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Pitt Lake Logging Camp - Cookhouse

District Lot 2573 Group 1 NWD, Pitt Meadows · Restaurant

Official record from Fraser Health →

Inspection summary

Pitt Lake Logging Camp - Cookhouse has been inspected 5 times by Fraser Health Authority since July 6, 2017. The most recent inspection, on September 21, 2022, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on September 21, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on June 14, 2019. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on July 11, 2018. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on July 6, 2017. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Spray bottle had >200ppm chlorine. Dilute so chlorine is 100-200ppm, 1/2 tsp per litre water
      • 2) Do not store knives behind stainless steel, use a container or magnetic strip
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sink did not have hot water. Scheduled to be repaired. 2 compartment sink being used until repaired-call/email when corrected.
      • Corrective Action(s):
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Spray bottles had >200ppm chlorine. *Ensure to use ½tsp bleach per litre water. Corrected was 200ppm
      • 2) Meat slicer only washed every 3 days or so, wiped between. Must put through dishwasher after every use. (i.e. everyday). Spray blade with chlorine sanitizer.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ensure food is covered in walk in cooler to prevent contamination (ie pies)
      • Date to be corrected by: Today
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required under cooking equipment vents in walk in cooler, and on shelving in walk in cooler
      • Corrective Action(s):
  4. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): The operator put the soup taken out from cooler right into hot holding unit. The soup measured 50C.
      • Corrective Action(s): Ensure that all leftover foods are first re-heated on stove (up to 72C) before putting into hot holding unit. Foods shall then be held above 60C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Operator noted that dish detergent is put into the dishwasher only once a day.
      • 2. Meat slicer is not maintained in a sanitary condition.
      • Corrective Action(s): 1. Ensure to follow the manufacture's direction for the use of dish detergent. Detergent shall be put into the dishwasher for every wash cycle. (NOTE: the operator has an option to switch to automatically fed liquid detergent)
      • Do not turn off the heat booster during operation to ensure that the temperature reaches at least 71C at plate's surface for adequate sanitizing.
      • 2. Meat slicer shall be taken out and washed & sanitzed daily.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed some boxes of foods stored below raw meats in the walk-in cooler.
      • Corrective Action(s): 1. Ensure that raw meats are stored on the bottom shelf. Juice from raw meat may contaminate foods stored below.
      • 2. Ensure that all foods, including foods stored in boxes, are stored 6 inches off of floor.
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Corner of wall behind the mixer is missing drywall and insulation is exposed.
      • Corrective Action(s): Repair wall so that is durable and easily cleanable.
      • Violation Score: 3
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