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Kananaskis Country Golf Course - Lorette Snack Shack

1 Lorette Drive Highway 40 S Kananaskis AB T0L 2H0 · Food - General

5 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sandwich cooler still too warm (6-8C) and after opening it briefly, temperature read-out on unit went up but did not drop down again to 4C. Sandwiches were removed from cooler during inspection. Don't use cooler until can maintain foods at 4C or less.
    • 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 of the surfacing is chipping off the shelving exposing the particleboard underneath and edging coming off edges of cabinet doors. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sandwich cooler needs to be able to maintain foods at 4C or less so do not put any high risk foods on the top shelf unless able to maintain 4C or less on top shelf.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top shelf of the sandwich cooler was at 11-12C. Sandwiches were removed from the top shelf and some others were removed so sandwiches not stacked on top of each other to help maintain proper temperature in the cooler; may also have been partially covering the airflow for the unit.
    • 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 of the surfacing is chipping off the shelving exposing the particleboard underneath and edging coming off edges of cabinet doors. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sandwich cooler needs to be able to maintain foods at 4C or less so do not put any high risk foods on the top shelf unless able to maintain 4C or less on top shelf.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich cooler was at 6C (bottom shelf) and 10C (top shelf). Do not use until can maintain sandwiches at 4C or less. Ensure thermometer is kept in here and temperature monitored. May also help to keep less sandwiches in the cooler. Sandwiches were removed from cooler at time of inspection.Creamers on ice were being overstacked; were at 15-18C. Creamers that were too warm were discarded. Do not overstack as only those in contact with/surrounded by the ice will stay at 4C or less.Probe thermometer was not calibrated; corrected during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a sticker on hot dog machine listing temperatures for cooking them and holding them that were too low. Corrected during inspection; changed to proper temperatures.
    • 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 of the surfacing is chipping off the shelving exposing the particleboard underneath and edging coming off edges of cabinet doors. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sandwich cooler needs to be able to maintain foods at 4C or less prior to using again.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle of sink and surface sanitizer was at 0ppm. Bottle refilled to proper concentration during inspection.There was no undiluted sanitizer available to mix with water for dishwashing. Corrected during inspection.
    • 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 of the surfacing is chipping off the shelving exposing the particleboard underneath. Please repair.
  5. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler was wearing bracelets. Bracelets to be removed when foodhandling, covered with glove or pushed up arm so won't accidentally come in contact with food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sandwich display cooler was at 8C. Monitor daily and record temps. Need to ensure it is consistently maintains the sandwiches at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are not sanitizing utensils after cleaning and are not cleaning or sanitizing utensils often enough. Utensils that touch high risk foods (hot dogs, sandwiches) are to be cleaned and sanitized every 4 hours (or switched out for new clean/sanitized utensil). Utensils either to be brought to main kitchen to clean and sanitize or if done manually need to ensure after cleaning and rinsing, that the utensils are immersed in a appropriate sanitizer for amount of time required to sanitize as per the label on the product. Provide undiluted sanitizer for mixing with water in sink to proper concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No testing strips present. Will be needed to check proper concentration of sanitizer when manually sanitizing utensils. Provide proper strips for sanitizer that you plan to use.
    • 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?
      • There were several flies in the back storage area. Keep doors to the outside and windows that don't have screens shut as much as possible.Fly control measures needed.
    • 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 of the surfacing is chipping off the shelving exposing the particleboard underneath. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Lots of cans of pop, etc directly on floor in back storage area. Keep up off the floor for ease of cleaning and to monitor for pests.