Kootenay Lake Hospital
3 View St Nelson BC V1L 2V1 · Institutional - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- FI1.1 Is the food service establishment following the Informed Dining requirements (voluntary program)?
- FI1.1A The Informed Dining mark (logo) should be displayed on the menu or (around or close to) menu board (e.g. dangler, cash register).
- FI1.1B A directional statement advising guests that nutritional information is available should be displayed on the menu or (around or close to) menu board (e.g. dangler, cash register).
- FI1.1C Restaurant staff should be aware of the program and be able to provide nutrition information upon request.
- FI1.1D Nutrition information should be available before or at the point of ordering.
- FI1.1E The Informed Dining mark (logo) should be displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet or poster.
- FI1.1F The Healthy Families BC mark (logo) should be displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet or poster.
- FI1.1 Is the food service establishment following the Informed Dining requirements (voluntary program)?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Mouse feces was observed in the dry storage room. Operator stated that there has been an ongoing issue. Mouse traps were present but appeared to have no bait on them.
- F2.2A - The premises must be maintained free of pests.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Multiple holes in the ceiling were found where pests could enter the facility.
- F3.4L - The premises must be protected against entry of pests.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Glass cooler in service area was found to be 10.0°C using a calibrated prober thermometer. Potentially hazardous foods in the cooler were discarded at the time of inspection.
- 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. Quats surface sanitizer in one wiping cloth bucket was found to to be 50ppm. 2. Deli slicer which is used 2-3 times per week is being washed and sanitized after use; however, it is not being sanitized before use.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions