Lost Lake Concession - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	July 18, 2006
Number of critical violations:	1
Number of non-critical violations:	1
Follow-up Required:	No

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
107	Critical Inadequate Cooking and Reheating of Potentially Hazardous Food(s) Observation: All potentially hazardous foods that have been cooked and then refrigerated are not rapidly reheated to 74ºC /165ºF or above. Leftover onions are being reheated using a steam tray on the BBQ; the temperature is not monitored. Corrective Action: Reheating of potentially hazardous foods must occur as quickly as possible (reheat in a pan than place in steam tray). Recommend that fresh onions be used each day to prevent temperature abuse/improper reheating from occuring.
110	Food Not Protected - General Observation: Accurate thermometers not available or used to evaluate hot holding, cooking, reheating and refrigerated storage temperatures. Corrective Action: Thermometers must be available in all refrigeration units in an easy-to-read location to ensure monitoring of cooler temperatures.

Comments:

A permanent handwash station has been installed next to the BBQ, water is obtained from the janitorial sink in the washroom building. The handwash station must be operational prior to opening the BBQ each day.