Connect-Lake Country House 4
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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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?
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2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Frozen chicken thawing uncovered in fridge. Corrective Action: Cover all foods within the cooler. Thawing raw proteins must be covered to ensure no contamination of other products.
- 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.
- F1.7 Are foods protected from contamination?
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2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooler temp was 8C. Lower cooler temp immediately to below 4C.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometer located in the cooler was very inaccurate and was providing unreliable results. Replace thermometer immediately. NOTE : excellent cooler and dishwasher logs were being maintained.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooler temp was 7C and cooler log verifies several days of temperatures 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): There is no dishwasher log present. Dishwashing log is required to be monitored and documented on a daily basis which is currently not being performed. NOTE : cooler logs are excellent. Cooler does not have a NSF thermometer however a NSF thermometer was installed during the inspection = 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. Low temperature dishwasher bleach sanitizer level was tested and verified to be marginal at 50ppm. Dishwasher is required to operate at 100ppm. Ensure that dishwasher log is maintained on a daily basis.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Temperature inside cooler was 6C however thermometer states -1C. Replace inaccurate thermometer immediately. 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
1 infraction
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Do not store raw meat products in the cooler above ready to eat products. NOTE : Overall food handling was very good : items in cooler were covered , labelled and dated
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Cooler was 7C and needs to be maintained at a temp below 4C. Adjust cooler temp immediately. Cooler temps are monitored and documented daily = excellent
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
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