Corbett Lake Lodge
10153 Merritt-Princeton Hwy Merritt BC V1K 1B8 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): a) Purchase test strips for the type of kitchen sanitizer being used used; quats sanitizer (Diversey detergent-sanitizer). Staff must test the mixed sanitizer in the spray bottle or wipe cloth pail to ensure that the sanitizer is being mixed to the proper concentration. +++Complete by July 22, 2019+++ b) At the timer of inspection the concentration of quats sanitizer in the spray bottle was greater than 500 ppm; should be used at a concentration of 200 ppm; a concentration greater than 400 ppm needs to be rinsed off of the food preparation surface after sanitizing. follow the manufacturers instructions for mixing on the sanitizer bottle label. +++Correct right away+++ c) Quants test strips can be purchased at ICS Clean Supplies Ltd., 1318 Dalhousie Drive, Kamloops, 250-372-7114,
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) The non-functioning light fixture above the food preparation counter requires repair or replacement. b) The lighting intensity above the food preparation areas (e.g. counter, stove/grill) is low; the food code states that the light intensity in these areas should be 540 Lux; testing at the time of inspection showed that the intensity at the grill was approximately 90 Lux and above the counter 300 Lux. Lighting needs to be provided for the stove/grill area, and improved lighting should be considered for above the food preparation counter.
- 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
3 infractions
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): There must be a paper towel dispenser and liquid soap dispenser installed in the kitchen for proper hand washing. It was reported that a separate hand sink (i.e. separate from the dish sinks) will be installed in the kitchen. Please advise Interior health when this is installed.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The chef reports that the food safety plans are being developed. Please advise Interior Health when these are complete.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The chef reports that the sanitation plan is being developed. Please advise Interior Health when the plan is complete.
- 15 - Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions