Manning Park Resort Pinewoods Restaurant
7500 Hwy 3 Manning Park BC V0X 1R0 · Restaurant - Food Service
Inspection summary
Manning Park Resort Pinewoods Restaurant has been inspected 15 times by Interior Health Authority since October 15, 2013. The most recent inspection, on September 16, 2026, recorded 9 infractions.
None of the 15 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 13 times across 10 separate inspections, most recently on September 16, 2026. For example:
7 Are foods protected from contamination?
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 9 times across 9 separate inspections, most recently on September 16, 2026. For example:
2 Are proper temperature controls maintained to ensure safe storage and display of foods?
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 6 times across 5 separate inspections, most recently on September 16, 2026. For example:
7 Are there handwashing stations available and properly supplied?
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 5 times across 5 separate inspections, most recently on September 16, 2026. For example:
2 Are proper pest control measures in place on the premises?
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 5 times across 5 separate inspections, most recently on September 16, 2026. For example:
3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
About this data
These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
15 inspections
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): No thermometers observed within the two large reach in stand-up beverage brand name refrigerators located at either end of the overhead hood ventilation unit.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Two large canned food products were observed to be heavily dented at time of inspection. The environmental health officer identified the 1) Can of Mandarin Oranges (Sysco Brand) and 2) Large Can of Sliced Olives to the assistant kitchen manager and explained,the denting observed was on the hermetic seals of the canned products which rely on airtight, vacuum-secured barriers to keep contents commercially sterile and free from environmental contamination. The EHO informed the operator of the damaged canned products and the associated health risks to which the operator removed the food products from the dry storage inventory area at time of inspection (CDI).
- F1.7 Are foods protected from contamination?
- Observation(s): Observed the following at time of inspection. - The large commercial meat slicer had a heavy build-up of food debris and bacterial residue / slime adhered to the deli slicing blade and housing. - Foods were observed to be stored within the refrigeration equipment without container lids, permitting airborne bacterial residues, dirt, old food debris, observed within the cold-holding equipment to cross-contaminate foods. Walk-in cooler fans had a built up of black bacterial residue, dust and debris. - Foods were observed stored on metal racks and shelving that had a build-up of dirt, grime and mold and rust. - Raw meats thawing in the walk-in refrigerator were stored above Ready-To-Eat foods. - Observed rodent droppings along food contact surfaces, where the multi-use utensils and implements are stored, on dry inventory shelving and on the floors and wooden shelves within the dairy walk-in cooler. - Heavy build-up of grease on the over head hood ventilation system. Grease accumulation permits, old food debris oils and juices to directly drop onto and contaminate prepared food items on the cooking line. - Bowls used as scoops, and scoops with handles were stored in a manner that permits potential contaminates from Food Handler's hands coming into direct contact within the bulk dried food products. - Prepared food products (chopped vegetables, large containers of au jus, soups, etc) were observed without proper labelling (e.g. the date it was prepared / date it is required to be used by and / or thrown to waste).
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No food contact surface sanitizer test strips available to test pre-diluted sanitizing solution. QUAT solution was tested at time of inspection and a sanitizing solution concentration of 200 ppm was observed and within regulatory compliance.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed both dead and alive rodents within metal glue traps at time of inspection. Observed numerous rodent droppings within the food storage, receiving / catering equipment storage and food processing zones at time of inspection. Observed a large proportion of drain flies at the kitchens floor drain, 3-compartment sink & janitorial area and dishwasher area. Environmental Health Officer communicated to the assistant manager at time of inspection the findings and the assistant kitchen manager called their head chef to inform them of the pest issues identified. Head chef instructed the assistant kitchen manager to voluntarily close the facility and address the sanitary and pest issues identified by the Environmental Health Officer.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed tongs and ladles stored in clean utensil storage to have old food debris adhered to the food contact surface. Observed a large "clean" chef's knife / utility knife within the baking area to have old food splatter and debris on the utensil surface. Observed cutting boards stored next to the large commercial oven to be heavily pitted, cracked, melted or have old food debris still on the food contact surface. The stain-less steel meat slicer had a build up of old food debris and bacteria slime / residue adhered to the circulating blade and blade housing at time of inspection. The large commercial overhead hood range was observed to have a heavy accumulation of grease, grime and dust debris along fire suppression lines, and plumbing lines. The over head commercial ventilation unit is cleaned once a year by a professional company, and was due for service.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed equipment not used for food processing stored within the facility (old mixers, and baking equipment). In the cooking line area - multiple floor and wall areas with old food splatter, grease, dust and dirt debris. The metal wire racks within the walk-in cold storage equipment have the protective coating peeling off / flaking, severe rusting and were observed covered with old food splatter, food debris, grime and bacterial residues. The mobile metal storage racks used for storing foods prepared on large metal trays / pans within the walk-in had several shelves with old food splatter / debris, rust and several clusters of bacteria with microbial proliferation / expansion. The walls within the walk-in refrigerators were observed to have an accumulation of food splatter, dust and dirt debris, and unknown black bacterial residues adhered to cold-storage equipment walls.
- 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Observed the following at time of inspection: i) Within the rear storage / receiving area, the dairy products storage walk-in refrigerator is equipped with wooden shelving, that has previous paint / sealant degrading, permitting food debris / splatter, water and other environmental contaminates to adhere to the wood surface and permit microbial growth. ii) Within the walk-in refrigerator, metal wire rack shelving and metal racks were observed to have the protective coating degrading / flaking off, heavy rusting, an accumulation of old food debris, bacterial residue, rust and mold growing on the food storage surfaces. iii) On both the walk-in refrigerators sealed / varnished wooden doors' a heavy build up of black bacterial residue, dirt, grime and food debris affixed to the wooden door surfaces. Observed the walk-in doors to inadequately close, allowing warm air from the kitchen cooking equipment and area to permit temperature fluctuations within the cold-storage equipment. Fluctuations in cold-storage equipment temperatures causes the condensation of water vapors within the units, which in turn, permits a hospitable environment for bacteria and other food pathogens to grow and proliferate. Fluctuations in internal cold-holding equipment temperatures (other than those caused by normal food service operation) increase the risk of food spoilage and waste from temperature abuse. Potentially hazardous foods (PHF's) are required, by law, to be cold stored at 4 Degrees Celsius or colder in refrigerators, and -19 Degrees Celsius or colder in freezers. The cold storage equipment observed at time of inspection does not meet the type or capacity needs of the premises. iv) Flooring within the walk-in refrigerators was heavily pitted, cracked and degraded, which cannot permit the effective cleaning and sanitizing of floor surfaces within the cold-holding storage equipment. Inadequate cleaning of floor surfaces permits a viable food source for potential pest(s), dirt, bacteria and other environmental contaminates to affix to, and inhibits the adequate cleaning of cold-storage equipment floor surfaces. v) Build up of dust, dirt debris and unknown black bacterial residue on walk-in refrigerator fans. This permits contaminates to become airborne within the cold storage equipment, allowing conditions for food products to be cross-contaminated. vi) On the overhead hood range ventilation unit, a heavy build-up of food debris, grease accumulation and dust debris was observed on the equipment's fire suppression lines, over head water plumbing lines and ventilation baffles. Behind the cooking equipment (fryers, flat top grill) a heavy build up of oil, grease, food debris, dust and grime was observed. Grease accumulation creates a viable food source for potential pests, and, a prominent fuel source for any kitchen fires within the cooking line. The ventilation equipment was observed inadequate to preventing the accumulation of grease and water vapours from the cooking equipment at time of inspection. vii) The large receiving door for the food premises was observed to be a garage door. The garage door when closed, had sizeable gaps observed along the bottom, bottom sides and top of the door, permitting the movement and harborage of potential pest(s) into the kitchen premises.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6C Cooking equipment must be of the type or capacity to meet the needs of the premises.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The paper-towel dispenser at the three compartment sink was observed to be empty at time of inspection. Operator refilled the single-use paper towel dispenser at time of inspection.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- 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): At the time of inspection, the main cook did not wash their hand in between tasks and food handling. Ensure that hands are washed as often as necessary to prevent the contamination of food.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): At the time of inspection, the following infractions were observed: [1] Ice scoops not stored in a sanitary container. [2] Scoop handles submerged in food products. [3] Plastic container without handles used as a scoop. Plastic container covered in food products.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): At the time of inspection, the following infractions were observed: [1] Build up of food debris, grease, grime, and miscellaneous items on floor underneath main cookline. [2] Build up of dust and grease along vent hoods. [3] Build up of grease and grime along sides of frying units. [4] Build up of dust and grime on vent fans inside walk-in cooler.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): At the time of inspection, the liquid soap dispenser adjacent to baking units observed empty. Operator replaced liquid cartridge when informed. **CORRECTED DURING INSPECTION.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): At the time of inspection, the following were observed: [1] wall mounted potato cutter with build up of food debris. Ensure that the potato cutter is cleaned and sanitized frequently. Operator informed that the potato cutter is no serviced, and is due for repairs. [2] vent hood observed with build up of grease, grime and dust.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan not present. Ensure that the food safety plan is current and available on site.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - walk-in freezer evaporator unit observed to have significant ice build-up on side of coils where protective panel is missing; please repair
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - ceiling tiles (T-bar) missing in sections - please replace - some lenses for kitchen lights missing/damaged; please replace or otherwise ensure lights are shatterproof - ice machine in process of being replaced; please ensure all wall damage is repaired and all surfaces are sealed and have a cleanable finish. Ensure equipment is in place to provide sanitary/protective storage of ice scoop.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - current food safety plan for kitchen not in place; please ensure kitchen food safety plan is current and readily available for review
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - current sanitation plan for kitchen not in place; please ensure kitchen sanitation plan is current and readily available for review
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - main food handlers need certification in FoodSafe 1 (or equiv.); please provide list of main food handlers and their certification status
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - hot line prep cooler reading 10C - foods moved onto ice immediately while cause investigated. Discovered evaporator fan blocked with plastic film, and once removed air temp reading 2C from unit; please switch to lids for covering inserts in the drawer directly under the fan
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - back overhead door still not sealed against pest intrusion
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - double glass door slider upright cooler now needs handles on both sides; please replace - bakery oven grease hood still needs cleaning - main hot line grease hood needs cleaning - walk-in meat freezer has significant ice build-up under evaporator unit; please correct the issue causing this ice build-up - ice machine cleaned and scoop storage acceptable (having insert holding scoop on its side will protect the scoop better) - no ice build-up observed in walk-in coolers - bistro still closed; please ensure hand sink is stocked with dispensed soap and paper towel when open
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - back staff washroom subject to freezing; please safely install heat source to keep this washroom usable for staff
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - main hand sink paper towel dispenser not covering roll of paper towel; please replace.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - prep area/cold line hand sink still to be installed, still awaiting delivery - replacement of flooring throughout kitchen delayed due to supply chain issues - janitor's area re-finished
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - food safety plan not yet completed
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - sanitation plan not yet completed
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - hot line cooler drawer unit reading 9C av. - fan blockage removed; please monitor to ensure unit reaches 4C or colder throughout - please ensure bistro cooler is able to keep foods at 4C or colder before putting into service
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - back overhead loading door gaps at bottom edge have re-appeared; please ensure all door gaps are less than 1/4" to prevent intrusion of pests - follow-up date Sept 13/21
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - ice machine needs cleaning and sanitizing - esp. where ice falls from maker into cabinet; please ensure ice scoop is protected while being stored on top of ice machine - walk-in coolers have ice build-up on walls - hot line double glass slider cooler needs handle on right side - bakery oven vent hood needs cleaning - bistro needs readily available dispensed soap and paper towel at hand sink
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - hand wash station at hot line still to be installed (awaiting delivery) - back triple-sink (and faucet) still to be installed; soap and paper towel dispensers to be installed afterwards - janitor's area to be updated with re-paint/re-clad and new dispensers - flooring throughout kitchen and bistro area scheduled for replacement in Oct 2021
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please forward current food safety plan
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please forward current sanitation plan
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): - please forward FoodSafe certifications (or equiv) for main food handlers/managers
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
10 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): - please have cooling logs for all foods cooled for later use/service
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): - please ensure there your cooler temps are checked every day by having a duty list
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - need sanitizer test strips for check the strength on your sanitizer - both surface and dishwasher
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - overhead receiving door needs gaps reduced to less than 1/4"
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - dishwasher sanitizer alarm going off at time of inspection and no sanitizer (chlorine) measured in final rinse water; please repair and add bleach manually until mechanical system has been corrected to reliably dispense 50ppm chlorine or more into final rinse cycle
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - hood vent needs cleaning
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - kitchen reno scheduled for the fall; please submit floor plans for any changes to layout, including plumbing/hand sinks
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please complete a new food safety plan to reflect new approach to menu
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please ensure sanitation plan is readily available for review
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): - FoodSafe instruction currently being planned with/for new staff
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - bistro/kiosk display cooler reading 16C - foods discarded; this unit must be able to reliably hold foods at 4C or colder before using to store potentially hazards foods
- F1.7 Are foods protected from contamination?
- Observation(s): - bistro/kiosk displayed baked goods need to be covered to protect from contamination
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - back overhead door needs bottom gap reduced to less than 1/4" along entire bottom edge to prevent the ingress of mice
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - please ensure bistro/kiosk ice cream scoops and holders (and all food contact surfaces) are cleaned and sanitized on a regular basis to ensure their used in a sanitary manner - please ensure bistro/kiosk chemical storage is deliberate and organized to help encourage safe use
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - bread walk-in cooler fan unit needs cleaning
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - baking oven vent needs cleaning - meat walk-in freezer door seal needs repair - gas oven needs repair
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - bistro/kiosk needs dispensed soap and paper towel to facilitate hygienic hand washing
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - please finalize plans for kitchen floor repair
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): - please ensure expired FoodSafe certificates have been renewed
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - hot-line prep cooler measuring 10C in cabinet and 15C in inserts - must be able to keep foods at 4C or lower if perishable foods are to be stored in this unit. - hot-line upright double-slider door cooler reading 10C - must be able to keep foods at 4C or lower - kiosk display cooler reading 10C - must be 4C
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - please ensure sanitizer is readily available for use in food prep and service areas on food contact and common-touch surfaces - please ensure bar drink gun holder is cleaned and sanitized on a regular basis
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): - kiosk ice cream scoops need to be handled in a more sanitary manner until dipper well is installed - kiosk blenders need a defined cleaning process and schedule to reduce the risk of contamination
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - concrete floors throughout kitchen need re-painting; cracked floor tiles need replacing - wood countertops in kitchen need re-finishing or replacing
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please ensure sanitation items for kiosk are added to your sanitation plan
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
6 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - line prep cooler and upright on left side reading very warm (prep cooler cabinet reading 13C and upright reading 20 C); please replace the foods in these coolers on two-hour intervals until they can reliably hold foods at 4C or lower
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): - please ensure raw foods are stored separately form ready-to-eat foods
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - restaurant addition currently under way (not impacting current food operation); please submit floor plan to this office for approval
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - walk-in freezers showing signs of ice build-up (one is very excessive); please remove ice and repair cause - produce walk-in needs cleaning of fan unit - ice machine needs cleaning - please ensure grease trap lid is kept on - front service sink needs unclogging - please install air filter element on duct opening into dry storage area -
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): - no paper towel dispenser for back hand sink
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - Food Safety plan and sanitation plan will be updated in the slow season.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - Prep line cooler was at 9°C. Staff were directed to remove potentially hazardous foods from cooler when not holding below 4 °C. - Cooler case in Pinewoods bistro was at 10-12 °C. Sandwiches and salads were in cooler for more than 4 hours. Staff willingly discarded food from cooler. Do not use unit until it is holding at 4°C or less. - Temperature records are being maintained but not for all refrigeration units.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - There are two missing light covers in the walk in cooler/freezer. - Light is burnt out near meat slicer. There needs to be adequate lighting to ensure staff can visually assess cleanliness of work area.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - Food safety plan is not up to date. Staff will update during the down time between seasons.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Prep inserts above 4 degrees Celsius. Only keep inserts open during busy times. Temperature of food should be probed daily. If you find that the temperature does not maintain at 4 degrees Celsius, find a solution, such as making smaller portions of toppings and rotating several times during the day. Foods that are kept above 4 degrees Celsius for over 4 hrs must be discarded after that time.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
1 infraction
- 13.1 - Are dishes, utensils and equipment in good condition?
- Observation(s): White plastic cutting board in poor condition with visible mould. Was discarded by operator. Ensure all food contact surfaces are in good condition.
- 13.1 - Are dishes, utensils and equipment in good condition?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): No sanitizer was in container of dishwasher.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
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