Chilcotin Handi-Mart
702 Hodgson Rd Williams Lake BC V2G 3R3 · Restaurant - Food Service
9 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Snack and Dairy Coolers measuring above 4°C at the time of inspection. Historical temperature logs indicate regular temperatures of 5-6°C • Adjust and monitor the temperature of these coolers. Arrange for servicing if they cannot maintain a temperature of 4°C or below. Please email me once this has been fixed.
- 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): Test strips for sanitizer solution could not be found at the time of inspection. • Locate or obtain test strips. Please email me a photo of the test strips once acquired.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Handwashing sink in back kitchen area must be reinstalled.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F: Paint and re-seal all wood surfaces.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): New thermometers are required.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Sink in staff washroom needs thorough cleaning.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Hand washing sink in the back food preparation area must be cleaned and kept clean and free of scale deposits..
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?