Skitchine Lodge Restaurant
Dagger Lake Bonaparte Provincial Park BC V0E 1R0 · Restaurant - Food Service
5 inspections
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Current magnetic insect screen mesh curtain does not provide enough protection, there were noted tears and gaps in this mesh. Corrective Actions: • If keeping door open, you must install a bug screen that prevents entry into the facility.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Dry storage area that is located under the stairs had flooring that was observed to be bare wood, this floor needs to constructed to be smooth, durable, easy to clean, impervious water, and non-toxic. Corrective Actions: • Ensure that the flooring is constructed to be smooth, durable, easy to clean, impervious water, and non-toxic. Before installing provide the area EHO with information on the material that is going to be used. The area EHO will approve if it is acceptable. • Also ensure that the wood outdoor table with the cooking equipment placed on top is sealed or painted.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test papers ( test strips) are required for verifying Chlorine concentration of sanitizing solution dispensed thru dishwashing machine ( low temp chemical sanitizing machine)
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please use the template available thru the Interior Health website ( www.interiorhealth.ca, information for businesses, food premises, food safety) and submit to EHO for review
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Terri Bowles holds a certificate for food handler certification deemed equivalent to FOODSAFE 1 ( Safecheck Adv cert is valid until Dec 2024). Owner/Operator must have valid FS1 Certificate in addition to the employee(s).
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Facility is currently on a water system on boil water order. Information has been provided in the past on improving the water system -- please work towards this and have any possible solutions presented by July 13/2019 Water used for drinking / cooking is supplied via bottles from an approved vendor and not the water system itself. Boil Water notice sign posted at sink at time of inspection
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): -Insufficient facilities for cold holding at time of inspection and concerns identified over current temperatures measured at time of inspection. -Interface between sink and counter needs to be re-caulked to ensure adequate seal Please submit pictures and/or description to EHO of changes or updates by July 31st 2018
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.4 Does the 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): Chronic Boil Water Notification to be corrected prior to next operating season ( June 2016)-Please contact DWO ( J Bhatti) and Public Health Engineer Richard LIU (250) 851 7320 to discuss construction permit application for waterworks system and options for treating surface water ( POE or POU)
- 6.2 - Water supplied to the facility must be potable.
- 6.6 - Inadequate/malfunctioning waste water disposal system: Wastewater disposal must be done in accordance with the applicable legislation.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Templates will be emailed-please have current plans ready for next operating season ( June 2016) only generic 3-column colour coded poster available onsite
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): template will be emailed-please have current plan ready for next operating season ( June 2016) "Food Contact Surfaces must be cleaned and sanitized" poster is available onsite
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions