INSPECTION REPORT Health Protection ACHN-D8TQ7W

PREMISES NAME Lakeview Restaurant		Tel: (604) 703-3652 Fax:
PREMISES ADDRESS 150 Esplanade Ave Harrison Hot Springs, BC V0M 1K0		INSPECTION DATE September 5, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Choi Wontae		NEXT INSPECTION DATE September 11, 2024
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 = 60

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Walk in cooler measure 11C ambient temperature. Uncooked bacon, cod, cheese all probed at 11C internal. Corrective Action(s): All potentially hazardous foods removed from shelving and staff will discard. Please ensure temperature of cooler is 4C and below at all times. Violation Score: 15

Non-Critical Hazards: Total Number: 5

304 - Premises not free of pests [s. 26(a)] Observation: Rat droppings observed inside the kitchen. Corrective Action(s): Please ensure droppings are removed and closely monitor pest activities. Please keep up with the frequent pest control services. To be completed by: Oct 5, 2024 Please email next pest control report to EHO. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Two back doors observed to be open that easily allows rodents to come in. One backdoor leads to the back parking lot and the other one leads to recycling bins where rodent can easily habour. Corrective Action(s): Please ensure backdoor is always closed unless a screen door has been installed. Operator closed backdoors once instructed. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Grease and grime observed along the cookline, between the grills, deepfriers, deep frier vents, shelving, etc. 2. Grease and grime observed on cooler handles and other high touch surfaces 3. Rodent droppings observed in the area behind the dishwasher and underneath the dishwashing pit 4. Hose of the dipping well observed a bit moldy. Corrective Action(s): Please deep clean the kitchen and especially the noted areas. To be corrected by: Sept 12, 2024 Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk in cooler observed to be measuring 11C ambient temperature. Probed uncooked bacon, cod, cheese, all internal temperature of 11C. One of the fridge (that is a fridge/freezer combination) also measure around 9C ambient temperature. Currently no potentially hazardous foods (PHFs) are stored in this fridge but staff is unaware and was about to use it for PHF storage. Corrective Action(s): Please have a techician come in as soon as possible and have coolers fixed. To be corrected by: Sept 12, 2024 Violation Score: 15 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Tiles around the entrance of the walk in cooler observed to be broken and loose. Corrective Action(s): Please retile the loose tiles. To be completed by: Oct 5, 2024 Violation Score: 3

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

Comments

- Handwashing station fully equipped with hot and cold running water, liquid soap, paper towels >>> One paper towel dispenser is empty >>> One paper towel dispenser by the cookline is not working properly. Paper towel does not dispense >>> Please ensure paper towel dispenser can easily dispense paper towels at all times. - All coolers except coolers mentioned above measure 4C and below - All freezers measure -18C and below - Bleach water sanitizer in spray bottle measure 100ppm for the front of house >>> Back of house did not have sanitizer prepared during food prep. >>> Please ensure all kitchen staff knows that sanitizer must be available at all times during operation - High temperature dishwasher measure 71C and above - Staff has valid FOODSAFE - Ice machine observed to be maintained in sanitary condition - Dipper well working - Ventilation hood observed free of grease accumulation.