Royal Canadian Legion #139
A-385 Barnard St Williams Lake BC V2G 1G2 · Restaurant - Food Service
8 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips expired. • Acquire new chlorine test strips to accurately test chlorine concentrations in dishwasher and for sanitizing sink for manual 3-compartment dishwashing.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): At the time of inspection, chlorine concentration measured at 0 ppm with EHO's chlorine test strips in the low-temperature mechanical dishwasher. • Arrange for servicing of the low-temperature dishwasher • Use manual 3-compartment sink dishwashing to ensure dishes are washed, rinsed and sanitized before air drying to ensure harmful pathogens are removed from all dishware, cutlery and cooking utensils.
- 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): Fluorescent light tubes in the back storage area are not shatterproof. This could lead to physical contamination of food products with glass shards. • Install a shatterproof cover or sleeve over the fluorescent tubes or replace them with LED bulbs.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station at the end of bar was not supplied with liquid soap. All handwashing stations must be supplied with Liquid soap, hot and cold running water and single-use paper towel product at all times. • Ensure a bottle of liquid hand soap is available at the handwashing station at the end of the bar.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Bleach sanitizer test strips required to monitor sanitizer concentration in the dishwasher (glassware washer has test strips - these can be shared until new strips are supplied) • Thermometers required for fridge/freezers that do not have thermometers.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher not maintaining sanitizer (bleach) - 0ppm at the time of inspection. Until dishwasher is able to maintain 50ppm bleach sanitizer, use the 3 compartment sink for wash/rinse/sanitize (1oz per gallon household unscented bleach - dip items for 2 mins)/air dry, or put bleach into the external wash compartment and monitor concentration with the bar's chlorine test strips until test strips are supplied for the kitchen. • Glassware washer working - 50ppm minimum bleach sanitizer concentration.
- 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): • Fan is getting repaired - advised that the open wall hole where the fan was located is closed at night to prevent pest entry (fan blows otherwise preventing pest entry). Provide photo when completed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Permit to be moved from kitchen to the siting/dining area or bar in a conspicuous location. New permit may need to be ordered if staff do not want to post the old one.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Food Safety Plan required - Health Officer will supply template, please post or keep in binder. • Temperature logs required - not currently being recorded. Please begin and Health Officer will review.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Sanitation plan required - Health Officer will email template, please post/keep in binder. • Health Officer to supply logs for the dishwasher. Begin recording final dishwasher sanitizer rinse 1x daily.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Freezer requires cleaning.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Caulking is required behind the wash basin in the downstairs ladies washroom and behind the hand washing sink in the kitchen.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions