Elysia Resort
5667 Marshall Creek Rd Cariboo F BC V0L 1L0 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): During inspection, fluorescent light fixtures in the kitchen not equipped with shatterproof covers. This can cause food to be contaminated by shards of glass if the fluorescent bulbs shatter. • Install shatterproof covers on these light fixtures or shatterproof sleeves on fluorescent bulbs. During inspection, some counter edges and shelves were worn, and exposing wood that was no longer smooth, durable and easily cleanable. • Clean and re-paint areas showing wear to seal the wood making it easy to clean and sanitize. Consider replacing worn countertops and shelving in the future.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Wood shelving and countertops in the kitchen are showing visible wear and tear. Corrective Action: Re-paint or seal the surfaces so that all surfaces in the kitchen are smooth, easily cleanable, durable, and made of non-noxious materials. F2.5A: Acquire dish drying rack that is made of a smooth and easily cleanable surfaces. F2.5C: Ensure wiping cloths are stored in bleach. Keep wiping cloths submerged in a sanitizer solution containing either 200 ppm Quat residual or 200ppm chlorine residual. Ensure cloths are soaked for a minimum of 30-seconds between uses and replace the solution every 2-hours. Utilize test strips to ensure the sanitizer solution is reaching the required concentration.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips available to routinely test for correct chemical concentrations. This is necessary to ensure proper sanitation.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Wood shelving and countertops in areas of the kitchen are peeling / cracking / chipping. Wood is porous and difficult to clean, especially when it is damaged. All surfaces must be constructed with intact, tight, and easily cleanable materials to maintain cleanliness and prevent buildup of dirt and grime. F2.5J: Lights in the kitchen missing protective cover. Unsure if these were shatterproof or not, but lighting fixture appeared to not be fully intact.
- 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.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Template to be provided by EHO.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Template to be provided by EHO.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Liquid soap and paper towels required at double sink in prep area.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions