Beaver Valley Golf & Rec. Society
111 Champion Lakes Rd Fruitvale BC V0G 1L1 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No surface sanitizer available for use by staff.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand wash sink in kitchen lacked soap and paper towel. This is a repeat deficiency.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
7 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): 1. Employees were using the staff washroom hand sink as their primary hand sink. No single use paper towel was at the sink at the time of inspection for hand drying. 2. No designated hand sink was being used in the kitchen for food handlers. A small sink near the dishwasher was available for handwashing but had dishes in it during inspection.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips were present during the time of inspection.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The operator is using a product labelled as a cleaner instead of an approved sanitizer. In addition to the cleaning product, staff claimed that a vinegar and water solution was used for food contact surfaces.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Facility was using a cleaner in a spray bottle instead of using an approved sanitizer.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1. When employees were asked which sink they use for handwashing, they said the staff washroom. The staff washroom had soap but no paper towel during the inspection. This was corrected during inspection. 2. No designated handwashing sink was observed in the kitchen during the time of inspection despite the facility containing a small sink next to the dishwasher.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan was available on site.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No written sanitation plan was available on site.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): When asked a staff member where they wash their hands, they replied in the washroom. You should only use the washroom sink for handwashing after using the washroom, not as a handwashing station while handling food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloths for food contact surfaces are not kept in solution of sanitizer when not being used.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The operator is using a product identified as a cleaner instead of an approved sanitizer.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): The chef is not using a meat thermometer to verify internal temperature of cooked whole turkeys.
- F1.1A - Potentially hazardous food must be cooked to appropriate internal temperature.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
1 infraction
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): There is a big pot of chilli on the floor in the walk in cooler. Although the food is in a covered container, it should still be stored off the floor.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
0 infractions