Eagle Bay Camp
5055 Eagle Bay Rd Eagle Bay BC V0E 1T0 · Restaurant - Food Service
9 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature mechanical dishwasher probed at a maximum of 64°C at the plate when tested several times. Temperature gauge for final rinse temperature was displaying 190°F during these tests, making it was unreliable to go off based on the probed plate temperature. Have dishwasher serviced to meet sanitization requirements of 71°C at the plate and 82°C (180°F) at the machine.
- 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): Dust build-up inside walk-in cooler around condenser fans and ceiling. Clean dust build-up to prevent contamination of food inside walk-in cooler.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometers are in place for cooler. Probe thermometers are available to monitor food temperatures. Test strips are needed to monitor strength of both chlorine and quat based sanitizing solutions. Samples of test strips were provided to the operator.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Current food safety plan is not available on-site.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Current sanitation plan is not available on-site.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator's certificate expired. Certificates are valid only for 5 year period.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips were on site for the chlorine or Quats sanitizers. Sanitizer test strips for every sanitizer used must be on site to ensure sanitizers are being used at the correct concentrations. Obtain chlorine and Quats test strips.
- 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
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer dispenser did not provide adequate amount of Quats. <200ppm of Quats was measured. Directed to use bleach as sanitizer solution while waiting for the dispenser to be adjusted to provide adequate amount of Quats. 200ppm of chlorine should be used for clean-in-place sanitizing. 200ppm can be made by mixing 1 tsp of household bleach to 1 L of water. Please ensure that test strips are used to verify the sanitizer (Quats and/or Chlorine) concentration i.e. 200ppm of Quats or 200ppm of chlorine in spray bottle or bucket of sanitizer.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Detailed food safety plan was not available on site upon request.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Walk-in cooler and freezer are missing in-unit thermometers. Please ensure all cold-holding units have accurate thermometers. NSF-certified thermometers are recommended.
- 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Bucket of bleach sanitizer provided <200ppm of chlorine. CDI - Corrected During Inspection. Bleach solution was re-made at the time of inspection and 200ppm of chlorine was provided.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Several light fixtures above food preparation area are missing covers. Please ensure covers/protective sleeves are provided to prevent shatters in case of breakage.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions