Will-O-Bend Golf & R.V.
2370 Hwy 3/93 Jaffray BC V0B 1T0 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUATs sanitizer at 400 ppm at time of inspection. Please have staff utilize test strips to ensure that the QUATs sanitizer is at 200 ppm. As discussed, another acceptable sanitizer would be 100 - 200 ppm chlorine solution which can be made using regular bleach (1/2 tsp bleach to 1 L of water) and can be monitored with chlorine test strips.
- 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
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility did not have QUATS test strips on site during inspection.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan was available on site during the time of 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): No Sanitation Plan was available on site during the time of 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
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Please stock line and slicer area sinks with liquid soap in a dispenser and single-service product for drying hands.
- 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.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Extensive renovations done to facility. Please submitted updated layout of facility.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator has been working on developing an updated food safety plan. Please provide completed document to Interior Health once complete.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator has been working on developing an updated sanitation plan. Please provide completed document to Interior Health once complete.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Vinegar water was being used in the kitchen rather than sanitizer. Upon identifying this to the staff it was immediately changed to 100 ppm chlorine. Ensure sanitizer is used on all food contact surfaces.
- 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan is not 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?
- Observation(s): Sanitation Plan is not 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?
- Monitoring
2 infractions
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan could not be located on site. Ensure plan is re-printed and placed 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?
- Observation(s): Sanitation Plan could not be located on site. Ensure plan is re-printed and placed on site.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- 14.8 - Are tables and counters being maintained in a sanitary manner?
- Observation(s): It was observed that a spray bottle with vinegar was being used to clean customer tables. When sanitizing use an appropriate sanitizing solution such as 100ppm bleach or a 200ppm quaternary compound. This will ensure that tables and counters are being properly sanitized and will prevent the spread of pathogens.
- 1 Observation, Low Severity of Consequences : Tables and counters must be cleaned and sanitized in accordance with the approved sanitation plan.
- 14.8 - Are tables and counters being maintained in a sanitary manner?
- Monitoring
0 infractions