Reynolds Hotel Pub
1237 Main St Lillooet BC V0K 1V0 · Restaurant - Food Service
12 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3: Glass dishwasher was not producing any chlorine. Corrective Action: Fix the dishwasher and ensure it is reaching 50ppm of chlorine.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • The glass washer had a measured chlorine sanitizer concentration of 25 ppm at 30°C water temperature. For 25 ppm the water temperature must be minimum 50°C to provide effective sanitizing action. As a temporary fix the operator will use disposable cups and/or use the joint restaurants working and verified commercial dishwasher. Corrective Actions: • Please repair or replace the glass washer so that it is working and is operating within acceptable sanitizing concentrations.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • No chlorine residual detected in final rinse. Adjust to provide ≥50 ppm, use test strips to verify.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions