INSPECTION REPORT Health Protection JLEE-CFSVAY

PREMISES NAME Cultus Lake Adventure Park - Ice Box Concession		Tel: (604) 858-8777 Fax:
PREMISES ADDRESS 3993 Sunnyside Blvd Cultus Lake, BC V2R 5B5		INSPECTION DATE June 27, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Russel Steunenberg		NEXT INSPECTION DATE June 29, 2022
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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cheese curd measured to have an internal temperature of 9.5C in the cold prep cooler (the one across from the hot holding unit). Staff indicated cheese curd were in the cooler since yesterday. Corrective Action(s): Staff willingly discarded the cheese curd Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cold prep cooler measured to have an ambient air temperature of 6.6C Corrective Action(s): Contact a technician to repair the cooler or remove from the premises Date to be corrected: Wednesday, June 29, 2022 Violation Score: 3

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

Comments

General observations - Handsink equipped with hot and cold running water, liquid soap, and paper towel - Three compartment sink available for manual warewashing - Hot holding units for pulled pork and gravy measured to be at 60C or higher. Probe thermometer available for measuring the temperature - All coolers (beverage and prep cooler) measured to be at 4C or lower - All freezers (standing freezer and chest ice cream freezer) measured to be at 60C or lower - Ice machine in sanitary condition. Ice scoop stored in designated container - Ice cream scoop stored in dipper well - Thermometers available inside the refrigeration unit. Temperature logs available and maintained - Staff wore hair restraints - One staff member onsite has FOODSAFE Level I certificate Note: 1) Ensure that the food contact santizer is between 100 to 200pm which is 0.5 teaspoon of household bleach per 1L of water.