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Lakepoint Golf & Country Club Lounge

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

3 inspections

  1. Routine Inspection

    3 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: One of the lights over the dishwasher was not working. (Public Health significance) - inadequate lighting can prevent operators from detecting unsanitary condition.
      • Corrective Action: Operator to ensure all lights in the premises are working properly.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food debris were found on the surface of the dough machine. (Public Health Significance) - Food debris on food contact equipment can support bacterial growth, potentially contaminating the food.
      • Corrective Action: Operator to ensure equipment are clean and sanitary at all times.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The rubber seal of the walk-in cooler is aged and damaged, leaving gaps when the door is closed. Tiles below the door of the walk-in cooler fell off. (Public Health Significance) - the temperature of the walk-in cooler cab be warmed when the door is not completely sealed, potentially leading to food being temperature abused. The surface of the walk-in cooler with broken tiles can impair effective cleaning and sanitation, increasing the risk of food contamination.
      • Corrective Action: Operator to repair the rubber seal and the tiles.
  2. Follow-Up Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures at line cooler are elevated (greater than 6.8°C). Unit appears to not be able to maintain a temperature of 4°C and above. The lower part of the unit works fine. (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Operator plans to buy a new unit to replace this one. In the mean time, they are aware to put food in small amounts/portions and discard after four hours. Monitor and log temperatures regularly.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Bottles, glasses to be disposed were left on the floor at area where garbage is stored before disposal. Area was not maintained/kept in a sanitary manner. These conditions could attract pest which could contaminate food.
      • Corrective Action: Operator is aware to have a bin where glasses, bottles and cans can be put into awaiting to be disposed rather than leaving them on the floor.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is still leaking and rusted. All equipment/utensils/food contact surfaces should be kept in good working order.
      • Corrective Action: Operator is planning on buying a new unit to replace this one.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. Paper towel dispenser was broken and no paper towel was accessible. (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: New paper towel was put and is accessible. Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  3. Complaint Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temperature of prep cooler was not able to maintain at 4°C or under. (Public Health Significance) Refrigeration temperature for perishable foods must be kept at a minimum of 4°C or below to prevent the growth of harmful microbes that could lead to foodborne illness.
      • Corrective Action: Operator move potentially hazardous foods to working refrigeration units immediately. Cover food items when they are not in use, only take out small amount of food and adjust prep cooler. Monitor and log temperatures regularly.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Garbage was store in the same area as clean equipment and chest freezer storing food. Back door has a gap that may allow for the entry of pests. Garbage may attract pest that can contaminate food products and equipment.
      • Corrective Action: Operator to store garbage away from equipment and food. Seal gaps at back door.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher was leaking and rusting. Dishwasher must be maintain to ensure it can clean and sanitize utensils properly.
      • Corrective Action: Operator to de-rust, repair or replace dishwasher.