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Elk Point Heritage Lodge

5338 50 Avenue Elk Point AB T0A 1A0 · Food - General

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management 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?
      • Appeared to be a plumbing leak underneath kitchen sink. Please repair to avoid further damage and unsanitary conditions in the kitchen*Repeated violation 03-Dec 2025
  4. 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?
      • Appeared to be a plumbing leak underneath kitchen sink. Please repair to avoid further damage and unsanitary conditions in the kitchen
  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Strainer appeared rusted. Kitchen utensils should be maintained in good condition to prevent contamination of food.Strainer was discarded - corrected during the inspection.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was measured at 200ppm chlorine solution. Ensure that the solution is at 100ppm chlorine for effective sanitization. New sanitizer solution was made and 100ppm achieved.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust hood vent is due for service - Apr 2024.Ensure that vent is maintained to prevent fire hazard
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Strainer was observed to be in disrepair and rusted. Ensure that all kitchen utensils are in good condition to prevent food contamination.The strainer was discarded, hence CDI.
  8. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths on food prep table. Ensure used cleaning cloths are returned to the sanitizer solution after every use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution at 200ppm. Ensure sanitizer solution for food prep table is at 100ppm chlorine for effective sanitization.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Freshly baked cookies were covered with a cloth. Ensure that food is covered with food grade (paper towel, or foil paper) material to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Standing fridge in the dining area is missing a thermometer. Ensure you have a thermometer for internal temperature monitoring.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher rinse temperature was at 70C. A second time it achieved 79C. Ensure that rinse temperature of at least 71C is achieved.A look at the temperature records, indicated that temperature - 60C, 65 and 71C respectively, were achieved in the last week. Ensure that internal plate level temperatures are obtained and run dishwasher several times (at least three times) to ensure it gets to the desired temperature before dishes are put into the dishwasher.
  9. Monitoring Inspection

    0 infractions