Skip to content
Loading map…

Jasper Park Lodge - Bean Café

1 Old Lodge Road Jasper AB T0E 1E0 · Food - General

14 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The cover of the flour bin in dry storage was left open.Personal items (e.g., backpacks) were stored on top of another dry food bin next to the flour bin.- Keep all food storage containers covered when not in use to prevent contamination. Remove personal items from food storage areas and store them in designated locations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen floor and ventilation hood require cleaning improvements to remove food and grease residues in a timely manner.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures of foods in the glass-door cooler at the prep line in the kitchen were measured to be 9 to 11 C. - Ensure all high-risk foods under refrigeration are kept at 4C or below. Remove the high-risk foods inside the cooler. Do not store high-risk food in the failed cooler until it is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A ceiling tile above the cooking area is missing. -Please reinstall it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glass-door cooler at the prep line is not in good working order as the internal temperature is above 4 C. - Ensure the cooler is serviced/fixed or replaced.
  7. 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?
      • A few light fixture covers are missing; ceiling tiles above the cooking area are displaced. -Please reinstall them.
  8. Demand Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in the hard-to-reach areas and under the equipment in the kitchen require cleaning improvements. - Ensure the floors and surfaces in the hard-to-reach areas are cleaned regularly.
  12. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the kitchen cooler (R-16) was measured at a temperature of 6 -7 C. The cooler glass is also broken and in need of repairs. Many of the potentially hazardous food items stored in the cooler were transferred to the walk-in cooler during the inspection. Ensure staff do not store potentially hazardous foods (meat, dairy, non-acidic sauces containing meat/dairy/cooked vegetables) in this cooler unit in the meantime.Recommend maintenance of cooler to ensure proper temperatures are maintained and the broken glass repaired.
  13. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the kitchen cooler (R-16) was measured at a temperature of 6 -7 C. The cooler glass is also broken and in need of repairs. Many of the potentially hazardous food items stored in the cooler were transferred to the walk-in cooler during the inspection. Ensure staff do not store potentially hazardous foods (meat, dairy, non-acidic sauces containing meat/dairy/cooked vegetables) in this cooler unit in the meantime.Recommend maintenance of cooler to ensure proper temperatures are maintained and the broken glass repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Lactic Acid test strips available during the inspection. The Chef informed the PHIs that the test strips were stored in the office.Please ensure the test strips are always available to measure the concentration of sanitizing solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was available at the hand wash sink. This was however, corrected during the inspection.Ensure to always have adequate soap, paper towels and hot/cold water at the handwash sinks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility did not have a written cleaning schedule during the inspection. There was no proper written sanitation procedure/plan in place.Discussed with the chef to ensure a written sanitation plan is in place.
  14. Monitoring Inspection

    0 infractions