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Bella Coola Eagle Lodge Kitchen

1103 Highway 20, Bella Coola BC V0T 1C0 · Food Service Establishment 1

7 inspections

  1. Routine

    0 infractions

  2. Routine

    0 infractions

  3. 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.
      • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
  4. Routine

    0 infractions

  5. Routine

    1 infraction

    • Each employee washes their hands as often as necessary to prevent the contamination of food.
  6. Routine

    3 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes 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.
      • Food safety plan is not developed.
      • Temperature records are not being used to monitor critical limits.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
  7. Routine

    4 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • 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 insufficient 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.
      • Food safety plan is not developed.
      • Temperature records are not being used to monitor critical limits.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.