Fairmont Chateau Lake Louise - Victoria
111 Lake Louise Drive Lake Louise AB T0L 1E0 · Food - General
4 inspections
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- PASTRY: Scoop handles are sitting in product. Keep handles out of product (scoops upright, hooks, or in clean containers).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sinks at entrance to pastry area (MK HW5) and in butcher shop had water at a temperature of 60C (too hot for handwashing). Ensure staff immediately have access and plan to access alternate hand sink with soap/paper towel supplies and address water temperature at these hand sinks.** This is an ongoing plumbing issue and has not improved since the previous inspection. Please provide written plan on access to hand sinks for both pastry and butcher shop colleagues. This may be a temporary hand sink until a permanent solution can be found.
- 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?
- A couple small drain/fruit flies noted beside 2-compartment sink in garde-manger. Ensure sink stays dry and pest control actions are in place to control any flies.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Grout lines are deep in mop/pot washer area and collect water. Repair floor so that water does not collect in this area. 2. A few broken tiles (ie. beside ice machine/kettles). Continue ongoing repair of tiles/floors as needed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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?
- Hand sinks at entrance to pastry area (MK HW5) and in butcher shop had water at a temperature of 60C (too hot for handwashing). Ensure staff immediately have access and plan to access alternate hand sink with soap/paper towel supplies and address water temperature at these hand sinks.
- 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 repairs to taps in GM have been completed, however, tap is leaking at main prep sink. Repair tap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Some pooling water noted in pot-washing area due to deep grooves between floor tiles (deteriorating grouting). Repair areas of the floor that are deeply grooved or pooling water. 2. Floor grouting also deep and requires repair around large mixer in kettle area and in front of glass washer in dishwasher area. Repair tiles/grouting so water does not pool between tiles and attract pests.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Ensure max/min thermometer or other temperature tracking device (ie. sticker that has colour indicator) is used to confirm adequate sanitizing temperature is reached in dishwashers (71C at plate level).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Some pooling water noted in pot-washing area due to deep grooves between floor tiles (deteriorating grouting). Repair areas of the floor that are deeply grooved or pooling water. 2. Tiles broken/cracked/missing around hot line (serving staff cafeteria) and in entrance to kitchen. Repair or replace flooring where damaged or no longer easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Taps leaking in garde manger area. Repair taps so area stays dry and does not attract flies.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
9 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Insert with food placed on top of flat of raw eggs in gm walk-in fridge. Separate raw eggs from other products, including containers with other foods (outside of eggs may have disease-causing bacteria).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Ice scoops noted stored on top of ice machine (not on hooks or in clean containers). Ensure ice scoops are stored in a clean and sanitary manner.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer (Sink and Surface) was noted at a concentration too high to be food safe. Ensure sanitizer is tested for concentration using appropriate test strips and maintained at food safe concentration.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glass dishwasher across from main dishwasher was not reaching sanitizing temperature (even on highest cycle)- max temperature 64C. Do not use this dishwasher until it can sanitize dishes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Ensure max/min thermometer or other temperature tracking device (ie. sticker that has colour indicator) is used to confirm adequate sanitizing temperature is reached in dishwashers (71C at plate level).
- 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?
- Flies noted in garde-manger around grease traps and dripping taps. Thoroughly clean area, investigate source of flies and fix plumbing so water is not available to pests. Consult with your pest control operator.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Some pooling water noted in pot-washing area due to deep grooves between floor tiles (deteriorating grouting). Repair areas of the floor that are deeply grooved or pooling water. 2. Tiles broken/cracked/missing around hot line (serving staff cafeteria) and in entrance to kitchen. Repair or replace flooring where damaged or no longer easily cleanable.
- 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 ceiling tile missing in dish area. Replace ceiling tile.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Taps leaking in garde manger area. Repair taps so area stays dry and does not attract flies.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?