McLeese Lake General Store
6564 Hwy 97 N Mcleese Lake BC V0L 1P0 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- 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, dust buildup noted on condenser fan cover in walk-in cooler. • Remove the condenser fan cover, wash and sanitize before replacing the cover onto the condenser unit.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7C: Ice cream scoop had visible wear and tear. Corrective Action: Acquire a new scoop.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: No thermometer in the hot holding unit. Corrective Action: Acquire a thermometer for the hot holding unit and ensure the unit maintains 60°C at all times.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A: Hot Holding unit was measured at a temperature of 57°C Corrected During Inspection: Hot holding unit temperature increased during the inspection. Operator was instructed to ensure the temperature is maintained at 60°C or higher at all times.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1: Thermometer not located in the hot holding unit: Corrected During Inspection: Thermometer added to the hot holding unit during the inspection.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): In process of correcting the water supply system. System is on a Boil Water Notice
- F1.4B Water supplied to the facility must be potable.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The operator is required to ensure that thermometers are in correct location and the units must be checked against a calibrated thermometer on a schedule. The temperatures of all units should be recorded and maintained for review if necessary. ( approximately 3 months) Monitoring of the sanitizer levels with test strips should be done on a regular daily schedule and recorded.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Hard Ice Cream to hard a dipper well prior to service
- 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): A drain rack should be installed. The hand sink in the food area should be a unit that is used solely for this purpose. The laundry tub is not an acceptable hand sink.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Examples of both the Food Safety Plan and the Sanitation Plan are available on the Interior Health website under Food Premise
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?