Chatter Creek Mountain Lodge
Chatter Creek/Kinbasket Lake Golden BC V0A 1H0 · Restaurant - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Side can opener requires cleaning and sanitizing.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The soda dispenser had a buildup of mould at the nozzle. Please ensure the nozzle is disassembled, cleaned and sanitized on a routine basis.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel was absent from the bar handwashing sink. Please ensure single-use paper towels are made available for drying hands at all times.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan has been developed, but was not kept on-site at time of inspection. Ensure a written copy is kept on-site and available for staff. Please add a copy of your menu and current employee FOODSAFE certificates. Temperatures for refrigeration and freezer units were being recorded.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A sanitation plan has been developed, but was not kept on-site at time of inspection. Ensure a written copy is kept on-site and available for staff.
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): A large pot of chicken stock was observed in the walk-in cooler. The temperature of the stock measured 10 degrees Celsius and it had been cooling overnight. - Ensure that proper cooling practices are put into place and cooling temperatures are being monitored. The chicken stock was discarded by the chef.
- 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
0 infractions