Lakeside Manor
1-681 Harbour Front Dr NE Salmon Arm BC V1E 3M1 · Restaurant - Food Service
12 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - plastic storage bins throughout were not clean (some bins inside unclean, handles unclean, exteriors unclean) - walk-in cooler shelf unclean - exhaust hoods filters are not cleaned between annual professional cleaning, these should be done monthly - country kitchen cereal dispenser bin broken, replace
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Post in dining area and or behind bar.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Single-serve Dairyland creamer cups were found to be stored at room temperature in the self-serve kitchen area and on dining tables. Potentially hazardous foods must be stored at a temperature of 4 °C or below to prevent the growth of pathogens. Ensure that creamer cups remain refrigerated at a temperature of 4° C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometers in both refrigerators in the servery were found to be broken. Thermometers accurate within 1 °C must be placed in refrigerators to monitor temperatures and ensure that potentially hazardous food is stored at a temperature of 4 °C or below to prevent the growth of pathogens. Obtain and place NSF-certified thermometers in both refrigerators.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B (1) - An exposed wood panel was observed in the flooring under the steam tables in the kitchen. Flooring material in food preparation areas must be smooth and impervious to prevent unsanitary conditions and allow for easy cleaning and sanitizing. Replace exposed wood panel in flooring with a smooth, durable and easily cleanable material. F2.5B (2) - Accumulation of dust and debris was observed on the ceiling and fan covers in the kitchen walk-in cooler. Blowing of debris from the fans can result in contamination of food. Thoroughly clean these areas to remove any build up of debris. F2.5B (3) - Ice machine in the bar area appeared to be unclean. Ice used for drinks must be protected from contamination. Thoroughly clean the ice machine to remove build-up. F2.5K - Disposable paper cups were observed to be stored in chicken soup base. Utensils used to scoop dry product must be equipped with a handle to prevent microbial contamination and limit direct contact with food. Utilize a scoop with a handle to portion dry product.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloths were being stored in a soap and water solution. Wiping cloths must be stored in a sanitizer solution such as 200 ppm of Quats, and changed every 2 hours to prevent the growth of pathogens. Move the cloths to an approved sanitizer solution.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observed cooler temperature to be 4C. Walk in fridge thermometer observed at 1C, it must be accurate with 1C. Calibrate thermometers to ensure it is accurate within 1C.
- 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
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Sliding door cooler (server fridge) located by the kitchen entrance was measured at between 7C and 8C. Dial was adjusted at the time of inspection. In-unit portable thermometer appears to be inaccurate as 35F was indicated. A spare thermometer was placed into this unit so that an accurate temperature can be monitored. Potentially hazardous foods (including containers of leftover soups) were discarded at the time of inspection. Staff was requested to monitor the temperature and directed to not store potentially hazardous foods in this cooler until it is capable of maintaining at 4C or colder. 2. Dessert fridge (with the glass door) located at the servery was measured at between 7C and 10C. Cooler does not have a thermometer. At the time of inspection, no potentially hazardous foods were kept in this cooler. 3. Mini bar fridges located at the bar storing open cartons of juices and opened garnishes were measured at ~9C. Please store open juices and garnishes in cooler capable of maintaining at 4C or colder. Note: All cold-holding units (coolers and freezers) must have accurate in-unit thermometers. NSF-certified thermometers are recommended.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): A large pot of carrot and red pepper soup was found to be kept in the walk-in cooler at ~10C (measured using a probe thermometer). Staff informed that soup was made and cooled the day before. The soup was not being cooled properly. Therefore internal temperature was measured at ~10C still. Staff was requested to discard the pot of soup. CDI - Corrected During Inspection. It was also discussed that cooling log should be implemented to verify and document the cooling temperatures of potentially hazardous foods. Detailed cooling procedures must be indicated in the food safety plan.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Several cold-holding units are missing thermometers e.g. all three coolers by the bar area and dessert cooler. Please ensure all cold-holding units have accurate thermometers.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer was not detected for a spray bottle marked #10. Please ensure sanitizer is changed frequently. Also staff should be testing the concentration with test strips.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Several spray bottles were not labelled. Please label all chemicals and cleaners.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Designated handwashing sink located beside the oven is not being used for handwashing. This sink is not equipped with liquid hand soap and single-use paper towel. Staff informed that typically the prep line, where the handwashing sink is located, is very busy and sometimes the sink may not be accessed easily. It was discussed that this sink should still be used for handwashing when the prep line is not busy. Currently the two compartment prep sink is used for handwashing. It was discussed that the two compartment sink should be designated for food preparation. However when the sinks are empty, they can be used for handwashing especially when the handwashing sink is not easily accessible.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Existing food safety plan is not sufficient. Please complete a detailed food safety plan and submit for review.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Facility does not have a completed detailed sanitation plan. Please complete a sanitation plan and submit for review.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Temperatures for coolers located at the bar were measured at ~7C. Discussed that if storing potentially hazardous foods (e.g. dairy, cut-up garnishes, fresh juices) at the bar coolers, they must be capable of maintaining the food items at 4C or colder. 2. Missing thermometers in some cold-holding units. Please ensure all cold-holding units have accurate thermometers. NSF-certified thermometers are recommended.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Reviewed proper handwashing procedures with operator. Please ensure hands are properly washed with warm soapy water, then dry with single use paper towel. Reminded that reusable cloths must not be used to dry clean hands.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Observed wiping cloths in continuous use stored on counter. Reminded that cloths in continuous use must be stored in a bucket of approved sanitizing solution e.g. chlorine at 200ppm or Quats at 200ppm throughout the day. A bucket of chlorine solution was made at the time of inspection. CDI - Corrected During Inspection. Note: - Chef informed that bleach solution is used in the kitchen area and Quats is used in the dishwashing area, the server area and dining area. Please ensure the sanitation plan is updated to reflect this. - Spray bottle provided adequate amount of Quats (i.e. 200ppm was measured). Please ensure the server area is also using the proper sanitizing solution. The spray bottles should also be properly labelled. - Sanitizer concentration (both chlorine and Quats) should be verified with test strips. This includes the bucket of sanitizing solution.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Staff bathroom door in the kitchen area was found to be wide open. Discussed about installing a self-closing latch to ensure the door is close at all times.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- Are proper cooking and reheating procedures followed?
- Observation(s): It was noted that reheating was done more than once. Reviewed re-heating procedures with chef. Reminded that reheating can only be done once. Therefore gravy that has been boiled, cooled and reheated cannot be cooled and reheated again and must be discarded if there are any leftover. Please refer to the food safety plan in place.
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Walk-in cooler and line cooler are missing thermometers. Please ensure that accurate thermometers are available for monitoring temperatures. NSF-certified thermometers are recommended.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Bucket of sanitizer for wiping cloths in continuous use was not available at the time of inspection. Wiping cloths in continuous use throughout the day must be stored in a bucket of sanitizer solution i.e. 200ppm of chlorine or 200ppm fo Quaternary Ammonium (Quats). When not in use, the cloths should be kept in the sanitizing solution maintained at an adequate concentration and free of debris, cloudiness and other matter that may interfere with the effectiveness of the sanitizer.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- Are proper cooking and reheating procedures followed?
- Monitoring
1 infraction
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Missing liquid hand soap and single use paper towel at the handwashing station.
- 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 15 - Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions