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Zanzibar Holdings

3.5 Km Kootenay By-Pass Canal Flats BC V0B 1B0 · Industrial Camp - Food Service

Official record from Interior Health →

Inspection summary

Zanzibar Holdings has been inspected 3 times by Interior Health Authority since July 4, 2016. The most recent inspection, on June 5, 2024, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for the people using the facility. Higher-risk findings are the ones that could directly cause illness or injury, such as water that is not properly treated.

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on June 5, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Cleaning and sanitizingHigher risk

    Decks, change rooms, showers and shared equipment must be cleaned and disinfected regularly so infections such as athlete's foot and plantar warts are not passed between users.

    Recorded once on July 4, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Inspectors check for clean, stocked washrooms and handwashing stations, and showers that bathers can use before swimming. Good hygiene keeps germs out of the water and off shared surfaces.

    Recorded once on July 4, 2016. For example: 15 - Are there handwashing stations available and properly supplied?

  • Permits, records and postingLower risk

    Operating permits, water-test logs, posted bather rules and emergency procedures. Daily test logs are how operators show the water was checked and treated between inspections.

    Recorded 2 times on July 4, 2016. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • Building, plumbing and upkeepLower risk

    Decks, ladders, fencing, drains, washrooms and signage must be in good repair. Damaged drain covers or broken fencing can be real safety hazards, while most other upkeep issues are lower risk.

    Recorded once on July 4, 2016. For example: 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide chlorine test strips to monitor sanitizer levels.
      • 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): Some of the paint is peeling on the walls and ceiling. To prevent contamination ceiling and walls should be finished to be smooth, durable, easy to clean, impervious and light in colour.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Operator to obtain shatterproof covers for light bulbs in kitchen to prevent the contamination of food or injury of employees if they are broken.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  3. Monitoring

    5 infractions

    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Potable water not plumbed into the kitchen. Kitchen has water that has only gone through multiple coarse filters. When potable water is required they go outside to the potable water container to get some. Kitchen requires potable water to be plumbed in. Water is drawn from Whitetail Brook, multiple coarse filters, charcoal filter, absolute 0 micron filter, UV
      • 6.2 - Water supplied to the facility must be potable.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dishes were only in sanitizer for approximately 30 sec. All dishware must be fully submersed in sanitizer (200ppm bleach solution) for 2 minutes and then allowed to air dry. Sanitizer concentration acceptable. Obtain chlorine test strips prior to next season to ensure the concentration of the sanitizer is acceptable (200ppm).
      • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station in the kitchen must be supplied with potable water.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No food safety plan - template provided. Ensure food safety plan is done prior to next season.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan - template provided. Ensure sanitation plan is in place prior to next season.

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