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Siwash Lake Wilderness Resort

280 Egan Bonaparte FSR 70 Mile House BC V0K 2K0 · Restaurant - Food Service

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips were available onsite to monitor sanitizer level for utensil washing. Measuring instructions are at the sink and sanitizer concentration was verified as acceptable during inspection. No dishwasher temperature monitoring is being done. Details on maximum registering thermometer and single use temp sticks will be provided to the operator.
      • 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.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator's certificate has expired; requires updating.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Pool chlorine test strips were used to assess sanitizer chlorine concentrations. These pool chlorine testing strips do not measure to the appropriate chorine levels used to assess sanitizing power. Corrective Action: • Please purchase the correct chlorine sanitizer test strips, examples will be provided in email.
      • 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): Chlorine was measured to be 300ppm at time of inspection. This is too high of a concentration and can pose a chemical hazard Corrected During Inspection (CDI): • Operator reformulated to 200ppm, operator adjusted mixture amounts and notified staff of change.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    1 infraction

    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Openings (doors and windows) need to be enclosed with protective mesh to control fly population. If sticky ribbons are used, please keep them away from food.
      • 7.1 - The premises must be maintained free of pests.
  5. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): The temperature of the fridge in the kitchen was >4°C. This was adjusted for, ensure the temperature is maintained at 4°C or less.