Mackenzie Camp
21 Mabel Lake Subdivision Rd Enderby BC V0E 1V5 · Restaurant - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B - Corrected during inspection (CDI): Household refrigerator used to store food measured at 6°C during the inspection. Lunch preparation had just occurred, temperature was adjusted and thermometer for monitoring was replaced during inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chemical dishwasher dispensing 0ppm chlorine.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): -Bleach solution in spray bottle was too strong(started bleaching out test strip) - diluted bleach at time of inspection. Provided "Food Contact Surfaces Must be Cleaned and Sanitized" poster at time of inspection. Bleach solution strength just needs to be greater than 200ppm for sanitizing food contact surfaces. -Wet wiping cloths were noted on the counters at time of inspection - chef had mentioned that wiping cloths are supposed to be put into laundry after a meal service is completed. Ensure that wiping cloths are to be not left out for longer than a meal service. *The dishwasher is not reaching 50ppm Chlorine during rinse cycle and no chlorine test strips onsite
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): -all foods are covered *bread in freezer was stored un-covered in a garbage bag - this was corrected at time of inspection as bread was put into a food grade bag
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please complete updated food safety plan
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Provide updated written sanitation plan
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?