Kokanee Springs Resort Restaurant
16082 Woolgar Rd Crawford Bay BC V0B 1E0 · Restaurant - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Surface sanitizer was found to be 0 ppm QUATS.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Back door was open and staff stated that they do so to cool the kitchen down. 2. Ventilation hood baffles were heavily soiled and overdue for cleaning.
- F3.4L - The premises must be protected against entry of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 3 trays of eggs stored on preparation counter without refrigeration for less than 2 hours. Potentially hazardous foods must be stored and maintained at ≤4°C to prevent the growth of pathogens. Eggs were placed in the walk-in cooler at time of inspection.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 7 - Is the premises free from a pest infestation?
- Observation(s): Evidence of pests was found in the dry storage area. Mice are known carriers of diseases that could be transferred to the public. Complete the following corrective actions in the dry storage area as discussed with the head chef: 1. Place all food products with plastic and/or paper packaging into containers with tight-fitting lids. 2. Thoroughly clean and sanitize the dry storage floor. Note: The kitchen hires a pest control company to set and monitor traps on a monthly basis.
- 7.1 - The premises must be maintained free of pests.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Low temperature dishwasher had no chlorine sanitizer as the container was empty with no back up replacement on-site. A sanitizer must be used to ensure equipment, utensils and tools achieve adequate pathogen reduction. Ensure the dishwasher is functioning as intended with the minimum concentration of 100ppm chlorine sanitizer. Note: Implemented manual 3-compartment sink method with bleach sanitizer until chlorine has been delivered for the mechanical dishwasher.
- 8.1 - Mechanical dishwasher 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): Mice feces were found in the dry storage area. Mice are known carriers of diseases that could be transferred to the public. Complete the following corrective actions in the dry storage area as discussed with the head chef: 1. Ensure the door to the dry storage area remains closed when it is not being accessed or used.
- 14.12 - The premises must be protected against entry of pests.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): A step stool blocked access to the knee-operated handwashing sink. In addition, kitchen equipment was stored in the handwashing basin. The handwashing sink must be accessible and convenient to staff at all times of operation. Ensure the handwashing sink is not obstructed and used solely for handwashing purposes.
- 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions