Sunburst Lodge
1280 Alpine Rd Sun Peaks BC V0E 5N0 · Restaurant - Food Service
6 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temp dishwasher meeting expected rinse temperature Spray sanitizer ie. Sink and Surface. Concentration is low so dispensing system will have to be serviced Glass washer 12. 5 ppm iodine
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Single use towels to be provided at hand sink in bar area • Supply liquid soap and single use towels at the hand sink located by the dishwasher
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 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.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): As discussed, supply soap and single use towels at sink near dishwasher and bar area to be supplied.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Monitoring
6 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Cooler #2 food temperatures exceed 4c Door does not appear to close properly, making an unusual sound. This should be repaired or adjusted , Due to the age of the equipment replacement should be considered
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Staff member noted to be eating in food preparation area.
- 5.2 - Employees must exhibit cleanliness and good personal hygiene.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher not reaching 180F/82c in rinse. Temperature gauge not working. To manually sanitize equipment today. Wiping rags were being re used many times without evidence of sanitizer. Staff using "cleaner" instead of sanitizer on food preparation surfaces. Instructed staff to the proper use of the Quat sanitizer and how it is dispensed in the system. Could not locate any bleach in the kitchen area.
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 12 - Is the contact information the same?
- Observation(s): New food and beverage manager and supervisors. Please email new contacts and contact phone numbers so files can be updated.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): There is very little preparation space at this location and the menu has become more advanced since original approvals. More food is being prepared on location and the kitchen was not originally designed for what is occurring. A kitchen re organization or having more preparation occur in the larger base kitchens to be considered. Plans to be submitted for any changes that may be proposed. More equipment should be stored downstairs to free up floor space and make things more accessible.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Due to equipment ie. upright cooler, tray rack and other items, the sink is is becoming difficult to access. This area has to be kept clear so staff can easily get to the handwash sink. A new sink will have to be installed if this area cannot be made more accessible.
- 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions