shall be cooled in thin layers; in shallow pans; use ice; using ice wands; using rapid cooling equipment; or other effective methods. Do no stack containers when cooling. CDI-Owner discarded onion sauce during inspection and divided recently cooked foods (measured at 160F and above) into several containers in preparation for rapid cooling. Discussed cooling methods and left cooling informational sticker for owner. Please call; text; or email with any questions about cooling!

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; 0 points; A few small of seasonings and ingredients were not labeled with names. Containers holding food that is removed from original packaging and which is not easily recognizable shall be labeled with the common name of the food.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Several shelves in the kitchen are rusting and peeling; particularly a shelf holding pans and spices under part of the prep sink in the main cooking area and a rack in the walk-in cooler. Equipment shall be maintained in good condition. Please replace rusting shelving.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); 0 points; Core; Sides of equipment on the cook line have accumulation of residue. Equipment shall be maintained clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; 0 points; Walls throughout the kitchen have accumulation of residue. Facility; including floors; walls; and ceiling; shall be maintained clean. Please clean walls frequently to prevent accumulation of residue.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 10, 2024 · Original Source