Flying U Guest Ranch - Lodge
5947 N Green Lake Rd 70 Mile House BC V0K 2K1 · Restaurant - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Walk in cooler fans and covers need cleaning.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Victoria Gallant, as the Manager, needs to complete the required food safety training. Upon completion, please submit a copy of the certificate to the EHO.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Test strips to be supplied for quats sanitizer. Facility has bleach test strips, but not currently using bleach sanitizer in their sanitizing buckets.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Begin logging dishwasher final rinse at least 1x daily to confirm "rinse" cycle is reaching 180F/82C. If final rinse, noted on the "rinse" gauge, not "wash" gauge does not reach 180F/82C, the dishwasher is not adequately sanitizing and you must switch to manual sanitizer in deep sink (instructional poster supplied) until dishwasher can maintain 180F/82C rinse cycle. Please email a copy of the logs on the date noted above.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Rinse temperature too low, 170°C, must be 180°C 2. Rinse temperature gauge not working, must be repaired.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): At the time of the inspection a sanitizing temperature of the high heat dishwashing unit was at 54°C/130°F although the temperature gauge was showing well above 180°F. After adjusting the temperature on the unit, the unit was able to achieve 74°C/165°F in a sanitizing cycle measured at the plate (minimum sanitizing temperature measured at the plate needs to be at 71°C/160°F while at the gauge, if in a good working order, needs to be at 82°C/180°F). It was agreed to use the thermometer (with a min, max, hold, temperature option) to check for the sanitizing temperature and record the measurements. Quaternary ammonium compound (quats) is the sanitizer of choice for sanitizing tables and counters, and it was at app. 400 ppm of concentration.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Cutting board for the slide cooler was showing signs of wear and tare. Replace any cutting boards that show signs of wear and tare as the grooves cannot be fully cleaned and sanitized, allowing pathogens to grow and contaminate foods.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Copies of FOODSAFE Certificates were not available for review at the time of inspection. As discussed, forward copies of employee FOODSAFE certificates to the inspector.
- 16.1 - Operator must have valid FOODSAFE certificate or equivalent training.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?