Skip to content
Loading map…

Winfield Recreation Centre Snack Bar

9830 Bottom Wood Lake Rd Lake Country BC V4V 1S7 · Restaurant - Food Service

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Not assessed during inspection. Are there appropriate sanitizer test strips for surface and dishwashing sanitizers? Are there probe thermometers available onsite for food temperature monitoring while processing?
      • 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): Not assessed during inspection. Ensure all 4 steps of dishwashing are being followed: WASH > RINSE > SANITIZE > AIR DRY. Two sinks available for dishwashing - wash and rinse in the first sink, sanitize in the second, ensure all utensils are air dried on a non-absorbent surface. If necessary, only use single-use drying materials for drying. Sanitizer available. Ensure sanitizer bottles are tested or changed daily (or when the facility is in use) to ensure proper sanitizer concentration.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Not assessed during inspection. Facility not in use during time of inspection. Facility clean and organized. Ensure all food preparation surfaces, equipment, and utensils are cleaned and sanitized appropriately. Send EHO cleaning schedule. Ensure that all cloths that are used for surface wiping are stored in sanitizer solution during use. Test or change sanitizer solution at least every 2 hours or when visibly dirty, to ensure proper sanitizer concentration.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure the food safety plan is current and has been reviewed. Ensure a copy of your written food safety plan is onsite.
      • 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): Ensure the sanitation plan is current and has been reviewed. Ensure a copy of your written sanitation procedures is onsite.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Please inform EHO of staff FOODSAFE level 1 or equivalent training status. Reminder: All FOODSAFE level 1 or equivalent training expires 5 years from the date of issue. At least one person must be onsite at all times of food preparation that has their valid FOODSAFE level 1 or equivalent training.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    2 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1.) Light covers were missing for the lights in the side storage area. 2.) Garbage bag was being used as cabinet cover around the handwashing station.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logsheet for the coolers and freezers was not kept up-to-date.
  5. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The prep cooler located near the deep fryer was 13C and needs to be lowered to 4C immediately. All other coolers are below 4C
  6. Monitoring

    0 infractions