Island Lake Lodge
Cedar Valley Rd Fernie BC V0B 1M0 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): prep cooler 7 C must be 4.4 C or less
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: QUAT test strips are not available on site. Corrective Action: Ensure QUAT sanitizer test strips are available on site to test the concentration of the sanitizer in use. Observation: Thermometer was not available in small fridge near handwashing station. Corrective Action: Install thermometer in small fridge near handwashing station.
- 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
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips for the dishwasher sanitizer and the food contact sanitizer could not be located at time of inspection. Please locate test strips and inform Interior Health once complete.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- 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): Garlic in oil mixture observed at room temperature. Garlic in oil mixtures must only be stored at or below 4 C and used no longer than 1 week or made fresh and utilized immediately due to risk of botulism. For more information see this information from Health Canada: http://publications.gc.ca/collections/collection_2008/hc-sc/H50-3-2E.pdf
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
0 infractions
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The front line cooler containing potentially hazardous foods was measured at 9 C at the time of inspection. It was also noted that potentially hazardous sauces were sitting on top other items and the unit was open. No thermometer was also present. Ensure unit is maintained at or below 4 C, equipped with an accurate thermometer and all items are placed in a manner that they are at or below 4 C.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. The kitchen dishwasher was not sanitizing at a sufficient concentration at the time of inspection. Upon investigation it was discovered the chemical bottle was empty and requires replacement. 2. The bar glasswasher was not sanitizing at a sufficient concentration at the time of inspection. Staff were asked to mark usage on the bottle to ensure sanitizer is being utilized. Test strips should be obtained for both units to monitor sanitizer concentration on a regular basis.
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. As observed on July 8, 2015 the back door was open at the time of inspection. A screen door must be installed or the door must remain closed at all times to prevent the entry of pests. 2. Light covers are missing from the lights nearest the kitchen dishwasher. Light covers are required to prevent accidental physical contamination.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.12 - The premises must be protected against entry of pests.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The back door to the kitchen was observed open at the time of inspection. If the door is to remain open a screen must be installed and utilized to prevent the entry of pests.
- 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): The food safety plan was not readily available on site. Ensure this document is located and available at the time of inspection. The sous chef indicated that every year all staff must review the document and it is up to date.
- 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): The sanitation plan was not readily available on site. Ensure this document is located and available at the time of inspection. The sous chef indicated that every year all staff must review the document and it is up to date.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?