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Columbia Icefield Glacier Discovery Centre - Altitude Restaurant and Chalet

Highway 93 South Jasper AB T0E 1E0 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The concentration of the sink and surface cleaner/sanitizer solution dispensed from the wall-mounted unit was measured above the manufacturer's recommended level. Ensure that the sanitizer solution is prepared and used in accordance with the manufacturer's instructions to maintain effective and safe sanitizing practices.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The final rinse temperature of the high-temperature dishwasher, measured at plate level, was 56°C—below the required minimum of 71°C. Additionally, no detectable chlorine sanitizer was present in the rinse water, despite its use as an interim sanitizing measure. - Ensure all dishes/utensils are sanitized by manual method in the 3rd sink with the available sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher is not functioning properly. Ensure the unit is promptly serviced and maintained in good working condition to support effective dish/utensil sanitization.
  3. 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)?
      • No sanitizer solution was supplied to the glasswasher at the bar counter, as the sanitizer bottle was found to be completely empty.During the inspection, staff were instructed to replace the sanitizer bottle, prime the dispensing pump, and verify the concentration of the iodine sanitizer solution in the rinse water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of sanitizing agent in the rinse water of the glasswasher at the bar counter was not monitored or recorded on a regular basis. - Monitor the concentration of the sanitizing agent in the rinse water before the start of the operation for the day.
  4. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No cold water was supplied to the hand washing sink in the back preparation area in the kitchen. Tap water temperature was at 51C. - Ensure cold water is supplied to the sink and the sink is kept in good working order at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pep line cooler in the chalet's kitchen is in disrepair and out of service. - Ensure the cooler is fixed or replaced to ensure adequate refrigeration is available for the operation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors under the dishwasher is in the kitchen and in the walk-in cooler (#2) require cleaning. Accumulation of spoiled food waste and grime was observed in the above area.
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Uncooked pizzas are being held at room temperature for up to 4 hours. - Ensure the potentially hazardous food is held in a cooler, to keep the food temperatures at 4C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing station at the chalet's preparation line was blocked by stacked food boxes, which made it inaccessible. - Ensure the hand washing station is accessible all the time.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cooler's door in the chalet's kitchen is in disrepair. - Ensure the door is re-installed.
  6. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the cooked rice in hot holding unit at the buffet line was measured to be lower than the required temperature. The hot water level in the hot holding unit was too low.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The final rinse temperature of the high - temperature dishwasher in the main kitchen is not being maintained above 71 C, at the plate level, or 180 F at manifold. - Ensure manual dish sanitizing procedures are followed as required be the machine is repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizer solution from the wall mounted dispenser at the dishwashing sink in the main kitchen is not being monitored as frequently as required. - Monitor and record the sanitizer solutions' concentrations and record them on a daily basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The temperatures of the water from the taps of the hand washing stations in the main kitchen were too hot as the cold water supply to the sink was turned off. - Ensure the water is warm to facilitate adequate and proper hand washing by food handlers. 2. The hand washing stations at the chalet's preparation area were not supplied with hand paper towels. - Ensure hand washing stations are adequately supplied with soap and paper towels at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high temperature dishwasher is not in proper working order. The highest temperature it reached at plate level was less than 71C, or 180 C at manifold. - Ensure the machine is serviced and maintained in good working order.
  7. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Only cold water was supplied to the hand sinks in the kitchen. - Ensure hot water is supplied to all hand sinks so as to make warm water available at the hand sink to facilitate adequate hand washing by food handlers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The line cooler in the chalet's kitchen is in disrepair. - Repair is required.