Loco Landing Adventure Park
75 Riverside Dr Penticton BC V2A 8M2 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): - Employees observed to use disposable gloves without first washing hands thoroughly BEFORE putting on a new pair of gloves or after removing the used gloves. Operator must ensure proper use of disposable gloves by food handlers. Disposable gloves are an effective tool when used properly to lower the chances of contaminating food and prevent the spread of diseases.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Spray bottles containing disinfectants & cleaners were not labelled. Operator must ensure that all chemicals transferred from original containers are properly labelled.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Employees observed using a handwashing sink for cleaning & disinfecting golf clubs. Operator must ensure that the handwashing sink is used only for handwashing purposes.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Operator failed to locate a valid permit to operate. Operator must post the permit in a conspicuous location in the food service establishment.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1. Handsink was being used for non-handwashing purposes at the time of inspection - CDI Use the handsink to wash your hands only. Conduct ware and equipment washing in the back sinks. Keep the handsink in a sanitary condition.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Perishable foods placed into the cooler needs to have a label with the date and type of food.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Hand sink in kitchen needs the tap to be repaired or replaced.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please improve your concession staff instructions to include safe food handling procedures. FoodSafety and Sanitation plans were copied by owner during this inspection and will be posted.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?