Ten-Ee-Ah Lodge
1799 Spout Lake Spout Lake BC V0K 1T0 · Restaurant - Food Service
4 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3: Sanitizer solution was not available at the time of the inspection. Corrective Action: Mix a bottle of sanitizer solution and ensure it is ready and available at all times. Note: Corrected During the Inspection
- F2.3C Clean in place warewashing procedures 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
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Test strips were not available at the time of the inspection. Corrective Action: Acquire bleach test strips in order to ensure surface sanitizer is being mixed to the proper concentration.
- 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): F2.3: Facility did not have sanitizer mixed or available at the time of the inspection. Operators were using vinegar and water instead of sanitizer. Corrective Action: Vinegar and water is not an adequate form of sanitizer. Ensure a bleach sanitizer solution is being mixed to the appropriate concentration at all times.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Counter top starting to show visible wear and tear. Corrective Action: Re-seal the counter top and ensure all surfaces are easily cleanable, durable, and made of non-noxious materials
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: Hand soap was not present at the sink located at the bar. Corrective Action: Acquire hand soap and place it at the sink. F2.7C: Paper towel not available at the handwashing sink at the bar. Corrective Action: Acquire paper towel and ensure it is always available at the handwashing sink.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Please complete food safety plan for food service. Health Officer to email template for completion and additional food safety resources that can be posted in kitchen, or printed and kept in binder for kitchen staff reference. Please email food safety plan on date noted above.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Sanitation plan required for food service. Please complete the template that Health Officer emails. 2) Dishwasher logs to be kept showing that staff are recording at least 1x daily the final rinse temperature (at least 180F). Please email copies of sanitation plan and logs on date noted above.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher rinse temperature not high enough. Rinse temperature gauge not working. Dishwasher must be repaired and until then the sanitizing of the dishes is to be done in a sink using 100 ppm chlorine solution.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): No foods shall be stored directly on the floor in the walk-in freezer.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?