Emerald Lake Lodge
1 Emerald Lake Rd Field BC V0A 1G0 · Restaurant - Food Service
12 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): 1. Observed holes in ceiling with exposed insulation in basement food storage areas. Ceiling should be repaired to help prevent contamination of food. 2. Ceiling in kitchen requires a thorough cleaning. 3. Some of the shelving in the walk-in cooler is soiled and requires cleaning and sanitizing.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Checked temperature of bar cooler and it was 8°C. Potentially hazardous foods should be stored at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Ensure employees are washing their hands when they come back from break as well as whenever they switch tasks.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): If planning on continuing to use sink and surface cleaner provide lactic acid test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Checked iodine concentration in glass washer and found it to be 0ppm. Iodine should be between 12.5-25ppm to ensure proper sanitizing for items being washed in glass washer. Until glasswasher can be repaired recommend using mechanical dishwasher in kitchen to clean/sanitize barware.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Checked temperature of walk-in freezer and it was -7°C. Freezer should maintain frozen food at -18°C or colder.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. The hard to reach areas such as under and in behind equipment and shelves, ceiling, walls require a thorough cleaning. 2. Observed holes in ceiling with exposed insulation in basement food storage areas. Ceiling should be repaired to help prevent contamination of food. 3. Flooring in some areas of the kitchen is damaged. Flooring should be smooth, durable, impervious, easy to clean, and preferably light in color. 4. Some of the shelving in the walk-in cooler is soiled and requires cleaning and sanitizing.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Checked temperatures of upright cooler and found it to be 8°C, prep cooler was 9°C, bar cooler was 9°C. Potentially hazardous foods should be stored at 4°C or colder. Chef to monitor temperatures, if elevated coolers temperatures does not decrease cooler should not be used. Facility has onsite maintenance to provide service to the coolers.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Checked iodine concentration in glass washer and found it to be 0ppm. Iodine should be between 12.5-25ppm to ensure proper sanitizing for items being washed in glass washer. Until glasswasher can be repaired recommend using mechanical dishwasher in kitchen to clean/sanitize barware.
- 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. The hard to reach areas such as under and in behind equipment and shelves, ceiling, walls require a thorough cleaning. 2. Ventilation hoods are soiled and require cleaning. 3. Observed holes in ceiling with exposed insulation in basement food storage areas. Ceiling should be repaired to help prevent contamination of food. 4. Flooring in some areas of the kitchen is damaged. Flooring should be smooth, durable, impervious, easy to clean, and preferably light in color. 5. Basement door does not seal well. All entrances should seal well to help prevent the entry of pests into the building. Chef informed me that facility is planning on installing a new door in the basement food storage area.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Provide paper towel from a dispenser in bar area to help facilitate proper handwashing.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Checked temperature of walk-in cooler and found it to be 7°C. Potentially hazardous foods should be stored at 4°C or colder. Chef turned the temperature of the walk-in cooler to a colder setting during time of inspection and will monitor. If the temperature does not decrease facility has onsite maintenance to help.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Walls and shelving in the walk-in cooler require cleaning and sanitizing. 2. Some of the containers used to store clean utensils have debris and require cleaning and sanitizing. Ensure all clean utensils are stored in a sanitary manner. 3. Some of the hard to reach areas such as under and in behind equipment and shelves require cleaning. 4. Ventilation hoods are soiled and require cleaning.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Checked temperature of prep cooler and found it to be 10°C. Potentially hazardous foods should be stored at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. The exterior of some of the large food storage bins is soiled/has debris and requires cleaning and sanitizing. 2. Some of the containers used to store clean utensils have debris and require cleaning and sanitizing. Ensure all clean utensils are stored in a sanitary manner. 3. Some of the hard to reach areas such as under and in behind equipment and shelves require cleaning. Window sills also require cleaning. 4. Ventilation hoods are soiled and require cleaning. 5. Flooring in the walk-in freezer is soiled and requires a thorough cleaning.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Checked temperature of prep cooler across from the cooking line and found it to be 15°C. All items were removed from cooler during time of inspection. Potentially hazardous food should be stored at 4°C or colder. Recommend checking temperatures of all coolers daily to ensure they are capable of keeping foods at proper temperatures. Ensure each cooler is equipped with a working thermometer to help facilitate monitoring temperatures.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Provide chlorine test strips capable of testing sanitizing levels in the mechanical dishwasher. 2. Provide iodine test strips to monitor sanitizer levels for the glass washer in the bar area.
- 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): 1. The exterior of some of the large food storage bins is soiled/has debris and requires cleaning and sanitizing. 2. Some of the containers used to store clean utensils have debris and require cleaning and sanitizing. Ensure all clean utensils are stored in a sanitary manner. 3. Some of the hard to reach areas such as under and in behind equipment and shelves require cleaning.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan requires updating.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Refrigerator by back office was measured at 8 C° at the beginning and end of the inspection. Refrigerator gauge indicated 48 F°. Refrigerator temperature to be monitored by operator and may require repairing, defrosting or compressor cleaning. Operator to inform health officer when temperature has returned to acceptable levels and to submit photographs. If temperature exceeds 10 C° for more than 2 hours, the food must be thrown away. *Ensure eggs and cut potatoes are kept at room temperature for a maximum of 2 hours or 4 hours if they are labelled with the discard time. All potentially hazardous foods must be thrown away after 4 hours, especially eggs which often contain Salmonella bacteria. These items may not be re-refrigerated.*
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low-temperature sanitizing dishwasher was not dispensing chlorine sanitizer for 4-5 cycles. Dishwasher was repaired and sanitizer bucket replaced during inspection.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Facility to remain on Boil Water Notice indefinitely as the lake water turbidity frequently goes above 1 NTU. This was a decision made by Parks Canada since Interior Health does not have jurisdiction for this water system.
- F1.4B Water supplied to the facility must be potable.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low-temperature sanitizing dishwasher was measured at 0 ppm chlorine at the time of inspection. Operator was also not able to get a chlorine reading on the dishwasher. A maintenance staff member was informed at the time of inspection to the repair the dishwasher. While the dishwasher was being repaired, all dishes were to be sprayed with a sanitizer solution and allowed to air dry. **Only one bottle of the quaternary ammonium (quat) ready-to-use (RTU) sanitizer was found at the time of inspection. Employees on the line had to walk to the back kitchen prep. area to find this sanitizer bottle. Please ensure that all areas of the kitchen are stocked with sanitizer bottles ie. kitchen line, back prep. area and front of house cashier area.** **Comet cleaner spray contains a very strong concentration of bleach and may only be used for cleaning non-food contact surfaces. If used on food contact surfaces, this sanitizer must be rinsed with potable water. Please ensure that all employees are aware that of this.**
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1. Walls by the 2-compartment sink in the main kitchen preparation area are peeling and chipping and require refinishing. Chipped paint can physically contaminate food products and hinders the ability to effectively clean the shelves. These surfaces must be sealed or re-painted with food-grade paint/sealant so they are smooth, easily cleanable and impervious to moisture. 2. Walls and windows by the main dishwasher have a build-up of dirt and food debris and require cleaning. **Main cooler had a slight build-up of dust. Please ensure that this is cleaned on a routine basis.**
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Cut potatoes and prepared pancake mix were measured at 20-25°C and were sitting out on the counter at room temperature. These are potentially hazardous foods capable of supporting pathogen growth when cut or mixed with water. Any potentially hazardous food must be kept in the refrigerator or in a hot holding unit. The maximum amount of time these items may sit at room temperature is 2 hours and they must be discarded after this time. Corrected during inspection. 2. Sausages and eggs in line cooler were measured at 8-10°C. These items were placed into metal containers which were then placed into another container. To help keep these items cooler, the metal containers should not be placed within another container. Instead, the metal containers should be placed directly into the top of the line cooler on the metal strips. Corrected during inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Facility has been on a long term Water Quality Advisory due to source water quality and has recently upgraded to a Boil Water Notice due to increased turbidity. This water system is regulated and operated by Parks Canada and does not fall under Interior Health's jurisdiction. Water treatment is currently being installed.
- F1.4B Water supplied to the facility must be potable.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chemical test strips for sanitizers were not available at the time of inspection. Please obtain chlorine test strips for the dishwashers and quaternary ammonium (quat- QAC) test strips for the food contact surface sanitizer.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Observed soiled cloths being re-used continuously to sanitize food contact surfaces. If using cloths continuously throughout the day, the cloths must be stored within a sanitizer solution to prevent pathogen growth. Buckets of quaternary ammonium (quat) or bleach sanitizer (200 ppm) may be used for these reusable cloths. When using spray bottles, a new cloth must be used every single time the sanitizer is used to keep the cloths clean and free of debris/pathogens. 2. "Comet" was being used for cleaning food contact surfaces and high touch surfaces. This "Comet" is a bleach based product with a chlorine concentration over 200 ppm. The concentration of this product is too strong to use on food contact surfaces as it will leave a chemical residual. Manufacturer instructions for this product state that it must be rinsed off when used on food contact surfaces. Please use a quaternary ammonium (quat) or bleach sanitizer (200 ppm) instead. 3. Observed food debris on clean cutlery that was recently put into the low-temperature dishwasher. Please ensure that cutlery is sprayed down before being put into the dishwasher and is not stacked. Avoiding stacking of cutlery and other equipment will allow all exposed surfaces to be cleaned and sanitized. 4. A bleach bottle was found under a sink with no label. Please ensure that all chemical bottles have a label to prevent the accidental contamination of food products or misuse of chemicals.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Facility is currently on a Boil Water Notice - all water used must be from a potable source or boiled for a minimum of 1 minute.
- F2.1B - Water supplied to the facility must be potable.
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Some of the coolers were ≥4°C at time of inspection. Temperature logs in place however, most coolers had recorded temperatures ≥4°C, some for many days in a row. All coolers must maintain temperatures of ≤4°C at all times. Ensure these coolers are turned down. Please forward me the temperature logs for the next 2 weeks (Aug. 24-Sept 7/16). In temperature log, if temperatures are noted to be ≥4°C then some type of corrective action must be noted so to advise that it had been recognized that the temp is too high and to indicate that something has been done to rectify it.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. The meat slicer which had been used in the morning had visible food debris on it. Ensure that the slicer is cleaned & sanitized after each use. If in continuous use it must be cleaned and sanitized every 2 hours. Quats sanitizer spray bottle at acceptable concentration. High temperature dishwasher at satisfactory temperature. Glass washer in bar area acceptable.
- 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Staff not aware of a food safety plan. Ensure food safety plan is accessible to all staff.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Staff not aware of sanitation plan. Ensure sanitation plan is accessible to all staff.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions