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Pitt Lake Logging Camp - Cookhouse

District Lot 2573 Group 1 NWD, Pitt Meadows · Restaurant

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