Big Lake Inn
112 12 Avenue SW Slave Lake AB T0G 2A0 · Food - General
8 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer tested above 200 ppm and bleached the test paper. Adjusted to 100 ppm during inspection.ENSURE:Bleach sanitizer is maintained at 100 ppm at all times.Bleach sanitizer is tested after mixing to verify it is 100 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility has a mechanical dishwasher but has opted not to use it. The have two large sink compartments and a third smaller portable compartment that hangs over the larger compartment with a drain at the bottom. Only disposable plates and cutlery are used.The facility was improperly washing dishes by washing with soap in the first compartment then spraying them with a bleach solution.The operator was educated on proper dishwashing procedures by first using soap and water in the first compartment, rinsing in the first compartment, then soaking in a 100ppm bleach solution in the second compartment. The third portable compartment can be used for draining.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Facility did not have paper towel in a dispenser at the handwashing sink in the dining area.ENSURE:All handwashing sinks have liquid soap and paper towel in a dispenser.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- Facility does not have sanitizing 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)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Facility was using a scented clorox wipes. Educated operator on using an approved sanitizer and how to make an approved sanitizer using bleach. Operator made a bleach water solution with a concentration of 100ppm. Please ensure that an approved sanitizer is being used to sanitize food contact surfaces.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff informed that reusable dishes were washed using soap and detergent. Dishwashing did not include a sanitizing step. Staff was educated on the use of an approved sanitizer for dishwashing to allow for effective sanitizing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility does not have sanitizing test strips
- 23. Is the facility maintained in a clean and sanitary condition?
- Some of the drawers in the dinning area had food debris. Staff corrected this during the inspection and cleaned the area up. Please ensure that the premise is kept clean at all times to prevent pest harbourage.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions