BEECHBROOK CAMPGROUND
167 BEECH BROOK, ARDOISE · Food Establishment
3 inspections
- Inspection
2 infractions
- 39(1) - EXCEPT AS OTHERWISE PERMITTED BY THIS SECTION, AN OPERATOR MUST NOT PERMIT A LIVE ANIMAL TO BE IN FOOD ESTABLISHMENT.
- Operator not to allow pet dog to enter. Do not use facility dishes for pet water bowls. Remove dog bed from premises. Bed & bowls were removed during inspection.
- 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
- Paint / complete construction of bare wood ceiling in food storage room.
- 39(1) - EXCEPT AS OTHERWISE PERMITTED BY THIS SECTION, AN OPERATOR MUST NOT PERMIT A LIVE ANIMAL TO BE IN FOOD ESTABLISHMENT.
- Inspection
2 infractions
- 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
- Educate staff to remove jewelry to allow proper handwashing to occur. Provide temporary handwash station of 20 L campers jug; liquid soap and paper toweling and waste container in a functional set up at (temporary event) barbecue.
- 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM
- Paint bare wood ceiling in food storage room. Cease use of dish drying cloths whereas they are common use (corrected during inspection).
- 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
- Inspection
1 infraction
- 29(1) - INADEQUATE CONSTRUCTION / MAINTENANCE NOTED
An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Complete walls / ceilings in new food storage / receiving room to be smooth, impervious, easily washable surfaces throughout. Relocate light fixture to ceiling to eliminate shadows and ensure >=540 lux by next season. Freezers and one fridge now due for cleaning.
- 29(1) - INADEQUATE CONSTRUCTION / MAINTENANCE NOTED
An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.