Deoro Coffee Lounge

651 Main St Lillooet BC V0K 1V0 · Restaurant - Food Service

3 inspections

1. MonitoringApr 7, 2026

   2 infractions

   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): Upright freezer in rear storage room measured at -10°C. Corrective Action: Adjust the temperature to maintain -18°C or colder. If not possible, move the items to the other freezer and have the unit repaired or replaced as needed.
     • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Repeat Infractions • Wiping cloths observed stored on food contact surfaces and not in a sanitizing solution. Chlorine solution was prepared at time of inspection and rags placed in solution (CDI) • Uncontained long hair observed on food handler. Corrective Action: • All employees handing food must ensure that hair is contained in such a way that it does not risk contact or contamination of food or food products. Long hair should be pulled back and facial hair contained with a hair/beard net.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5H Employees involved in food preparation must ensure food is not contaminated by hair.
2. MonitoringAug 21, 2025

   10 infractions

   • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
     • Observation(s): Operator indicated that some baked goods are prepared in their home kitchen and brought to the store. Corrective Action: Remove and cease sale of all items that have been prepared outside of an approved kitchen. All foods must be from an approved source, and prepared in an approved commercial kitchen.
     • F1.6A All foods on the premises must be from an approved source.
   • F1.7 Are foods protected from contamination?
     • Observation(s): No sanitizer was available or in use on site. Operator was unaware of sanitizing step required for all food contact surfaces. Immediately following inspection operator acquired chlorine sanitizer and prepared sanitizing solution for food contact surfaces. This solution must be prepared as often as required to maintain an appropriate concentration, and used regularly on all food contact surfaces.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Chlorine test strips on site expired in 2015. EHO left some chlorine test strips to monitor the concentration of sanitizing solution until new test strips are acquired. Corrective Action: Acquire test strips for all sanitizers used on site and monitor expiry dates of the strips
     • 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): No sanitizer available on site and operator was unaware of the sanitizing step required for all dishwashing procedures. Immediately following the inspection the operator acquired chlorine sanitizer, and was instructed to rewash and sanitize all dishes on site following the wash-rinse-sanitize procedure. Additional resources provided.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • Wiping cloths observed stored on food contact surfaces and not in a sanitizing solution. Immediately following inspection operator obtained chlorine sanitizer and prepared a solution to store wiping cloths (CDI) • Uncontained long hair observed on food handler. Corrective Actions • All employees handing food must ensure that hair is contained in such a way that it does not risk contact or contamination of food or food products.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5H Employees involved in food preparation must ensure food is not contaminated by hair.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Shelves in the storge room are unfinished particle board. This material is absorbent and cannot be easily cleaned. Corrective Action: Paint or seal the shelves so that the finish is smooth, durable, non-absorbent, and easy to clean.
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Paper towel dispenser at handwashing sink was empty and no single service product for drying hands was available on site. Immediately following inspection the operator obtained paper towels and refilled the dispenser. Reusable towels must not be used for any purpose in the food premise.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): • Food safety plan not available on site • No temperature logs are maintained Corrective Actions: • Locate the food safety plan and ensure a copy is available on site • Monitor and record the temperature of all cold and hot holding units at least once per day. Send a copy of the next month record to the EHO. Temperature log template provided
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): • No sanitation plan available on site • Sanitation log is not maintained. Corrective Actions: • Locate the sanitation plan and ensure a copy is available on site. • Monitor and record the concentration of sanitizing solutions prepared daily. Send a copy of the next month record to the EHO. Sanitation log template provided
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): Operator does not have current FoodSafe certification. Corrective Action: Register and complete FoodSafe or equivalent certification. Provide proof of registration within one week.
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
3. MonitoringJan 15, 2025

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): • Prep cooler was not at 4°C or colder during the inspection. Facility was not open and this cooler not being used. This unit will need to be in working condition prior to re-opening. • Other units were in working order. Freezers are in the back storage room.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • New sanitizer testing strip needed, ensure these are not expired. • Probe thermometer onsite.
     • 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): • Low temperature dishwasher was measure at 0 ppm quats and was run multiple times, likely issue with the chemical feeding lines to the machine. This happens when the machine hasn't been used for some time. • 2 compartment sink onsite with nozzle. Operator must repair or replace this unit in working order prior to opening.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • As facility had not been open for a few months there is debris and dust that will need to cleaned, in addition all food contact surfaces and equipment is required to be cleaned and sanitized prior to use. • For the storage area with dry goods and the freezers has carpet flooring, this does not meet the requirement for flooring, the surface must be smooth, durable, easy to clean, and impervious to moisture (waterproof). Operator working on timeline to complete this.
     • 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.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.