St. Andrews By The Lake
111 St Andrews Dr Kaleden BC V0H 1K0 · Restaurant - Food Service
9 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips are available on site. Thermometers available in cooling units. Ensure quat test strips are available on site if quat sanitizer will be used.
- 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): Some food debris noted on meat slicer. Ensure that slicer is cleaned thoroughly after use, including high touch surfaces such as handles/knobs. Staff noted meat slicer may be replaced with a different model. Move paper towel closer to handwashing sink so staff do not have to walk across the bar area with wet hands. Reminder to ensure tongs are stored on a cleanable surface and that if tongs (or other utensils) are in constant use they should be cleaned and sanitized at least every 4 hours. Please have a system in place to ensure utensils/surfaces in constant use are cleaned and sanitized within this timeframe. Kitchen hood ventilation system was replaced/repaired. Operator provided an invoice.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: No sanitizer test strips for quat sanitizer in use. Chlorine sanitizer test strips are available. Corrective Action: Ensure appropriate test strips are available for all sanitizers used on the premises.
- 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): Observation: Wet wiping cloths noted during inspection. Wet/used wiping cloths left out at room temperature for long periods provide an environment where pathogens may grow and subsequently spread onto other surfaces the cloths are used on. Corrected During Inspection: Operator put used cloths away to be laundered. Operator agreed to store wiping cloths in a sanitizer solution when not in use going forward. Notes: -Sanitizer buckets where cloths are stored should be changed out every 2 hours or sooner if the sanitizer solution appears dirty/cloudy. Use test strips to verify the sanitizer concentration. - Reminder to store ice scoop in a sanitary manner (e.g. in a clean sanitized container) rather than on top of the ice machine.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - mechanical dishwasher was not dispensing adequate 50-100ppm sanitizer concentration at time of inspection - operator has repaired dishwasher to correct 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.1 Are proper cooking procedures followed?
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F1.7 Are foods protected from contamination?
- Observation(s): After foods cool somewhat they must be stored with a lid on. Eg pots of gravy, etc.
- F2.1 Does the facility have proper monitoring supplies?
- 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): Put a sign on the dishwasher that identifies the Sanitizer prime button.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Chef needs to renew the FoodSafe certification.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.1 Are proper cooking procedures followed?
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): I am told chlorine test strips were here recently, though cannot be found today. Please repurchase test strips and have a permanent location for them.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Chest freezer lid weather-stripping is falling off. Please repair. Kitchen is hot today, the cooking has just started and it's about 22C outside. The hood fan works, but it howls. Either this noise should be fixed or a separate fan venting outside is needed. The concern is the fridges may not be able to keep temperature in the hot days of summer.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Walk-in cooler light is not adequate. A second light is required in order to eliminate the dark spots.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Bar handwash station is not adequate. The soap was empty and paper towel holder across working area. Handwashing needs to be easy so staff will be inclined to use it. Kitchen sink does not have hand soap in the dispenser.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Staff say a copy will be placed in the kitchen
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Staff state the Sanitation plan will be placed in the kitchen tomorrow.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The under-counter cooler defrost cycle is not presently working so all the product is moved to the Walk-in cooler at closing. The undercounter cooler is then defrosted overnight. I understand this will fixed next week if the part arrives in time.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 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.
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): There is an older container of Canola oil that exceeds the 2% Transfat allowance. The new containers on site have Zero Transfat. Please notify your supplier not to sell the oil that exceeds the transfat requirement.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 15.4 - Are potentially hazardous foods adequately processed?
- Observation(s): - please ensure all potentially hazardous foods are cooled rapidly with ice baths or direct to freezer in shallow pans
- 15.4 - Are potentially hazardous foods adequately processed?
- Monitoring
2 infractions
- 9.3 - Are the staff taking adequate measures to ensure that food is not contaminated by hair?
- Observation(s): - please wear a hat, hair net, or other means to control hair
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): - please put wiping cloths in a bucket of sanitizer while in use
- 9.3 - Are the staff taking adequate measures to ensure that food is not contaminated by hair?