Elks Hall
940 Moha Rd Lillooet BC V0K 1V0 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
6 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Rodent droppings were noted in kitchen area. Also rodenticide pellets had been placed in the kitchen and other areas. Kitchen requires cleaning throughout prior to next event. Avoid use of rodenticide pellets in food storage and preparation areas. Continue to work on eliminating access points, removing food scraps, using rodent resistant food containers, etc.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher sanitizing is not working. After several cycles, chlorine residual was undetectable after sanitizing cycle. Until dishwasher is repaired or replaced, use manual sanitizing process, e.g. 1) pre-rinse dishes, 2) place rack of dishes in dishwasher for washing and rinse, 3) remove rack from dishwasher and fully immerse in large sink containing bleach in hot water at 100 ppm for at least 30 seconds, 4) remove rack and allow dishes to air dry.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): see note above re: pest control. Bar area needs cleaning to remove unused equipment and clutter. Old condiments from non-operational cooler should be discarded. Otherwise facility maintenance is satisfactory.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No plan available on-site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No plan available on-site.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator does not have current food safety training certificate.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): During inspection pest (rodent) was observed to be captured in trap onsite. This was removed and operator was instructed to clean and sanitize all surfaces in the food handling and prep area.
- F2.2C The premises must be maintained free of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): There appears to be a rodent infestation. Please ensure that NO food sources (like sugar cubes and coffee whitener) are left open on site.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): [1] There appears to be a rodent infestation. Rodent droppings are found in almost all areas. These include... 1. behind refrigerators 2. underneath sinks 3. in all storage rooms (e.g. Bingo storage, bar area, bar area drinks storage area, etc.) [2] It appears that rodent poisons were also found to be used in various places in the kitchen. These include under the domestic stove and behind the refrigerator (both located in area just outside main kitchen). Please remove/ clear ALL poisons from your the kitchen and surrounding adjacent areas. Please DO NOT use poisons near areas where food is stored or prepared as mice have tendency to spread it onto food contact surfaces. Please CLEAN all food contact surfaces as there may be residual poison or rodent urine.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Under sink cabinet for kitchen just directly outside of main kitchen is in poor disrepair. There appears to be a hole in the flooring of cabinet that mice are using as an access route OR for harbourage. Area must be cleaned and sanitized of rodent droppings. Hole(s) must be sealed up to prevent rodent entry or use for harbourage. It was recommended that entire cabinet flooring be replaced due to damage and likelihood of rodent droppings underneath. [2] It appears from last inspection(s) that the dishwasher may not be functioning properly. If it relies on heat sanitization, then the sanitizing cycle must reach a minimum of 71C. If it relies on chemical sanitization, then the sanitizer must be automatically injected into the manifold and sanitize with a minimum chlorine residual of 50 ppm (use test strips to verify).
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher must be capable to not only clean, but also sanitize each load. High temperature mechanical dishwasher is being operated as a chemical dishwasher. Bleach residual was challenging to achieve with the current dishwasher. Please ensure that this equipment is repaired to be reliable at all times. Staff should keep a log to verify on records that the dishwasher achieved proper sanitation. A maximum-registering, dishwasher-safe thermometer should be in place for high temperature dishwashers. Operator explained that dishwasher requires to be run 3 times prior to being capable to sanitize. Recommend posting a clearly visible sign to all staff so that everyone is on the same understanding. Though not frequently in use, this equipment is critical and needs to be reliable at all times.
- 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): [1] Liquid hand soap in a dispenser was off the wall. [2] Blue wiping cloths were observed (clearly not bleached). Please remind all staff that moist wiping cloths act as an incubator to germs and between uses should be kept in a 100 ppm bleach chlorine solution. Because this is a public facility, cleaning is not enough, a sanitizing step needs to be in place. [100 ppm bleach chlorine solution may be made up by mixing 1 Gallon water with 1 capful of bleach where the cap is the cap on top of the bleach jug]
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Products indicated for refrigeration were left at 10-16C in refrigerator due to airflow being impeded by pop cans. Informed operator of this and items indicated for refrigeration were discarded. Operator to ensure this fridge is not overstocked so as to ensure it is able to effectively cold hold potentially hazardous foods.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Rodent fecal pellets found in cupboard - no other evidence of pest activity. Operator is to clean cupboards and send picture via email or call EHO at 250 851 7413.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Rodent droppings noticed inside of the cupboard.
- F2.2A - The premises must be maintained free of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Low temp dishwashing unit was not dispensing chlorine in the sanitizing cycle.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Facility is cluttered with items not associated with the food facility which need to be removed and stored appropriately. Items need to be stored off the floor for ease of cleaning. Recyclables should be stored outside of the facility in a sanitary manner. All equipment needs to be in good working condition. All food is to be kept in enclosed containers.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): At the time of the inspection the ambient temperature of one of the home style refrigeration units located in the kitchen was at 7°C. Ensure that the ambient temperature of the refrigeration units is kept at or below 4°C at all times. Monitor and record ambient temperature.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Commercial dishwasher located in the kitchen is out of service. The unit needs to be repaired or replaced with an NSF approved commercial dishwasher. The dishes are washed utilizing triple sink method and the sanitizer of choice is bleach. Use bleach (app. 1 tbs of bleach per 1 L of lukewarm water) for the counters and tables (before and after the work is performed).
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions