Gasthaus On The Lake
5790 Beach Ave Peachland BC V0H 1X6 · Restaurant - Food Service
5 inspections
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed sliced lemons and limes stored at room temperature. Potentially hazardous foods must be stored in a cooler until needed and returned to the cooler when not in use. Alternatively, during busy periods, sliced fruits may be stored on ice, provided the ice is changed regularly and reaches a sufficient level around the food to maintain a temperature of 4°C or lower.
- 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): Observed that no test strips were available on site to check the iodine concentration in the bar glasswasher. Obtain iodine test strips and ensure they are used daily to verify the sanitizer concentration in the glasswasher.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observed shrimp thawing at room temperature. Ensure potentially hazardous foods are thawed using one of the following approved methods: 1) In the refrigerator. 2) In the microwave, if the food will be cooked immediately. 3) Under cold running water.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Observed a number of empty pop boxes, used kegs, empty beer bottles, and cardboard stored in the basement. These items may attract pests. Please clean this area immediately and ensure it is maintained in a sanitary manner going forward. 2) Observed clean knives and other utensils stored between equipment. Utensils must not be stored between equipment, as these areas are difficult to clean and may lead to cross-contamination.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Several shelving units throughout the kitchen were observed to be made of raw or unsealed wood, including shelving in the service area at the back of the kitchen and in the passthrough. All exposed wood surfaces must be sealed or painted, resurfaced, or replaced with a cleanable, non-absorbent material. Please develop a plan and timeline to address these areas and notify the EHO once established. If any of these surfaces are no longer in use or required for the operation, please remove all food items from them.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed that no dedicated handwashing sink has been established behind the bar. Please designate one of the two sinks for handwashing, ensure it is supplied with paper towel, and remove any items used for glass polishing, dishwashing, or other tasks.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed temperatures of potentially hazardous foods in the far-right line cooler on the hot kitchen line ranging from 11°C to 12°C in the top compartment and 8°C to 10°C in the bottom compartment. According to the operator, this is a known issue. A service technician previously assessed the unit and suspected a broken door seal as the cause. As a temporary measure, food items have been stored in the walk-in cooler overnight and transferred to the line cooler during the day. At the time of inspection, items had been moved from the walk-in cooler less than two hours prior. Operator was instructed to return all items not required for immediate service to the walk-in cooler. Only frequently used items may be kept out on ice during rush periods. All items must be returned to the walk-in cooler when not in use. A service technician is scheduled to return to repair the door seal. Operator is to submit the service report to the EHO following the visit. Do not store any potentially hazardous foods in this line cooler until it is capable of maintaining temperatures at or below 4°C.
- 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) Several coolers and freezers were observed to be missing internal thermometers. Ensure that each unit is equipped with a thermometer. EHO recommended using NSF-certified thermometers that can adhere to the interior wall of the unit to prevent misplacement. 2) Operator confirmed that a probe thermometer is not available on site. Please obtain a probe thermometer to monitor critical food safety processes such as cooking, hot holding, and cooling.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Gaps were observed in the weather stripping at the door located at the top of the stairwell leading to the basement. Please repair or replace the weather stripping and submit a photo to the EHO once the work is complete.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) A Nescafe machine in the kitchen and several deep freezers in the basement were observed in an unsanitary condition and in need of cleaning. According to the operator, these items are no longer in use. Please remove all equipment no longer used for operations and notify the EHO once complete. 2) The area beneath the dishwasher and under various hot kitchen equipment was observed to require cleaning. Please clean thoroughly under and around the dishwasher and all hot equipment, and notify the EHO once complete. 3) The prep sink in the back prep area, located next to the stock pot burner, was observed to be leaking. Please have a plumber repair the sink and notify the EHO once the repair is complete. 4) A pig roasting oven was observed in the back outdoor area without a lid or protective covering. According to the operator, it is only used twice per year. Please ensure the oven is kept covered or tarped when not in use to prevent contamination of the cooking surface. 5) Multiple leaks were observed in the basement. One appeared to originate from the beer cooler, while the other was from an unknown source. Operator is to arrange for a technician to assess and repair the leaks and must notify the EHO with the timeline for repairs.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1) Several shelving units throughout the kitchen were observed to be made of raw or unsealed wood, including shelving under the server station just inside the kitchen, in the service area at the back of the kitchen, and in the passthrough. All exposed wood surfaces must be sealed/painted, resurfaced, or replaced with a cleanable, non-absorbent material. Please develop a plan and timeline to address these areas and notify the EHO once established. 2) A buildup of grease was observed on the exterior of the ventilation hood. Please clean the hood thoroughly to remove all grease accumulation. Going forward, ensure the ventilation hood is cleaned regularly to prevent buildup.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No QUAT test strips were available on site, which are necessary for ensuring that sanitizer concentrations are at safe and effective levels. Observed iodine test strips on-site to be expired. Expired test strips may no longer be accurate in assessing the concentration of the sanitizer.
- 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) Observed eight utensils with extensive chipping or cracking, some of which had tape holding them together. Once utensils begin to chip or crack, harmful bacteria can hide in the damaged areas, making them difficult to clean. F2.5B) Observed water flowing through a pipe onto the floor at the bottom of the stairs leading to the basement, which the operator informed the EHO is the ice machine discharge pipe. The water traveled across the floor to a drain, creating standing water. Standing water can promote the growth of harmful bacteria and attract pests. The operator is to develop a plan to prevent the standing water and notify the EHO upon completion. F2.5G) Observed many food items to be uncovered throughout the facility, which can lead to contamination from environmental hazards, pests, bacteria, or cross-contamination with other items. A follow-up inspection will be conducted next week to ensure all food in storage are covered. F2.5K) Observed clean cutting boards stored underneath the handwashing sink across from the oven in an unsanitary area. Clean food contact surfaces must be stored in a clean and sanitary location to prevent contamination.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips on site to measure iodine concentration in the glasswasher.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Unable to confirm that the glasswasher behind the bar is maintaining adequate iodine concentration at time of inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Potentially hazardous food (PHF) stored in upper sections of the prep table refrigerator on the right side was measured as high as 13.5 deg.C (these food items were discarded by operator at the time of inspection).
- F1.7 Are foods protected from contamination?
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?