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BC Housing Burns Lake

149 Highway 16, Burns Lake, V0J 1E0 · Restaurant

3 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The automatic shut-off feature for the dishwasher was not-working at the time of inspection. The average recorded temperature was 67.3°C. The dishwasher was not in use.*High temperature automatic dishwasher must provide a sanitizing rinse at 71°C or more to sanitize dishes.
      • Corrective Action: Staff to ensure dishwasher is working properly and able to reach atleast 71°C to ensure proper sanitization of the dishes.
  2. Follow-Up Inspection

    1 infraction

    • 105 - Repeat Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on 10-02-2025. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
  3. Initial Inspection

    3 infractions

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted on 02-10-2024. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: All refrigeration units were lacking working thermometers. (Public Health Significance) - All refrigeration units should be equipped with working calibrated thermometers in order to monitor appropriate food storage temperatures which potentially aids for the food items from entering the temperature danger zone. Food items when stored in the temperature danger zone for more than 2 hours can cause growth of illness causing pathogens that can result in food-borne illness.
      • Corrective Action: Ensure that all refrigetation units are equipped with working thermometers.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwashing station was not set-up adequately with single-use paper towels and liquid soap. (Public Health Significance) - Handwashing station stations should always be adequately supplied wand maintained with hot and cold running water, liquid soap a and drying equipment/paper towels as handwashing is an effective means to prevent contamination of food that may cause food-borne illness.
      • Corrective Action: Ensure that handwashing station is adequately set-up with liquid soap and single use paper towels.