Williams Lake & District Seniors Activity Centre
176 4 Ave N Williams Lake BC V2G 2C7 · Restaurant - Food Service
5 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips could not be located at the time of inspection. • Ensure test strips are available in the facility to test concentrations of each type of sanitizer solution used (Chlorine and Quaternary Ammonium/QT-10).
- 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): During inspection an unlabeled spray bottle was observed, and tested to contain QUATS sanitizer solution between 200 and 400 ppm. It is important that all spray bottles in the facility are clearly labelled to prevent mixing of chlorine bleach and quaternary ammonium (i-Clean food contact sanitizer) as this can produce a toxic gas that can be extremely harmful if inhaled. Ensure quaternary ammonium and chlorine bleach cleaning products are kept separately at all times, and not mixed together or used at the same time. • Ensure all spray bottles are clearly labelled.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Bleach test strips required for sanitizing solution. Acceptable range is 100-200ppm.
- 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): F2.5D - Observed unlabeled spray bottle (presumably bleach solution). Please label all bottles containing a chemical or cleaning agent. F2.5G - Observed drinks, sauces, and dry product stored on the ground in food storage room. These items should be stored in an alternate location to allow for proper cleaning and maintenance of the facility.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): At time of inspection, all kitchen staff were working on dishwashing and cleaning up. Dedicated hand wash sink was being used to do dishes before loading into the mechanical dishwasher. This sink must always be available in the event someone needs to wash their hands, as it is the only sink supplied with hand soap and paper towel.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - right hand side refrigerator at time of inspection was at 15C. Temperature records were not taken/available in the morning, day before records was recorded as 12C. Refrigerator at time of inspection was holding PHF such as cheese and cooked bakery goods and meringue that were warm to the touch. All PHF are to be discarded as they have been kept at temperatures above 4C for at least 24 hours, increasing the risk of illness causing pathogens present to have proliferated at optimal growth temperatures that are significantly above 4C Monitor refrigerator if settings needs to be readjusted or service is required. Until a temperature of 4C or less can be maintained, do not allow use of fridge for storage of food items and post a sign indicating that refrigerator is not operation.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Test strips required for bleach sanitizer (can be purchased at local cleaning supply company) • Thermometers required for all coolers/freezers
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Shatterguards or shatterproof bulbs required for kitchen.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Facility to begin logging and recording temperature of coolers/freezers at least 1x daily • Cooling logs required for food items that are cooked/chilled/reheated • Hot holding logs required for soup if held warm > 2 hours.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Begin logging the final rinse temperature on the dishwasher on days that the dishwasher is used (minimum 180F required for heat sanitizing dishwasher final rinse).
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): • Ensure that at least one staff member has FOODSAFE during lunch service. Health Officer to email links.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions