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Clearwater Elks Lodge #499

72 Taren Dr Clearwater BC V0E 1N2 · Restaurant - Food Service

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Probe thermometer required to ensure internal temperatures of potentially hazardous foods can be assessed. • Some fridges/freezers did not have thermometers. Accurate thermometers must be supplied for each unit that does not have one. • Dishwasher heat test strips required for dishwasher. Health Officer to email links for purchase.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Updated food safety plan to be posted - Health Officer to email posters and resources for facility. • Cooling logs to be kept for bacon/sausage to ensure cooling methods are cooling foods from 60C - 20C in 2 hours and 20C to 4C in 4 hours (or less). Health Officer to email cooling logs.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Updated sanitation plan to be posted - Health Officer to email posters and resources for facility.
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) 1 thermometer for the fridge is required (fridge containing the butter packets in the room beside the kitchen).
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Health Officer to drop off food safety and sanitation plan information to post 2) Please post and record temperature logs for coolers, freezers and any hot holding longer than 2 hours.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) As above, please post the posters.
  5. Monitoring

    1 infraction

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) Please complete the sanitation plan (blank one in the food safety binder).
  6. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan must be provided. EHO will mail template - please post or keep in a binder in the kitchen. Temperature logs to be kept for event days.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan must be provided for kitchen. EHO will mail template - please post or keep in a binder in the kitchen.
  7. Monitoring

    2 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): No cooking occurring at the time of inspection. Provide a probe thermometer to monitor soups to ensure that they are heated to at least 74 deg C.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Provide thermometers for the freezers. All coolers and freezers at required temperatures. Logs kept for units.
  8. Monitoring

    1 infraction

    • 8.2 - Are there handwashing stations available?
      • Observation(s): Provide paper towels at the bar hand wash sink.
      • 1 Observation, Low Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and a method of hand drying that uses single service product) in adequate numbers and locations to ensure convenient access to all employees.
  9. Monitoring

    0 infractions