Woodsdale General Store
3191 Woodsdale Rd Lake Country BC V4V 1X7 · Food Retailer - Food Store
9 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips on premise to monitor sanitizing solution.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizing solution found at time of inspection. Sanitizer must be kept at the correct concentration.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Food Service Establishment on water system No water sample submitted since 2020. EHO sampled and submitted for bacteriological testing to ensure system is still efficient in making water potable. EHO left extra sample bottle, requisition for, and sampling instructions. Corrective Action: Wait for bacteriological results from sample. If positive, further assessment of the water system will need to be conducted. The Drinking Water Regulation (B.C. Reg 200/2003) states that water systems which have less than 5000 connections must sample their water at least 4 times per month.
- F1.4B Water supplied to the facility must be potable.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No temperature logs available for cold storage equipment holding. Corrective Action: Ensure all cold and hot holding equipment has internal thermometers. See email for temperature log template. Send EHO temperature log when available.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): All staff to be educated on facility's SANITATION PLAN. See email for link.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure that all cooler and hot holding temps are monitored and documented daily.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Do not store utensils in the handwash basin.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): One coolers was above 4C. Adjust cooler immediately. All other coolers were below 4C Ensure that all coolers that contain hazardous food items are monitored and documented daily.
- 11 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): New owners of facility need to apply for a food premise permit. Food premise permits are not transferable.
- 11.1 - Operator must have a valid permit to operate or approval to operate.
- 12 - Is the contact information the same?
- Observation(s): New owners of facility need to apply for a food premise permit. Food premise permits are not transferable.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions