Lillooet Inn
687 Main St Lillooet BC V0K 1V0 · Restaurant - Food Service
14 inspections
- Monitoring
5 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Gap at the bottom of the back door may allow for the entry of pests. Corrective Action: Repair the back door or put weather stripping around the door to protect against the entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Ice machine has biofilm build up that can harbour pathogens. • Wiping cloths observed on work surfaces. Sanitizing solution prepared and rags were moved to sanitizer. Corrective Actions: • Drain, clean, and sanitize the interior and exterior of the ice machine. Include this as part of regular sanitation activities to prevent the build up of biofilm in the future.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Aluminum foil and duct table observed covering some surfaces in the kitchen. These are not durable, impervious and easily cleanable. Corrective Action: • Remove these coverings from the kitchen and replace as needed with surfaces that are smooth, durable, impervious, and easy to clean.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs are not maintained. Corrective Action: Monitor and record temperature for all hot and cold holding units daily. Template provided. Provide the next month records to the EHO
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation logs are not maintained. Corrective Action: Monitor and record concentration of sanitizer solutions daily. This includes spray bottles, sani-buckets, and dishwashing sanitizer. Template provided. Provide the next month records to the EHO
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
8 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips were not available onsite. Display thermometers not available for all refrigerated storage equipment.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bleach is available for sanitizing dishware, equipment and other surfaces, but no solution was made up for this purpose. Tabletop cleaning was done with soap and water only.
- F2.3C Clean in place warewashing procedures 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ice machine lid and front cover need repair/replacement. Keep cover in place to prevent food spill accumulation and allow for easier cleaning. Storage area under stairs requires finishing/re-finishing to ensure all surfaces are smooth, washable and durable (floors, walls and ceiling). Chest freezer in this area also requires repair/replacement of lid. Chemical cleaner was stored with food in storage area under stairs. Ensure cleaning products and similar chemical products are kept in a separate storage area. Store foods on shelves at least 15cm off floor. General cleaning needed throughout kitchen.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Provide paper towels in dispensers for both the kitchen hand sink and the front service area hand sink
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Commercial dishwasher has been removed from the premises. Investigate options to replace commercial dishwasher.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator must have a valid FOODSAFE certificate (or equivalent). Certificate on file has expired. Appropriate staff, in the absence of the operator, must also have valid food safety training. Ensure designated alternates complete the training.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): In walk in cooler observed raw chicken - in partially covered packaging directly above ready to eat and other food items. This can pose a possible cross contamination risk from leaking of meat fluids as part of the thawing process. These items can than possibly be contaminated with harmful pathogens. Corrected During Inspection (CDI); • Chef had removed the raw chicken product and place it on lower shelf covered below any ready to eat and other food items.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Repeat: No sanitizer test strips are available. **Please have test strips for your staff to verify prepared 200 ppm bleach concentrations** Note some testing strips were provided to help until operator purchases more.
- 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): Chlorine (bleach) sanitizer is used for food contact surfaces, available container solution was measure at 0ppm. This poses a risk, as solution has no sanitizing action that can kill harmful pathogens on food contact surfaces. This can led to risk of growth of pathogens and cross contamination to food items. This can cause higher risk of possible foodborne illness. Corrected During Inspection: • Chef had reformulated the solution, this was measure at 200pm. At this level it had the required sanitizing action to kill pathogens. This reduces the risk of foodborne illness. • Please ensure you are formulating and measuring the sanitizer strength using the sanitizer test strips. Record sanitizer strength in record log. Example will be provided in email.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): During inspection it was observed that a still frozen piece of chicken was thawing at room temperature, this is the incorrect method of thawing food items. This poses a risk of possible pathogen growth and ingestion of these pathogens can led to serious illness and health complications. Corrected During Inspection: • Chef was instructed to use one of the approved methods/equipment of thawing, 1) overnight in cooler; 2) under cold running water; 3) via the microwave thawing settings (depends on food item also). • Chef had placed frozen chicken packaging under cold running water. Water was check and was cold running.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Multiple walk in cooler surfaces are mouldy and shelves are rusty. • Mould must be cleaned routinely using warm water and soap until solution can be found. • Please clean this rust off or replace. Surfaces must be cleanable, durable, smooth, and non-porous. -REPEAT [2] Several floor tiles in kitchen are cracked and require replacement. Old utility room where chest freezers are located is just bare concrete. Please have floor tiles replaced and bare concrete addressed. One year will be given to address this (Aug 2022) -REPEAT [3] Storage Room (near kitchen) requires cleaning off floor, observed tempura and other possible breading/flour on floor. This must be cleaned to ensure sanitary conditions. Add to cleaning schedule. [4] Ice machine was observed with possible debris and mold inside, ensure you clean and sanitize this. [5] Area underneath cooking equipment and walls near equipment need deep cleaning. This must be completed and should be part of cleaning schedule. [6] Duct tape was observed on the sink spacing and the ice machine, this does not provided a surface that is easily cleanable, smooth, and non porous. Please replace with different surface and repair ice machine unit.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Observed chest freezer (large one) in small room closer to kitchen that had lid cover not properly attached to unit, observed hinges either missing or damaged. Temperature measured at -18°C. This poses a risk to ensuring temperature control at all times, as no temperature logs are maintained temperature can be changing if lid is not properly secured to unit. Corrective Action: • Please have lid either repaired or replaced for this freezer unit. Please monitor unit carefully.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): [1] Front hand wash station was observed without paper towel at the time of inspection. Remember that the designated handwash station should always be accessible for the sole purpose of handwashing, because hands are one of the most contaminated surfaces in the kitchen. Unless sinks are properly subjected to the 3-step-dishwashing method and sanitized between uses, their functions should not be mixed (keep handwashing to the designated handwash stations). Corrective Actions: • Please have a single serve paper towel dispenser located at this front hand washing sink.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Repeat: No sanitizer test strips are available. **Please have test strips for your staff to verify prepared 100 ppm bleach concentrations**
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cardboard is used to line cooking equipment in kitchen. Please immediately discontinue using cardboard in the kitchen and clean routinely instead. -RESOLVED [1] Moist wiping cloths are found in food prep area. Please immediately either change out cloths when contaminated OR have them submerged in 100 ppm bleach at all times ready to be used. -REPEAT **Sushi operator to do the following** -Wiping cloth used for sushi board to be changed after every 4 hrs. -100 ppm bleach sanitizer solution with wiping cloth to be mixed at beginning of shift and remade every 4 hrs. -Bleach sanitizer solution to be used for all food preparation areas [2] Multiple walk in cooler surfaces are mouldy. Mould must be cleaned routinely using warm water and soap until solution can be found. -REPEAT [3] Several floor tiles in kitchen are cracked and require replacement. Old utility room where chest freezers are located is just bare concrete. Please have floor tiles replaced and bare concrete addressed. One year will be given to address this (Jun 2022) -REPEAT
- 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.
- F2.5B 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): A container of raw chicken was stored directly above ready-to-eat sushi toppings in kitchen sandwich cooler. Please refrain from storing raw meat (not intended to be eaten raw) on top of ready-to-eat food.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips are available. Please have these available for testing sanitizer concentrations.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Evidence of rodent activity was found behind kitchen chest freezers located in a space that appears to once be a utility room. Please clean and sanitize areas where rodent droppings are found. Please install baited mouse traps in this area. Please be reminded to NOT use pesticides in indoor environments.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cardboard is used to line cooking equipment in kitchen. Please immediately discontinue using cardboard in the kitchen and clean routinely instead. Walk in cooler surfaces are mouldy due to extensive moisture. Please immediately clean mould using warm water and soap and have this addressed in your sanitation plan. Moist wiping cloths are found in food prep area. Please immediately either change out cloths when contaminated OR have them submerged in 100 ppm bleach at all times ready to be used. Several floor tiles in kitchen are cracked and require replacement. Old utility room where chest freezers are located is just bare concrete. Please have floor tiles replaced and bare concrete addressed. One year will be given to address this.
- 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.
- F2.5B 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Facility sanitation plan is not being carried our or requires to be improved upon: many surfaces require more frequent cleaning. Cleaning must be kept up with to prevent from cross-contamination. [2] Moist wiping cloths were observed on various surfaces. Remember that moist wiping cloths act as a breeding ground for germs at room temperature; therefore, cloths should be immersed in a sanitizer solution of sufficient concentration between uses. [3] A number of tongs were observed being stored hanging from the oven handle with food scraps splattered over them. This is not an acceptable method of storing utensils; ensure tongs are contained and their exposure to contamination is prevented.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Bread station is made of porous plywood. Porous wood cannot be properly cleaned/sanitized; please ensure such surfaces are properly sealed/coated to facilitate proper cleaning/sanitation.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): [1] Front hand wash station was observed without paper towel at the time of inspection. [2] There seems to be a confusion among staff members in the kitchen as for which sink is to be used for what. Remember that the designated handwash station should always be accessible for the sole purpose of handwashing, because hands are one of the most contaminated surfaces in the kitchen. Unless sinks are properly subjected to the 3-step-dishwashing method and sanitized between uses, their functions should not be mixed (keep handwashing to the designated handwash stations).
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): At the time of the inspection a tray with raw seafood was placed on top of the container with cooked chicken (within glass door cabinet refrigeration unit). Open paper bags with flour located in the dry storage area need to be in enclosed containers.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Please continue to clean in hard to reach areas, shelving, behind the chest of freezer, hot water tank, and the hot line.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Operator was unable to describe correct three step process for manual warewashing of dishes at time of inspection. Ice Machine needs to be cleaned internally. Ice was not contaminated at time of inspection. Bleach sanitizer available for surfaces - good Ventilation fans excessively dusty at time of inspection - this is to be cleaned as soon as possible.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Cut-up vegetables and cooked potato found at room temperature. As discussed at the time of the inspection: raw meat and seafood is to be kept at the bottom shelf as to avoid any potential contamination of the ready-to-eat food (no further cooking). Change the labels on the glass door refrigeration unit to reflect that. Another option is to keep all raw meat at the bottom shelf of the new prep table. Thawing should be done under the refrigeration temperatures (i.e. overnight), or under the stream of cold water (this option is a slightly difficult one as most of the time, the sinks are occupied with dishes).
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): This is a repeat infraction: there was no sanitizing solution at one of the sinks utilized for warewashing (only plain water), and both employees present at the site did not know, when asked, how to prepare a sanitizing solution. This was corrected during the inspection. It was also discussed that if the infraction is repeated in the future, an alternative mechanical warewashing method will need to be in place as to ensure that dishes are properly sanitized. Manual dishwashing is usually implemented in facilities of less than 50 seats. Front of the house had a clean bucket with a bleach solution and a clean cloth. Ensure that back of the house has a sanitizing solution and a clean cloth for sanitizing tables and counters.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Discussed at the time of the inspection that the kitchen facility needs to be deep cleaned and some of the items not associated with the operation of the restaurant need to be removed from the facility. Some of the equipment has bare wood as a surface which needs to be coated with paint or replaced to ensure that all surfaces are smooth, impervious, non-toxic, and easy to clean. Daily, weekly, monthly, cleaning duties template will be forwarded for your completion/use.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Ensure that front and back of the house have liquid soap, hot and cold potable water, and single use paper towel for washing hands.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Two employees in the kitchen facility did not have valid FoodSafe Certificates. If the operator is not on shift, at minimum one person per shift (or more if requested by your EHO) needs to have their valid FoodSafe Certificate.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): At the time of the inspection the ambient refrigeration temperature of the sandwich cooler located opposite to the hot line was at 10°C.
- 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.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Ensure to have a liquid soap and paper towel dispenser at the hand sink located adjacent to the hot line for the employees to be able to wash hands.
- 15.1 - Handwashing station must be supplied with hot and cold running water.
- 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Cooked rice was found in the unplugged rice cooker. The rice was discarded at the time of the inspection.
- 7 - Is the premises free from a pest infestation?
- Observation(s): Signs of mice droppings was found in the small room with chest of freezer and open bags of flower, rice, and buttermilk pancake mix . All open bags of food need to be in a closed containers. The area needs to be cleaned from pest presence ( 1:10 ratio of bleach solution and a personal protective equipment should be used).
- 7.1 - The premises must be maintained free of pests.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Two compartment sink is used for washing dishes. The kitchen staff was instructed on how to prepare a sanitizing solution for the sanitizing of the dishes, at the time of the inspection. Please use unscented bleach for the sanitizing purposes. Follow your Sanitation Plan.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Besides the items previously mentioned in the report, extra cleaning needs to be done in the flat top grill/deep frying area.
- 3 - Are proper cooling procedures followed?
- Monitoring
5 infractions
- 4.2 - Do processes match the written food safety plan?
- Observation(s): Cooler was not maintaining <4degC at time of inspection. Operator adjusted cooler and infraction was resolved. All coolers must maintain <4degC at all times. EHO will recheck the coolers at next inspection to verify that the temperatures are being maintained.
- 1 Observation, High Severity of Consequences : 'No Cook' processes must follow the food safety plan.
- 1 Observation, High Severity of Consequences : Food Handling processes must follow the food safety plan.
- 13.1 - Are dishes, utensils and equipment in good condition?
- Observation(s): Do not store cleaned/sanitized scoops and utensils on dry dishrags, use a drying rack to store these items. Removed during inspection.
- 1 Observation, Low Severity of Consequences : Equipment and utensils must be maintained in good working order and in sanitary condition.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Domestic cooler was found to be greater than 4degC. Operator adjusted and observation was corrected during inspection. EHO will confirm compliance during next inspection. Failure to ensure foods are kept at critical limits (<4degC) may result in enforcement action.
- 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Do not store raw bacon over top of ready to eat foods (vegetables) All raw meats must be stored on the lowest shelf or a separate section of the cooler. Moved and corrected during the inspection.
- 1 Observation, High Severity of Consequences : Raw foods must be stored below cooked or ready-to-eat foods.
- 1 Observation, High Severity of Consequences : Foods must be covered to protect from contamination.
- 1 Observation, High Severity of Consequences : Food must be protected from contamination in storage areas.
- 15.5 - Is all food on the premises fit for human consumption?
- Observation(s): Food items (unlabeled/undated) discarded during inspection. Items should be labeled and dated to ensure adequate product rotation.
- 1 Observation, Moderate Severity of Consequences : All food stored, displayed, or offered for sale, must not be contaminated and must be fit for human consumption.
- 4.2 - Do processes match the written food safety plan?
- Monitoring
3 infractions
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Wiping cloths stored in bleach <200ppm up front. Corrected during inspection. No sanitizer solution was being used in the kitchen to store wiping cloths. Corrected during inspection. Wiping cloths, when not in use, must be stored in sanitizer solution. Failure to follow this procedure may result in enforcement action.
- 2 Observations, High Severity of Consequences : Wiping cloths must be routinely washed in accordance with the sanitation plan.
- 2 Observations, High Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 14.1 - Is the premises in good repair?
- Observation(s): 1) Tinfoil used behind grill and on shelves in walk in. Remove and discontinue the use of tinfoil. Surfaces must be cleaned and sanitized on a daily basis, and tinfoil is not an option instead of cleaning and sanitizing. 2) White shelves and walls in walk in cooler require thorough cleaning, sanitizing and repainting. Paint must be light coloured, easy to clean and able to withstand moisture. 3) Food storage shelves (white) in kitchen require cleaning, sanitizing and repainting. As above, light coloured paint only. Cleaning and sanitizing - 1 month to complete thorough cleaning, sanitizing and repainting.
- 3 or more Observations, Moderate Severity of Consequences : All equipment, utensils and food contact surfaces used on the premises must be in good working order.
- 3 or more Observations, Moderate Severity of Consequences : Storage areas must be properly constructed and maintained in good condition.
- 3 or more Observations, Moderate Severity of Consequences : Food preparation area must be properly constructed and maintained in good condition
- 15.5 - Is all food on the premises fit for human consumption?
- Observation(s): Sauces on the kitchen shelves did not have labels or dates. As EHO was unable to determine whether these items were safe at room temperature, they were discarded. Operator must ensure food items are stored appropriately and labeled to ensure food items are fit for human consumption.
- 1 Observation, High Severity of Consequences : All food stored, displayed, or offered for sale, must not be contaminated and must be fit for human consumption.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
0 infractions