O'Rourke's Peak Cellars
2290 Goldie Rd Lake Country BC V4V 1G5 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Sticky fly traps placed throughout facility. Fly Lights available and placed throughout kitchen. Corrective Action: Only place sticky fly traps if absolutely necessary. Fly lights should be sufficient. If must use sticky fly traps, place in inconspicuous places where fly carcasses may not contaminate food storage areas, food preparation areas, clean equipment storage areas, or areas where food is moved through.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): General sanitation: Handles and doors of cooling equipment in need of attention. Corrective Action: Clean all areas of cooling equipment where hands may contaminate including in and around handles, doors (outside, inside, and sides), and shelves. Ensure these areas are included in regular cleaning schedule.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All cooler and hot holding temps must be monitored and documented in daily operations log. The high temp dishwasher rinse temp of the kitchen dishwasher and tasting room dishwasher must be monitored and documented in daily operations log. Quats dispenser sanitizer concentrations must be monitored with test strips and documented in daily operations log.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some areas in the kitchen require cleaning including under equipment and storage areas.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Do not store any items or utensils in the handwash basin. The handwash basin must remain unobstructed and available for handwashing at all times. NOTE : the handwash basin had liquid soap and paper towels.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): There is currently no monitoring or documenting of the cooler temps , hot holding temps , high temp dishwasher rinse temp or sanitizer concentrations. Ensure the above noted items are monitored and documented on a daily basis in daily operations log.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Overall sanitation was good however areas under equipment need attention. Vent hood was very clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The handwash basin located near the grill did not have paper towels and a pail was being stored in the basin. Ensure all handwash basins are unobstructed ie. no items present in the basin and as well are supplied with soap and paper towels.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser is empty and needs to be refilled.
- F3.5 - Are there handwashing stations available and properly supplied?