The Little Cariboo
E-280 3 Ave N Williams Lake BC V2G 4T5 · Restaurant - Food Service
3 inspections
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed one crate of graded eggs was stored at room temperature. Staff discarded eggs at time of inspection. Ensure eggs are kept refrigerated.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Observed 2 crates of unclean farm eggs were stored at room temperature. No record of receipts or confirmation of approval supplier was provided, and eggs were discarded by the staff at time of inspection.
- F1.6A All foods on the premises must be from an approved source.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A Expired quats test strips observed. Ensure quats test strips within expiry date are accessible to staff. F2.1B Missing thermometer in two upright coolers located in front of the kitchen. Temperature logs were not maintained. Ensure to monitor temperature of all coolers and freezers operational on site and record it on a log sheet.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D Sanitizer bottle was measured at 0 ppm quats concentration. Sanitizer dispenser appeared to be not working. Repair/replace the sanitizer dispenser and ensure quats sanitizer concentration is measured at 200 ppm. Staff was advised to use a chlorine solution (1 teaspoon bleach / 1L of water) or manually prepare quats solution @ 200 ppm to sanitize food contact surfaces until the quats sanitizer dispenser is fixed. F2.3D Noted staff use non-food safe disinfectant in the kitchen to sanitize food contact surfaces. Ensure a food safe sanitizer solution (i.e., chlorine or quats @200ppm) is being used to sanitize food contact surfaces.
- 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 Food debris and spillage observed in under-counter cooler and upright coolers. Ensure coolers are maintained in a sanitary condition. F2.5K Observed ice cream scoop is stored in a container filled with water. This may result in cross-contamination. Operator stated usually two ice cream flavors are served and was instructed to store the scoop in a clean container inside the freezer. Please follow one of these measures to store the scoop in a sanitary manner: • Installation of dipper well that has continuously running cold water during the premises operating hours and at a rate of flow that will provide sufficient rinsing of the scoop. • Cleaned and sanitized after each use as outlined in the facility’s food safety plan. • Stored in a clean container inside the freezer. Containers and scoops must be removed from the freezer at the end of each day, cleaned and sanitized.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Outstanding infraction: No paper towel available at hand wash sink. Paper towel dispenser observed empty at time of inspection. Staff was using napkins as an interim measure for drying hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Outstanding Infraction: Unable to locate Sanitation plan. Operator to provide a photo of plans.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips expired April 15, 2024. Test strips still had tinfoil packaging on. Please order new test strips and ensure they are used to measure the concentration of the chemical sanitizer.
- 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): Observed used wiping cloth sitting on counter. These cloths must be stored in a sanitizing solution to prevent cloth from becoming a breeding ground for harmful bacteria.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel available at hand wash sink. Additionally, at time of inspection both sinks in the premise were being used to do dishes. A dedicated handwashing sink must be properly supplied and accessible at all times.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Unable to locate Sanitation plan. Operator to provide a photo of plans.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Test strips required for dishwasher (domestic installed when facility opened - child care facility assumption). Health Officer supplied a few test strips, however, operator will need to order to test on routine basis. Provide photo showing test strip results and Health Officer will advise as to which ones to purchase. Once purchased, provide a photo showing they have been received.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Wall in process of being refinished in the dishwasher/sink room. Provide photo once completed. • Note: roller door is to be provided for the dishwash room/chem room to prevent entry.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Hand wash station at front preparation area was out of paper towel - corrected during inspection. • Double sink in wash up/storage room is equipped with liquid soap and paper towel - note, when food preparation is occurring in back room, staff keep door open to access the equipped double sink. If door is kept closed, no food preparation can occur in this back room. Alternately, food preparation occurs at front area (minimal food preparation).
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Permit to be posted - corrected during inspection.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.1 Does the facility have proper monitoring supplies?