Stoney Lake Lodge
Stoney Lake Douglas Lake BC V0E 1S0 · Community Kitchen - Food Processing
5 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): a) Test papers for dishwasher chlorine sanitizer and quats sanitizer concentrations are to be on site. Order test strips from chemical supplier. Complete by July 3, 2019. b) Chef reports that new thermometers for the coolers have been ordered through food supplier.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): a) All food service establishments are required to have a written sanitation plan; information regarding sanitation plans are attached with this report; review the information and develop a plan. Advise Interior health when the plan is completed.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
5 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) The chemical feed pump for the dishwasher sanitizer is leaking chlorine bleach, no sanitizer is detectable in the dishwasher. The chemical pump must be repaired. b) On a temporary basis a cap of bleach can be added to the dishwasher at the start of each wash cycle, or a chlorinated detergent can be used until the sanitizer pump is repaired. All dishes, wares and utensils must be sanitized. c) The quats sanitizer in the spray bottles must be renewed at the start of each day to ensure that a concentration of 200 ppm is maintained; the quats dispenser at the kitchen sink dispenses the sanitizer at 200 ppm.
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): a) Corrected at time of inspection. Do not store raw meats above other foods; all raw meats are to be stored on the lowest shelf or place in the coolers to avoid cross contaminating other foods.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): a) Corrected during inspection. Cloth hand towels were being used in the common bathrooms in the lodge; only single use towels (e.g. paper towels) are to be used in common bathrooms or hand sinks.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): a) All food service establishments are required to have a written food safety plan; information regarding food safety plans are attached with this report; review the information and develop a plan. Advise Interior health when the plan is completed.
- 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?
- Observation(s): a) All food service establishments are required to have a written sanitation plan; information regarding sanitation plans are attached with this report; review the information and develop a plan. Advise Interior health when the plan is completed.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?