Skip to content
Loading map…

Alpine Summit Seniors Lodge - Food

509 Turret Street Jasper AB T0E 1E0 · Food - General

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the Q10 sanitizer solution in the spray bottle stored in the under‑sink cabinet of the DAL kitchenette was measured at 50 ppm, below the required concentration for effective sanitization. Staff were instructed to replace the solution with a freshly prepared solution from the dispenser located in the janitorial room.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items stored in the under‑counter cooler labeled Chiller #5 were measured at temperatures between 10–12 °C, exceeding the required cold‑holding temperature of 4 °C or below. The cooler’s temperature was measured several times during the inspection and remained consistently above the safe range. No temperature log entries were recorded for the day. Staff were instructed to discard/remove all perishable food items from the unit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chiller #5 was observed to be not in proper working order at the time of inspection. The supervisor adjusted the temperature setting during the inspection, and the unit requires further assessment to confirm proper functionality.- Required Actions: Monitor and document the cooler’s temperature to ensure it maintains 4 °C or below. Arrange servicing or repair if the unit cannot consistently hold safe temperatures. Do not store perishable food items in Chiller #5 until it is confirmed to be operating within the required range.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the hand sinks in the kitchen is not operational as only hot water is supplied to the tap. -Ensure the plumbing issue is addressed and the water temperature is suitable for hand washing.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A couple of chemical pails were stored in front of the hand sink in the back of the kitchen blocking the access to the sink. - Ensure hand sinks are kept accessible all the time.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a water leak from the hand sink in the back of the kitchen. The pre-rinse sink sprayer head is leaking.
  8. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • It is hard to turn on the tap of the hand sink located in the back preparation area. - Ensure it is fixed to facilitate adequate hand washing.
  9. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The piece of wiping cloth sitting on the preparation table top in the kitchen appeared unclean. - Please store/hold wiping cloths in the approved sanitizer solution, or change the cloth frequently to prevent cross-contamination. 2. The contrition of the sanitizer solution D10 being used in the kitchenet in DAL is below the required level. - Ensure sanitizer solution is kept fresh and at the required strength.