TLH Heliskiing Dining Room
1 Tyaughton Lake Rd Goldbridge BC V0K 1P0 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Hot water to this hand washing station was reduced or closed, this was possibly due to the water leaking from the faucet. Corrective Actions: • Repair this hand washing station so that the hot water is in working order and that the faucet is not leaking.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Staff to store in use utensils in approved manner - Health Officer to provide hand out on procedures.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Leak noted under dish wash rinse sink ( has been caulked in the past) water noted to be behind sink on the floor. Repair/replace the sink so that the unit does not leak and the dish area can be kept clean, sanitary and free from water accumulation.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) For start of 2020 season, please update the food safety plan to include sous vide - Health Officer to email BCCDC Guidelines. As discussed include cooling and audit cooking logs to daily.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Sanitation plan to be completed for 2020 season as per Food Safety Plan.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Ensure meat slicer is thoroughly cleaned between usage. Discussed and resolved at the time of inspection.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Update sanitation plan to include cleaners/sanitizers, usage etc.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Sanitizer was at 0ppm in buckets. Ensure staff are checking and replacing when residual is < 200ppm - Staff resolved during inspection. Note: Dishwasher rinse aid may not be working (machine alarmed), however, temperature at dish surface and gauges show sanitizing temperature being maintained. Ensure that machine is serviced prior to start up for Winter.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Labels provided for bottles during inspection - Resolved.
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Updated Food Safety Plan required - provide completed plan prior to shut down October.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): It is necessary to find an appropriate storage for the recyclables. Clutter and food juices/particles can potentially present a risk for a pest proliferation. Bar dry storage located downstairs needs to be organized and cleaned of spills. Stairs leading towards staff room need to be cleaned and repaired.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions