L'Isola Bella Bistro
C-3250 Berry Rd Lake Country BC V4V 1Y6 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Ensure soap and paper towel are always present at the front hand-washing sink for employee use.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator must have valid FOODSAFE certificate. Corrective action: Register and complete FOODSAFE training or equivalent by the follow-up date.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Obtain appropriate sanitizer test strips for surface sanitizer to ensure proper sanitizing concentration. Ex. QUATs based solution, QT-40 test strips measured at 200 ppm (see manufacture ring details). Ex. Bleach based solution, chlorine test strips measured at 100 ppm.
- 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): Method All-purpose Naturally Derived Surface Cleaner. Cleaner for dirt and grease not a sanitizer. Corrective Action: Use other available sanitizer (QUAT based). Ensure the product has been approved by Health Canada which have a DIN (drug identification number) on the bottle. Obtain appropriate sanitizer test strips to test the solution regularly. All surfaces must be cleaned using the 4 steps of dishwashing: WASH > RINSE > SANITIZE > AIR DRY. The Method cleaner may be used on surfaces and equipment prior to sanitizing step. Additionally, this cleaner is appropriate for surfaces and equipment not intended for food preparation (guest tables, floor boards, etc.). See attached link for more information about sanitizers.
- 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
0 infractions
- Monitoring
4 infractions
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): A new operating permit for greater then 50 seats must be applied for.
- F3.1A - Operator must have a valid permit to operate or approval to operate.
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Renovated facility in which the kitchen storage area has been remodelled into patron seating. Plans for any building structure alterations must be submitted to Interior Health prior to construction. Storage area in the kitchen has been renovated into seating area for 75 persons. A new walk-in cooler has been added and the domestic coolers have been removed.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A written food safety plan must be submitted.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A written sanitation plan must be submitted.
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The sandwich cooler was measured to be at 10°C during rush hour as a result of constant usage.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Several packages of raw meat (eg. lamb) were found being stored above ready-to-eat vegetables.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1.) No temperature log was available for review. 2.) Food safety plan has not been developed
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan has not been developed.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): ITEMS FOR COOLING MUST BE STORED IN SHALLOW CONTAINERS AND NOT LARGE AMOUNTS IN TALL CONTAINERS AS THE INTERNAL TEMP WOULD TAKE HOURS TO REACH 4C. Note that most items are cooked to order
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The cooler located in the rear right corner of the storage area was 8C and the small bar cooler located in the serving area was 12C Ensure all coolers are below 4C Ensure all coolers are checked and documented daily.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): SANITIZER SPRAY BOTTLE IN THE KITCHEN HAD ZERO SANITIZER PRESENT AS VERIFIED BY TEST STRIPS. The sanitizer spray bottle in the serving area had QUATS present. The high temp dishwasher was 78.5 C which is excellent
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): HANDWASH BASIN LOCATED IN THE KITCHEN DID NOT HAVE A LIQUID SOAP DISPENSER. INSTALL A PERMANENT LIQUID SOAP DISPENSER IMMEDIATELY.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions