Battle River Lodge - Food Service
429 5 Avenue Wainwright AB T9W 2R1 · Food - General
7 inspections
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher rinse only reaching approx 165-170 degrees F at time of inspection, 180 degrees F minimum required. Note - unit booster heater is currently under repair. Until such time as repair is completed and appropriate temps are being reached, manual method of utensil washing must be conducted with bleach (100 ppm) as a final sanitizing step. Alternatively, utensils could be put through machine wash cycle first, and sanitized manually in separate sink with bleach.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Analog thermometer in coldstream cooler is not working. Please ensure the cooler is equipped with a proper thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Kitchen staff were using detergent in the bleach sanitizing solution. Sanitizing solution should be free of detergent. Keep washing and sanitizing steps separate to ensure proper that the sanitizer is effective.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Analog thermometer in coldstream cooler is not working. Please ensure the cooler is equipped with a proper thermometer.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Single use condiments are being set at the table in communal touch plastic cups. Please set condiments and napkins in individual table settings to prevent shared touch items.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Analog thermometer in coldstream cooler is not working. Please ensure the cooler is equipped with a proper thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions