Charlie Lake Store
12677 Charlie Lake Frontage Road, Charlie Lake, V0C 1H0 · Restaurant
9 inspections
- Follow-Up Inspection
0 infractions
- Routine Inspection
3 infractions
- 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
- Observation: The light near the walk-in cooler and the back door is not working. (Public Health Significance) - inadequate lighting can prevent detection and cleaning efficiency of an unclean area in the food premises, thereby increasing the chance of food contamination. Inadequate illumination can also contribute to occupational health and safety issues.
- Corrective Action: Operator to repair or replace the light. Operator to ensure the food premises are well lit at all times.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Food debris were found in potato cutter and under the belt of the pizza oven. The exhaust hood above the pizza oven was dusty. (Public Health Significance) - food debris can support bacterial growth in ambient environment. Dirty equipment can increase the chance of causing foodborne illnesses.
- Corrective Action: Operator will not use the potato cutter until it is reused. Operator to clean and sanitize the pizza oven and the exhaust hood. Operator to maintain the equipment clean and sanitary at all times.
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: The back door does not seal properly, leaving a noticeable gap between the door and the frame.(Public health significance) - any gaps in door would facilitate the entry of pest, potentially resulting in food contamination.
- Corrective Action: Operator is required to repair the weather stripping, ensuring all the gaps and crevices are completely sealed.
- 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
- Complaint Inspection
3 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Temperatures in the pizza cooler ranged between 6 and 12 °C. The required temperature is 4 or less.
- Corrective Action: Adjust/ repair the temperature to 4° or less. Confirm with the EHO that this temperature is being maintained.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: The method being used is unacceptable -items are being washed in the first sink, then placed in the second with bleach and water, then drained in the third sink. Soap in the second sink reduces the effectiveness of bleach to sanitize items.
- Corrective Action: Wash items in the first, then rinse the soap off in the second sink, then sanitize items in the third sink in bleach and warm water for 2 minutes, then air-dry items. Use chlorine test strip to confirm concentration of chlorine. The concentration required is 200 ppm.
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Flour is spilled onto the floor in the dry goods storage room.
- Corrective Action: Thouroughly clean the floor under the bag of flour.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
3 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. Pork Ribs in red lidded buckets (6 containers), chicken wings and thighs in large containers left on the floor at room temperature to use throughout the day. Potentially hazardous food items had been out of the refrigerator since the morning (information provided by employee) (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
- Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4*C or less, monitor and adjust the temperatures or have serviced, as required. Any potentially hazardous food items that have been >4*C must be discarded.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. Upon arrival, designated hand sink was observed having an upside down been can obsuring use. Sink was dry with no signs of use for the day. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
- Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
- 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation: (CORRECTED DURING INSPECTION) In light of the obscured hadwashing sink, i requested the employee to discard of the beer can. He was a food handler that was wearing gloves. He left the facility area and came back and sat down waiting for customers. When i asked him at what frequency and when does he change his gloves, he said: "when i leave the area or go to the washroom". I eductaed on when one is to wash change their gloves and wash there hands. He then removed his gloves and went through the proper hand washing technique.
- Corrective Action: Change gloves at appropriate frequency (after changing tasks, etc) or do not use gloves at all. Handwashing needs to take place, each time you change gloves to prevent contamination by food handlers.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
1 infraction
- 105 - Remote Inspection
- Observation: This inspection was done remotely. Phone conversation with the operator. Also, pictures were requested to show completed corrective actions, these were sent by the operator.
- Corrective Action: Hole (for gas sewer) in washroom is covered. New hand washing sink installed with hot and cold running water, soap and paper towel in dispenser for proper hand washing. Temperature of units are monitored and recorded 2X/day. Logs show coolers at 4c and below, freezers at -18c and below, hot holding units at 60c and above.
- 105 - Remote Inspection
- Follow-Up Inspection
4 infractions
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Refrigeration Temperatures of sandwish cooler are Slightly elevated (measured 5-10°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: Temperatures of the unit should be monitored to ensure the unit can keep foods at 4°C and below. This will also help reveal if the cooler needs to be serviced or not. Record the temperature readings.
- 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation: In rotisserie hot hodling unit, the tempeture of potato wedges and some of different chicken products were below 60°C. NO logs present to show what the temperature records of the unit have been through out the day (Public Health significance) - All potentially hazardous foods must be stored at 4°C and below or 60°C and above - out of the danger zone to prevent bacterial growth and possibly food borne illness
- Corrective Action: Temperature of foods in the hot holding units must be maintain at of 60°C or more at all times. monitor and adjust the temperatures, and have serviced as required.
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: A hole observed on the floor of the employee washroom. This may allow the entrance of pests. Pests (mice, cockroaches) are carriers of diseases and can spread diseases to food handlers, creating a health hazard for the public.
- Corrective Action: Ensure hole is sealed as soon as possible to prevent the facility against the entracen of pests.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Designated hadnd washing station had no soap in dispenser, no hot running water (tank is shut off because it drips). Staff wash their hands either in the 3 compartment sink for manual dishwashing or in the employee washroom (which is a distance away). Hand washing is the most efficient way to prevent the spread of illnesses and for proper hand washing, the station should be fully equipped with hot and cold running water, single use paper towels and soap in dispenser.
- Corrective Action: Have hand washing station repaired. For now staff use one of sinks for dishwashing. The sink has hot and cold running water, single us paper towl and soap in a dispenser
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
5 infractions
- 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]
- Observation: Pizza dough in pizza pans in black garbage bags observed in walk in cooler. Garbage bags may contain chemicals that can leach into and contaminate foods, rendering them unsafe to eat.
- Corrective Action: Ensure to find a safe way to store the pizza dough. Foods must be stored in food grade containers immediately.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Refrigeration Temperatures of sandwich cooler close to handwashing sink were measured twice at different intervals during the inspection and were both elevated (~11°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: Foods were moved to the bottom cooler with temperature below 4°C. Operator is aware to unit might be defective, they should have the unit serviced. Also, aware to monitor and log/record temperatures regularly to know if/when temperatures are not as required. Also, monitor to adjust and have repaired as necessary to provide a temperature of 4° at all times.
- 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation: Hot holding units containing pizza (top shelves), units for wings, potatoes wedges, ribs, temperatures read below 60°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
- Corrective Action: Operator is aware to have a plan in place to ensure foods are taken out of the hot holding units after 4 hours and the foods discarded and fresh foods placed in the units. Pizza can be moved to refrigeration unit and sold cold as they do but ensure temperature of unit is maintained at 4°C and below. Also, aware must maintain a temperature of 60°C or more at all times. Aware temperatures should be monitored and recorded, the temperatures adjusted and/or units serviced as required.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Foods in boxes found on the floor in walk in cooler and freezer and in dry storage area as such, food is not protected from possible contamination.
- Corrective Action: Operator is aware to have stands on which foods are put on once off loading from the delivery trucks. Foods should not be put on the floor/ground.
- 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation: There is one hand washing station in the facility. There was not hot water and the cold water pressure was very low. No water in the hand washing station implies employees are not washing their hands. Hand washing is one of the most important steps to prevent food borne illnesses by food handlers.
- Corrective Action: Operator is aware to have that fixed and hand washing sink should always have soap in a dispenser, single use paper towels, hot and cold running water.
- 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]