INSPECTION REPORT Health Protection JVIK-BAPQ2Q

PREMISES NAME Lakeview Restaurant		Tel: (604) 703-3652 Fax:
PREMISES ADDRESS 150 Esplanade Ave Harrison Hot Springs, BC V0M 1K0		INSPECTION DATE March 28, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Choi Wontae		NEXT INSPECTION DATE 2 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Observed hollandaise sauce at 45C Corrective Action(s): Operator stated he had reheated sauce on the grill, but mistakenly did not turn on hot holding unit. As sauce was recently reheated - sauce was allowed to be reheated to 74C and then placed into pre-heated hot holding unit. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed grease build-up on cook line equipment, exhaust hood, exhaust hood light covers and circular vents Corrective Action(s): thorough cleaning required to remove built up grease debris on cookline equipment, exhaust hood, exhaust hood lights and circular vents. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No probe thermometer on-site Corrective Action(s): Ensure a probe thermometer is available at all times Violation Score: 1

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

Comments

Observed several containers of cut vegetables out on the counter for busy periods. Operator stated he takes them in and out of the cooler as necessary. In order to prevent these items from repeatedly going through the "danger zone" - suggest using an ice bath for busy periods. That way, these items may sit on the counter for busy periods while maintaining temperature Observed several ice cream scoops in hand washing sink where makeshift dipper well as. Operator stated that scoops are only used once and taken back to dishwasher. - Refrain from putting scoops in hand sink, immediately take back to dishwasher. Hand washing sink equipped Sanitizer available at 100ppm Cl in labelled spray bottles in kitchen. Sani bucket available in front at 100ppm Cl All temperatures meet health requirements Ice machine maintained Dishwasher reached 71C at plate surface during rinse cycle