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Fairmont Chateau Lake Louise - Temple Banquet Kitchen

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

2 inspections

  1. Risk Management Inspection

    2 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?
      • BACK DOCK RECEIVING DOOR HAS SOME GAPS THAT ARE NOT WELL-SEALED. ENSURE KICK PLATES/SWEEPS ARE IN GOOD REPAIR TO EXCLUDE PESTS FROM THE FACILITY.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Freezer has an excessive amount of frost/ice on condenser unit. Defrost required.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in bottle was measured too strong; coming out of dispenser too strong. Ensure dispenser is serviced and in the meantime dilute sanitizer to correct concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Handles of dry product scoops sitting on product. Keep scoop handles out of product (hooks, clean containers or upright in product).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizing temperature of dishwasher was measured at 65 to 67C during inspection although dial on dishwasher indicated temperature was higher. Check with max/min thermometer, conveyor belt may need to be slower to hold sanitizing temperature long enough to sanitize dishes (min 10sec).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • CORRECTED (from previous report): Hand sink (only one for dishwasher and prep area) has low/no water pressure. Ensure hand sink is functioning properly and accessible at all times for staff. If it will take some time to repair, provide adequate handwashing supplies at alternate sink.
    • 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?
      • BACK DOCK RECEIVING DOOR HAS SOME GAPS THAT ARE NOT WELL-SEALED. ENSURE KICK PLATES/SWEEPS ARE IN GOOD REPAIR TO EXCLUDE PESTS FROM THE FACILITY.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Freezer has an excessive amount of frost/ice on condenser unit. Defrost required.