Walnut Beach Resort
4200 Lakeshore Dr Osoyoos BC V0H 1V6 · Restaurant - Food Service
14 inspections
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Old cooling log available on wall from Aug 2025. Recorded temperatures in log do not appear to be accurate/realistic as the exact same recordings repeat. Monitor the cooling process accurately.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Food debris noted in multiple drawers where cooking utensils are stored. Food debris on knives in storage. Ensure these areas are cleaned and ensure not to store away dishware/utensils that still have food debris on them. Recommend a commercial knife rack for easier storage and cleaning. Cutting board in bar area appears to have small amount of food debris left on it. Clean the cutting board thoroughly before putting it away and store in a place where it will not get dirty. Exhaust hood is due for cleaning/service. Ensure this is completed regularly. Rags/cloths appear to be worn down with potential for pieces to fall off. Purchase replacement cloths. Ensure food containers are not stored directly on top foods (e.g. in prep cooler). Ensure shatterproof covers or shatterproof bulbs for lights are available where missing. Clean under the glasswasher and the spill under shelving in the walk-in cooler. Notes: -Ensure there are sanitizer buckets for each work station
- 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.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Kitchen handwashing sink was left without soap and paper towel. Staff stocked the handwashing station during the inspection. Note: Ensure that the bar handwashing sink also has soap and paper towel available.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Sauces are kept in the upper portion of a prep cooler. The size of the sauce bottles do not allow the prep cooler lid to remain fully closed. Place these sauce bottles in the lower compartment so the prep cooler lid can be fully closed when not in immediate use. Temperature was above 4°C but temp was also taken during a busy period. Prep cooler will be reassessed during follow-up.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Personal drink noted on top of prep table cutting board. If staff need to eat or drink this should be done in a designated area not where food for the public is being prepared. When staff eat or drink personal foods they should wash their hands before going back to food service.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel available at bar sink. Staff cannot dry their hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips used for the bar glasswasher could not be located by staff during inspection. If they cannot be found purchase new ones.
- 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): Ensure shatter proof covers or bulbs are available on light fixtures.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: Specific test strips for Ecolab surface sanitizer are not available to monitor the concentration of sanitizer in use. Corrective Action: Ensure there are test strips available for sanitizers in use on the premises. Observation: No chlorine test strips available on site. Corrective Action: Ensure chlorine test strips are available on site to monitor the concentration of chlorine used for the glasswasher. Observation: Ensure thermometers are available in all cooling units where potentially hazardous food is stored. Corrective Action: Ensure a thermometer is installed in the "Pepsi fridge" if potentially hazardous foods will be stored there (e.g. cut fruit, dairy, certain juices, etc.).
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observation: Hose for a chemical dispenser is left in the handwashing sink. When washing soiled hands water falls onto handle of the hose. Corrective Action: Remove hose from this area to keep handwashing sink more accessible. Note: If the hose is left in the sink due to it leaking get the leak fixed and install a holder for the hose handle so it is not left in the handwashing sink.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): please ensure to replenish sanitizer bottles with fresh solution daily or as needed, and test to ensure a concentration level of 200ppm is present - at time of inspection, sanitizer bottles present on site had no disinfection concentration present
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Move hand soap to sink in bar. Alcohol hand rub is not equivalent to washing with soap and water in food premises setting.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Chef's foodsafety training certificate has expired.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Soap dispenser needs to be reinstalled on the wall at the hand wash station.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Raw meats were being stored at ambient temperature in excess of 2 hours. Measured at 20-21C - CDI Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. Refrigeration units measured at or below 4C. Hot held items measured at or above 60C
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): 1. Handsink for main kitchen (by dishwasher) was not being used to wash hands. Processing sink was being used along with other activities. Use a designated handsink to wash your hands. Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing. Do not use it for any other activities.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Cooler was missing a thermometer in the main kitchen at the time of inspection. Provide accurate internal thermometers for all refrigeration units in the premises to verify that they are able to maintain temperatures at or below 4C.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Door from main kitchen leading to outside was propped open at the time of inspection. Keep the door closed to prevent the entry of pests. If you wish to keep it open for ease of access/air circulation, install a screen to prevent pest entry.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): 1. Foods were being defrosted at ambient temperature at the time of inspection - CDI Do not thaw frozen foods at ambient temperature as this can allow pathogens and/or their toxins to rapidly multiply. Ensure that foods are thawed using one of the following methods: - Under cold running water; - In a cooler overnight; or - As a part of the cooking process, provided that it is heated to 74C within 2 hours.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Outdoor kitchen was unsanitary at the time of inspection. Hard-to-reach areas and general areas had an accumulation of food debris. Clean and sanitize the entire outdoor kitchen area. Maintain it in a sanitary manner.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1. Handsink for outdoor kitchen was not operational. Water was not available due to concerns of seasonal flooding (operator stated there were concerns of waste water from handsink accidently backflowing). Use the handsink inside the main kitchen to wash your hands and have hand sanitizer available by the outdoor kitchen until the outdoor handsink is operational.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Utensils were being stored in sanitizer (QUATS) prior to coming in contact with food - CDI Discontinue the above practice as it contaminates foods with sanitizer. Either: - Store utensils in ice-water (below 4C) or hot water (above 60C) in-between use; or - Change out every 2 hours (or as needed). 2. Ice scoop was being stored directly on top of the ice machine at the time of inspection - CDI Ensure that the scoop is stored in a designated, clean container to prevent contamination from occurring. 3. Bar beverage gun nozzle had a buildup of debris at the time of inspection -CDI Regularly clean and sanitize equipment to prevent the accumulation of food debris, as they can contaminate foods and attract pests. At the time of inspection: - Kitchen dishwasher reached least 72C at the plate; - Bar dishwasher reached at least 50 ppm Cl; and - Sanitizers measured at least 200 ppm QUATS.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Floor cleaner solution bottle was unlabelled at the time of inspection -CDI Ensure that chemical solutions are labelled to prevent misuse, especially when they are stored in clear bottles.
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Handwash station in outdoor kitchen was missing paper towels at the time of inspection - CDI Ensure that handwashing stations are adequately supplied with single-use towels, soap and hot and cold running water with adequate pressure to facilitate proper handwashing.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Garlic butter was being stored at ambient temperature in excess of 2 hours. Measured temperature at 24-25C - CDI Operator voluntarily discarded food. Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Portion out amounts needed for anticipated rushes. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. 2. Meatloaf was being defrosted at ambient temperature - CDI Do not thaw frozen foods at ambient temperature as this can allow pathogens and/or their toxins to rapidly multiply. Ensure that foods are thawed using one of the following methods: - Under cold running water; - In a cooler overnight; or - As a part of the cooking process, provided that it is heated to 74C within 2 hours. At the time of inspection: - Refrigeration units measured at or below 4C; and - Had internal, accurate, working thermometers.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 - Are foods from approved sources?
- Observation(s): 1. Mouldy bread was being stored in the bread storage area - CDI Operator discarded product. All foods must be fit for human consumption. Regularly inspect and rotate inventory using First In, First Out (FIFO) principle and adhere to best before dates/expiry dates. Discard any foods that unfit (or suspected to be unfit) for consumption.
- F2.5A - All foods on the premises must be from an approved source.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. There was an accumulation of debris, dirt, and grime in the hard-to-reach areas (behind, below, around equipment) of the establishment. Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can attract pests. 2. There was an accumulation of food debris and grime in the beverage gun nozzle/holder at the time of inspection in the front bar. Ensure that food contact surfaces, equipment and utensils are regularly cleaned and stored in a manner that prevents contamination.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Handsink in the main kitchen was obstructed at the time of inspection - CDI Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing. 2. Handsink in the main kitchen was missing soap and paper towels at the time of inspection. Handsink in the front bar was missing paper towels at the time of inspection. Ensure that handwashing stations are adequately stocked with single-use towels, soap and hot and cold running water with adequate pressure to facilitate proper handwashing.
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
7 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): Outdoor barbeque units were used for cooking. At the time of the inspection the food was protected with aluminium foil and dishes were individually placed on the barbeques to ensure sufficient cooking heat. Out of compliance: raw food items like chicken strips need to be cooked on a nonporous surface (i.e. pizza rock is not acceptable due to porosity).
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Hand wash station located within the outdoor barbeque area was not connected to hot and cold running water. There was no paper towel and liquid soap available at the hand sink as well.
- 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
- 5.2 - Employees must exhibit cleanliness and good personal hygiene.
- 5.3 - Employees must not smoke in any area where food is prepared, dispensed or stored.
- 5.4 - Employees involved in food preparation must ensure food is not contaminated by hair.
- 5.5 - All employees in food preparation areas must wear clean clothing and footwear.
- 5.6 - Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
- 7 - Is the premises free from a pest infestation?
- Observation(s): Rodent droppings noticed in the equipment storage box. All of the equipment needs to be washed, rinsed and sanitized (high sanitizer concentration) before use. As discussed, the storage box needs to be pest proofed.
- 7.1 - The premises must be maintained free of pests.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Out of compliance: outdoor barbeque area was in need of deep cleaning starting from the canopy. Kitchen stove is in need of deep cleaning. Dry storage needs to be cleaned and needs to be free of clutter.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwash stations inside of the kitchen facility and within the bar area were well supplied. Hand wash station within the barbeque area was not functional.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
2 infractions
- 8.2 - Are there handwashing stations available?
- Observation(s): Please keep hand sink in kitchen accessible, and need paper towels in dispenser located at sink.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Convenience food freezer not working properly. Discard foods if ice crystals not present. Ensure -18C for future operation.
- 8.2 - Are there handwashing stations available?
- Monitoring
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): A sanitizer solution was not prepared in the bar and outside cooking area. Equip theses areas with sanitizers (either a quats-based or diluted bleach solution) in a spray bottle or a bucket for wiping cloths and ensure the concentration is adequate enough for sanitizing.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?