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BCMInns Lac La Biche

14068 Stanley Drive Lac La Biche AB T0A 2C0 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Philadelphia cream cheese specifying "keep refrigerated" was observed at room temperature.Keep product refrigerated or on ice.If product is held above 4C then it must be discarded after 2 hours and time must be tracked in some way. It is recommended to have a very limited amount available at room temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips expired Jan 1/25.Obtain current test strips.Test strips must be used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, they must be tested each day prior to use.It is recommended that concentration is recorded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap dispenser was not dispensing soap.Hand soap in a dispenser must be available at all times.If hand soap for the dispenser is unavailable, or if the dispenser is not working, obtain free standing soap in a pump style dispenser for interim use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several drawers and the cabinet underneath the sink in the food service area had food debris and evidence of coffee spills.Clean the affected drawers/cabinet.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs in hot holding for breakfast service measured 43C.Ensure high risk foods in hot holding are maintained at 60C or above. If temperature falls below 60C, items must be served within 2 hours. Do not top up or add items until all previous items have been removed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips expired Jan 1/25.Obtain current test strips.Test strips must be used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, they must be tested each day prior to use.It is recommended that concentration is recorded.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in a spray bottle measured 50 ppm.A new quat sanitizer solution was prepared and measured 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were available but do not appear to be used regularly as the end of the strip was discolored. Inspector was informed the concentration was last tested on Monday.Test strips must be used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, they must be tested each day prior to use.It is recommended that concentration is recorded.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the kitchen measured >400 ppm.Quat sanitizer was diluted to 400 ppm during inspection.Ensure quat sanitizer is maintained at 200-400 ppm.Concentration must be verified daily with a test strip.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Philadelphia cream cheese specifying "keep refrigerated" was found on the counter at room temperature.Ensure label directions for food storage are followed.If cream cheese is left at room temperature it must be discarded after 2 hours, and time must be marked in some way.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were available but do not appear to be used regularly as the end of the strip was discolored.Test strips must be used at least daily to verify sanitizer concentration for Ready to Use products, and every time a fresh solution is prepared if concentrated sanitizer is diluted.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the kitchen is not functioning.Staff are using paper towel from the dispenser in the service area.Repair or replace the paper towel dispenser.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Water was leaking from the hot holding under the sink.Investigate the source of the leak and repair/mitigate as necessary.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The temperature recording sheet for the cooler showed most temperatures are above 4C.Cooler temperature measured <4C during inspection.Ensure staff understand what the temperature requirements are and corrective actions to be taken if the temperature is above 4C.Log any corrective actions taken on the recording sheet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal on the cooler in the kitchen is damaged and is not completely sealing the unit.The temperature recording log indicated some temperatures were noted above 4C.The damaged seal may lead to temperature issues.Repair or replace the seal.
  6. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the kitchen measured >400 ppm.Quat sanitizer was diluted to 400 ppm during inspection.Ensure quat sanitizer is maintained at 200-400 ppm.Concentration must be verified daily with a test strip.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Butter packets specifying "keep refrigerated" were found at room temperature.Ensure label directions for food storage are followed.If butter packets are left at room temperature, they must be discarded after 2 hours and time must be tracked.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were available but still in original packaging, indicating they have not been used.Test strips must be used at least daily to verify sanitizer concentration for Ready to Use products, and every time a fresh solution is prepared if concentrated sanitizer is diluted.Test strips were removed from packaging during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The temperature recording sheet for the cooler showed most temperatures are above 4C.Cooler temperature measured <4C during inspection.Ensure staff understand what the temperature requirements are and corrective actions to be taken if the temperature is above 4C.Log any corrective actions taken on the recording sheet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal on the cooler in the kitchen is damaged and is not completely sealing the unit.The temperature recording log indicated some temperatures were noted above 4C.The damaged seal may lead to temperature issues.Repair or replace the seal.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the kitchen measured >400 ppm.Facility is in the process of moving to a new sanitizer.Ensure quat sanitizer is maintained at 200-400 ppm.Concentration must be verified daily with a test strip.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A thermometer was not available for monitoring food temperatures during cooking and hot holding.Ensure a probe thermometer is available for monitoring food temperatures.A digital thermometer is recommended.2. Butter packets specifying "keep refrigerated" were found at room temperature.Ensure label directions for food storage are followed.If butter packets are left at room temperature, they must be discarded after 2 hours and time must be tracked.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available for quat sanitizer solution.Ensure test strips are available for sanitizer solutions in use. Test strips must be used at least daily to verify sanitizer concentration for Ready to Use products, and every time a fresh solution is prepared if concentrated sanitizer is diluted.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not available at the sink in the kitchen.Ensure hand soap in a dispenser is available at all times to facilitate proper handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal on the cooler in the kitchen is damaged and is not completely sealing the unit.The temperature recording log indicated some temperatures were noted above 4C.The damaged seal may lead to temperature issues.Repair or replace the seal.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Drawers and drawer inserts in the kitchen had a buildup of crumbs and require cleaning.Ensure drawers and inserts are maintained in clean and sanitary condition.