Lillooet Friendship Centre
357 Main St Lillooet BC V0K 1V0 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): According to operator newly installed chemical dishwasher does not dispense chlorine sanitizer and does not know how to get it serviced as the company no longer exists. Operator has intentions on purchasing a new dishwasher. Please continue to clean and sanitizer dishware using the 3 compartment sink method in your 2 compartment sink. Please ensure that test strips are used to verify sanitizer concentrations are 100 ppm minimum.
- 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
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips required for sanitizer concentration verification. Please consult with chemical supply company.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chemical dishwasher is not properly dispensing bleach. Chlorine concentration in manifold must be a minimum of 50 ppm. Repeat infraction. Operator has a new mechanical dishwasher in storage. Please provide photos to my email [email protected] to verify that this is the right make. Thank you Dishwasher can be used to clean, but all dishware must then be sanitized using a bleach concentration of 100 ppm.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Some mouse droppings were noted within the cupboard. Please investigate where the pest entrance points are and conduct proper cleaning/sanitizing of the area with 1:10 ratio of bleach solution.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chemical dishwasher was not dispensing bleach within the sanitizing cycle (min. 50 ppm). Test strips for measuring a bleach residue were available on site.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
3 infractions
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Ambient temperature of the double door refrigeration unit was at 8°C. Ambient temperature of the freezer was within the limits outlined in the FPR.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 4.3 - Potentially hazardous frozen food must be maintained at -18°C or colder.
- 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Free available chlorine residue was not detectable with a chlorine test strip within the low temp chemical dishwashing unit (either too high or too low). Please adjust so that free available chlorine residue is at min. of 50 ppm.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Please ensure that items are stored off the floor in the dry storage area for ease of cleaning and to eliminate any potential pest harbourage. Inside of the cupboards needs to be cleaned and organized (especially underneath the kitchen sink).
- Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): At the time of the inspection low temperature chemical dishwasher (commercial grade) did not have a chlorine residue in the sanitizing cycle. The maintenance of this unit is scheduled. Please check for the proper soap concentration as well. Spray bottle with bleach for counters and tables was available at the site.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions