Bill Peyto's Cafe
203 Village Road Lake Louise AB T0L 1E0 · Food - General
4 inspections
- 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?
- Downstairs flooring is worn/paint flaking. As discussed, may need more durable paint to prevent wear and tear/facilitate cleaning.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Ensure all chemical bottles have appropriate SDS labels (sanitizer bottles were not labelled).
- 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?
- Small flies were noted in downstairs area, especially around dry storage area (facility has provided traps and bait). Ensure recommendations of pest control operator are followed with regards to the flies. Fans or transferring any food items with potential pests into air tight containers may help.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Kitchen ceiling is discoloured/has some build up of grease. As discussed with chef, will be painted/cleaned during shutdown.2. Downstairs flooring is worn/paint flaking. As discussed, may need more durable paint to prevent wear and tear/facilitate cleaning.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Ensure max/min thermometer is provided to monitor sanitizing temperature of the dishwasher.
- 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?
- Some small flies noted around garbage and dirty side of dishwasher. Continue with pest control (garbage may need to be removed more frequently, ensure area stays as dry as possible).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A couple shelves at front server's station are unfinished wood. Paint or seal so that they are smooth/easily cleanable and can be adequately sanitized.
- 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
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Paper scoop used for dry goods downstairs. Provide proper scoop with handle that does not touch product.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Clam chowder prepared on Feb.7 measured at 9C in the walk-in refrigerator. Reviewed cooling procedure and discarded chowder. Use more ice in sinks for cooling, put in shallow pans in the fridge, or provide ice wands.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A couple shelves at front server's station are unfinished wood. Paint or seal so that they are smooth/easily cleanable and can be adequately sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Small amount of debris noted on landing at bottom of stairs. Thoroughly clean this area to ensure it does not attract any pests.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?