Oasis Resort Cafe
6577 Hwy 97 N Mcleese Lake BC V0L 1P0 · Restaurant - Food Service
3 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips expired. • Obtain new test strips
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Hood ventilation system overdue for servicing by a certified technician. • Arrange for a certified technician to service the hood ventilation system. Continue regular cleaning of the hood ventilation system vents on a regular basis. Florescent light bulbs in kitchen not equipped with shatterproof covers or shatterproof bulbs. This is important to protect food from physical contamination should a bulb shatter. • Install shatterproof light covers on the light fixtures or individual shatterproof bulb sleeves on the fluorescent bulbs or replace the fluorescent bulbs with shatterproof LEDs.
- 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.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Pizza food preparation counter is worn in several places, has been damaged in a few places and is no longer smooth and easily cleanable. Food contact surfaces must be maintained in a condition that ensure effective sanitization and promotes safe food handling. • Move pizza preparation to another more suitable counter or recover/replace the countertop with a surface that is smooth, non-absorbent, durable and easily cleanable. Staff bathroom door opens directly next to food preparation counter. • Install a self-closing mechanism so that the staff bathroom door remains closed at all times, and the bathroom is kept separate from the food preparation area.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): At the time of inspection, the front and back handwashing stations were not supplied with liquid soap. To encourage all staff to wash their hands regularly, it is important to ensure these stations are supplied with liquid soap and single-use paper towel at all times. • Ensure liquid soap is always available at all handwashing stations.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7: Wood knife holder located on the counter. Corrective Action: Acquire a new knife holder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Visible debris and build up on the walk-in cooler fan. Corrective Action: Safely clean all debris located on the fan in the walk-in cooler. F2.5C: When using wiping cloths please ensure they are submerged in a sanitizer solution containing 200 ppm Quat or chlorine/bleach residual. Ensure cloths are soaked for a minimum of 30-seconds between uses and replace the solution every 2-hours. Utilize test strips to ensure the sanitizer solution is maintaining the required concentration.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F: Wood shelving visible throughout the premise. Corrective Action: Re-paint or seal wood shelving to ensure all surfaces are smooth and easily cleanable.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.7 Are foods protected from contamination?