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Main Beach Boat Rentals & Concession

103 1st Ave, Cultus Lake · Restaurant

9 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Burger patties in hot holding unit surface temperature 27°C, staff said that they take the patties and source straight from the fridge into the hot holding unit.
      • Corrective Action(s): -Food must be heated to 74°C internal temperature before placed in the hot holding unit.
      • -The hot holding unit is not capable of reheating food quickly enough and to a temperature that is foodsafe
      • -Instructed operator to quickly reheat food, operator did so on the grill.
      • Violation Score: 25
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Mini cooler on the counter next to coffee machine was not closed properly overnight - ambient temperature rached 20°C
      • Corrective Action(s): -All milk, cream voluntarily discarded by operator.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. No sanitizer was present during inspection.
      • →Operator was using vinegar water to sanitize surfaces. Vinegar water is not effective in killing germs.
      • 2. Manager stated that they air dry dishes after rinse and do not sanitize.
      • Corrective Action(s): 1. Instructed operator to make a bleach sanitizer at 100 - 200ppm.
      • 2. Dishes, equipment, and utensils must be sanitized after rinse than air dried.
      • →Manager will inform staff and ensure that sanitation is done.
      • Violation Score: 25
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Two compartment sink in the back must be used to wash dishes. One compartment sink is only a hand sink and must only be used for hand washing
      • Corrective Action(s):
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two bags of fries being stored in a freezer drawer that is not turned on,fries are completely thawed
      • Corrective Action(s): Fries were discarded, ensure temperatures are monitored daily and logged on temperature and that all staff know which drawers can be used for storing food
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Staff were using vinegar in water to sanitize surfaces.
      • 2) staff are washing dishes/utensils in the handsink
      • Corrective Action(s): 1)Approved sanitizer must be used to sanitize surfaces and utensils. Bleach solution made up and was at 100ppm when verified with test strip
      • 2) dishes and utensils were approved to be washed in the back two compartment sink. Please ensure the back sink is used for dishwashing properly. Sink 1 for washing, sink 2 for sanitizing and then air dry on drying rack
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Ensure all fridges and freezers have accurate thermometers and that the temperatures are checked and logged daily by staff
      • Corrective Action(s):
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff member on site with Foodsafe certificate
      • Corrective Action(s): One staff member at all times must have Foodsafe certificate. Staff members to take foodsafe by Sept 15/17. Ensure staff are scheduled according to who has foodsafe
      • Violation Score: 1