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Silver Lake Forest Education Centre

4225 Silver Lake Resort Rd Peachland BC V0H 1X2 · Restaurant - Food Service

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Observed QUAT test strips on-site to be expired. Please obtain new QUAT test strips and send a photo to the EHO once they have been obtained. 2) No chlorine test strips were available on-site for the mechanical dishwasher. Please obtain chlorine test strips and send a photo to the EHO once they have been obtained.
      • 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): Observed that the low-temperature mechanical dishwasher was not maintaining adequate bleach concentration.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) According to the service sticker on the ventilation hood, the last servicing was in 2019. The operator is to ensure a contract is in place with a professional company to service the ventilation hood at least once per year. Please notify the EHO once servicing has been scheduled. 2) Discussed that chipped or cracked cooking utensils can harbour harmful bacteria and become difficult to clean, so they must be discarded.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
  4. Monitoring

    4 infractions

    • 7 - Is the premises free from a pest infestation?
      • 7.1 - The premises must be maintained free of pests.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please formalize a daily, weekly and monthly sanitation plan for the Silver Lake Lodge commercial kitchen facilities.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions