Bugaboo Lodge Restaurant
Bugaboo Creek Forest Service Rd Brisco BC V0A 1B0 · Restaurant - Food Service
6 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical dishwasher was not achieving satisfactory temperature for sanitizing. Prior to inspection, employees have implemented manual dish sanitizing and ordered parts for repair. Staff will provide verification to EHO that the dishwasher has been repaired once new parts are installed.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Ceiling light bulbs in the dry storage were exposed due to a missing protective light covers. Protective light covers serve to protect food, equipment, utensils and workers from broken light bulbs. Install shatterproof light covers.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Gap observed between the door and floor in the receiving area. Please ensure the gap is adequately sealed to prevent the entry of pests.
- F3.4L - The premises must be protected against entry of pests.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Refrigeration units were missing internal thermometers at the time of inspection. Provide accurate internal thermometers for all refrigeration units in the premises to verify that they are able to maintain temperatures at or below 4C. Reminder: Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 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 sanitizer at an acceptable concentration available for workers to use at the time of inspection. Ensure that workers have easy and immediate access to sanitizer at all times. Sanitizers must be at the appropriate concentrations (bleach 100 ppm, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Purchase the appropriate test strips to verify the concentration of solutions. Refresh solutions as needed. 2. There was a build-up of food debris in the hard-to-reach areas of the meat slicer at the time of inspection. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent contamination of foods. 3. There was a small buildup of debris in the beverage gun holder in the bar area. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent contamination of foods. Final sanitizing rinse temperature of the dishwasher was >72C at the plate at the time of inspection.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Rodenticides/pesticides were being used in the basement/drystorage area. Do not use or store ANY rodenticides and/or pesticides in the food premises.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Cutting boards were showing signs of wear and tear. There were noticeable worn groves in some of the boards, which cannot be properly cleaned and sanitized. Replace any worn cutting boards that cannot be cleaned and sanitized properly. 2. There was a noticeable gap between the door and the floor in the garbage area. Seal the gap (ie: install a door sweep) to prevent the entry of pests into the facility.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 14.12 - The premises must be protected against entry of pests.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The temperature of the final sanitizing rinse of the dishwasher was not being recorded. The final sanitizing rinse temperature for the dishwasher must be checked and recorded at least TWICE DAILY. The dishwasher must be able to achieve a final rinse temperature of 82C (at the gauge) or 71C (at the plate). Use a dishwasher safe thermometer to record the temperature.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions