Buck Lake Cafe - Grocery
701 Lakeshore Drive West Buck Lake AB T0C 0T0 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cold food holding temperatures were satisfactory, EXCEPT for the Cafe prep table cooler was 19 C.After questioning the staff, it was discovered that the cooler was freezing some of the produce, that morning, so the staff member turned this cooler thermostat to off - to allow the cooler to warm up a bit.Unfortunately, the staff member did not come back to turn it back to its proper setting later in the morning.PHI observed this prep table cooler after lunch with this very warm temperature.Staff moved high risk food items into another fridge, until the prep table cooler comes down to 4 C or colder.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- An expired Food Permit is posted on the wall.As your renewal date approaches in April 2026, please ensure that your new Food Permit is posted once you obtain it.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- 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?
- In the Bakery area1 - there were 3 countertop induction hot plates in use with no mechanical exhaust ventilation.2 - there was also a domestic countertop deep fryer in use.Corrective Actions.1 - you have a choice of: a) remove the induction countertop hot plates, OR b) move the use of the hot plates to where there is mechanical ventilation ( on the back wall of the Bakery area ), OR c) install ( at a minimum ) stainless steel domestic mechanical exhaust vents to remove heat and steam.2 - for the deep fryer, you have a choice of: a) remove the deep fryer, OR b) install a commercial range hood with fire suppression for this device that creates grease laden vapors, OR c) use an air fryer instead.Note - operator reports that they cook/process the bacon in the convection oven - this is acceptable.Note - since the time of this inspection, the operator has emailed this PHI and has indicated that they will install mechanical exhaust ventilation for the area where the stainless steel counters already are. This will be acceptable for the induction countertop hot plates.Oct 1, 2024 - PHI observed the stainless steel hod vent that exhausts to the outside, over the centre island work table.Note - there were 2 other induction cook tops located near the deli pass-thru window ( that are not directly under any type of exhaust system ).Therefore you will have to either:a) install another exhaust canopy ( like you did for the centre work table ), ORb) move these extra induction cook tops to the centre work table where they are covered by exhaust ventilation.Feb 12, 2025 - operator is arranging for additional exhaust vents.
- 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
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- In the grocery area walk-in cooler, there were bulk bags of onions and carrots, in direct contact with the floor.Corrective actionThese types of food items must be stored so that they are up and off of the floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- In the Bakery area1 - there were 3 countertop induction hot plates in use with no mechanical exhaust ventilation.2 - there was also a domestic countertop deep fryer in use.Corrective Actions.1 - you have a choice of: a) remove the induction countertop hot plates, OR b) move the use of the hot plates to where there is mechanical ventilation ( on the back wall of the Bakery area ), OR c) install ( at a minimum ) stainless steel domestic mechanical exhaust vents to remove heat and steam.2 - for the deep fryer, you have a choice of: a) remove the deep fryer, OR b) install a commercial range hood with fire suppression for this device that creates grease laden vapors, OR c) use an air fryer instead.Note - operator reports that they cook/process the bacon in the convection oven - this is acceptable.Note - since the time of this inspection, the operator has emailed this PHI and has indicated that they will install mechanical exhaust ventilation for the area where the stainless steel counters already are. This will be acceptable for the induction countertop hot plates.Oct 1, 2024 - PHI observed the stainless steel hod vent that exhausts to the outside, over the centre island work table.Note - there were 2 other induction cook tops located near the deli pass-thru window ( that are not directly under any type of exhaust system ).Therefore you will have to either:a) install another exhaust canopy ( like you did for the centre work table ), ORb) move these extra induction cook tops to the centre work table where they are covered by exhaust ventilation.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Operator did not contact their PHI regarding the addition of the induction countertop hot plates, and the subsequent need for proper exhaust ventilation.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- In the Bakery area1 - there were 3 countertop induction hot plates in use with no mechanical exhaust ventilation.2 - there was also a domestic countertop deep fryer in use.Corrective Actions.1 - you have a choice of: a) remove the induction countertop hot plates, OR b) move the use of the hot plates to where there is mechanical ventilation ( on the back wall of the Bakery area ), OR c) install ( at a minimum ) stainless steel domestic mechanical exhaust vents to remove heat and steam.2 - for the deep fryer, you have a choice of: a) remove the deep fryer, OR b) install a commercial range hood with fire suppression for this device that creates grease laden vapors, OR c) use an air fryer instead.Note - operator reports that they cook/process the bacon in the convection oven - this is acceptable.Note - since the time of this inspection, the operator has emailed this PHI and has indicated that they will install mechanical exhaust ventilation for the area where the stainless steel counters already are. This will be acceptable for the induction countertop hot plates.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Operator did not contact their PHI regarding the addition of the induction countertop hot plates, and the subsequent need for proper exhaust ventilation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- For the Cafe area hand wash sink - the paper towel is to be in a covered dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- In the bakery prep area the operator has a 2 burner propane stove in use, with a propane tank. There is no exhaust ventilation or fire suppression for this stove.PHI requested that the propane stove will need to be removed.Operator reported that they will have it removed before the end of the day.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- In the grocery store area - the slushie machine is on a bare wood countertop.This countertop will need to be sealed ( examples - paint or arborite ).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?