Leland on The Lake

96 4 Ave SW Nakusp BC V0G 1R0 · Restaurant - Food Service

7 inspections

1. MonitoringJun 5, 2025

   3 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B: Surfaces and equipment are not maintained and operating in good condition • Cracked and broken floor tiles located throughout the facility • Deep fryer possibly leaking grease onto the floor F2.5C: Observed soiled wash cloths sitting on counter - must be stored in sanitizer solution to prevent growth of harmful microorganisms.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): EHO to email template.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): EHO to email template.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
2. MonitoringFeb 14, 2024

   0 infractions

3. MonitoringJun 16, 2022

   0 infractions

4. MonitoringFeb 7, 2019

   1 infraction

   • F2.1 Does the facility have proper monitoring supplies?
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
5. MonitoringSep 14, 2017

   5 infractions

   • F1.1 - Are proper cooking and reheating procedures followed?
     • Observation(s): F1.1C Could not find an NSF certified probe thermometer for monitoring cooking and reheating procedures at the time of inspection. Accurate NSF certified probe thermometer required to monitor cooking and reheating process. Found a probe thermometer, but it was not NSF certified.
     • F1.1C - Accurate thermometer must be available to monitor process.
   • F1.2 - Are proper hot holding procedures followed?
     • Observation(s): F1.2B Could not find an NSF certified probe thermometer for monitoring hot holding procedures at the time of inspection. Accurate NSF certified probe thermometer required to monitor hot holding. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures every 2 hours. Found a probe thermometer, but it was not NSF certified.
     • F1.2B - Accurate thermometers must be provided to monitor equipment.
   • F1.3 - Are proper cooling procedures followed?
     • Observation(s): F1.3C Could not find an NSF certified probe thermometer for monitoring cooling procedures at the time of inspection. Accurate NSF certified probe thermometer required to monitor the cooling process. Check cooling methods every 2-3 months or when Food Safety Plan is first started. Note: There is a template cooling log attached. Found a probe thermometer, but it was not NSF certified.
     • F1.3C - Accurate thermometer must be available to monitor process.
   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): F1.4A Prep coolers (2), upright dessert cooler at ~6-7° C. Please adjust to ensure temp stays at less than or equal to 4 °C.
     • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): F2.3A Mechanical low temperature dishwasher was found to not be dispensing any chlorine sanitizer at the time of inspection. F2.3E-1 Wiping cloths being stored in bucket measured to have greater than 200 ppm chlorine. Ensure sanitizer bucket has a maximum of 200 ppm chlorine in them as having too much would actually require a rinse step afterwards. Verify concentration of chlorine sanitizer using a chlorine chemical test strip. F2.3E-2 Bucket of soapy bleach water solution was found in the restaurant bar area at the time of inspection. Mixing bleach and detergent can cause dangerous chlorine off gassing. Chlorine test strips available onsite - great. Mechanical low temperature dishwasher measured to have ppm of chlorine at the time of inspection.
     • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
6. MonitoringSep 4, 2015

   9 infractions

   • 1 - Are proper cooking and reheating procedures followed?
     • Observation(s): 1.2 Gravy is currently being prepared, cooled and kept in a cooler at which time a portion is reheated on the stove top for order, but not all of the gravy is used. This portion of gravy could be reheated repeatedly. This is an unsafe practice which could allow the growth of pathogens. All potentially hazardous foods must be rapidly reheated to 74 °C or hotter within 2 hours. The potential for growth of pathogenic bacteria is greater in reheated foods than in raw foods. This is because spoilage bacteria, which inhibit the growth of pathogens by competition on raw products, are killed during cooking. Subsequent recontamination will allow pathogens to grow without competition if temperature abuse occurs. Reheating methods: • Stove top - should be stirred throughout or midway during cooking • Microwave - should be rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat, and allowed to stand covered for a minimum of 2 minutes after cooking to obtain temperature equilibrium. Note: Food must only be reheated once - remaining product must be discarded. See the "cook-hold-serve" plan with leftovers Food Safety Plan on page 12 of the document “Writing a Food Safety Plan” . 1.3 Accurate NSF certified probe thermometer required to monitor reheating process.
     • 1.2 - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
     • 1.3 - Accurate thermometer must be available to monitor process.
   • 2 - Are proper hot holding procedures followed?
     • Observation(s): 2.1 Gravy on the stove top was measured at 37 °C. Gravy was reheated to 74 °C or greater on the stove top. Please store gravy in a pre-warmed hot holding unit. See information shown under section 1.2 above. 2.2 Accurate NSF certified probe thermometer required to monitor hot holding. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures every 2 hours. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”. Ensure your hot holding unit is pre-warmed prior to putting reheated food (74 °C or hotter) in the equipment.
     • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
     • 2.2 - Accurate thermometers must be provided to monitor equipment.
   • 3 - Are proper cooling procedures followed?
     • Observation(s): 3.1 Ensure gravy and soups are cooled from 60 °C to 20 °C within 2 hours and from 20 °C to 4 °C or colder within 4 hours (for a total of 6 hours). Large food items such as roasts, turkeys and large containers of gravy, rice, chilli, soup, etc., take longer to cooler because of the mass and volume from which heat must be removed. By reducing the volume of the food in an individual container, the rate of cooling is dramatically increased and opportunity for pathogen growth is minimized. 3.2 Ensure all foods are cooled using approved cooling methods: • Cut large items into smaller portions • Use shallow storage containers • Use an ice bath • Use an ice wand Note: Always wait until food is cold before covering. 3.3 Accurate NSF certified probe thermometer required to monitor the cooling process. Check cooling methods every 2-3 months or when Food Safety Plan is first started. Note: There is a template cooling log in the back of the document “Writing a Food Safety Plan”.
     • 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
     • 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
     • 3.3 - Accurate thermometer must be available to monitor process.
   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): 4.1 Prep tables x2 were at 6-9 °C. Please call for service to adjust all cold holding equipment. Monitor coolers to ensure a temperature of 4 °C or colder is maintained at all times. 4.1 Upright cooler with desserts, creamers, milk, etc. was at 6-9 °C. Please call for service to adjust all cold holding equipment. Monitor coolers to ensure a temperature of 4 °C or colder is maintained at all times. 4.1 Opened sauces, dressings were found on the dry storage rack that state "Keep refrigerated after opening" were moved to a cooler at the time of inspection. Issue resolved. Discussed with staff member. Ensure all foods that must be kept in the cooler are kept in the cooler after opening. 4.2 Thermometer in the walk-in cooler appears to be broken (alcohol has separated) and requires replacement. Accurate NSF certified thermometer required for all cold holding equipment including freezers. 4.2 Thermometer in the prep cooler on the far wall appears to be not accurate and requires replacement. Accurate NSF certified thermometer required for all cold holding equipment including freezers. 4.2 Thermometer in the Coke cooler is not NSF certified and requires replacement. Accurate NSF certified thermometer required for all cold holding equipment including freezers. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures: at opening, after any rush periods (breakfast, lunch, dinner) and at closing. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”. Note: It was observed that temperature logs were being kept daily at the time of inspection, but temperatures are only being recorded once daily and the temperatures recorded were greater than 4 °C. When a temperature is recorded and noted to be outside of the requirements and in the danger zone then a corrective action must be taken or food must be discarded.
     • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
     • 4.2 - Accurate thermometers must be provided to monitor equipment.
   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): 8.7 Chlorine chemical test strips required to verify sanitizer concentration. Please use chemical test strips to check mechanical dishwasher daily. 8.8 Ice scoops were being stored outside of the ice machine which is good, but were being stored on top of the dusty machine. Please store ice scoops in a bucket and run bucket and scoops through the dishwasher daily. Ice scoops were washed in the dishwasher and placed in a bucket on top of ice machine at the time of inspection. Mechanical dishwasher measured to have 50 ppm chlorine meeting the required 50 ppm chlorine level. Note: until the mechanical glasswasher can be serviced to dispense the correct amount of chlorine in the lounge area this dishwasher will need to be used to wash and sanitize all items from the lounge. Bottles of household regular chlorine bleach available onsite. Spray bottles (pre-mixed) with Quats sanitizer measured at 200 ppm meeting the required 200 ppm level. Provided 3-step dishwashing and food contact surfaces require cleaning and sanitizing signage at the time of inspection. Please post. Provided information regarding the cleaning and sanitizing of food slicers at the time of inspection. Please ensure deli meat slicer is broken down and cleaned and sanitized after every use. Refer to manufacturer instructions for procedure and areas of concern (some other common areas of concern are shown on the handout).
     • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
     • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): 14.12 Doors to the kitchen are being kept open. This allows an entry point into your kitchen for pests. Please ensure doors are kept closed at all times. If door are to remain open then a screen door with a tight fitting seal will need to be installed. Doors were closed at the time of inspection. Issue Resolved. Thank you for closing the doors. Staff were informed doors need to remain closed. 14.12 Daylight is visible under the both exterior doors. Please install a door sweep/weather stripping to prevent the entry of pests.
     • 14.12 - The premises must be protected against entry of pests.
   • 15 - Are there handwashing stations available and properly supplied?
     • Observation(s): 15.2 Handwashing station requires liquid soap in a pump dispenser. Soap dispenser was installed at the time of inspection. Thank you! Issue resolved. Provided handwashing signage at the time of inspection. Please post.
     • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
   • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): 17 Please ensure your food safety plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Refer to the document Writing a Food Safety Plan pages 10-14 for food safety plan templates. Please add your menu items and submit for review and approval. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”.
     • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
     • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
     • 17.3 - Food safety management procedures must identify all critical control points.
     • 17.4 - Food safety management procedures must include critical limits for all critical control points.
     • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
     • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
   • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): 18 Please ensure your sanitation plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Please refer to the document Writing a Sanitation Plan and submit pages 3-4 for review and approval.
     • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
7. MonitoringJan 30, 2013

   0 infractions