Evangelical Free Church

1100 11 Ave N Williams Lake BC V2G 3T9 · Restaurant - Food Service

7 inspections

1. MonitoringApr 1, 2026

   1 infraction

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): During inspection, chlorine bleach test strips noted to be expired. It is important to have current test strips to get accurate results when testing concentrations of sanitizer solution used for food contact surfaces. • Acquire new chlorine test strips. The analog dial thermometers in the cold storage units/refrigerators were observed to be reading lower temperatures than measured with infrared and probe thermometers during inspection. These analog dial thermometers are no longer giving accurate temperature readings within 1°C. • Acquire new analog thermometers for the cold storage units. Adjust the settings of the cold storage units to ensure all foods are constantly maintained at appropriate temperatures of 4°C or lower. Monitor temperatures with these new, more accurate thermometers and arrange for servicing or replacement of cold storage units if they are not able to maintain appropriate temperatures below 4°C.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
2. MonitoringJan 13, 2025

   0 infractions

3. MonitoringOct 25, 2023

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • No sanitizer testing strips were observed onsite. Corrective Actions: • Ensure that the facility had sanitizer testing strips onsite, these are required to ensure food contact surface sanitizer is at the correct concentrations for sanitizing power.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): • During inspection the low temperature dishwasher was tested and the chlorine was measured at 0ppm. It was observed that the chlorine solution had degraded overtime, had a transparent color only. Corrected During Inspection (CDI): • Ordered operator to immediately change to new bottle of bleach. Operator agreed and changed to new bottle. The feeder lines were primed and than a new cycle was run. New measured indicated 50ppm range. This is satisfactory at water temperature of 38°C.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitation plan template will be provided for completion. Once completed please provide copy for review and approval.
     • 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.
     • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
4. MonitoringSep 16, 2022

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • Sanitizer test strips required to monitor bleach sanitizer concentration.
     • 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): • Dishwasher was out of sanitizer at the time of inspection. Please provide sanitizer, prime the dishwasher ahead of using. In the interim, dishwasher can be used for washing, but sanitizing must be carried out in the compartment sink (Health Officer supplied poster and info on procedure).
     • F2.3A Mechanical dishwasher/glasswasher 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.
5. MonitoringJun 17, 2015

   1 infraction

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Woods refrigerator is too warm at 8°C, must be ≤4°C.
     • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
6. MonitoringMay 27, 2014

   0 infractions

7. MonitoringMar 7, 2013

   0 infractions