INSPECTION REPORT Health Protection JVIK-B25QT6

PREMISES NAME Lakeview Restaurant		Tel: (604) 703-3652 Fax:
PREMISES ADDRESS 150 Esplanade Ave Harrison Hot Springs, BC V0M 1K0		INSPECTION DATE June 27, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Choi Wontae		NEXT INSPECTION DATE July 11, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 44

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed Gravy & Soup at less than 60C. - Gravy observed at 25C - Soup observed at 50C Corrective Action(s): Both items were discarded at time of inspection - ensure all hot items are held at 60C or above Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed scoops stored in an insert of water Corrective Action(s): You must use an appropriate dipper well or the scoops must be washed and sanitized after each use. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleanliness of kitchen is unsatisfactory. Address the following areas as a minimum: Corrective Action(s): - Cleaning under, behind and inbetween cook/deep frying line. Grease and food accumulation is excessive. Be sure to clean equipment as well and remove grease build up - Cleaning of all floors, walls, shelves, etc. - Thorough cleaning of walk-in cooler - walkin cooler fan covers, small side doors (remove duct tape), handles, etc. - Degrease all common surfaces to remove grease buld-up A very thorough cleaning of entire facility is to be completed by the follow up inspection Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Observed an excessive use of bare wood Corrective Action(s): As previously discussed - bare wood is not a suitable material for a kitchen. you must paint or seal any wood prior to using in kitchen OR find a suitable alternative. Remove and/or paint/seal all bare wood in the kitchen. - To be completed by follow-up inspection Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Dishwasher tested at greater than 71C at plate surface during rinse cycle All cooler temperatures at 4C or below Observed chef washing his hands where appropriate Hand washing sink equipped Sanitizer at 100ppm Cl in labelled spray bottles Please note that the state of cleanliness at time of inspection was unsatisfactory - further observations of this nature will result in a closure order. You must maintain your kitchen in a clean and sanitary manner. This means following your Sanitation Plan and ensuring that the frequency of cleaning is sufficient to prevent build-up.