Skip to content
Loading map…

Buffalo Lodge - Food

Highway 63 Aostra Road Fort McMurray AB T9H 4V9 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was only one hand sink in the entire kitchen on one side of the facility. Hand sink had been reportedly removed from middle area of the kitchen. A utility sink located in the middle area was designated as hand sink and hand washing supplies were provided during inspection onsite. Hand sink would be re-installed in the area and an eye wash station would be replaced with a hand sink/eye wash set up by the dishwashing area door.
  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was only one hand sink in the entire kitchen on one side of the facility. Hand sink had been reportedly removed from middle area of the kitchen. A utility sink located in the middle area was designated as hand sink and hand washing supplies were provided during inspection onsite. Hand sink would be re-installed in the area and an eye wash station would be replaced with a hand sink/eye wash set up by the dishwashing area door.
  5. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer concentration was noted 00ppm quats in the sanitizer bucket. The bucket were refilled with 200ppm quats sanitizers during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was noted being stored directly on the top of the ice maker. The scoop was removed and stored in a container during inspection.Ensure scoops are properly stored to prevent their contaimination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were missing from two vertical coolers. Thermometers were installed during inspection onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1-There was no hot water and paper towels at the hand washing station located in self serve area. Hot water supply was restored and paper towels were provided at the hand sink during inspection onsite.2-There was no soap at the hand washing station located in the kitchen by the chemical room. Soap was provided during inspection onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was only one hand sink in the entire kitchen on one side of the facility. Hand sink had been reportedly removed from middle area of the kitchen. A utility sink located in the middle area was designated as hand sink and hand washing supplies were provided during inspection onsite. Hand sink would be re-installed in the area and an eye wash station would be replaced with a hand sink/eye wash set up by the dishwashing area door.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Hot water temperature at the only hand washing station located in the kitchen was measured at 54 degrees Celsius. Water temperature was adjusted to 38-40 degrees Celsius during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sanitizer dispenser was not dispensing sanitizer. The dispenser was fixed during inspection onsite.Ensure sanitizer concentration monitoring is done regularly to ensure required concentration of sanitizer is maintained all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no hot water in the handwashing sinks of the washrooms (male/female). Maintenance was in the process of restoring the hot water.Ensure washrooms are fully operational all the times.
  6. Initial Inspection

    0 infractions