Canalta Lac La Biche - Food
9905 83 Avenue Lac La Biche AB T0A 2C0 · Food - General
10 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The dishwasher was out of order at the time of inspection, and a three-compartment sink method was being used. However, dishes were not being properly sanitized, as they were left in water without the use of an approved sanitizer. Staff were unaware of how to properly use the sanitizer; this was demonstrated during the inspection to ensure understanding for future use. Additionally, a handwashing sink was being used as the third compartment, which is only acceptable provided it is not required for handwashing during dishwashing operations. Ensure proper wash–rinse–sanitize procedures are consistently followed and staff are adequately trained in sanitizing practices.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Cleaning cloths were observed placed around the kitchen, including one outside the kitchen area. Ensure that all wiping cloths are properly stored in a sanitizing solution between uses or removed and stored appropriately for laundering when not in use, to prevent contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers of grated cheese, salsa, green onion, and berries were not covered.Ensure food items are able to be covered while out on display to help prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Grated cheese out for breakfast service was not on ice.Ensure all high risk food items are maintained at or below 4C, or above 60C.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Milk near the coffee station measured 17C.Milk was discarded during inspection.Ensure milk is maintained at 4C or less, or discarded after 2 hours.Berries near the waffle iron measured 19C and were not on ice.Berries were placed on ice during inspection.Ensure berries are kept on ice to maintain temperature at 4C or less, or discarded after 2 hours.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips expired Dec 1, 2024.Obtain current test strips.Ensure test strips are used every day to verify dishwasher chlorine concentration.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Berries near the waffle iron measured 14C. Salsa on ice measured 12C. Ice was present on only one side of the holding dish.Ice will need to be present surrounding the container to maintain temperature.It is recommended to use either a smaller inside dish, or a larger outside dish to allow for ice to surround the food item.Metal bowls to hold the food item are recommended.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There were no tongs available for bread service.Ensure there are tongs available for bread service.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Cream for coffee in a thermos like container measured 16C during inspection. Only a small amount of cream was present.Ensure container is capable of maintaining milk at 4C or less. If maintained above 4C, milk must be discarded after 2 hours and time must be tracked.2. Berries near the waffle iron measured 18C. The ice in the container was melted.Replenish the ice as needed to maintain the berries at 4C or less.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not present in the dispenser.Facility ran out of the paper towel for the dispenser. A loose roll of paper towel was present nearby.Ensure there is paper towel available in a dispenser at all times. It is recommended to keep extra stock of paper towel.
- 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?
- Pest control self checklists were printed but not completed.Ensure a pest control inspection is conducted at least once per month and results documented.Records must be available for inspection.
- 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. Seams in the countertop are pulling apart and there is a chip where a piece of countertop is missing.Ensure the countertop is maintained in good repair and so it is smooth, impervious to moisture and easy to clean.2. The countertop material near the coffee pot in the kitchen area is lifting.Ensure the countertop material is glued down and sealed to prevent moisture infiltration.3. The countertop near the sink is lifting and is damaged.Ensure the counter is maintained and sealed so it is smooth, impervious to moisture, and easy to clean.Note: countertop damage is significantly worse than during the last inspection. Provide a plan of action with reasonable timelines to the health inspector by the date indicated.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There were no tongs available for bread service.Ensure there are tongs available for bread service.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Cream for coffee in a thermos like container measured 16C during inspection. Only a small amount of cream was present.Ensure container is capable of maintaining milk at 4C or less. If maintained above 4C, milk must be discarded after 2 hours and time must be tracked.2. Berries near the waffle iron measured 18C. The ice in the container was melted.Replenish the ice as needed to maintain the berries at 4C or less.
- 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?
- Pest control self checklists were printed but not completed.Ensure a pest control inspection is conducted at least once per month and results documented.Records must be available for inspection.
- 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. Seams in the countertop are pulling apart and there is a chip where a piece of countertop is missing.Ensure the countertop is maintained in good repair and so it is smooth, impervious to moisture and easy to clean.2. The countertop material near the coffee pot in the kitchen area is lifting.Ensure the countertop material is glued down and sealed to prevent moisture infiltration.3. The countertop near the sink is lifting and is damaged.Ensure the counter is maintained and sealed so it is smooth, impervious to moisture, and easy to clean.Note: countertop damage is significantly worse than during the last inspection. Provide a plan of action with reasonable timelines to the health inspector by the date indicated.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was not present in a bucket for used cleaning cloths.Ensure sanitizer for cleaning cloths is present at all times when food is being handled.Ensure used cleaning cloths are stored in a sanitizing solution of appropriate strength:Chlorine - 100-200 ppmQuat - 200-400 ppm
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Milk for coffee in a thermos like container measured 15C during inspection.Ensure container is capable of maintaining milk at 4C or less. If maintained above 4C, milk must be discarded after 2 hours and time must be tracked.
- 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. Seams in the countertop are pulling apart and there is a chip where a piece of countertop is missing.Ensure the countertop is maintained in good repair and so it is smooth, impervious to moisture and easy to clean.2. The countertop material near the coffee pot in the kitchen area is lifting.Ensure the countertop material is glued down and sealed to prevent moisture infiltration.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were observed on the counter.A bucket for sanitizer was not available.Ensure used cleaning cloths are stored in a sanitizing solution of appropriate strength:Chlorine - 100-200 ppmQuat - 200-400 ppm
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Philadelphia cream cheese and butter packets on ice were stacked above the ice and so measured >4C.Ensure cream cheese and butter packets are maintained at 4C or less. Packets will need to be in direct contact with ice to maintain temperature.If temperature is above 4C, packets must be used within 2 hours. Any packets not used within 2 hours must be discarded. Time must be tracked.2. Milk for coffee in a thermos like container measured 12C during inspection.Ensure container is capable of maintaining milk at 4C or less. If maintained above 4C, milk must be discarded after 2 hours and time must be tracked.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Both compartments in the 2 compartment sink were in use. One side had dishes present and the other side was filled with soapy water.Ensure one compartment of the sink is available at all times for handwashing.Dishes were moved during inspection.2. Paper towel was not present in the dispenser.Facility advised the wrong paper towel was ordered.Ensure paper towel is in a 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?
- 1. Seams in the countertop are pulling apart and there is a chip where a piece of countertop is missing.Ensure the countertop is maintained in good repair and so it is smooth, impervious to moisture and easy to clean.2. The countertop material near the coffee pot in the kitchen area is lifting.Ensure the countertop material is glued down and sealed to prevent moisture infiltration.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?