Likely Lodge - Kitchen
5013 Likely St Likely BC V0L 1N0 · Restaurant - Food Service
Inspection summary
Likely Lodge - Kitchen has been inspected once by Interior Health Authority, on May 23, 2024. The most recent inspection, on May 23, 2024, recorded 2 infractions.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded once on May 23, 2024. For example:
5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded once on May 23, 2024. For example:
6 Are the premises designed and equipped to ensure safe food handling?
About this data
These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
1 inspection
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2,5A: The following areas requires attention: • Re-seal wood surfaces. Remove any wood that is not required to be in the kitchen. • Finish construction of all surfaces including the ceiling and walls. Corrective Action: Complete the things listed above. F2.5C: In use wiping cloths found throughout the kitchen. Corrective Action: Keep wiping cloths submerged in a sanitizer solution containing either 200 ppm Quat residual or 200ppm chlorine residual. Ensure cloths are soaked for a minimum of 30-seconds between uses and replace the solution every 2-hours. Utilize test strips to ensure the sanitizer solution is reaching the required concentration. F2.5D: Chemical cleaners located in the dry food storage area with food. Corrective Action: Move all cleaners to there own shelf or into a separated cupboard in order to reduce the risk for chemical contamination. F2.6E: Car oils, drills, chemicals, and other non-food related items were located in the same area as the dry food storage. Corrective Action: Remove all non-food related items from the kitchen and dry storage areas. F2.5J: Please confirm that the light bulbs are shatterproof. If the lights in the kitchen are not shatterproof then either replace the bulbs or put covers on them.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F: Wood surfaces located throughout the kitchen. Corrective Action: Re-seal or paint all wood surfaces to ensure all food contact surfaces are easily cleanable, non-absorbent, and easy to clean.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
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