Beaverhill Pioneer Lodge
5203 52 Street Lamont AB · Food - General
9 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were availalbleEnsure test strips are available by Sept 9, 2025
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizing solution readily available in the food preparation area.Ensure that the sanitizing solution is present either in a spray bottle or in a bucket
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- June 26, 2024- small fridge was at 9C.Small fridge was at 7C. Ensure the fridge was at 4C or less.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizing solution readily available in the food preparation area.Ensure that the sanitizing solution is present either in a spray bottle or in a bucket
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- June 26, 2024- small fridge was at 9C.Small fridge was at 7C. Ensure the fridge was at 4C or less.
- 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?
- Small fridge was at 7C. Ensure the fridge was at 4C or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Are now using chlorine as the sanitizer within the kitchen. Please purchase test chlorine test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?