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Cecil Lake Christian Fellowship

4607 Cecil Lake Road, Cecil Lake · Restaurant

2 inspections

  1. Follow-Up Inspection

    2 infractions

    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Live ants were seen again at the facility. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where ants are located and monitor situation. Develop a pest monitoring system to identify when, where, how often, how many ants are found. Inspect the kitchen weekly and record observations. Ensure the building excludes the entry of pests.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times. Send a copy of the certificate to our office.
  2. Routine Inspection

    7 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: Expired foods including a container of cinnamon was found at the premises. (Public Health significance) - All foods on the premises must be wholesome and free from spoilage or adulteration and otherwise fit for human consumption. Unacceptable food items could cause food borne illness and become insect and rodent attractants or inadvertently be added to other food.
      • Corrective Action: Remove all foods that are spoiled, adulterated or otherwise unfit for human consumption from the premises. It is recommended that foods left at the premises are dated when opened.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration Temperatures are Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Utensils and other food equipment were stored disorganized and overstocked in drawers. Proper storage of food equipment maintains the cleanness of the equipment and allows for a more smooth flow of food. Food equipment include the microwave, oven, fan cover in the upright cooler and vents in the bathrooms were found dirty. Light covers in the washrooms had many dead flies in the covers. Build up of food debris and dust can contaminate food and attract pests.
      • Corrective Action: Ensure that food equipment is stored in an organized fashion with business ends aligned together. It is recommended that an annual inventory of food equipment is scheduled to prevent overstocking cupboards. Ensure that food equipment and washrooms are cleaned, sanitized, maintained regularly.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Live ants were found at the facility during the inspection. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where ants are located and monitor situation.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces including the area between the wall and the floor under the three compartment sink, the kitchen cupboards and wood supports for the paper towel dispensers in the bathrooms are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Public Health significance) Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Food equipment including cutting boards, utensils, pots, pans, and baking sheets were worn out or had defects. The maintenance of food equipment in good repair allows the equipment to be cleaned and sanitized effectively. Equipment with defects can contaminate the food.
      • Corrective Action: Ensure that food equipment is in good repair to protect food from contamination.