Winston Lodge
1593 Cache Close Golden BC V0A 1H0 · Restaurant - Food Service
5 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): 1) Upon inspection, it was noted that cutting board above the line cooler was heavily stained and scored from extended use, making it difficult to clean and sanitize. All food contact surfaces must be in good condition and easily cleanable.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Potentially hazardous foods were stored for greater than 2 hours in a refrigeration unit that measured 15°C. Potentially hazardous foods must always be stored at less than 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): Please ensure all refrigeration units are equipped with working thermometers displaying less than 4’C.
- 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): Garbage bags were being used to cover pizza dough in the downstairs walk-in cooler. Discontinue this practice immediately. Only food grade materials must be used for food destined for human consumption.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Thermometers were absent from the refrigeration units in the downstairs storage area. Ensure these units are equipped with accurate thermometers displaying ≤4°C at all times.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Ice scoops in the bar and downstairs were stored on top ice and ice machine. Ensure the ice scoops are stored in a manner protected from contamination. For example, in a separate container or affixed to the wall.
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan has not been developed for the facility. A food safety plan must be developed and a written copy kept on-site for staff during times of operation. Resources and templates have been provided to the owner/operator.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a 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): A sanitation plan has been developed, but was not kept on-site at time of inspection. Ensure a written copy is kept on-site and available for staff. Resources and templates have been provided to the owner/operator.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions