Connect-Lake Country House 1
11438 Bottom Wood Lake Rd Lake Country BC V4V 1V4 · Restaurant - Food Service
17 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
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0 infractions
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0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips available for the QUATs sanitizer being used on the premises. Obtain appropriate test strips for the QUATs sanitizer, email EHO a photo of the sanitizer test strips once obtained.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUATs based sanitizer not maintained between 200 - 400 ppm. Sanitizer solution needs to be raised. In addition, no QUATs sanitizer test strips available on site to ensure that adequate sanitizer concentration is maintained.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Air drying dishes on tea towel. Dish towels are absorbent and can harbour bacteria. Corrective Action: Obtain additional wash racks for drying OR obtain metal or plastic drying rack. FOODSAFE sanitizer wipes for surface wiping. Use sanitizer sprays more often. Ensure surfaces are cleaned following the 4 steps of dishwashing: WASH > RINSE > SANITIZE > AIR DRY. Follow this procedure prior to, and after kitchen use, and when changing tasks such as preparing raw protein to cutting vegetables.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
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0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): High temp dishwasher rinse temperature is required to be monitored and documented in daily operations log. Excellent logs are maintained documenting cooler temps throughout the day.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily monitoring and documenting of the high temp dishwasher rinse temp is required. Very detailed cooler logs are maintained on a daily basis. NOTE : the cooler located in the rec room used for storage for House 1 was not being monitored and documented on a daily basis.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooler was 6C and cooler log verifies that cooler has operated for several days above 4C. Lower cooler temp immediately to below 4C. All cooler temps are monitored and documented in daily log chart = excellent. There were no hot holding procedures being performed at the time of inspection. Ensure all hot holding of items is above 60C.
- F1.7 Are foods protected from contamination?
- Observation(s): Raw ground beef is stored lower in the cooler however it should be stored on the lowest shelf and in a container large enough to contain any drippings from the meat being thawed. NOTE : other then the above comment overall food handling practices are excellent. Items in coolers are covered, labelled and dated.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): There is no dishwashing log on site. Dishwashing log is required to be monitored and documented on a daily basis which is currently not being performed. NOTE : cooler logs are excellent.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
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0 infractions
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0 infractions
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1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Thermometer in cooler was reading -10C whereas the temp was 3C. Overall a very clean and very well operated facility.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions