Clearwater Lake Tours
Clearwater Valley Rd Clearwater BC V0E 1N1 · Restaurant - Food Service
11 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Could not detect sanitizer in the bucket. Resolved w/ bleach sanitizer at the time of inspection.
- 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): • Unlabeled (red Folgers can) sanitizer bucket. Labelled at the time of inspection.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): • Meat thawing at room temperature - must be thawed in the fridge or under cold running water. Discussed and resolved at the time of inspection.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Facility has incorrect test strips - pool test strips will not detect sanitizing levels of bleach sanitizer. Health Officer to email information on test strips.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Door to the pizza oven/out door grill to be kept close or insect screen to be supplied to prevent entry of flies and pests.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Cleaning required: inside freezers - ice cream freezer at front counter, "unique" freezer, by August 30th, provide photos. • Cleaning required: hand wash sink cabinet (outside where stains are), to be cleaned today. • For start of next season - replace cutting boards that have deep scores/stains - these cannot be adequately cleaned and sanitized. • Note: some components of the front counter fridge/freezer are being held together by duct tape - duct tape cannot be cleaned and sanitized, look to repairing or replacing parts for next season to provide surfaces that can be cleaned/sanitized.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - Staff member has registered for FOODSAFE equivalent course - to be completed by date noted in F3.5
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Propane refrigeration unit in the kitchen was measured at 14C in the cooler and -4C in the freezer. The internal temperature of the foods in the freezer was measured at -1C and staff were instructed to discard the food items. The cooler potentially hazardous food items were moved to another cooler unit. Staff have been instructed not to store any food in the unit until it has been repaired and is able to maintain 4C or colder in the refrigerator and -18C at the freezer. Thermometers placed in the units must be used to monitor and ensure safe temperatures are maintained. These temperatures must be logged on temperature logs 2x daily.
- 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): • Thermometers must be placed in all cooler and freezer units to monitor for safe temperatures. • Chlorine and QUATS sanitizer test strips must be purchased to confirm sanitizer concentrations.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • The sanitation step of the 3 sink dishwashing method is not being conducted. The sanitation of the dishes is the most crucial step in the process to removing contamination. Bleach solution is available on-site so EHO instructed staff to use chlorine sanitizer in the 3rd compartment and provided the handout containing information on mixing instructions and how to conduct proper manual dishwashing. Staff were provided with a few chlorine test strips; operator must purchase chlorine test strips and they must be used tp monitor for the chlorine concentration in the 3rd sink. This must be logged on a sanitizer log.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): • Food was observed thawing at the window sill. Staff were instructed on the approved thawing methods that must be used.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Operating permit contains expired decal. Contact the Kamloops Public Health Protection office at 250-851-7340 to confirm operating permit fees payment and request a replacement decal.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • No temperature logs are being maintained. Temperature checks must be conducted 2x daily for all cooler and freezer units, as well as monitor temperature of the dishwasher in the morning and recorded on temperature logs. These logs must be maintained and made available for the EHO.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • No sanitization logs are being maintained. Sanitizer concentrations must be monitored for all sanitizer spray solutions and manual dishwashing sanitizer and recorded on logs daily. These logs must be maintained and made available for the EHO.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): • Operator is to provide confirmation of staff FOODSAFE training.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- 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?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Please purchase chlorine test strips. Health Officer provided extra until facility can purchase new strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Please begin cooling logs for chili/soup. 2) Please begin audit cooking logs 1/2x daily for potentially hazardous items (burgers/fish).
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Provide cooling log verification of the cooling of soups/ chili.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Do not store chilli spoon outside (adjacent to outside cooking grill). Storing outside can allow for potential contamination from pests (ie: flies). Resolved at time of inspection. 2) Do not store raw hamburger on top shelf above ready to eat/cooked items. Resolved at time of inspection.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plans - blank onsite. Please find the completed food safety plan or complete a new one. EHO will email supplemental info to post.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Bleach sanitizer spray bottle bleached out chlorine test strip at time of inspection. Chlorine concentration should be maintained at 100 to 200ppm and be monitored with chlorine test strips. 2. Wiping cloths used to apply sanitizer must be kept in sanitary manner (i.e. in a bucket of bleach sanitizer). 3. Magnetic strip used to store knives; good.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Staff washrooms = outhouses that are accessed via 5 minute walk from restaurant. Staff reportedly wash hands in a shower room located next to the outhouses. Hand sinks are absent in shower room; handwashing in the shower room can only be done with shower head. Hand soap dispenser and paper towels not present in shower room. Ensure that shower room is equipped with hand soap dispenser and paper towels at all times OR bring your own hand soap dispenser and paper towels when using the washroom. It is highly recommended that hands are washed again with warm water and soap back at the restaurant even after washing hands in shower room. 2. Handwashing sink in food preparation area equipped with soap dispenser, paper towels, and hot/cold running water; good.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan unavailable on-site at the time of inspection. Interior Health's food safety plan template provided to operator.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan unavailable on-site at the time of inspection. Interior Health's sanitation plan template provided to operator. Signage (e.g. 3-compartment sink method) and cleaning duties posted on-site, however.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Spray bottles with sanitizer unlabeled at time of inspection - resolved at time of inspection. All items stored covered in the coolers/freezers. Chemicals stored separate from food items. No items stored on floor.
- 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Garlic cloves stored in oil were removed from premise.
- 1 Observation, Low Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
0 infractions