Mabel Lake Golf - Clubhouse
3445 Enderby Mabel Lake Rd Enderby BC V0E 1V5 · Restaurant - Food Service
6 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Staff indicated that they still needed a new iodine test kit for bar glasswasher.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - there are a couple of kitchen light fixtures without covers, please install.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - bar glasswasher iodine test kit was missing vial and had QUATS test paper. Please replace test kit and test daily to ensure >12.5ppm
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D - QUAT sanitizer measured ~500ppm at the time of inspection. Too high a concentration of QUAT sanitizer may lead to chemical contamination of food contact surfaces. Ensure QUAT sanitizer is maintained at 200ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- 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): F2.1A - No test strips available for QUAT sanitizer Corrective action: Acquire test strips from your chemical supplier for all chemical sanitizers used on the premises. Ensure QUAT sanitizer is being maintained at 200-400ppm. (QUAT sanitizer measured at 200ppm during inspection)
- 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): F2.5A - Front of house glasswasher is leaking, towels are being used to dry excess water Corrective action: Repair or replace glasswasher to prevent the accumulation of excess moisture
- 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
7 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Raw meat stored above ready to eat potato salad in the walk in cooler. Ensure scoops for dry goods are stored in a sanitary fashion. Most foods are covered and dated.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Rodent feces seen in multiple areas in downstairs dry storage room. These areas must be cleaned with soap and water and sanitized with a 200ppm bleach solution (1 tbsp bleach to 1 gallon water and allowed to air dry). Consider employing a pest control company.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats spray bottlle in kitchen at approximately 100ppm (required is 200ppm). This was corrected immediately. Ensure the sanitizer solution is changed regularly and tested with test strips to ensure appropriate concentration. Front of the house sanitizer bucket concentration too low (about 50ppm), fresh solution made up immediately. Wiping cloths are kept in the bucket. Iodine glass washer acceptable. High temperature dishwasher reaching acceptable sanitizing temperature.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Meat slicer put away but has food debris on it in areas that are difficult to see. 2. More regular cleaning and sanitizing required in kitchen. 3. Lights in the back room do not have shatterproof shields.
- 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.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Lighting must be improved in the downstairs storage area so the presence of pests can be easily identified.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety plan - template provided. Do a food safety plan for a "no cook", "cook-serve" and "cook-hot hold-cool-reheat" (soup) items and send to me for review.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan - template provided. Forward to me for review by Nov. 5/18
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions