Lizard Creek Lodge - Cirque
5346 Highline Dr Fernie BC V0B 1M6 · Restaurant - Food Service
11 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): Spray Bottle 0 ppm Quat Solution
- 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): Operator could not find test strips.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Spray Bottle Quat solution 0 ppm must be 200ppm.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: QUATs test strips on site have expired. Corrective Action: Ensure non-expired QUATs test strips are available on site.
- 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): Observation: Small gap visible in centre of back door to kitchen area. Corrective Action: Ensure gap is sealed (e.g. install weather-stripping) to prevent potential entry of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Ice machine door/lid is in need of repair. Gap in door may allow contaminants to get inside the unit and affect cooling action. Inside of unit appears dirty. Corrective Action: Replace or repair ice machine door so that gap is sealed. Clean inside of ice machine.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Dessert cooler measured at 8 degrees C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizer bottle in the kitchen measured at 0ppm.
- 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): 1. There is an accumulation of grease and food debris under the grill and deep fryers. 2. There is an accumulation of dust on light covers and air vents in the kitchen.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel not available in the bar area.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan does not include sous vide.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): No probe thermometer could be located at the time of inspection for temperature monitoring/verification. Please locate thermometer and have readily available in the kitchen.
- F1.1C - Accurate thermometer must be available to monitor process.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Visible debris noted on walls and ceiling of kitchen and dishwasher area. Ensure areas are cleaned and maintained in a sanitary condition.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions