Deer Lodge - Skiing Louise
109 Lake Louise Drive Lake Louise AB T0L 1E0 · Food - General
Inspection summary
Deer Lodge - Skiing Louise has been inspected 2 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on September 20, 2024, found no infractions.
1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests and Food temperature control.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 2 times on December 18, 2023. For example:
Is the facility free of a pest infestation?
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on December 18, 2023. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded once on December 18, 2023. For example:
Is the facility maintained in a clean and sanitary condition?
About this data
These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
2 inspections
- Monitoring Inspection
0 infractions
- Initial Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Display fridge in dining room had items measured at 6 to 7C. Ensure perishable items are cooled prior to being put in the fridge and remain at 4C or lower.
- 15. Is the facility free of a pest infestation?
- 1. Droppings noted in dry storage room on floor by pest trap (larger droppings likely wood rat or pine marten). Immediately remove droppings /clean area when activity noted. Ensure wet cleaning method/gloves are being used and steps taken to exclude pests from food areas. 2. Small flies were noted around dishwasher and 3-compartment sink. Thoroughly clean and sanitize area and ensure flies are controlled.**Recommendations from a licensed pest control operator must be followed to control all pest issues.
- 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?
- 1. Grouting by dishwasher area is collecting water/difficult to clean and may attract flies.2. There is a hole in the ceiling in the dry storage area which may allow pests to enter the area/ back mechanical room has open drain and is not isolated from food area by door or other means. **Repair areas which may allow pests to have access to food/water or enter the kitchen.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Wall behind dishwasher has a build up of food/debris. Thoroughly clean area and ensure it is maintained in a clean and sanitary condition.2. Food/water is becoming caught in deep grout lines by dishwasher. Keep this area clean/dry.3. There is a build up of some laundry/equipment by back door. Keep this area organized to facilitate cleaning and ensure laundry is contained so that pests are not attracted to the area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?