The Lookout Restaurant at Gray Monk
1055 Camp Rd Lake Country BC V4V 2H4 · Restaurant - Food Service
4 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Used mixing bowl at room temperature. Potential pathogen growth. Corrective Action: Place mixing bowl in cooler after use while in service. Wash and sanitize mixing bowl and tongs at least every 4 hours. Bar mats under dishware washed once per week. Corrective Action: Wash, rinse, sanitize, and air dry bar mats twice per week or more frequently if needed. Scoops stored in dry ingredients bins. Corrective Action: Scoops must have one point of hand contact. Store scoops outside of bins or within the bins in designated holders outside of the food. Worn strainer starting to entangle. May create a physical hazard. Corrective Action: Inspect all equipment and utensils to ensure they are safe for use. Discard of any equipment not deemed safe. Corrected During Inspection. Unsatisfactory storage of steam wand wiping cloth. Potential pathogen growth when cloth used and left out at room temperature. Corrective Action: Submerge wiping cloth in sanitizer for at least 30 seconds between tasks. Test or change sanitizer buckets every 2 hours or when visibly dirty.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure proper monitoring logs of all cooler and hot holding items is maintained daily. Low temp dishwasher sanitizer concentrations need to be tested and monitored daily.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temp dishwasher had zero sanitizer present as dispensing container was empty. Ensure dishwasher sanitizer is monitored and documented daily.
- F2.1 Does the facility have proper monitoring supplies?