Cathedral Lakes Lodge
Ashnola Road Cathedral Lake Park BC · Restaurant - Food Service
5 inspections
- Monitoring
4 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Facility currently on Boil Water Notice (BWN). Work with small water system team to get off BWN. Treatment includes multistage filters, a UV system, and chlorine treatment. No recent bacteriological sampling results available. Unclear on if regular chlorine monitoring occurs. Operator noted there is high sediment from spring run-off at this time. Filters are being changed out around once a month due to high sediment. Filters were leaking during inspection at gaskets. BWN written above main kitchen sink. Specific BWN signage that includes more info/steps will be provided. Ensure this signage is available at ALL sinks. Document for food premises operating on BWN will be provided. Operator is planning to install an ice machine on the premises. NOTE: Ice from these machines cannot be consumed while on BWN. Find alternatives such as using commercial bagged ice. Operator noted that one septic field has been impacted by root intrusion and that wastewater is now being redirected to another septic field. Operator noted that a P.Eng is involved with the repair of the septic system. Operator to send correspondence to area EHO confirming that the current septic system can be used without causing a health hazard (e.g. sewage reaching the surface). Further follow-up to occur.
- F1.4B Water supplied to the facility must be potable.
- F1.4F Inadequate/malfunctioning waste water disposal system: Wastewater disposal must be done in accordance with the applicable legislation.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Need chlorine test strips to measure the concentration of the sanitizer in use. Thermometers are available in cooling units.
- 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): Mechanical dishwasher does not automatically draw liquid detergent or liquid sanitizer. Staff manually add detergent to the dishwasher then staff manually sanitize (100-200 ppm chlorine solution) dishware in a sink compartment after it is run through the dishwasher. At this time wash, rinse, and sanitize steps can still be achieved with the current setup however this is not ideal especially as the facility gets busier in season. Operator noted they would repair the dishwasher so that it can automatically dispense liquid detergent rather than manually adding it. Ensure the mechanical dishwasher is repaired so that it can provide BOTH adequate washing and sanitizing action. Please have this completed by next month. Chlorine sanitizer in spray bottle measured much greater than 200 ppm. Spraying food contact surfaces with greater than 200 ppm requires a potable water rinse step. Solution changed to 200 ppm. Ensure the bottle label notes the sanitizer concentration.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Small amount of food debris on meat slicer. Please thoroughly clean slicer prior to putting it away for storage. Operator knows how to clean slicer safely. Temperature gauge for dishwasher is missing. Please get this repaired. One ice cube tray was stored in the same chest freezer as raw meat. There is no cook step for ice cubes and the outside of raw meat packaging may carry pathogens. Do not store these in the same freezer. In general the facility is on BWN so unless ice cubes are from commercially bottled water sources they cannot be used at this time.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
7 infractions
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): - water treatment system operational; please sample the water for testing to ensure your treatment system is working properly and providing reasonably safe water.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - please ensure sanitizer is being used on food contact and common touch surfaces in dining area
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - please seal/paint bare wood of downstairs prep table - please seal/box-out ceiling services in downstairs prep area - please install a means to ensure tank for downstairs hand sink does not become a source of contamination (e.g., install float activation switch for pump)
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - dishwasher not installed at time of inspection- operator intends to install for this season
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): - please install protective paper towel dispensers at all hand sinks
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): - food safety training of main food handlers to be confirmed
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
7 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - walk-in cooler reading 8C - must be able to reliably hold foods at 4C - please ensure all your coolers are powered at all times for the season
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): - drinking water treatment system is not working and has not been in use this season; currently hauling commercially sourced 19L jugs of potable water. Food facility requires a connection to a source of potable water; please have treatment system operating properly for start-up next season.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - dishwasher not working; please have it operational for start-up next season; as it appears a high-temp unit does not work with your facility, you may wish to look into a low-temp chemical dishwasher - need sink in bakery area downstairs - downstairs floor needs re-painting, including walk-in floor - please ensure dry goods are stored in their original packaging inside the bins or switch to food-grade containers for these ingredients/foods
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): - need dispensed soap and paper towel at all hand sinks
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): - please confirm FoodSafe certification of main food handlers
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): No sanitizer being used for manual dishwashing. Vinegar is not an appropriate sanitizer. Bleach to be used in the ratio of 1 TBSP per gallon of water for sanitizing dishes.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
0 infractions