Connect-Lake Country House 3
11438 Bottom Wood Lake Rd Lake Country BC V4V 1V4 · Restaurant - Food Service
18 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
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?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observation: Light is visible at the bottom of the door, which may create a potential entry point for pests. Corrective Action: Install a floor sweep on the exterior door to effectively seal the gap and prevent pest intrusion.
- 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): Observation: The freezer seal is compromised, preventing proper closure. Corrective Action: Replace the freezer gasket to ensure a secure and effective seal.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.2 Are proper pest control measures in place on the premises?
- 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
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Dishwashing sanitizer level and cooler temps logs must be maintained daily.
- F2.1 Does the facility have proper monitoring supplies?
- 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
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooler temp was 6C. Ensure cooler maintains a temp below 4C.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometer in cooler states a temp of -4C however the temp was 6C which is a difference of 10C. Replace thermometer immediately with a unit that functions accurately. High temp dishwasher rinse temp need to be monitored and documented on a daily basis in operations log. NOTE : cooler logs are monitored and documented on a daily basis in the kitchen. NOTE : the cooler located in the rec room used for storage for House 3 was not being monitored and documented on a daily basis.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): An accurate NSF thermometer is required in the cooler. Overall a clean and very well operated facility.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): COOLER TEMP IS 9C AND NEEDS TO BE LOWERED TO 4C IMMEDIATELY Cooler temps are documented daily
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions