Lillooet Rec Centre Concession
930 Main St Lillooet BC V0K 1V0 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Meat or similar thermometer must be available onsite. No able to locate during inspection. Verifying with operator if it onsite. Corrective Actions: • Ensure a thermometer is available onsite during for measure if cooking, hot holding and other processes temperatures are being maintained.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Calibrated stem thermometer need to be available for monitoring hamburger internal cooking temperature. • Temperature logs for cold/hot-holding equipment, as well calibration logs should be in place. Please ensure that thermometer is available for food staff during events. This ensures that food items are cooked to appropriate temperatures
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Food Safety Plan should be available on site and accessible to all staff. • Please revise your plan yearly
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): [1] Chlorine sanitizer test strips were not observed. Please ensure all staff are trained on the use of these strips and that they are available and in use. Chlorine solution should be at 100 ppm (1 cap bleach + 1 Gallon water) [2]Calibrated stem thermometer need to be available for monitoring hamburger internal cooking temperature. [3] Temperature logs for cold/hot-holding equipment, as well calibration logs should be in place.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Hard-to-reach ceiling areas now require cleaning; please adjust your cleaning frequency. [2] Neon bulbs not the shatterproof type. Recommend purchasing the type that states "shatter-proof" on the label or sourcing protective sleeve.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): 2017 decal was observed; please ensure that the current permit decal is placed on the permit as soon as it arrives.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan should be available on site accessible to all staff. Please revise your plan yearly.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Deep Fryer had grease/oil that needed to be cleaned - repeat infraction Please ensure the entire premise is cleaned prior to end of season, including equipment. Other portions of facility were kept well maintained at time of inspection.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operator unable to verify if FoodSafe Trained member was onsite during times of operation -- please ensure this is the case and send confirmation via email If FoodSafe training must be updated, please visit Foodsafe.ca to take the online refresher course if suitable or contact the organization for a full course.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- 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): There were some signs of construction at the site and the construction debris needs to be removed and the surfaces washed and sanitized.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): New floors and new counters were installed.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): According to the Food Premises Regulation the operator needs to have a valid Food Safe Certificate. In the absence of the operator at least one person per shift needs to have a valid Food Safe Certificate.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions