Cariboo Lodge Restaurant

1414 Cariboo Hwy Clinton BC V0K 1K0 · Restaurant - Food Service

8 inspections

MonitoringApr 8, 2025
7 infractions
- F1.3 Are proper cooling and reheating procedures followed?
  - Observation(s): Corrected During Inspection (CDI), recently made mushroom dish was placed the cooler while it was still hot, this can cause issues with the cooler unit heating up. The operator was instructed to remove it and follow the procedures for proper cooling in the allowed time. Documents regarding this will be provided. For reference these should be posted on the walls. Timers, sheets, and labels are to be used to track.
  - F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.7 Are foods protected from contamination?
  - Observation(s): • Sticky fly traps were observed around and above food items, these can lead to cross contamination risk of food items and surfaces. These were observed away from immediate food items but risk is still possible. Corrected During Inspection (CDI): Operator was instructed to immediately remove the sticky fly traps.
  - F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): • Some thermometers were observed to be broken or not working correctly, ensure that new thermometers are ordered and placed in the units. • Sanitizer testing strips onsite were expired, new testing strips are required for accurate measurement to ensure required concentrations for sanitizing action. This are required to ensure harmful pathogens are removed from surfaces.
  - 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): • Observed food debris and build up under the cooking line equipment. Sides of equipment • Ventilation grates by the deep fryers were observed to have built up of grease, this are required to be cleaned. This needs to be added to the cleaning schedule. • The cooler unit was observed with one door slightly popping open when closing the other door. Staff were instructed to ensure this was closed at all times. A temp measured showed 4°C or colder. However this door being slightly open can cause issues with the unit and could lead to issues temperature changes in the unit. • Corrected During Inspection (CDI): There were de-greasing spray and chemical placed by the lower shelve nearby the dishware. This was ordered to be immediately removed and placed under the sink area. This was completed by staff at the time of the inspection. Corrective Actions: • Operator was instructed to add these items to the regular cleaning schedule and to clean the condiments. These items can require cleaning and sanitization, especially before refilling. For under the cooking line, this area must be cleaned regularly to prevent unsanitary and unclean conditions and to prevent pest attraction. • To ensure that this noted cooler unit door is closing properly. Suggested to also add a sign for this to remind staff.
  - F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  - F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
  - Observation(s): Was not available onsite at time of inspection, please email copy to review.
  - F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  - Observation(s): Was not available onsite, operator will email.
  - F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
MonitoringFeb 8, 2024
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): • Observed packaged beef patties being thawed at room temperature, operator was not able to confirm how long it was out for. Probe thermometer reading measure 15 - 25°C. As the potentially hazardous food items was left out in the danger zone for extended periods of time this is a higher risk for pathogen growth. Operator said these were being thawed. Corrected During Inspection (CDI): The operator was ordered to immediately discard the food items, the EHO verified these were discarded. Ensure that you are properly thawing the food items and temperature controlling these. Use approved thawing methods only such as thawing in cooler over night.
  - F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
  - Observation(s): • Sticky fly traps were observed around and above food items, these can lead to cross contamination risk of food items and surfaces. Corrected During Inspection (CDI): Operator was instructed to immediately remove the sticky fly traps.
  - F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
  - Observation(s): • No traps were observed in the dry storage room area, please ensure that this area has non-pesticide traps such as snap traps and sticky traps along. Additional have traps placed under the dishwasher area and by the entry doors such as the back receiving door area. Corrective Action: • Ensure traps and other pest control methods are installed in facility to prevent any harborage and attraction of pests.
  - F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.4 Are proper freezing and thawing procedures followed?
  - Observation(s): • During inspection packaged frozen meat product was observed to be thawing at room temperature. Thawing at room temperature can pose a serious risk for possible growth of harmful pathogens due to the food item being in the danger zone temperatures for rapid bacteria growth (4°C-60°C range, 40°F - 140°F). Corrected During Inspection (CDI): • These items were measured to be 15-20°C and the operator was not able to provide evidence of time items were out at room temperature. Therefore, I had ordered the operator to immediately remove and discard the items. I the EHO observed the operator discarding the items. Approved Methods are listed below: Food may be thawed: i) under refrigeration at 4°C (40°F) or less; ii) completely submerged with its original sealed packaging or in a hermetically sealed container under running cold potable tap water; iii) as part of the cooking process (but only when thawing is taken into consideration in determining cooking time); or iv) by microwaving and immediately transferring to conventional cooking equipment with no interruption in the process.
  - F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): • [1] Freezer and coolers needs de-frosting/cleaning of ice build up and cleaning of debris inside unit • [2] Back receiving door area the walls need some cleaning, there is a build up of debris • [3] Glass fragments found in the storage area for older stored equipment. Even if stored this must be cleaned of any glass. This can pose a physical hazard from ingestion. • [4] Dry storage area needs more organizing and lids for containers must always be secured. • [5] No bowls or cups can be used for scooping the bulk items, this can pose a cross contamination risk to the bulk supply if you do this. Corrective Actions [1] Clean the freezer and cooler shelves to ensure a clean and sanitary surface. [2] Clean the walls and area around the receiving door area, ensure it is clean and sanitary at all times [3] Remove and clean thoroughly the storage area where broken glass and fragments were observed. [4] Better organize the dry storage area and have lids always secured and closed [5] Only use scoops with handles for bulk supply. Have the scoops on a holder or have the handle pointed up.
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  - F2.5G Foods must be stored in a manner to prevent contamination.
  - F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  - Observation(s): Was not available onsite, operator will email.
  - 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.
  - F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  - F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
MonitoringFeb 9, 2023
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
  - Observation(s): • For Low temperature chemical dishwasher the chlorine sanitizer measured at 25 -50 ppm range but during 3rd cycle run it measured 25 ppm. Machine stated chlorine concentration must be 50ppm. At the moment the wash and rinse chemicals and cycles are working so operator will wash and rinse the dishware in the dishwasher and use one of the 2 compartment sinks for sanitizer step. Sanitizer will be measured with chlorine testing strips to ensure 100ppm chlorine concentration. This is temporary solution until the dishwasher is repaired or replaced. Corrective Actions: • Please repair dishwasher unit so that it sanitizing at the 50 ppm concentration. If sanitizer water temperatures are above 50°C than the chlorine level can be 25 ppm.
  - F2.3A Mechanical dishwasher/glasswasher 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.
- F2.4 Are proper freezing and thawing procedures followed?
  - Observation(s): • During inspection packaged frozen meat product was observed to be thawing at room temperature. Thawing at room temperature can pose a serious risk for possible growth of harmful pathogens due to the food item being in the danger zone temperatures for rapid bacteria growth (4°C-60°C range) (40°F - 140°F). Corrected During Inspection (CDI): • Product was observed to be recently pulled out and placed at room temperature as it was still frozen and not thawed. The operator was instructed to place the food item into the cooler for thawing. During inspection the operator had placed it into the unit. Approved Methods are listed below: Food may be thawed: i) under refrigeration at 4°C (40°F) or less; ii) completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold potable tap water; iii) as part of the cooking process (but only when thawing is taken into consideration in determining cooking time); or iv) by microwaving and immediately transferring to conventional cooking equipment with no interruption in the process.
  - F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): [1] Kitchen shelving in various locations are in poor maintenance, making it hard to clean and sanitize. Please re-finish all shelving (or other surfaces) where bare wood is exposed, and thereby, making it hard to clean and sanitize. [2] Shelving in the walk in cooler is not in good condition, rust was observed on some of these shelves. This is difficult to keep clean and can pose possible cross contamination risk. Note all food items are in containers or still in packaging. [3] Storage area by entrance/ exit going to bar where some pots and pans are stored has bare wooden surfaces. Please re-finish this area to make it easy to clean and sanitize. Corrective Action: • Please have these shelves and surfaces in good condition free of any debris and in a condition that prevents contamination and is easy to clean, smooth, durable, non-toxic, and impervious to water .
  - F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  - Observation(s): • Was not available onsite, operator will email.
  - F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
MonitoringJul 15, 2022
5 infractions
- F1.3 Are proper cooling and reheating procedures followed?
  - Observation(s): • Hot holding unit with soup was turned off at time of inspection, operator was instructed to discard or reheat food item to 74°C. Corrected During Inspection: • Operator had placed on cooker to reheat to ≥74°C. • Operator educated to ensure that hold holding is ≥60°C.
  - F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): Chlorine test strips are available for the bar and kitchen to verify sanitizer solutions. According to operator, Quats is also used, please purchase Quats testing strips onsite also Not assessed during this inspection if a probe thermometer was available. Please send me a photo that you have this available.
  - 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): [1] Kitchen shelving in various locations are in poor maintenance, making it hard to clean and sanitize. Please re-finish all shelving (or other surfaces) where bare wood is exposed, and thereby, making it hard to clean and sanitize. [2] Storage area by entrance/ exit going to bar where some pots and pans are stored has bare wooden surfaces. Please re-finish this area to make it easy to clean and sanitize.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
  - Observation(s): • Was not available onsite, operator will email
  - F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  - Observation(s): • Was not available onsite, operator will email
  - F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
MonitoringJan 18, 2022
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): A large cauldron of cream soup found in the waitress station was kept under 60C (~40C) and in the danger zone. Operator explains that the unit was used to reheat the soup. Lunch service started just recently. **All leftovers must be RE-COOKED and reach a minimum of 71C before placing in the hot holding unit at 60C.** Hot units CANNOT be used to reheat food products.
  - F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.3 Are proper cooling and reheating procedures followed?
  - Observation(s): A large bucket of gravy was left cooling on the counter. ALL potentially hazardous foods must be cooled in an approved manner to prevent potential food borne illnesses. Please cool large portions of stews, gravies, and soups in smaller portions, with an ice wand, OR in an ice bath.
  - F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.7 Are foods protected from contamination?
  - Observation(s): [1] REPEAT INFRACTION- Food preparation area opposite to dish area continues to have various loose items that can potentially cause contamination to area below. Please keep items elsewhere OR have items contained to inserts/ containers so that contamination does not happen. [2] REPEAT INFRACTION- Cardboard continues to be used to line grill/ flat top equipment on cook line. Please DO NOT USE cardboard to line ANY kitchen equipment as they are unsanitary surfaces that cannot be cleaned or sanitized. Use surfaces that can be cleaned and sanitized in the dishwasher. *Corrected during inspection*
  - F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): Chlorine test strips are available for the bar and kitchen to verify sanitizer solutions. According to operator, Quat sanitizers are no longer used in facility. Not assessed during this inspection if a probe thermometer was available. Please send me a photo that you have this available.
  - F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
  - Observation(s): [1] Rodent droppings are found on many surfaces in dried storage area room including on top of food containers, canned goods, behind dried storage containers etc. ALL droppings are to be cleared immediately. ALL areas where droppings are found including canned goods must be sanitized with a 100 ppm bleach solution. [2] Rodent droppings are found on many surfaces in take out containers room. Rodent droppings are also found on top of plastic utensils. Top and bottom of exposed take out containers (not in packaging) must be disposed. All exposed utensils are to be disposed. All take out containers need to be placed into a container with a lid. [3] Rodent droppings are found behind stand up freezer by the staff bathroom. [4] Rodent droppings are found in large quantities in the dishwash area between wall and floor (Baseboard appears to be missing and causing a lip or groove and trapping droppings and old food debris) **Rodent activity existed (or currently still exists) at this facility.** However, no rodents were seen during inspection. Please IMMEDIATELY clean all surfaces of both the dried storage area and take out containers room. Please IMMEDIATELY start monitoring for rodent activity by installing baited traps in areas where rodent droppings were found. Please IMMEDIATELY have items in both the dried storage area and the food containers area placed at minimum 6" off the ground to assist in cleaning.
  - F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
  - F2.2B The premises must be protected against entry of pests.
  - F2.2C The premises must be maintained free of pests.
- F2.4 Are proper freezing and thawing procedures followed?
  - Observation(s): Packages of frozen ham and other cold cuts were seen thawing on the counter during inspection. ALL frozen potentially hazardous foods must be thawed in the following approved manners: 1. in a refrigerator at 4C 2. Cooked directly 3. under running cold water at 4C This is intended to prevent pathogens from growing inside packaging (during the thaw process) and causing illness.
  - F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): [1] Kitchen shelving in various locations are in poor maintenance, making it hard to clean and sanitize. Please re-finish all shelving (or other surfaces) where bare wood is exposed, and thereby, making it hard to clean and sanitize. [2] Storage area by entrance/ exit going to bar where some pots and pans are stored has bare wooden surfaces. Please re-finish this area to make it easy to clean and sanitize.
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.6 Are the FOODSAFE training requirements being met?
  - Observation(s): As there were many critical FoodSafe and general sanitation issues with the facility, it is unknown if the current kitchen staff have their FoodSafe certifications. It may be worthy to send employees to be retrained on basic FoodSafe concepts.
  - F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
MonitoringMar 30, 2021
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
  - Observation(s): Garlic butter was found to be kept in a container at room temperature. Please store garlic butter either above 60C or under 4C (i.e. out of the danger zone).
  - F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
  - F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.7 Are foods protected from contamination?
  - Observation(s): Food preparation area across from dishwasher has a variety of items placed on above shelving. Please organize this area to prevent items from contaminating the surface below. Carboard was used to line flat top equipment (e.g. burger presser, spatula etc,) Please remove all carboard being used as food contact surfaces as it cannot be cleaned and sanitized. CORRECTED DURING INSPECTION.
  - F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): Bleach sanitizer test strips are available for chemical dishwasher. Please ensure sanitizer concentration is a minimum 100 ppm. Diversey Quat sanitizer is used for food contact surfaces and dispensed from Ecolab managed dispenser. Please purchase Quat test strips to ensure concentrations are within 200 ppm. A food grade thermometer was not available during inspection.
  - 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.
MonitoringFeb 7, 2020
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): [1] Deli cooler ambient temperature at 10 C. Busy morning; foods in this unit are being used up within 2 hours today. Ensure that thermometer in this unit is placed at the top next to the inserts and monitored to ensure 4 C at all times. Temperature log should reflect the readings. [2] Large container of shell eggs observed at room temperature. Please store fewer eggs at room temperature (temperature danger zone for potentially hazardous food) [3] Bacon was thawing at room temperature. Please plan ahead and thaw at 4 C.
  - 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): [1] Chlorine monitoring test strips should be available and in use. Please source test strips and ensure staff understand how to use them. [2] All cooling equipment should be supplied with calibrated thermometer. Temperature log is use; good. Calibration log should be kept for verification purposes.
  - 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.
- F2.2 Are proper pest control measures in place on the premises?
  - Observation(s): In dry storage where pop lines are housed, mouse droppings were observed on the flooring, as well some moisture was seeping in. Please keep all items off the floor for monitoring purposes, as well to facilitate proper cleaning. Snap traps were observed in storage; they should be strategically placed, set and monitored.
  - F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
  - F2.2B The premises must be protected against entry of pests.
  - F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
  - Observation(s): Sanitizer bucket was observed with less than 50 ppm bleach solution. Do not mix bleach with other chemicals as the sanitizing ability of bleach is being neutralized. Use monitoring test strips and change sanitizer solution more frequently.
  - F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): [1] Various shelving, cupboard, cabinetry surfaces show exposed wood throughout the facility. Porous surfaces cannot be properly cleaned and sanitized and should be coated or sealed to facilitate proper sanitation. Walk-in cooler door is also showing porous wood surfaces. [2] Cabinetry doors show dark touch marks; hard to reach flooring surfaces require more frequent and more thorough cleaning. Please adjust your cleaning schedule on these surfaces. [3] Moist wiping cloths were observed on various surfaces. Moist cloths serve as incubator to germs at room temperature and facilitate cross-contamination. Keep cloths in a 100 ppm bleach chlorine solution between uses. 100 ppm bleach chlorine can be made up by mixing 1 Gallon water with 1 capful of non-scented bleach. This solution should be monitored and made up as frequently as necessary. Do not mix bleach with other chemicals. [4] Packaged disposable ware was observed sitting on the floor. Items should be kept off the floor to protect from contamination. [5] Refrigerated ready-to-eat (RTE) and raw foods require separation and dating; as well containment must be properly closed. RTE foods must be stored above raw foods. Thawing meats should be placed in proper containment in the bottom of the cooler. Vegetables should be separated from meats, as well. Ensure FIFO principles are in place. [6] Utensils were observed with business-end exposed. The business-end of utensils needs to be protected from contamination. [7] Ice scoop observed on a tray exposed. Please contain ice scoop to protect from contamination. Only handle should be accessible and both container and scoop should be sanitized at start of shifts. [8] Ice at the server station sink is not just being used for cooling equipment, but is also served. Ice offered for consumption should be properly contained and protected from contamination.
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  - F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  - F2.5G Foods must be stored in a manner to prevent contamination.
  - F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
MonitoringFeb 5, 2019
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): - Back entrance door needs proper weather stripping to prevent, primarily, pest entrance, and also heat loss - Freezer unit located close to back entrance could benefit from replacing/installing weather stripping to reduce the strain on the refrigeration equipment - Condenser area needs to be free of clutter and recyclables