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Aspen Lakes Discovery Center East - Food

6037 Parkwood Road Blackfalds AB T0M 0J0 · Food - General

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were not being retained for the monitoring of food safety processes or equipment. Please ensure that food safety documentation is in place and regularly completed to ensure safe food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available at the time of inspection.Please ensure that a probe thermometer is available to help monitor and confirm internal temperatures of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food handling processes such as reheating, cooling, and cooking were reviewed with kitchen staff. Staff were not monitoring temperatures during food processing. Please ensure that temperatures of food are monitored during all stages of food handling and storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures of the coolers and freezers are listed below:- Left cooler/cooler #1: 0.4 C- Left freezer/freezer #1: -13 C- Right cooler/cooler #2: 3.4 C- Right freezer/freezer #2: -4 C- Chest/deep freezer: -25 C- Staff fridge: 8.7 CThe staff cooler was not maintaining adequate temperatures. Please ensure that coolers are able to maintain temperatures of 4 C or lower to ensure safe food storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two domestic dishwashers available on site. Staff mentioned that wash loads are not always run through the sanitize cycle. Please ensure all dishes are washed using the sanitize cycle or soaked in an approved sanitizer for at least 2 minutes after washing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available on site.Please ensure to obtain the required test strips for monitoring sanitizer solutions.
  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions