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Crooked Lake Resort

2225 6700 Forest Service Rd Horsefly BC V0L 1L0 · Restaurant - Food Service

2 inspections

  1. Monitoring

    2 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Facility is on a boil water notice (BWN). Working with drinking water officer to get potable water. 'Do Not Drink' signs posted at all sinks and taps. Bottled water used for drinking water supply.
      • F1.4B Water supplied to the facility must be potable.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, chlorine bleach sanitizer solution in spray bottles at appropriate concentration, however, the facility does not have chlorine test strips. These are important to ensure effective sanitization of food contact surfaces. • Acquire chlorine test strips for the facility.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    5 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Facility is on a boil water notice (BWN). Working with drinking water officer to get potable water.
      • F1.4B Water supplied to the facility must be potable.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): There are no test strips available to routinely test for the correct chemical concentration. This is necessary to ensure proper sanitation. Please purchase.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Discussed with operator - wood surfaces in several areas of the kitchen peeling and cracking, making it difficult to clean and can harbor bacteria and other contaminants. Wood’s porous nature can provide a habitat for bacteria to grow. This condition is not conducive to maintaining a sanitary environment. All floors, walls, and ceilings must be constructed with intact, tight, and easily cleanable materials to maintain cleanliness and prevent the buildup of dirt and grime. Please look to upgrade facility in the future, especially if nature of food service expands.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Please put paper towel in dispenser / paper towel holder.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator FOODSAFE expired this year. In the process of recertification.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.