Tamarack Kitchen @ Island Lake Lodge
Cedar Valley Fernie BC V0B 1M0 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooler 7 C must be 4.4 C or less
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily temperature charting required.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: QUAT test strips are not available on site. Corrective Action: Ensure QUAT sanitizer test strips are available on site to test the concentration of the sanitizer in use.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips for the dishwasher sanitizer and the food contact sanitizer could not be located at time of inspection. Please locate test strips and inform Interior Health once complete.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan must be revised to include sous vide foods. Resource material from BCCDC on sous vide will be sent with this inspection report.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please update the food safety plan to include the 'lemon rind mixture' observed in the dry storage area at the time of inspection.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
4 infractions
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Ribs and sauces from last night's service were stored on the floor in the walk in cooler, uncovered and below a metal rack with visible debris. Discussed with sous chef who indicated the items will be discarded.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Visible debris noted on the racks of the walk in cooler. Ensure these areas are cleaned and sanitized regularly to prevent build-up of debris.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The food safety plan was not readily available on site. Ensure this document is located and available at the time of inspection. The sous chef indicated that every year all staff must review the document and it is up to date.
- 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): The sanitation plan was not readily available on site. Ensure this document is located and available at the time of inspection. The sous chef indicated that every year all staff must review the document and it is up to date.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 9 - Are foods handled in a sanitary manner and protected from contamination?