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Eagle Pointe Lodge Restaurant

Wales Island, North Coast Regional District · Restaurant

3 inspections

  1. Routine Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: (CORRECTED DURING INSPECTION) A remote inspection of this premises was conducted by phone on 18-June-26. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the Environmental Health Officer. An on-site inspection was not conducted by the Environmental Health Officer.
      • Corrective Action: N/A
  2. Routine Inspection

    3 infractions

    • 105 - Remote Inspection
      • Observation: (CORRECTED DURING INSPECTION) A remote inspection of this premises was conducted by phone on 05-June-25. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Quats sanitizer available requires a 10 minute contact time for disinfecting surfaces. (Public Health Significance): In a busy kitchen 10 minutes is way too long to wait for a surface to stay wet to sanitize properly.
      • Corrective Action: Use another sanitizer that has a contact time of two minutes or less during the day. The current sanitizer can still be used at the end of the night if one wishes. Do not mix QUATS based with chlorine (bleach) sanitizers.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Unsealed wooden shelves observed in dry storage. (Public Health Significance): If anything were to break and spill on the plywood shelves (including chemicals) then the shelves would be stained forever and therefore cannot be cleaned or sanitized properly.
      • Corrective Action: Options are to add a food grade sealant to the shelves, contact paper, or a plastic liner to ensure the surface is smooth, durable, and easy to clean.
  3. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Onions, ginger, and garlic were left uncovered and open to contamination. Ice scoop for guests was stored in ice. Potatoes and other food stored in cardboard boxes on the ground. Oatmeal and other dry food stored in non-food grade plastic containers. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Store all food at least 6 inches (15 cm) off the ground. Ensure all food is either stored in foodgrade containers or are still within original packaging if stored in non-food grade containers. Store ice scoop outside of ice machine and provide signage for guests so they understand that the ice scoop should not be stored in the ice machine.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse temperature; rinse cycle temperature is less than 71C. Clothes used for sanitizing surfaces are not stored in sanitizing solution. (Public Health significance) - High temperature automatic dishwashers must provide a sanitizing rinse at 71C or more to sanitize dishware; gauge temperatures must meet manufacturer's specifications. Disease-causing microbes may be able to grow on cloth if these items are not stored in sanitizing solution.
      • Corrective Action: Use the glassware dishwasher that is operational, and provide sign stating "out of order" on the other dishwasher. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair. Ensure to use either single use paper towel for cleaning surfaces or store cleaning clothes in sanitizing solution.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Raw wooden shelving in dry storage are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Public Health significance) Raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.