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Chateau Sturgeon Lodge - Kitchen

5320 46 street Legal AB T0G 1L0 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *A dessert tray was not covered to protect from contamination in the walk in cooler. Cover dessert. Staff put a lid onto the tray.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Debris was found in the utensil holder in a drawer located by the resident coffee/beverage station. Clean out drawer. Staff removed the holder along with utensils and placed them into dishwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Mould like growth was found on the underside of the walk in cooler shelving. Clean shelving. Corrected later in the day, the manager sent photos confirming the shelving was cleaned. *Dust accumulation on the white fan located by the back entrance of the kitchen. Clean fan to prevent contamination of food products. Corrected later in the day, email from manager confirmed fan was removed.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Frozen food products were stored directly on the floor in the walk in freezer. Reorganize cooler, elevate food products off the floor to protect from contamination, prevent pest access and facilitate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Dust accumulation was on the white fan located in the kitchen. Clean fan and add task to routine cleaning schedule.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X The Quat sanitizer in the spray bottle measured 1000ppm+. A new ~200 ppm Quat solution was made during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • X The refrigerator in the dining room measured ~11C during the visit. The temperature dial was adjusted from the warmest setting to the coldest setting during the inspection. Continue to monitor and ensure a temperature of 4C or less is maintained.