Overlander Pub
1118 Lakeview Cres Williams Lake BC V2G 1A3 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: At time of inspection, mechanical dishwasher was not dispensing sodium hydroxide sanitizer solution as intended. This was due to the sanitizer bottle being empty. Dishwasher should be routinely tested to ensure it is dispensing sanitizer at the correct concentration. Corrected During Inspection. F2.3D: No sanitizing solution was available, indicating that no food contact surfaces were being properly cleaned and sanitized. Corrected During Inspection.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Wood shelving is chipping / peeling in walk-in cooler F2.5C: Soiled / dried wiping cloths sitting on counter. These must be stored in sanitizer solution to prevent bacterial growth / recontamination of items being cleaned.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs are not being done for cold holding / hot holding equipment to ensure proper temperatures are being met and maintained. Temperature logs required for coolers, freezers and hot holding of items such as gravies, soups, etc. Observe and record 1x daily minimum.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Garlic butter was being left out at room temperature. Garlic butter using fresh garlic must be stored at 4°C or below to prevent the growth of pathogens. Keep the garlic butter in the fridge.
- 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?
- Observation(s): No sanitizer test strips were available for the chlorine sanitizer. Test strips must be available for all sanitizers used on site to ensure they are being used at the correct concentrations. Obtain chlorine test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Hot holding unit with sneeze guard required for buffet style service.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Sneeze guard required on both sides of buffet serving line.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7 Are foods protected from contamination?