Lamplighter Pub
2200 Balmer Dr Elkford BC V0B 1H0 · Restaurant - Food Service
12 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Gravy 50 C must be 60 C or higher
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Prep cooler 10 C must be 4.4 C or less
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Gravy 48 C must be 60 C or higher
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Dish Washer 0 ppm chlorine must be 50-100ppm
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Visible debris on high touch surfaces including handles to refrigerators and buckets storing food. Please ensure these areas are cleaned and sanitized on a more frequent basis.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wet wiping cloths were observed on a food contact surface rather than in a sanitizer solution as required. Ensure if wiping cloths are used, they are stored in sanitizer solution at all times when not in use.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer available at bar glasswasher at time of inspection. Once identified employee located sanitizer for unit.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Multiple areas throughout the facility require cleaning. Ensure premise is maintained in a clean and sanitary condition. Focus cleaning on area around kitchen equipment, handles of equipment, handles of soap and paper towel dispensers and shelving with food storage.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Flies present at the time of inspection. Fly tape in use but back door was open at the time of inspection. If door remains open a screen must be installed to keep pests out.
- F3.4L - The premises must be protected against entry of pests.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): No soap was present at handwashing station at the time of inspection. Ensure soap is stocked at all times and employees are washing hands at handwashing sink.
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): 2 employees present at the time of inspection. No employee on site held a valid FoodSafe certificate.
- F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): The liquid soap dispenser for the handwashing station near the dish pit was empty. Other soap was available in the area. However, please ensure soap is stocked at all times.
- 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
- 15 - Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions