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Alder Hills Golf Course- The Lounge

6011 Giscome Road, Prince George, V2N 6T4 · Restaurant

2 inspections

  1. Routine Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are sttored on top of the ice machine in an unsafe manner. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items in the walk-in freezer and walk-in cooler were stored on the ground (Public Health significance) - Storage areas should have adequate shelving such that all materials, including food and food items, are maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Ensure all food items are placed on racks and shelves which are at least 15 cm (6 in.) off the ground to prevent contamination of food as well as to allow for cleaning.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Cleaning and sanitizing chemical such as Bleach is not labelled. (Public Health significance) - Accidental contact, fumes and spills can contaminate foods.
      • Corrective Action: Ensure all chemicals used in the food premises are stored in labeled containers.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: The facility did not have the thermometers in the refrigeration units. It is important to have working thermometers in the refrigeration units to ensure that the refrigeration units are meeting the regulatory requirement of maintaining temperature under 4°C at all times.
      • Corrective Action: Every operator of food premises must ensure that all refrigeration and hot holding equipment is equipped with a thermometer that is accurate within 1°C. These thermometers should be used to note the temperature readings when maintaining temperature logs.
  2. Initial Inspection

    0 infractions