Wasa Lake Gas & Food
6112 Wasa Lake Park Dr Wasa BC V0B 2K0 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Reoccurring infraction. Facility did not have sanitizer test strips to measure the concentration of sanitizer used on food contact surfaces or for sanitizing equipment/utensils following washing and rinsing. EHO left a few test strips on site for the operator and staff to use in the interim.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Reoccurring infraction. Facility has a one-compartment sink in the food preparation area which is used for both manual dishwashing and handwashing. The operator stated that equipment and utensils are sanitized in a shallow bucket to the side of the sink using chlorine.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility did not have chemical sanitizer test strips to measure the concentration of sanitizer used on food contact surfaces nor a probe or infrared thermometer to measure temperatures of potentially hazardous food products.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No chemical sanitizer found on site to be used on food contact surfaces. Facility wiping down counters with soap and water.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Reoccurring infraction. Facility has a one-compartment sink in the food preparation area which is used for both manual dishwashing and handwashing. The employee on site says that they use a bucket to sanitize dishes in conjunction with the single sink used for rinsing.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not on site during the inspection.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not on site during the inspection.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): An additional 2 compartment sinks are required in the food prep area.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Large double door cooler 6 C must be 4.4 C or less
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Ensure 1 person per shift has an up to date food certificate (Within 5 Years)
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): In the process of getting food safe
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily temperature charting of fridge required
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Food Safe of training has expired must update food Safety training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Daily Temperature logs required
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): compartment sink or commercial dish washer is required.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand Wash signs are required by kitchen sink.
- 15 - Are there handwashing stations available and properly supplied?