Tyler Lake Fieldhouse Concession
1 Lakeside Dr Nelson BC V1L 6B9 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Cheese for burger was unprotected on checkout counter during cooking process
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No accurate process to monitor time and temperature control of burger was in place. A probe thermometer should be available to confirm the burger has reached a minimum temperature of 74'C to kill germs that can make customers sick.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): A valid Foodsafe certificate was not available at time of inspection
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Vegetables are stored in containers with no lids at the condiment station.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.6 Are the FOODSAFE training requirements being met?
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. No sanitize step was being used for dishware and utensils. 2. No surface sanitizer was being used for food contact surfaces (i.e. counters)
- 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?