Chute Lake Lodge
9540 Chute Lake Rd Naramata BC V0H 1N0 · Restaurant - Food Service
5 inspections
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Eggs were left out at room temperature. Staff put eggs back in the fridge. Potentially hazardous foods should not be left in the danger zone for more than 2 hours. Please use fridge logs twice a day. A template will be provided.
- 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): Chlorine test strips and quat test strips could not be found during the inspection. Operator noted that the strips they had may have been damaged and thrown out. If these test strips cannot be found purchase some to monitor the concentration of sanitizers in use (e.g. for kitchen dishwasher and sanitizer spray bottles). Some chlorine test strips were left for the operator during the inspection.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Pest droppings found on pasta containers. Foods that were chewed into were thrown out. -keep foods stored in pest proof containers (e.g. hard plastic) -stay on top of cleaning food debris off floors -install more physical traps -keep outer doorways closed, look for gaps under doors and install weather stripping where necessary -clean up droppings safely (See BC health link resource)
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature glasswasher in bar area provides adequate washing and sanitizing action. Bar glasswasher was able to reach at least 71°C when measured using a maximum registering thermometer. Mechanical dishwasher in kitchen is not dispensing at least 50 ppm of chlorine during the rinse cycle to provide adequate sanitizing action. Sanitizer container hooked up to dishwasher was switched out with a new container but chlorine residual was still not detected with test strips. There may be some kind of blockage in the line. Kitchen dishwasher was not providing sufficient sanitizing action to remove contamination. Operator was shown how to sanitize dishware in bus bin using chlorine sanitizer solution. Until the kitchen dishwasher is fixed, the operator agreed to run dishware through the kitchen dishwasher and then to conduct the sanitizing step either using the bar glasswasher or manually using chlorine sanitizer (100-200 ppm) in bus bins. Quat sanitizer in spray bottles measured ~200 ppm. Manufacturer label states 200-400 ppm is intended for food contact surfaces.
- 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): Food debris noted on the floor in some areas such as the pasta dry storage shelf. Please clean this area. Operator noted that much of the equipment in the basement is not used, excess materials/equipment not in use may provide a place for pests to hide. If equipment (e.g. meat slicer, dishware, etc.) is not in use it should be removed from the premises. Bag of cat food and plate on the floor observed in the room next to the kitchen. This is a repeat infraction. Live animals cannot be permitted into a commercial food premises unless they are service animals. -Move cat food to a separate building -Do not allow the cat inside the premises
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5F Animals must not be permitted in the premises unless they are certified service animals.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Operator noted that the front handwashing sink is in need of repair and is not in use. All staff use the handwashing sink in the kitchen. Handwashing sinks must be maintained adequate in number and location to ensure convenient access to all employees. Repair the bar handwashing sink.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: No quat test strips are available on site to monitor the concentration of sanitizer in use. Chlorine test strips are available for the dishwasher. Corrective Action: Ensure that there is quat test strips available on site. Observation: Not all cooling units had thermometers available. Corrective Action: Ensure that all cooling units holding potentially hazardous foods are equipped with thermometers.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observation: Flies were observed in the kitchen. Corrective Actions: -Install more fly traps (e.g. fly strips, fly light, etc.) to reduce the number of flies inside -Ensure windows and doors remain closed or are screened to mitigate entry -Ensure garbage is taken out frequently and that hard to reach areas are cleaned regularly Notes: -Ensure that fly strips and/or fly lights are not installed directly over food preparation areas. -Fly zapper is installed in freezer area
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: Bar glasswasher appears to be designed for high temperature sanitization however it has a chlorine sanitizer hooked up to it. The glasswasher does not provide a high enough chlorine concentration or temperature to allow for proper sanitization. Corrective Action: Operator agreed to sanitize glassware in functional kitchen dishwasher until the glasswasher is fixed. Observation: Quat sanitizer solution from automatic dispenser appears to be below a concentration of 200 ppm of active quat. Manufacturer label notes to use a concentration between 200-400 ppm. Corrected During Inspection: A fresh bottle of quat sanitizer was made manually (200 ppm). Corrective Action: Ensure automatic dispenser is adjusted so that the concentration of active quat noted by the manufacturer is dispensed. Kitchen dishwasher (chlorine) was working properly. Note: Some Quat test strips were provided so that the operator could continue to manually prepare quat solution.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Cat is allowed inside the premises. Cat food and water left on stairs next to kitchen entrance. Corrective Actions: -Move cat food/water to a separate building. -Do not allow the cat inside the restaurant/kitchen Observation: Food debris noted in some areas under and behind major equipment (e.g. cookline, freezers, prep cooler) and at the bottom of some fridges. Corrective Action: Clean the food debris from these areas. Observation: Wooden shelf above prep cooler is not made a from a smooth, durable, easily cleanable material. Corrective Action: Replace or resurface the material so that it is smooth, durable (does not have small pieces/dust flake off) and easily cleanable (does not absorb moisture).
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5F Animals must not be permitted in the premises unless they are certified service animals.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwashing: Kitchen: Chlorine solution measured within required chemical parameters of (50ppm-100ppm). Bar: Glasswasher: Not reaching required temperature of 71C. - The glasswasher must not be used until repaired and reaching adequate temperature. All glassware is to be washed in the kitchen dishwasher. - It is highly recommend that thermal labels or a water proof thermometer is retrieved, to ensure routine temperature monitoring is being conducted. Operator has advised that a service requested will be put in right away. -Ensure to confirm with Inspector once necessary repairs have been completed. Sanitizing surfaces: Quat solution is used to sanitize all food contact surfaces and frequently touched surfaces.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The small white bar fridge temperature is at 9C. The few foods in that cooler need to be discarded. Do not use for perishable foods until the temperature is 4c or colder.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): In a seasonal restaurant there is a need to check Best Before dates on a regular basis. Please institute a regular procedure for a staff member to check these dates, if something is close dated that could be noted for followup. Once or twice weekly would be a good idea.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Revise the food safety plan as needed to reflect equipment, layout or menu changes.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The stainless steel upright fridge is at 6C and needs to be 4C or colder. Ready to Eat meats were moved to another cooler. Monitor your coolers keep the perishable foods in the coldest coolers. Currently your colder coolers have vegetables in them.
- 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): One of the thermometers was reading 4C and the fridge was at 6C. Staff discarded that thermometer. Check your thermometers at least monthly to ensure they are reading accurately.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Label and date all foods not stored in their original, labelled container.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Bar handwash sink had utensils in it, this sink needs to be kept clear and used only for handwashing. Please post a sign to remind staff.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan is required to be available for all kitchen staff to use. It's especially important if the main chef is not in the kitchen.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan must be readily available for kitchen staff to access.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Any staff working solo in the kitchen needs Foodsafe or it's approved equivalent.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?