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Fairmont Chateau Lake Louise - Louiza

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

2 inspections

  1. Monitoring 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?
      • Boxes of meat for preparation placed on counter partially blocking handsink beside walk-in cooler. Ensure hand sink is kept accessible for staff use at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cans and dirty items noted in hand sink in the bar area. Ensure this sink is entirely dedicated to handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Vents around pot washer were dusty/required cleaning.
  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops in dry storage room were stored directly on product. Ensure scoops are hung on hooks in bins and handles will not contaminate the product.2. Beer kegs are stored on the floor of the walk-in cooler making cleaning around shelving/kegs difficult. Recommend storing up off the floor to facilitate cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar fridge with milk / garnishes was measured at a temperature of 9C. Ensure potentially hazardous items in bar fridge remain at 4C or lower.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Digital read-out on dishwasher not showing sanitizing temperature accurately (although dishwasher is reaching 74C on rinse cycle - adequate for sanitizing). Repair dishwasher so that staff can easily assess whether dishwasher is sanitizing adequately.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink at bar not stocked with soap/paper towel. Ensure bar has acessible soap/paper towel.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink for dishwasher area is being used for rinse agent for dishes; other hand sink is too far away for staff to use regularly. Ensure hand sink is within approximately 10 steps of dishwashers and is used by staff between changing gloves or when hands / gloves are contaminated.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One baseboard is detaching from the wall in preparation area causing some food debris to collect behind baseboard. Ensure all baseboard is maintained.