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Fairmont Chateau Lake Louise - Fairview

111 Lake Louise Drive Lake Louise AB T0L 1E0 · Food - General

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially sanitizer was too weak but was corrected during inspection (let run and confirm chemical reaching line prior to filling), ensure water temperature adequate.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. FKC 2 Walk-in refrigerator had food measured at 8C; maintenance aware of issue and corrective actions being taken. 2. FKF8 LIne fridge had food measured at 7 to 8C; frequently opening/closing and in middle of service. Ensure potentially hazardous items stay at 4C or lower.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles/supports had some water damage and rust-coloured stains. Ensure ceiling tiles are cleaned as necessary and any damaged tiles or supports are replaced.
  2. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inserts on ice are not staying below 4C (measured at 24C). Inserts not sunk into ice. Label products with time and use within 2 hours or maintain temperature at 4C or below.**This was noted again on Aug 23/24. Cooked potatoes beside grill measured at 47C, poached eggs under counter measured at 21C in standing water; and garnishes measured at ambient temperature (despite being placed on ice). Provide additional mechanical refrigeration or discard all items after 2 hours (would require labels and documentation of process).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at 66 to 67C on sanitizing cycle with min/max thermometer. Dishwasher water temperature at plate level should be at least 71C to sanitize dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two hand sinks had water measured at 50C+, one hand sink had cold water only. Adjust temperature of all hand sinks so that temperature is comfortable for handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Refrigerator door at pastry service station was not level and not sealing properly. Ensure refrigerator door is adjusted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fan covers in walk-in refrigerator have some dust (ticket for cleaning in progress).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food and other debris was noted around Lakeview bar dishwasher area/on floor at end of bar. Ensure area is thoroughly cleaned around equipment and under sinks.