Audain Art Museum
4350 Blackcomb Way, Whistler BC V0N 1B4 · Food Service Establishment 1
12 inspections
- Routine
0 infractions
- Routine
0 infractions
- Routine
1 infraction
- Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
- Routine Follow-up
0 infractions
- Routine
2 infractions
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Sanitizing solution is not present or at an improper concentration.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Routine
1 infraction
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Routine
0 infractions
- Routine Follow-up
0 infractions
- Routine
2 infractions
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Routine
2 infractions
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- Hand washing stations are not properly supplied and maintained.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- Routine
0 infractions
- Routine
0 infractions