Skip to content
Loading map…

Best Western Plus Chateau Inn - Kitchen/Freude Cafe

5027 Lakeshore Drive Sylvan Lake AB T4S 1R3 · Food - General

10 inspections

  1. Risk Management 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?
      • Flooring in the food store area is carpet. Carpet is not a suitable material for food handling and storage areas. Flooring in the food store must be smooth, non-absorbent and easily cleanable.
  2. Demand Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest records are not being kept for the kitchen area and a blank copy of pest records for the cafe was present. Staff completed the kitchen records during inspection. Please ensure pest control records are being taken and recorded for all food areas of the facility once per month.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the food store area is carpet. Carpet is not a suitable material for food handling and storage areas. Flooring in the food store must be smooth, non-absorbent and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cases of beverage containers and canned alcoholic beverages were being stored on the floor of the bar area, and pasta and equipment were being stored on the floor of the kitchen storage room. Please ensure all food, food containers and food equipment are stored off the floor in a sanitary manner.
  3. Demand Inspection

    0 infractions

  4. 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?
      • Flooring in the food store area is carpet. Carpet is not a suitable material for food handling and storage areas. Flooring in the food store must be smooth, non-absorbent and easily cleanable.
  5. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food handling is occurring in a room without a hand sink. Hand sinks are required where food is prepared. Please relocate the pizza oven to a kitchen area that has a hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the food store area is carpet. Carpet is not a suitable material for food handling and storage areas. Flooring in the food store must be smooth, non-absorbent and easily cleanable.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kitchen staff had mentioned eggs are cooked and cooled at room temperature before moving into the fridge. Kitchen staff indicated that eggs are put away for the next day before her shift ends. Please ensure that eggs are cooled to 4 degrees C or lower within 2 hours.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One broken thermometer, one probe thermometer with battery not working, and one probe thermometer that was inaccurate. Staff calibrated the inaccurate thermometer and will replace the battery in the other. Please ensure there is always an accurate indicating thermometer available to verify internal temperatures of hazardous foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs prepared two hours prior were left at room temperature to cool but were probed at 40 C. Staff divided eggs into two containers and placed in an ice bath to further cool. 2. Cheese placed out on the buffet was at room temperature without a means of either maintaining 4 C or controlling for time. Please ensure hazardous food items on the buffet are kept at or below 4 C or at or above 60 C. Items that have sat in the danger zone (above 4 C and below 60 C) must be discarded after two hours. Either place cheese on ice or monitor time and discard after 2 hours. Ensure hazardous foods are cooled from 60 -20 C within 2 hours and from 20 - 4 C in the fridge within 4 hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at bar area hand sink is not working. Please provide paper towel in a working dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No valid certificates for a safe food handler has been provided. At least one person in care and control of the facility must have a valid safe food handling certifcate from an approved course. A list of approved courses will be provided with copy of this report.
  9. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the kitchen fridge was 6 - 8 C. The ambient temperature of the bar fridge was 7 - 10 C. Staff adjusted the units, but they did not reduce in temperature during inspection. Service was called.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser in the bar area was not working. Batteries were replaced and unit dispensed paper towel.
  10. Risk Management Inspection

    0 infractions