Connect-Lake Country House 2
11438 Bottom Wood Lake Rd Lake Country BC V4V 1V4 · Restaurant - Food Service
18 inspections
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0 infractions
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1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observation: Fridge temperature has been measured at 7C, temperature log records indicate several days of increased temperatures. Corrective Action: All dairy, meats, and potentially hazardous foods were removed from the refrigerator at the time of inspection. Operator will have fridge repaired, and a discussion with all kitchen staff on proper procedures in the event of increased temperatures.
- 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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3 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed a snake being handled in the kitchen. Snake case was placed on the kitchen counter. Animals must not be permitted in the kitchen space. Snakes pose a high risk of salmonella contamination. Animals may be allowed in the common areas such as the living room.
- 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?
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0 infractions
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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
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The cooler temp is not being monitored and documented daily. The high temp dishwasher rinse temp is not being monitored and documented daily. Ensure both items are being monitored and documented daily.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temp dishwasher did not have detergent : ensure detergent level is maintained . High temp dishwasher rinse temp was 76C as measured by a max recording thermometer during the rinse cycle.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Dishwashing log is required to be monitored and documented on a daily basis which is currently not being performed. NOTE : cooler logs are excellent.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer is used on all contact surfaces. High temp dishwasher was 76C at the dish level as observed by max recording thermometer. Dishwashing log is required to be monitored and documented on a daily basis which is not currently being performed.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Cooler was 10C and must be maintained below 4C. A thermometer was present however it must be a NSF certified thermometer. All cooler temps are monitored and documented in daily log chart.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High temp dishwasher rinse cycle was only able to achieve 67C as verified by max recording thermometer and min 71C is required. Address dishwasher deficiency immediately. Sanitizer is used on all contact surfaces.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): A NSF thermometer is required in the cooler. NOTE : overall a clean and very well operated facility.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
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1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): HIGH TEMP DISHWASHER TEMP IS 65C AND MUST BE IMPROVED TO A MIN 71C AT THE DISH LEVEL IMMEDIATELY
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
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0 infractions
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