Mabel Lake Holiday Centre: Beach Cafe
3510 Enderby Mabel Lake Rd Enderby BC V0E 1V5 · Restaurant - Food Service
5 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): They have three sanitizers: - Hydrogen peroxide for counters and tables at >500ppm (good), but not test paper - QUATs for pot sink at 100ppm must be 200 to 400ppm, and had test paper - chlorine (bleach) which must be >50ppm, and had test paper Please test your sanitizers daily and record.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): They continue to leave windows and doors open for ventilation but there was no evidence of an indoor problem.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - lots of doors and windows left open for ventilation - no evidence of a pest problem at the time of visit
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - exhaust system has a large gap between filters - fire suppression inspection was due in November 2024 - QUATS dispenser was not working properly (air lock)
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): They have an open window for serving, but no fly control. Suggested a fly light trap(s).
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No QUAT or chlorine test strips available. Test strips must be available for all chemical sanitizers used on site. Ensure chemical sanitizers are maintained at 200ppm.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not available on site. The plan must be available on site at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips available
- 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): Sanitizing step during 3-compartment sink dishwashing was dipping the dishes in the sanitizer. All dishware must be fully submersed for a minimum of 1 minute with Quats sanitizer or 2 minutes with bleach sanitizer and then air dried.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Ice cream scoops were being left in a container of warm water. Scoops should be maintained in a running dipper well or other approved method - see attached info
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan -see attached template
- 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.
- F2.1 Does the facility have proper monitoring supplies?