Callaghan Backcountry Lodge - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 28, 2013 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 402 | Food is protected from contamination (Sec 12(b))
Observation: Some items labelled "refrigerate after opening" were not refrigerated - such as horseradish and pickles. Some cut vegetables were not refrigerated.
Corrective Action: Please ensure that all of these items are kept in the refrigerator after opening as per the manufacturers instructions. All vegetables that have been cut such as zucchini or cucumber or cabbage should be kept in the refrigerator as bacterial contamination on the knife or in surrounding surfaces can penetrate into the cells of the vegetables once they are cut, use the cellular contents as food, and can grow to hazardous levels without refrigeration.
 |
| 504 | Equipment/utensils/food contact surfaces are operated in a safe/sanitary manner (Sec 16(c))
Observation: Ensure that the water in the portable handwash station is not stored for long periods of time.
Corrective Action: The container should be regularly dumped and cleaned - recommend weekly during service.
|
Comments:
Premises is clean and well maintained.
Most meals are prepared and served on the day of service.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Thermometers provided in every cooling unit containing perishable food.
· Temperatures are monitored, and recorded and records are complete and up to date.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· The mechanical dishwashing procedure is satisfactory (final rinse chlorine concentration is > 50 ppm).
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· Are food storage practices are satisfactory.
· All food observed is received from approved sources.
· No expired/ old food was observed.
· No evidence of pests observed at time of inspection.
· At least one staff on site has Foodsafe training at time of inspection.
· A Food Safety Plan has been completed.
· A Sanitation Plan has been completed. The Sanitation Plan has been implemented and is in use.
· The washrooms are clean and well-supplied.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair.
· Chemicals are labeled and stored safely.
· The garbage disposal area is well-kept.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation.