Likely Lodge - Kitchen
5013 Likely St Likely BC V0L 1N0 · Restaurant - Food Service
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)?