Connect-Lake Country House 5
11438 Bottom Wood Lake Rd Lake Country BC V4V 1V4 · Restaurant - Food Service
19 inspections
- Monitoring
0 infractions
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- 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.
- F2.3 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.
- F2.1 Does the facility have proper monitoring supplies?
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0 infractions
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3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Do not store raw ground beef that is thawing above ready to eat products such as carrots and celery. Ensure all raw meat items are stored on the lowest part of the cooler with ready to eat items stored above those items.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Low temp dishwasher rinse sanitizer is required to be monitored and documented in daily operations log. Logs are maintained documenting cooler temps throughout the day however only monitored once daily and twice is required.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temp dishwasher sanitizer level was below the required concentration. Ensure a min 100ppm concentration is present.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Low temp dishwasher sanitizer is required to be monitored and documented in daily operations log. Cooler is monitored 4X a day = excellent.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temp dishwasher sanitizer was below 100ppm ( dispensing 30ppm ) and needs to addressed immediately. Dishwasher sanitizer must be maintained at a min 100pp.
- 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. Low temperature dishwasher bleach sanitizer level was tested and verified to be marginal at 50ppm. Dishwasher is required to operate at 100ppm. 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
0 infractions
- Monitoring
1 infraction
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Do not store pasta salad in the cooler uncovered with a large spoon in the item. All items in coolers must be covered . Overall food handling practices were very good.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
2 infractions
- 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
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): One of the two coolers required a NSF thermometer. NOTE : Overall sanitation and maintenance of facility is very good : no other issues noted during inspection
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Rinse temp in high temp unit was only 70C after multiple runs. Adjust dishwasher rinse temp to a min 71C. Recommend recording thermometers be used to verify rinse temp on a daily basis.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 14 - 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
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
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- Monitoring
0 infractions