Gardom Lake Bible Camp
651 Glenmary Rd Enderby BC V0E 1V3 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): They have a QUATS sanitizer (>200 ppm), but lactic acid test strips. Please ensure a log is maintained to record cooler/freezer temperatures, dishwasher final rinse, and sanitizer strength.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No stand alone thermometers in any cold holding equipment. Does not allow for effective monitoring of cold holding temperatures. Corrective action: Install NSF certified thermometer in all cold holding equipment
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Two of three handwashing sinks were out of soap. May impede proper hand hygiene. Corrective action: Ensure all handwashing sinks are supplied with hand soap.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No quats sanitizer test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Some rodent feces seen in multiple cupboards. Ensure these areas are cleaned with soap and water and sanitized with a 200ppm bleach solution (1tsp bleach to 1L water) and allowed to air dry. Ensure all dish wear in the cupboards is run through the dishwasher. Put out more traps in the kitchen - note: do not use poison bait in the kitchen.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Fans in walk in cooler require cleaning.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): -Dishwasher: rinse at 92C at gauge -Quaternary Ammonia spray bottle > 200ppm, discussed that test strips can be purchased from a janitorial supply company. -New ice machine onsite that requires a button to be pressed to dispense ice *Observed a knife that was sprayed with Quaternary Ammonia sanitizer was wiped right away after it was sprayed *Ensure wiping cloths are changed after each task - do not re-use these cloths/leave these cloths on counters if they are wet
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): -vent hood was serviced in March 2016 **back door in the new construction area is not installed **bare wood shelves in walk in fridge that is outside on the bottom floor **2 sets of fluroscent lights are not covered **A few white cutting boards are deeply grooved and heavily stained
- 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.
- 14.12 - The premises must be protected against entry of pests.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Provide updated written food safety plan to Interior Health for all menu items
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Provide updated sanitation plan to Interior Health
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): wet wiping cloths were being stored in a bucket of soapy water solution at the time of the inspection - discussed with head chef that wiping cloths should be stored in a bucket of sanitizer solution when not in use as this would kill any bacteria on the cloths. Wiping cloths were put into a sanitizer solution of Quaternary Ammonia and time of inspection.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?