Cariboo Bowl
204 1 Ave N Williams Lake BC V2G 1Y9 · Restaurant - Food Service
7 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The rear fridge containing potentially hazardous food was struggling to maintain temperature. Food labelled with refrigerate after opening were observed left out on the counter. Food was relocated to the front fridge.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The facility did not have test strips for the sanitizer solution.
- 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): A sanitizer solution was not available. Operator made a solution during inspection and was instructed to ensure that dishes are sanitized after washing.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Probe thermometer required for checking internal temperature of deep fried items. • 1x thermometer required for the fridge. • test strips for sanitizer (for example: bleach test strips) • Please email photos on or before dated noted above.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Sanitizer required for wash/rinse/sanitize of equipment - all single use disposable items for customer service. As discussed staff to pick up tomorrow for operations, and Health Officer will email instructions today. • Food contact sanitizer required for food contact surfaces. • Note: facility has 2 compartment sink for wash (rise)/Sanitize - 50 seats or less and single use disposable for customer service of cooked items, drinks etc. • Please email photos showing that the sanitizer has been purchased.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 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 sink requires single use paper towel - do not reuse wiping cloths. Staff member brought out single use paper towel at the time of inspection. Corrected during inspection. Please ensure single use paper towel is supplied with a convenient dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Food safety plan to be supplied for facility - Health Officer will email template, please print and post, or keep in a binder. • Temperature logs are require 1x daily when open for coolers and freezers (no hot holding occurs in facility). Please email photos of food safety plan and logs on or before date noted above.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Sanitation plan to be supplied for the facility - Health Officer will email template/poster, please print and post or keep in binder for staff review.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): A 3-compartment dishwashing method must be followed.
- 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Sink in the front area and the mop sink both require proper cleaning. Use of a long hose to fill mop bucket must be discontinued as this can create back-flow and contaminate the water supply.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions