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Aspen Ridge Lodge - Food

1100 20 Avenue Didsbury AB T0M 0W0 · Food - General

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An accelerated hydrogen peroxide-based disinfectant is being used as a food surfaces sanitizer at this facility. The particular product in use requires rinsing with water after use on food contact surfaces, making it impractical as a food-grade sanitizer. Provide an alternate food-grade chemical compound which can be used as a no-rinse surface sanitizer.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The baseboards of the wall behind the cooking line were missing on the sides and behind the prep area along the same wall.Replace baseboards to ensure these surfaces can be easily cleaned.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Cleaning cloths used for food prep surfaces were being stored in a bucket of soapy water. Discussed with staff that if cloths are being reused, they must be stored in a bucket of sanitizer when not in use to prevent the growth and spread of bacteria to food contact surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No waterproof digital thermometer available for testing the high temperature dishwasher. Note, the facility purchased new thermometers last year, however, they were not able to withstand being run through the dishwasher. COMPLETE THE FOLLOWING:1. Please purchase a waterproof digital thermometer with a maximum temperature function to ensure the dishwasher is reaching a minimum 71*C at the dish level.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The window frame next to the prep sink was in disrepair and wood exposed.COMPLETE THE FOLLOWING:1. Please refinish the frame, so it is smooth, non-absorbent and easy to clean.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths were sitting on the counters in the kitchen.-Please store wiping cloths in a sanitizer solution while not in use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A min/max digital thermometer was not onsite for testing the maximum temperature of the dishwasher.-Please obtain a min/max digital thermometer and use to test the maximum temperature of the dishwasher on a daily basis and maintain a log.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was some debris build up in the cupboard under the sink in the bistro area.-Please clean the cupboard.2. There was some food debris build up on the floor under and around the dishwasher as well as behind the mixer.-Please clean the noted areas.3. There was some build up on the plastic transport carts.-Please clean carts frequently.