Douglas Lake Cattle Company Cookhouse
Douglas Lake Ranch Douglas Lake BC V0E 1S0 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): a) The kitchen hand wash station requires repair; the hot and cold water taps are not operating properly (e.g. missing cold water knob, hot water tap stripped). hand wash station taps must be repaired. +++Correct by June 11, 2019+++
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) The water supply at the food preparation sink is not sufficient; currently staff are bussing water from the dish wash sink to use in the prep sink. A new water faucet should be installed to allow for an adequate water supply during food preparation. correct by July 11, 2016
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): a) All food service establishments are required to have a written food safety plan on site. Information regarding food safety plans is attached, complete a plan and have available on site at all times. Correct by July 11, 2016.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): a) All food service establishments are required to have a written sanitation plan on site which staff can reference regarding cleaning and sanitizing procedures. Information regarding sanitation plans is attached, complete a plan and have on site at all times. Correct by July 11, 2016.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?