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Azouzetta Lake Lodge and Campground (Cafe 97)

52690 Hart Highway, Fraser Fort George Regional District, V0J 2C0 · Restaurant

2 inspections

  1. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed cooking oil underneath the deep fryer and on the flooring next to it which made the floor slippery. Public Health Significance: This may contribute to unsanitary conditions of the food preparation area and a possible pest attractant which may further lead to contamination of food and food contact surfaces. Slippery flooring can also be a hazard to employees due to slip and falls.
      • Corrective Action: A commercial food establishment operator must ensure that food preparation is maintained in good sanitary condition. Operator must regularly clean any oil spill to prevent unsanitary accumulation on the flooring.
  2. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) 9 crates of egg trays were seen stored outside the refrigerator at 24°C. When question employee reported that they were been outside since 24 hours. All potentially hazardous foods must be stored at or below 4°C or above 60°C to minimize growth of pathogens and toxin production which may lead to foodborne illnesses when consumed by the public.
      • Corrective Action: Operator was asked to dispose the eggs from premise and provided with education on proper storage practices for potentially hazardous foods.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) All the three sanitizer bottles in the kitchen had no sanitizer in them. Unsanitary food contact surfaces may contaminate the other food being prepared on the same surfaces.
      • Corrective Action: Operator refilled the sanitizer bottles with quats sanitizer and tested with test strips. Operator was told to check the sanitizer concentration before opening the restaurant.