Skip to content
Loading map…

Lakepoint Golf & Country Club Kiosk

13717 Golf Course Road, Charlie Lake, V1J 4H7 · Restaurant

3 inspections

  1. Routine Inspection

    3 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Stains and burnt were found on the steel rollers of the hot dog roller machine. Food debris were found in the interior of the microwave oven. (Public Health Significance) - stains, burnt and food debris on food contact surfaces or quipment, such as rollers and microwave oven, can support bacterial gorwth, potentially contaminating food and causing foodborne illnesses.
      • Corrective Action: Operator to clean and disinfect food contact surfaces before use. Operator to ensure equipment are sanitary at all times.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The front serving door cannot be tightly sealed when closed, leaving gaps for pest entrance. (Public Health Significance) - any visible opening to the outside can allow the entry of pest, potentially contaminating the food.
      • Corrective Action: Operator to ensure all the doors in the premises can seal tighly when closed to prevent the entry of pest.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust accumulation was found in the exterior of the kiosk. (Public Health Significance) - keeping the premises clean and sanitary at all times can minimize the risk of food contamination, especially during shipment arrival.
      • Corrective Action: Operator to ensure the premises are clean and sanitary at all times.
  2. Follow-Up Inspection

    1 infraction

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Dust and dirt observed inside and out of ice machine. (Public Health significance) - Contamination of food (including ice) from contact with dirt or dust can cause serious illness.
      • Corrective Action: Clean ice machine in and out on a regular basis. Maintain in sanitary condition.
  3. Routine Inspection

    4 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Hot holding unit for hot dogs temperature was below 60°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: This was corrected at time of inspection. Hot holding temperature was increased. Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine had some dust/dirt on the inside and outside. (Public Health significance) - Contamination of food from contact with dirt or dust can cause serious illness.
      • Corrective Action: Clean ice machine more often to prevent build up of dust/dirt.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. No hot water at hand washing station at time of inspection. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Operator will have this fixed immediately. Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared/served. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff present at time of inspection did not have Food Safe certificate or equivalent.
      • Corrective Action: Operator is aware to always have at least one staff with FoodSafe certificate or equivalent during operation of food premises.