Everwild Nordic Spa & Hotel - Food
1 Silvertip Trail Canmore AB T1W 2Z7 · Food - General
11 inspections
- Risk Management Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Many sanitizer spray bottles in the kitchen were unlabeled. - Please acquire appropriate labels for all chemicals used.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Receiving cooler in the basement did not have a thermometer. - Please supply this cooler with a thermometer and ensure temperatures are monitored.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No QUAT test strips could be located onsite for the surface sanitizer used. - Please acquire appropriate test strips for all chemicals used.
- 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?
- There is a small gap in the weatherstripping on the side and bottom of the side door.- Please repair the weatherstripping, ensure the facility remains free from pest entry.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Some food items in the walk-in cooler were stored without a lid/cover. - Please ensure that all items stored are appropriately covered.2) Yellow cutting board was directly in front of the hand sink on the main cook line. - Please move this cutting board to prevent cross contamination from hand washing.
- 09. Are chemicals stored and handled in a safe manner?
- Many sanitizer spray bottles in the kitchen were unlabeled. - Please acquire appropriate labels for all chemicals used.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Receiving cooler in the basement did not have a thermometer. - Please supply this cooler with a thermometer and ensure temperatures are monitored.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Drawer cooler on the main cook line had an air temperature of around 10C. High risk items inside the cooler such as raw fish and cubed potatoes had internal temperatures of 7C and 10C respectively and were discarded. Other items were removed from this cooler. - Repair the cooler. Do not use this cooler until it can hold temperatures below 4C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No QUAT test strips could be located onsite for the surface sanitizer used. - Please acquire appropriate test strips for all chemicals used.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) Hand sink in the pizza area was out of paper towels. - Please ensure that when this area is used the paper towels are re-stocked. 2) Broom was stored in front of the hand sink next to the mop sink. - Please ensure that hand sinks are not blocked and that there are clear paths to the sinks to encourage hand washing.
- 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?
- There is a small gap in the weatherstripping on the side and bottom of the side door.- Please repair the weatherstripping, ensure the facility remains free from pest entry.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Repeat Violation*Overall, the facility is clean and in good repair. There was some food debris/dirt on the floor of the dry storage area. - Please clean this area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- *Repeat Violation*Overall, the facility is clean and in good repair. There was some food debris/dirt on the floor of the dry storage area. - Please clean this area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some food items in the dry storage area were stored on the floor. -Please ensure all food items are stored at least 15cm above the ground in order to facilitate cleaning. Order had also just arrived and was on the floor, to be put away.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Main bar cooler in the spa kitchen was not working; internal air temperature was around 19C. An issue was noted with the switch for the breaker which was fixed and fridge began to turn on. All hazardous items were removed from this cooler and discarded. - Please ensure this cooler can hold temperatures below 4C before it is used to store any high-risk products.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) Main kitchen dishwasher was only reaching 68C at the plate level, dial on the front did not appear to be meeting rinse cycle temperature requirements. - Manual sanitizing was set up in a sink basin using 200ppm QUAT. Please ensure the dishwasher can reach at least 71C at the plate level before it is used to sanitize dishes.2) Spa bar glasswasher was out of iodine. - Please ensure iodine bucket is replaced.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No waterproof thermometer with a max/min function could be located in the spa kitchen to verify the temperature of the dishwasher. - Please acquire an appropriate thermometer.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Repeat Violation*Overall, the facility is clean and in good repair. There was some food debris/dirt on the floor of the dry storage area. - Please clean this area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some items in the walk-in were uncovered. - Please ensure that after foods are done cooling, that they're stored with an appropriate lid/cover.
- 09. Are chemicals stored and handled in a safe manner?
- Some sanitizer bottles on the main cook line were missing labels. - Please ensure all chemicals are adequately labelled to indicate their contents.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel at the hotel bar hand sink. - Please ensure there is paper towel in a dispenser available at the bar so staff can adequately wash their hands.
- 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?
- *Repeat Violation*There is a small gap in the weatherstripping on the side door in the kitchen. - Please repair the gap, ensure pests cannot enter the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Repeat Violation*Overall, the facility is clean and in good repair. There was some food debris/dirt on the floor of the dry storage area. - Please clean this area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some items in the walk-in were uncovered. - Please ensure that after foods are done cooling, that they're stored with an appropriate lid/cover.
- 09. Are chemicals stored and handled in a safe manner?
- Some sanitizer bottles on the main cook line were missing labels. - Please ensure all chemicals are adequately labelled to indicate their contents.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel at the bar hand sink. - Please ensure there is paper towel in a dispenser available at the bar so staff can adequately wash their hands.
- 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?
- *Repeat Violation*There is a small gap in the weatherstripping on the side door in the kitchen. - Please repair the gap, ensure pests cannot enter the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Repeat Violation*Overall, the facility is clean and in good repair. There was some food debris/dirt on the floor of the dry storage area. - Please clean this area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 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?
- There is a small gap in the weatherstripping on the side door in the kitchen. - Please repair the gap, ensure pests cannot enter the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **Repeat Violation**The floor in the back corner of the facility is in disrepair. - Please ensure the floor is repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall, the facility is clean and in good repair. There was some food debris/dirt on the floor of the dry storage area. - Please clean this area.
- 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
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There was a bag of onions on the floor in the kitchen. - Bag was moved during the inspection, please continue to ensure that all food is stored at least 15 cm above the ground.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) Hand sink by the back prep area was out of paper towels. - Paper towels were replaced. Continue to ensure that all hand sinks are stocked with soap and paper towels. 2) There was a pan in the hand sink on the cook line. -Pan was removed. Please ensure that these sinks remain clear at all times so that staff can wash their hands whenever needed.
- 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 floor in the back corner of the facility is in disrepair. - Please ensure the floor is repaired.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some scoop handles for dry products were stored with the handles submerged in the product. - Ensure handles are stored with their handles outside of the product.
- 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?
- There is a gap in the back door leading to the outside (Sunlight visible). - Please repair the gap to prevent pest entry.
- 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 floor in the back corner of the facility is in disrepair. - Please ensure the floor is repaired.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Demand 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?
- Wall beside pizza oven is textured. To be made smooth, easily cleanable and impervious to moisture from the floor to at least approximately 18-24" above the height of the food prep table that will be located in front of it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?