The Point

1640 Broadway Ave S Williams Lake BC V2G 2W4 · Restaurant - Food Service

5 inspections

1. MonitoringOct 15, 2026

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1. Wet wiping cloths were observed stored on a counter tops. During the inspection, the operator was advised to keep wiping cloths immersed in an appropriately prepared sanitizing solution when not in use to prevent potential contamination of food-contact surfaces. 2. At the time of inspection, calcium deposits were observed on the ice vending machine. Thoroughly clean and descale the equipment in accordance with the manufacturer's instructions to remove mineral buildup and maintain the machine in a sanitary condition. Ensure that all surfaces and components that come into contact with ice are cleaned and sanitized as required to prevent potential contamination of the ice intended for human consumption. 3 At the time of inspection, food debris and crumbs were observed on the kitchen floor and the floor of the refrigeration unit. Thoroughly clean these areas and ensure they are maintained in a sanitary condition. Include these areas in the facility's regular cleaning schedule to prevent the accumulation of food residues that may attract pests and compromise sanitary conditions. 4. Grime accumulation was observed along the wall-floor junctions. Thoroughly clean the affected areas to remove the accumulated grime and maintain the premises in a sanitary condition. Ensure that wall-floor junctions are included in the routine cleaning schedule to prevent further buildup. 5. At the time of inspection, oil and grease buildup was observed on the range hood filters. Thoroughly clean the filters at least twice a week, in case the facility remains too busy to remove accumulated grease and maintain the equipment in a sanitary condition. Ensure that the filters are cleaned regularly in accordance with the manufacturer's instructions to prevent grease accumulation and reduce the risk of fire hazards.
     • 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.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
2. MonitoringApr 15, 2026

   7 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): Ice scoop observed to be stored in the ice well at the bar. • Ensure ice scoops are always stored outside the ice well to ensure ice is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Certified Pest Control Operator visits the facility on a monthly basis. During inspection, back door of kitchen noted to be propped open by the deadbolt. This provides a potential entry point for pests as the door is not properly secured. • Change the lock on the door or repair the fob entry system so that the door can remain securely closed at all times and be opened from the outside when staff leave the facility to dispose of garbage, organics and recycling.
     • F2.2B The premises must be protected against entry of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): During inspection a detergent sanitizer product was noted to be used for sanitizing food contact surfaces. QUATS sanitizer concentrations in buckets and spray bottles measured at 150 ppm, below the required 200-400 ppm. • Arrange for servicing of the sanitizer dispenser so that sanitizing solutions is dispensed at an appropriate concentration between 200 and 400 ppm or, if necessary, switch to a different product designed for food contact surfaces. Ensure product does not require rinsing after application.
     • 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): During inspection, it was noted that the hood ventilation system servicing was overdue. • Schedule a certified professional operator to service the hood ventilation system. Continue regular cleaning of hood ventilation system filters. During inspection, the covers on the condenser fans in the walk-in cooler and freezer were observed to have accumulated dust and dirt. This can lead to contaminants being blown onto food while being stored in the walk-in cooler and freezer. • Remove the condenser fan covers, clean and sanitize them before replacing them on the condenser fans. Deli slicer observed to have accumulated debris in hard-to-reach areas. The Deli slicer is not used every day, and accumulated debris can support the growth of pathogenic microorganisms that can contaminate food being sliced, leading to foodborne illness. • Ensure deli slicer is thoroughly cleaned after each use. • Consider a cover to protect the deli slicer from contamination in between uses.
     • 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.
     • F2.5B 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): During inspection, a garbage can was observed to be blocking the leg pedal which operates the water at the handwashing station. It is important to make handwashing as convenient as possible to encourage frequent, effective handwashing amongst food handlers at all times. • Replace the large round garbage can with one that is smaller or differently-shaped so that the handwashing station is unobstructed at all times.
     • F2.7E Handwashing stations must remain accessible at all times.
   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • Observation(s): Valid permit to operate not displayed in a conspicuous location. • Ensure the permit to operate is displayed in a conspicuous location with a current decal. If the permit cannot be located, please contact Interior Health at 250-851-7340 to order a new permit.
     • F3.1A A valid permit to operate must be posted in a conspicuous location.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): There must be at least one person with Food Safe training in the food service establishment at all times. At the time of inspection, no food handlers had food safety training. • Notify EHO when food safety training has been completed, and send a copy of the completion certificate via email. • Consider training several employees in Food Safe or Food Safe equivalent course to meet this requirement.
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
3. MonitoringOct 22, 2025

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): The cooler drawers under the grill appeared to not be maintaining temperature below 4°C. A refrigeration technician was already onsite during inspection and was attempting repairs. Potentially hazardous food was measured at approximately 12°C. Staff relocated food to the walk in cooler.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Quat sanitizer solution was weak when tested. Staff stated they add water after obtaining solution from calibrated dispenser. Staff remade the solution and were instructed to stop adding water as solution is dispensed at the appropriate concentration and does not require additional dilution.
     • 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: There was a significant buildup of dirt and debris under the cooking and refrigeration equipment on the main grill line. Ensure this area is cleaned. F2.5G: Bins of food were being stored on the walk-in cooler floor. Staff moved these during inspection and were instructed to store foods at least 6 inches off the floor going forward. *CDI*
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5G Foods must be stored in a manner to prevent contamination.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Temperature logs were not recorded for a significant number of days during the month. Ensure temperature logs of the refrigeration equipment is kept at least daily.
4. MonitoringApr 4, 2024

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Walk-in cooler observed at ~7°C storing multiple hazardous food products including eggs and whipping cream. Instructed operator to discard hazardous foods. Breads, fruit, etc. moved to other working unit.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Chlorine test strips expired in 2021. Please purchase new sanitizer test strips.
     • 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): Quaternary Ammonium sanitizer solution observed at ~50ppm. Staff member stated it was made in the morning. Please ensure sanitizer solution is remade frequently to maintain strength at required 200ppm.
     • 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): Observed unlabeled sanitizer bottles. In walk-in freezer, observed many boxes of food being stored on the floor. More freezer space needs to be provided to maintain the space in a sanitary manner.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Scoop in gravy base not adequate. Scoops need handle to prevent contamination of dry product, and ideally should be stored outside of product to prevent the handle from becoming buried.
     • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Handwashing station in bar area has reusable hand towel where single-service items must be used.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
5. MonitoringOct 25, 2023

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): • Ensure that the prep cooler table cover is covered when items are not being used, this helps to regulate and hold the temperatures at 4°C or colder. Operator had closed the lids during inspection. The items in the prep cooler have high turn over less than 2 hours but operator must ensure that the temperature is maintained at 4°C or colder at all times. • Refrigerated drawers were also measured at satisfactory temperatures. Corrected During Inspection; • Front bar cooler with mostly beer and alcohol products also had potentially hazardous food condiments inside the unit. This unit was probe measured to be 7-8°C at time of inspection. Operator stated it was recently restocked with beer products. As a pre-caution items were probed and if higher than 4°C were discarded. Other products were moved to another unit in bar area that was measured at 4°C or colder. Operator told to monitor this front bar cooler and ensure that temperatures are being maintained at 4°C or colder before being used on potentially hazardous food items and other refrigerated food items.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Front bar area handwashing station needs a single service product for hand drying. Temporarily a stack of paper towels is being used to reduce risk and promote proper hand hygiene. Corrective Actions: Please have a single use product for hand drying available for this hand washing station.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.