Cafe Lake Louise
103 - 200 Village Road Lake Louise AB T0L 1E0 · Food - General
2 inspections
- Initial Inspection
0 infractions
- Initial Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Hot holding unit for pizza not up to temperature at time of inspection.2. Double door refrigerator not at adequate temperature yet at time of inspection.*Ensure thermometers are provided and all hot/cold holding equipment is holding food at adequate temperature.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher initially not working and then leaking from back. Ensure dishwasher is working as designed prior to operation (both detergent and sanitizer were feeding into machine).
- 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. Cleanable baseboard (rubber or coving) is missing in several areas including back preparation area by upright fridge, below area where preparation table will be and along dry storage wall. Install cleanable baseboard in all food preparation and storage areas. 2. One dry storage shelf has flaking particle board. Replace or refinish shelf so it is smooth and easily cleanable. 3. One ceiling tile present but out of place due to some maintenance; ensure tile is put back into place before approval. 4. Wall leading to dry storage is worn/grooved and flaking some drywall. Repair wall (beside hand sink).5. Some drawer surfaces (service area cabinet) is worn and not cleanable. Repair or replace so it can be easily wiped/cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Provide written cleaning instructions consistent with manufacturer directions for iced cappuccino machine. 2. Ensure written cleaning schedule and documentation of cleaning and pest control are in place.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?