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McLeese Lake Recreation Commission Hall

6300 Forglen Rd Mcleese Lake BC V0L 1P0 · Community Kitchen - Food Processing

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The refrigeration unit was not at 4C . Check with a thermometer that can be calibrated to ensure food temperatures
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Shelving units in storage area must be 15 cm (6 inches) above floor and they must be washable surfaces.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    2 infractions

    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): Mice infestation evident throughout the premises. Traps to be set and checked regularly. All dishes and utensils must be cleaned and sanitized using 200 ppm bleach solution. All cupboards and drawers are to be emptied, washed and sanitized with 200 ppm bleach solution. All linen is to be laundered.
      • F2.2A - The premises must be maintained free of pests.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): At least one person must have a Food Safe Certificate.