Gostlin Keefer Lake Lodge
1401 Keefer Lake Cherryville BC V0E 2G3 · Restaurant - Food Service
5 inspections
- Monitoring
5 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): F1.6B: Garlic in oil was held under refrigeration for 3 weeks. The product is unsafe for consumption due to improper storage. Garlic in oil that is refrigerated or held at room temperature for extended periods can cause severe foodborne illness when consumed. Corrective Action: Discard the product. Store garlic in oil inside a cooler at 4°C or colder for a maximum of 4 days, and at room temperature (4-60°C) for a maximum of 2 total hours. If holding times exceed either limit, discard the product immediately. Continue to label all containers.
- F1.6B All food on the premises must be fit for human consumption.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Quat test strips are not available. Corrective Action: Provide Quat test strips to monitor the surface 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: Some equipment is in poor condition (cutting boards, wooden spoons, spatula). Corrective Action: Discard the affected items. Periodically inspect equipment for damage and replace as needed. F2.5B(1): Inadequate cleaning of the chef base. Overall sanitation is very good. Corrective Action: Clean and sanitize the interior and door gaskets of the chef base. F2.5B(2): A fly ribbon is suspended over a food prep area. Corrective Action: Position fly traps away from food processing areas and clean item storage.
- 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): F2.7: Paper towel is not available in a dispenser at the bar sink. Corrective Action: Provide paper towel in an enclosed tabletop dispenser or on a standing holder at the bar sink.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1A: The permit to operate could not be located at the time of inspection. Corrective Action: Post the permit in a visible location. If it cannot be found, contact our office at 250-549-5714 to order a replacement ($30 fee).
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
4 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): F1.6B: Several dairy products in the walk-in cooler are spoiled or contain mould. Corrective Action: Discard the affected products.
- F1.6B All food on the premises must be fit for human consumption.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: The thermometer in the walk-in cooler is inaccurate. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit. Ensure all coolers contain accurate thermometers. Monitor and record temperatures twice daily during operation. Replace expired or inaccurate chlorine test strips.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: The sanitizing rinse of the mechanical dishwasher was tested at 0-10 ppm chlorine at the plate surface. Corrective Action: Maintain or service the dishwasher so the sanitize cycle achieves a minimum of 50 ppm chlorine residual at the plate surface. Regularly monitor and record chemical levels and sanitizer residual.
- 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): F2.5B: Inadequate sanitation of the fan covers in the walk-in cooler. Corrective Action: Clean the fan covers. Continue with routine cleaning behind fixed cooking equipment.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: The Quat test strips have expired. The chlorine test strips are damaged and the expiry date is not visible. Corrective Action: Obtain new Quat test strips and new chlorine test strips. Ensure the chlorine strips are designed for use in food premises and have a test range of 10-200 ppm.
- 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): F2.5B: Food debris is present on storage racks in the walk-in cooler. Corrective Action: Clean the racks to remove debris accumulation.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B: A putty knife is used to scrape cooking equipment. This item is not designed for use in food premises. Corrective Action: Discard or remove the putty knife from the kitchen. Replacement items must be durable, impervious, easy-to-clean, and suitable for the intended purpose (e.g. stainless steel bench scraper). Bristles from wire grill brushes can break off and can pose a physical contamination hazard. Use alternate equipment to clean the grill (e.g. nylon brush, grill brick).
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: Soap is not available in the dispenser at the dining area hand sink. Corrective Action: Provide soap in the dispenser. Operator to determine options and feasibility of installing a plumbed-in hand sink at the outdoor kitchen space. In the meantime, provide hand sanitizer in the outdoor area, and continue to wash hands in the main kitchen prior to transporting food, or as required.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan requires an update. Corrective Action: Revise the Food Safety Plan as needed.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan is incomplete. Corrective Action: Update the Sanitation Plan. Ensure the content listed below is included in the Plan.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Pancake syrup stored at room temperature but label says "refrigerate after opening".
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Ice cream bucket stored next to frozen meat in the walk-in freezer.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A-At the time of inspection, it was observed that the low temperature mechanical dishwasher was not dispensing chlorine sanitizer. There appeared to be an air bubble in the line. Observed that the lines to dispense the chemicals required replacement/priming (tubes empty and particulate flaking inside tubes). Rinse additive bucket was also running low. ACTIONS REQUIRED: • Operator to call service technician to repair/service low temperature dishwasher to ensure it is provide sufficient washing (minimum wash temperature of 120 °F) and sanitizing (minimum chlorine concentration of 50 ppm) action to remove contamination. • Email/text photos of service report and showing the proper 50 ppm concentration from the dishwasher. • In the interim while low temperature dishwasher is out of service, operator to use the manual dishwashing procedure to ensure sufficient washing and sanitizing action to remove contamination. F2.3C- Commercial stand mixer was observed to have debris coating the guard, mixing paddle, and top area. Insufficient cleaning and sanitizing can allow contamination of foods used in the mixer. ACTIONS REQUIRED: • Operator to ensure that the stand mixer is thoroughly cleaned and sanitized after each use to prevent contamination of foods in contact with mixer. • Send photo of cleaned mixer to EHO for infraction resolution.
- 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.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Outdoor kitchen was installed without a construction permit. Approval from EHO must be given PRIOR to any changes/renovations/construction of the food premise. Staff onsite informed EHO that the sink only had cold water. The hand sink must have hot water to provide proper handwashing in order to operate the outdoor kitchen. Food preparation CANNOT occur at the outdoor kitchen without hot water access at the sink. Area must also be protected from outdoor environment during food preparation. Contact EHO for guidance prior to beginning of operation of outdoor kitchen. Outdoor kitchen may only being used for cooking pizza if prep occurs indoors, and pizza is transported in a method protected from contamination, i.e. covered with a lid. Pizza must be transported from indoor kitchen to the outdoor oven and baked immediately as to avoid temperature abuse. Pizzas must not sit outside for extended periods of time.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A-1 QT-10 QUAT chemical test strips available onsite, however the sanitizer used requires the QT-40 Multi-QUAT chemical test strip in order the verify the correct concentration. ACTIONS REQUIRED: • Operator to obtain appropriate chemical test strips (i.e. QT-40 Multi-QUAT) and have available onsite for use in order to accurately verify the level of Multi-QUAT sanitizer used onsite. Chemical test strips/kits can be obtained from your chemical supplier. Operator to email/text photo(s) to EHO clearly showing expiry date on QT-40 Multi-QUAT chemical test strips for infraction resolution. F2.1A-2 Chlorine chemical test strips available onsite, however it is unknown if they are past their expiry date as the date can not be made out - label is damaged by water. ACTIONS REQUIRED: • Operator to obtain appropriate chemical test strips (i.e. chlorine) and have available onsite for use in order to accurately verify the level of chlorine sanitizer used onsite. Chemical test strips/kits can be obtained from your chemical supplier. Operator to email/text photo(s) to EHO clearly showing expiry date on chlorine chemical test strips for infraction resolution. F2.1B Observations: • Accurate NSF certified probe thermometers (2) available onsite. • Accurate NSF certified thermometers available onsite in the walk-in cooler, walk-in freezer, cooler drawers at the time of inspection. • Temperature logs for cold holding and hot holding were sporadic onsite. ACTIONS REQUIRED: • Operator to ensure ALL cold holding (coolers and freezers) are equipped with accurate NSF certified thermometers PRIOR to operation for season.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B Daylight visible under delivery entrance door in kitchen (i.e. receiving door). Door sweep requires replacement to prevent pests from entering. ACTIONS REQUIRED: • Operator to replace door sweep/weather stripping for kitchen delivery entrance exterior door and email/text photo(s) to EHO clearly showing no daylight visible under door for infraction resolution.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A At the time of inspection, it was observed that the low temperature mechanical dishwasher was not dispensing detergent, rinse aid, or chlorine sanitizer and the wash temperature did not attain the minimum wash temperature (120 °F) at the time of inspection. • Observed that the lines to dispense the chemicals required replacement/priming (tubes empty and particulate flaking inside tubes). • Observed that chlorine chemical test strips have probably expired and require replacement with new chlorine chemical test strips - check expiry date when receiving new strips from supplier. ACTIONS REQUIRED: • Operator to call service technician to repair/service low temperature dishwasher to ensure it is provide sufficient washing (minimum wash temperature of 120 °F) and sanitizing (minimum chlorine concentration of 50 ppm) action to remove contamination. • Email/text photos of service report and showing the proper 50 ppm concentration from the dishwasher and clearly showing the appropriate chlorine chemical test strips with an expiry date that has not passed for infraction resolution. • In the interim while low temperature dishwasher is out of service, operator to use the manual dishwashing procedure to ensure sufficient washing and sanitizing action to remove contamination. F2.3B Manual dishwashing procedure was discussed with the operator at the time of inspection. It was determined that the operator was not following a proper wash, rinse, sanitize, air dry procedure. ACTIONS REQUIRED: • When relying on the manual method for washing and sanitizing, the operator must use the 2-compartment sink and the following modified 3-step dishwashing procedure: 1. Scrape clean any gross debris and food residue; 2. Wash in the first compartment sink in detergent solution capable of removing grease and food particles and that is maintained at a temperature of not less than 43 °C (110 °F), or as specified on the cleaning agent manufacturer's label instructions; 3. Rinse over the first compartment sink with clean potable water maintained at a temperature of not less than 45 °C (113 °F); and 4. Sanitize in the second compartment sink by immersion, for at least 2 minutes in a water maintained at a temperature of not less than 45 °C (113 °F) with a chlorine concentration between 100 - 200 ppm verified using an appropriate chlorine chemical test strip; 5. Air dry. The operator should test the temperature of the water and the sanitizer concentration frequently to ensure that effective sanitizing is occurring. • Operator to update warewashing procedure to reflect the above or follow the 3-step dishwashing signage provided. F2.3C Discussed clean in place warewashing procedures with staff at the time of inspection. Food contact surfaces were not being properly washed with soapy water, rinsed with clean water, sprayed or wiped with 200 ppm QUATS sanitizer, instead surfaces were mostly only being sprayed/wiped with sanitizer. In order for sufficient washing and sanitizing of surfaces to occur in order to properly remove contamination, surfaces must be washed with soapy water (preferably warm/hot), rinsed with clean water (preferably warm/hot), then sprayed/wiped with 200 ppm QUATS sanitizer (allow a 2 minute contact time), and then air dried or wiped with a paper towel. ACTIONS REQUIRED: • Operator to ensure staff are practicing proper clean in place warewashing procedures that provide sufficient washing and sanitizing action to remove contamination. • Operator to ensure clean in place surfaces are washed with soapy water (preferably warm/hot), rinsed with clean water (preferably warm/hot), then sprayed/wiped with 200 ppm QUATS sanitizer (allow a 2 minute contact time), and then air dried or wiped with a paper towel. F2.3D QUATS dispenser at 2-compartment sink was measured to dispense 300 ppm QUATS at the time of inspection. Operator is missing the appropriate QT-40 Multi QUATS chemical test strips to verify concentration (had QT-10 strips onsite, which are not the correct strips for the sanitizer onsite). Verification logs unavailable. Note: QUATS sanitizer solutions must be at 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the QUATS sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. ACTIONS REQUIRED: • Operator to call chemical supply service technician to adjust levels dispensed by QUATS dispenser to ensure a sufficient level of sanitizer for manual dishwashing and when filling sanitizer buckets from this location (QUATS = 200 ppm). Operator to email/text photo(s) to EHO clearly showing the appropriate concentration (200 ppm) on a QT-40 Multi-QUATS chemical test strip with an expiry date that has not passed for infraction resolution.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A At the time of inspection, it was observed that the low temperature mechanical dishwasher was not dispensing detergent, rinse aid, or chlorine sanitizer and the wash temperature did not attain the minimum wash temperature (120 °F) at the time of inspection. • Observed that the lines to dispense the chemicals required replacement/priming (tubes empty and particulate flaking inside tubes). ACTIONS REQUIRED: • Operator to call service technician to repair/service low temperature dishwasher to ensure it is provide sufficient washing (minimum wash temperature of 120 °F) and sanitizing (minimum chlorine concentration of 50 ppm) action to remove contamination. • Email/text photos of service report and showing the proper 50 ppm concentration from the dishwasher and clearly showing the appropriate chlorine chemical test strips with an expiry date that has not passed for infraction resolution. • In the interim while low temperature dishwasher is out of service, operator to use the manual dishwashing procedure to ensure sufficient washing and sanitizing action to remove contamination. F2.5C Wiping cloths were observed to be stored at room temperature, not in sanitizing solution. This can allow for the growth of pathogens on the wiping cloths and re-contamination of food contact surfaces and hands. ACTIONS REQUIRED: • Operator must ensure that all reusable wiping cloths are kept in a sanitizer solution of 200 ppm chlorine or QUATS at all times, and to ensure that the solution is changed every 2 hours or less if lots of debris is in the solution. Set a timer to ensure that it is changed every 2 hours, and test the concentration with appropriate chemical test strips (chlorine or QUATS). Record sanitizer concentrations in a sanitation log daily (provided).
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6H Commercial ventilation hood did not have a current cleaning and service sticker from a qualified professional affixed to it at the time of inspection. Although the ventilation hood filters and surfaces appeared "clean" from the outside, having a professional company come in to professionally clean and service all parts of the equipment is necessary to ensure proper operation and prevent the accumulation of smoke, grease, water vapour, and objectionable (offensive) odours. ACTIONS REQUIRED: • Operator to retain the services of a qualified professional to clean and service the commercial ventilation hood at a frequency determined by the qualified professional. • Operator to email/text photo of current cleaning and service sticker from a qualified professional affixed to the commercial ventilation hood for infraction resolution.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3A-F Food safety plan available on site during time of inspection, however it needs to be updated as menu changes each season (4 day menu will be finalized at beginning of Dec 2018 for 2018/2019 season). Template Word document to be sent. ACTIONS REQUIRED: • Operator to write food safety plan and ensure it includes all potentially hazardous foods served onsite, identifies all critical control points, critical limits for all critical control points, procedures to be followed to ensure adherence to the critical limits, and actions to be taken in the event the critical limits are not adhered to and submit to EHO for review and infraction resolution. F3.3E It was observed at the time of inspection that temperature logs for the coolers and freezers were only sporadically being monitored and recorded daily. Temperature verification logs are also not being kept and maintained for hot holding, and cooking, cooling, and reheating processes. ACTIONS REQUIRED: • Operator to ensure that temperature logs are kept on site for all cold holding (i.e. coolers and freezers), hot holding procedures, and temperatures are recorded daily (when kitchen in use). Send a copy of the logs to EHO for infraction resolution. • Operator to verify all cooking, cooling, and reheating processes and record them in logs provided. Send a copy of the logs to EHO for infraction resolution. Note: It is best practice to spread out the time (ideally every 2 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing to allow for the foods to be "saved" in the event a temperature controlling unit malfunctions and the temperature of the foods enter the danger zone of greater than 4 °C (40 °F) and less than 60 °C (140 °F) by moving the foods into a temperature controlling unit that is functioning properly. Take corrective actions when required and verify corrective action success (e.g. monitor and record temperature of unit 30 min to 1 hour later to verify proper temperature controls attained).
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4A-B Sanitation plan available on site during time of inspection, however it needs to be completed/updated to reflect proper wash, rinse, sanitize, air dry procedures for food contact surfaces. Template Word document to be sent. ACTIONS REQUIRED: • Operator to rewrite sanitation plan and include detailed instructions for washing, rinsing, sanitizing, and air drying and concentrations of sanitizers, clean in place warewashing, and verifying concentrations with test strips and submit to EHO for review and infraction resolution. F3.4A It was observed that sanitation logs were not being kept and maintained. Additionally, no dishwashing logs were being kept and maintained to verify proper operation of the mechanical low temperature dishwasher. ACTIONS REQUIRED: • Operator to ensure that sanitation logs are kept and recorded daily to verify the concentrations of the sanitizing solutions. Operator must use the appropriate chemical test strips in order to verify sanitizer concentrations. Use templates provided. Send a copy of the logs to EHO for infraction resolution. • Operator to ensure low temperature dishwasher logs are kept and recorded daily (when in use) to verify the presence of adequate supply levels of all reagents, temperature of wash and final chemical sanitizing cycle (50 ppm chlorine). Use templates provided.
- 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.
- F2.1 Does the facility have proper monitoring supplies?