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Bobbie Burns Lodge Restaurant

Vowell Creek Forest Service Rd Golden BC V0A 1H0 · Restaurant - Food Service

5 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Expired test strips for the Sink and Surface Sanitizer were in use in the kitchen. Employee noted they would locate other test strips as an order was recently done and confirm that they are not expired and put them in use.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Walk-in cooler measured at 7-8C at the time of inspection - CDI Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Ensure that refrigeration units can maintain a temperature at or below 4C. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. 2. There was no working, accurate internal thermometer for the walk-in cooler at the time of inspection - CDI Provide accurate internal thermometers for all refrigeration units in the premises to verify that they are able to maintain temperatures at or below 4C.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Current surface water system uses filtration (1 micron abs) and UV (NSF 55B) for treatment. Bacteriological water sampling is acceptable. Have discussed implementing a chlorination system. See associated water system report.
      • 6.2 - Water supplied to the facility must be potable.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. There was no approved sanitizer at an acceptable concentration available for workers to use at the time of inspection - CDI Sanitizers must be at the appropriate concentrations (bleach 100 ppm -> 1/2 tsp bleach per L of water, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Note: If you wish to use wiping cloths, ensure that wiping cloths are stored in a sanitizer solution (Bleach: 100 ppm; QUATS: 200 ppm) when not in use. Verify concentrations of sanitizer with test strips. Refresh solutions as needed. 2. There was food debris build-up in the hard-to-reach areas of the meat slicer - CDI Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent contamination of foods. 3. Cutting boards need to be replaced as they had noticeable grooves at the time of inspection - CDI Replace any cutting boards that show signs of wear and tare. Any board with noticeable grooves must be replaced as the grooves cannot be fully cleaned and sanitized, allowing pathogens to grow and contaminate foods. Dishwasher final sanitizing rinse temperature reached at least 72C at the time of inspection.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Rodenticides were being used in the kitchen by the dishwashing and handsink areas - CDI Do not use or store ANY rodenticides and/or pesticides in the premises. If you find any droppings: 1) Discard any contaminated foods. 2) Remove droppings using a damp cloth. Wear personal protective equipment (ie: gloves) and wash your hands frequently. 3) Clean (with soap and hot water). Sanitize (with a 1 part bleach: 10 parts water solution) all affects areas. 4) Allow sanitizer to air dry 5) Plug and seal any holes 6) Contact your pest control company about the issue and follow their recommendations. Keep copies of their service records on file for review.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): A sanitizer solution was prepared and wiping cloths are being stored in this container.