Chef N' Pigeon Lake - Main Kitchen
21 Village Drive Westerose AB T0C 2V0 · Food - General
14 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The bar glass washer had 50 ppm chlorine in the final rinse cycle, it should be at 100 ppm.Please have the glass washer serviced so that it can maintain the 100 ppm chlorine in the final rinse cycle.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The bar glass washer had 50 ppm chlorine in the final rinse cycle, it should be at 100 ppm.Please have the glass washer serviced so that it can maintain the 100 ppm chlorine in the final rinse cycle.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- PREVIOUSLY - The finished floor material is damaged and lifting near the deep fryers.Operator would like to remove the current finished floor material and install a non-slip epoxy floor product - this will be acceptable.Please complete this work by Feb 28, 2025.Feb 11, 2025 - operator has had the old flooring material removed from the cooking line area and is preparing the cement for new flooring material.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The finished floor material is damaged and lifting near the deep fryers.Operator would like to remove the current finished floor material and install a non-slip epoxy floor product - this will be acceptable.Please complete this work by Feb 28, 2025.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- Some part of the weather stripping is damaged, leaving a gap that can allow pests to enter.August 22, 2024The operator has purchased the material and is waiting for the technician to repair it.
- 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?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- In the walk-in cooler behind the food prep area: i) Cartoons of food were left on the floorii) Raw meat was placed very close to the bread.Operator removed the foods on the floor and separated raw meat from other food products.
- 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?
- Some part of the weather stripping is damaged, leaving a gap that can allow pests to enter.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The finished floor material directly in front of the deep fryers had become loose and was removed by the operator. Now there is an area of exposed concrete.The affected area is approximately 2 feet X 2 feet in size.Corrective Action - This area of flooring will need to be properly prepared for best adhesion of any new finished flooring material being installed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The operator has an expired Food Permit posted.If you are unable to find the email that contains your current Food Permit, please call 1-833-476-4743 to obtain a replacement.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The waitress cooler was at 8 C - due to the presence of some High Risk food items it must be kept at 4 C or colder.All of the other hot and cold food holding temperatures were satisfactory.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Prep table cutting boards are becoming stained and gouged.2. Please ensure that the range hood filters are being cleaned every 2-3 days as per your schedule, especially the filters over the char broiler.Corrective Action 1. Cutting boards could be planed or sanded down, but may need to be replaced.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?