Rock Island Fish Camp
Rock Island Lake via Highway 24 Little Fort BC V0E 2C0 · Restaurant - Food Service
7 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Wrong chlorine sanitizer testing strips were observed onsite, examples provided in email to operator. Ensure, that the facility has the appropriate sanitizer testing strips onsite, these are used to verify that the concentration of the bleach (chlorine) sanitizer is adequate for sanitizing action.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • There were some noted chemicals including sprayers at the top shelf. The lower shelves had some dry food items. Corrected During Inspection (CDI): Operator agreed to move these items into a container or box away from the food items and other food storage areas.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chemical test strips are required to allow operator to verify concentration of active ingredient of chemical sanitizer ( Chlorine) in solution Only one thermometer is used for measuring food temperatures in the cooler and freezer ( provide 1 thermometer each for cooler and the freezer)
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): ongoing non compliance ( water, sewerage system issues)
- F2.1B - Water supplied to the facility must be potable.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food processing of smoked fish has not been reviewed and has not been approved for this site
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.7G - Food processing operators must have their food safety plan approved by the health officer.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.8D - Food processing operators must have their sanitation plan approved by the health officer.
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
3 infractions
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Water System is still on BW notice
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): J. Seeley ( cook) is FOODSAFE certified ( valid until Apr 30, 2021) but Owner/Operator does not have FOODSAFE certificate
- 16.1 - Operator must have valid FOODSAFE certificate or equivalent training.
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Stovetop turkey stuffing mix contains (0.2/1g) 20% TFat, Duncan Hines brownie mix contains (.5/2g) 25% TFat; other items checked: Filippo Berio EVOO, Olivina spreadable margarine, Becel marg, Betty Crocker cake mixes ( 0g Trans fat)
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
3 infractions
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): still on BWN-Needs to be resolved before June 2016 water tank/tower is in place-pls contact Richard Lui PHE for help in designing water treatment plant for proposed water system drilled well ( 2002) will be connected and made as the source for the WS
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): template will be emailed
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): template will be emailed
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
1 infraction
- 1.1 - Does the operator have a valid operating permit?
- Observation(s): Obtained permit application and payment for permit fee.
- 1.1 - Does the operator have a valid operating permit?