More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 07, 2008 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | Yes |
This facility was given a moderate hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description |
| 110 | Food Not Protected - General Observation: Food is transported by pick up and cooler from Dawson Creek to camp. Upon arrival temps should be checked and recorded to verify foods are below 4°C Ensure a First In, First Out organization is done. This can be done by discarding out dated food stuff prior to the arrival of new food or during, not afterwards Temp monitoring and recording is to be done daily. The week of inspection was not recorded , Ensure accurate thermometers are present in all coolers and freezers When making food in advance for multiple meals, food must be protected from contamination and not re-served. ( This larger volume is left out for self serve and replaced in cooler for re service at future meals) A smaller amount proportioned out and un used amounts discarded, protects the remainder from contamination. |
| 116 | Improper Construction / Maintenance of Establishment Observation: Light cover missing over dry storage, Ensure all lights are covered All surfaces must be smooth, durable and easy to clean. Counter is pulling away at dishwasher area, and edge at prep area. These must be fixed to provide and easily cleanable surface. |