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Canyon Ski Resort & Recreation Area - Main Lodge Concession

38433 Range Road 264A Red Deer County AB T4E 0Z1 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Potato and onion bags were observed stored on the floor. The operator removed them and placed the products on empty boxes to keep them off the ground.All other food products were properly stored, sealed, and protected, with meat products kept below other food items in the refrigerators.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available during the inspection.Please ensure test strips are obtained and kept near the areas where they are required, such as next to the sink or dishwasher in the lower main kitchen, and at the sink where sanitizer is prepared in the upper concession kitchen.
    • 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?
      • No monthly pest control is currently being conducted. A pest check template was sent to the operator.Please ensure pest checklists are printed for both the upper and lower kitchens, and ideally kept in a binder in each respective area for ease of use. Records should be maintained for up to two years.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All cutting boards (over 7) observed were overworn, showing deep grooves and discoloration.Please ensure all damaged cutting boards are removed or replaced, and that they are regularly monitored and taken out of service before becoming significantly worn.
  3. 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 walk-in cooler under the condenser, there is a hole in the floor with exposed subfloor (unfinished wood).ACTION: Please repair or replace the floor so that it is smooth, durable, non-absorbent, easy to clean, and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Under the blade guard of the meat slicer, there was a visible accumulation of food debris on the blade and on the guard.Operator cleaned and disinfected both during inspection.Please be sure to remove the guard and clean the area under the guard each time the meat slicer is cleaned and disinfected.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer was available. Operator made a fresh solution during the inspection which was measured at 100ppm chlorine.Please ensure a surface sanitizer is available at all times during food preparation. To make a 100ppm solution, add 1/2 tsp of unscented bleach to 1 liter of water. Cleaning with soap and water removes physical debris where sanitizing reduces the microbial load down to a safe level.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw ground beef was stored above ready to eat foods. This was corrected during the inspection.Please ensure raw products of animal origin are stored below and away from ready to eat foods.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Burger patties in a stainless steel container on the grill were not able to be hot held above 60C. - Ensure foods are kept out of temperature danger zone of 4-60C. The burger patties must be discarded after 2 hours, OR obtain a hot holding unit that is able to keep foods temperature above 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front handwashing sink at the main lodge kitchen was blocked by a bag of frozen fries. - Ensure every handwashing sink is accessible during operation. Fries removed during inspection, education provided.
    • 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 light cover in the front food prep area was not secured in place and requires cleaning.Please ensure this cover is cleaned and repaired.