Windermere Valley Golf Course - The Grill Restaurant
1881 Windermere Loop Rd Windermere BC V0B 2L2 · Restaurant - Food Service
4 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Checked temperature of walk-in cooler and found it to be 8.5°C. Potentially hazardous foods should be stored at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide chlorine test strips to monitor sanitizer concentrations.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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): Provide a method for monitoring the internal temperature of the mechanical dishwasher.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan requires updating.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Provide chlorine test strips to monitor sanitizer levels. 2. Provide a method for monitoring the internal temperature of the mechanical dishwasher.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan requires updating.
- 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.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F2.1 Does the facility have proper monitoring supplies?