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Labones Sports Pub

10015 101 Avenue Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

Labones Sports Pub has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on August 10, 2026, recorded 6 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 18 times across 8 separate inspections, most recently on August 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 9 times across 7 separate inspections, most recently on August 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 8 times across 6 separate inspections, most recently on August 10, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 13 times across 7 separate inspections, most recently on August 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 6 times across 5 separate inspections, most recently on December 17, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • In the Kitchen area: No sanitizer solution was available for use at the time of inspection. No sanitizer bucket, spray bottle, or other approved sanitizing solution was present, and wiping cloths were observed stored on counters and work surfaces throughout the food preparation area. Ensure that an approved sanitizing solution is available and maintained at the required concentration at all times for sanitizing food-contact surfaces and for storing wiping cloths between uses. Staff prepared a bleach sanitizer bucket during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • In the Bar Area: Staff observed using a spray sanitizer on surfaces while repeatedly reusing same wiping cloth. Ensure that wiping cloths are stored in a sanitizer solution of the required concentration between uses or that single-use paper towels are used and discarded after use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A metal bowl was observed as a scoop in the flour bin. All scoops stored in food bins, where the handle touches the food product, is required to be cleaned and sanitized after use to prevent cross-contamination. The operator removed the metal bowl.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Butter was observed stored at room temperature at the time of inspection. When asked how long the butter had been left unrefrigerated, staff indicated it had been stored outside of temperature control for a couple of days.Ensure that all potentially hazardous foods are maintained at required temperatures and handled in accordance with safe food handling practices. Staff discarded the butter during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1- The chlorine-sanitizing mechanical dishwasher was not dispensing chlorine sanitizer at the time of inspection. Ensure that the dishwasher is maintained and operated to dispense sanitizer at the required concentration and that sanitizer levels are routinely monitored to verify proper operation. The Public Health Inspector corrected the issue during the inspection.2- Staff responsible for manual dishwashing were unable to explain the proper three-compartment sink dishwashing procedure when questioned during the inspection. Ensure that staff are trained and knowledgeable in the proper use of the three-compartment sink method, including the required wash, rinse, and sanitize steps, sanitizer concentration, and contact time. Staff must be able to implement manual dishwashing procedures when required to ensure utensils and equipment are effectively cleaned and sanitized. Public Health Inspector provided education on the proper three-compartment sink dishwashing procedure during the inspection.
    • 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 gap was observed around the back door at the time of inspection. Ensure that exterior doors are tight-fitting and maintained in good repair. Gaps and openings around doors must be adequately sealed to prevent pest entry and maintain the premises in a sanitary condition.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty kitchen clothes were observed to be on counter tops. All kitchen clothes must be cleaned and submerged in a sanitizer solution to prevent microbial growth and ensure all food prep surfaces are adequately cleaned and sanitized. The operator made a bleach solution and placed new cloths in the solution. The solution was tested at 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • On the kitchen line, under the grill, raw burger meat was observed stored over top of cooked ready to eat vegetables. All foods must be stored in a way that protects from contamination and prevents cross contamination. Ensure that the meat is stored below the cooked ready to eat food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A metal bowl was observed as a scoop in the flour bin. All scoops stored in food bins, where the handle touches the food product, is required to be cleaned and sanitized after use to prevent cross-contamination. The operator removed the metal bowl.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife stored on the magnetic strip by the stand-up coolers was observed to have a build up of food debris. All utensils used in food preparation or food contact are required to be cleaned and sanitized to prevent cross-contamination and bacterial growth. The operator cleaned and sanitized the knife.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave on the kitchen line was observed to have a build up of food debris. All kitchen equipment is required to be cleaned and sanitized after use to prevent cross contamination and bacterial growth. Please clean and sanitize the microwave.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A tin of margarine was on the line cooler at room temperature. Margarine was placed into the top portion of the line cooler (under refrigeration) during inspection.
  4. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not available.Ensure a sanitizing solution is always available during food preparation and handling activities.A solution was prepared during inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Facility is not keeping food safety records.The following recording templates were previously provided in person and by email:1. Temperature log (for coolers)2. Dishwasher chlorine monitoring logEnsure adequate food safety records are maintained to prove that food is being handled and stored in a safe manner.Recording sheets could not be located during inspection.Ensure recording sheets are available, completed, and stored where they are easily findable.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Neither the chlorine dishwasher in the kitchen nor the iodine glasswasher in the bar area were dispensing sanitizer.Facility reported they are entering into a new contract and obtaining new dishwashers.Manual dishwashing procedures discussed:Sink 1: wash dishes in hot soapy waterSink 2: clean water for rinsingSink 3: 100 ppm chlorine sanitizer solution; lukewarm water and submerge dishes for at least 2 minutes before allowing to air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not being routinely used to verify the sanitizer concentration of the kitchen and the bar dishwasher.Current chlorine strips were available but none appeared to have been used.Iodine strips were expired in August 2024 and were still in their foil wrapper. Iodine strips were removed from the wrapper and inspector demonstrated how to use them.Ensure test strips are used every day to verify sanitizer concentration.Obtain current iodine strips.
    • 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 door was propped open.Door was closed during inspection.To use the back door for ventilation, an effective screen must be installed that is capable of keeping out vermin, dust, and other contaminants.
    • 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?
      • Pest control records were not available.This was discussed during inspection and the inspector will drop off printed copies of the pest control self checklist during the next inspection. Pest control self checklist will also be emailed.Pest control inspections must be completed once per month and results documented. Records must be available for inspection.Physical copies of pest control self checklist provided during last inspection could not be located.
  5. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Multiple used cleaning cloths were observed on food contact surfaces.Used cleaning cloths must be stored in a sanitizing solution at all times when not in active use.Cloths were placed into a sanitizer solution during inspection.2. A sanitizing solution was not available.Ensure a sanitizing solution is always available during food preparation and handling activities.A solution was prepared during inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Facility is not keeping food safety records.The following recording templates were provided via email:1. Temperature log (for coolers)2. Dishwasher chlorine monitoring logEnsure adequate food safety records are maintained to prove that food is being handled and stored in a safe manner.Physical copies of recording sheets provided during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was found in a bulk bin for use as a scoop.Scoops must have handles. If scoop is stored in food product, handle must not contact food.Bowl was sent for washing during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Butter/margarine was found on the line cooler counter at room temperature.Ensure high risk food items are stored at 4C or less, or discarded after 2 hours above 4C.Items were placed into the cooler during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not being routinely used to verify the sanitizer concentration of the kitchen and the bar dishwasher.Current chlorine strips were available but none appeared to have been used.Iodine strips were expired in August 2024 and were still in their foil wrapper. Iodine strips were removed from the wrapper and inspector demonstrated how to use them.Ensure test strips are used every day to verify sanitizer concentration.Obtain current iodine strips.
    • 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?
      • Pest control records were not available.This was discussed during inspection and the inspector will drop off printed copies of the pest control self checklist during the next inspection. Pest control self checklist will also be emailed.Pest control inspections must be completed once per month and results documented. Records must be available for inspection.Physical copies of pest control self checklist were provided during inspection.
    • 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?
      • The back door was propped open.Do not prop the back door open as it may lead to vermin or dirt entering the premises.If the door will be used for ventilation, an effective screen is required.Door was closed during inspection.
  6. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Multiple used cleaning cloths were observed on food contact surfaces.Used cleaning cloths must be stored in a sanitizing solution at all times when not in active use.Cloths were removed from service during inspection.2. A sanitizing solution was not available.Ensure a sanitizing solution is always available during food preparation and handling activities.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Facility is not keeping food safety records.The following recording templates were provided via email:1. Temperature log (for coolers)2. Dishwasher chlorine monitoring logEnsure adequate food safety records are maintained to prove that food is being handled and stored in a safe manner.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A metal bowl was found in a bulk container of all purpose flour for use as a scoop.Scoops must have a handle. If stored in food product, handle must not contact food product.Bowl was sent for washing during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken, sausage, and rice were observed at room temperature. It is unclear how long items had been cooling.Items were placed into the cooler during inspection.Ensure cooked items are cooled quickly: from 60C to 20C within 2 hours, and from 20C to 4C within 4 hours.Track time in some way.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was dispensing 0 ppm chlorine.The sanitizer bucket had approximately 4 inches of sanitizer left in the bottom and it was determined that the tubing was not reaching the sanitizerThe tubing was moved lower in the bucket, the unit was primed, and was then dispensing 100 ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not being routinely used to verify the sanitizer concentration of the kitchen and the bar dishwasher.Current chlorine strips were available but none appeared to have been used.Iodine strips were expired in August 2024 and were still in their foil wrapper. Iodine strips were removed from the wrapper and inspector demonstrated how to use them.Ensure test strips are used every day to verify sanitizer concentration.Obtain current iodine strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no paper towel present at the back hand sink.Paper towel was replaced at the back hand sink during inspection. Ensure there is always paper towel present at the hand sinks.2. The hand soap dispenser at the kitchen hand sink was not functioning and batteries may be dead.A free standing soap dispenser was found and placed at the sink during inspection.3. The hand soap at the bar sink did not have a pump on it. Staff reported that the pump was "sticking" so was likely removed.Ensure the soap has a pump for easy dispensing.
    • 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?
      • Pest control records were not available.This was discussed during inspection and the inspector will drop off printed copies of the pest control self checklist during the next inspection. Pest control self checklist will also be emailed.Pest control inspections must be completed once per month and results documented. Records must be available for inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was food debris present around the slicer blade and guard.Clean the slicer.The guard was removed during inspection to facilitate cleaning.2. There was food debris and metal shavings present on the can opener.Ensure the can opener is maintained in clean and sanitary condition.Can opener was placed in the dishwashing sink for washing during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and other items, including a frying pan and spray can lids, were observed behind the grills.Clean behind the grills.
  7. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Multiple used cleaning cloths were observed on food contact surfaces.Used cleaning cloths must be stored in a sanitizing solution at all times when not in active use.2. A sanitizing solution was not available.Ensure a sanitizing solution is always available during food preparation and handling activities.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Facility is not keeping food safety records.The following recording templates were provided via email:1. Temperature log (for coolers)2. Dishwasher chlorine monitoring logEnsure adequate food safety records are maintained to prove that food is being handled and stored in a safe manner.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A raw whole cut of meat was uncovered in a standing cooler. Prepared raw meatballs were uncovered in the walk in cooler.Ensure food items are covered while in storage to help prevent contamination.2. An apron and a cleaning cloth were stored on a cutting board.Store items not associated with food separately from food and food contact surfaces to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two large buckets of soup stock were sitting on the floor by the open back door uncovered since the morning. Stock measured 15.0C and 16.1C. Soup stock was discarded during inspection.Ensure proper cooling procedures are followed:Items must be cooled from 60C to 20C within 2 hours, andfrom 20C to 4C within 4 hours.To help facilitate cooling, large quantities of food may be broken down into smaller portions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked rice was observed at room temperature.Rice was placed into the cooler during inspection.Ensure cooked rice is stored in the cooler at all times.2. Garlic butter was sitting beside the grill at room temperature.Garlic butter was placed inside the cooler during inspection.Garlic butter must be stored at 4C or less, or only kept at room temperature for a maximum of 2 hours, after which it must be discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The line cooler measured 6.8C during inspection.Items had recently been placed into the cooler.Monitor cooler temperature. Ensure cooler is able to maintain items at 4C or less.If cooler is not able to maintain a temperature of 4C or less, do not use it to store high risk food items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was dispensing 0 ppm of chlorine.The chlorine container was empty.Chlorine container was replaced during inspection.Ensure the chlorine concentration of the dishwasher is being tested daily. Check the level of the chlorine container at least daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no paper towel present at the back hand sink or the front bar hand sink.Paper towel was replaced at the back hand sink during inspection. Ensure there is always paper towel present at the hand sinks.2. The hand sink in the kitchen was partially blocked.Ensure there is free and clear access to the hand sink at all times.
    • 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?
      • The back door was propped open, which may lead to pests or dust/debris entering the facility.Keep the back door closed at all times when not in use.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Facility is having multiple and recurring food safety violations.Additional food safety training is required.All food handlers must complete, at minimum, the Alberta Food Safety Basics Interactive course online.Certificates must be kept at the facility and be available for inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was food debris present around the slicer blade and guard.Clean the slicer.
  8. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple used cleaning cloths were observed on food contact surfaces.A sanitizer solution was not available.Used cleaning cloths must be stored in a sanitizer solution when not in active use.A 200 ppm chlorine bleach solution was prepared during inspection and cloths placed in the solution.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Facility is not keeping food safety records.The following recording templates were provided via email:1. Temperature log (for coolers)2. Dishwasher chlorine monitoring logEnsure adequate food safety records are maintained to prove that food is being handled and stored in a safe manner.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An apron and a cleaning cloth were stored on a cutting board.Store items not associated with food separately from food and food contact surfaces to prevent cross contamination.Apron and cleaning cloth were moved during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter sitting beside the grill measured 24.3C. There was a crust present on the butter.Staff were unable to provide the time the garlic butter was removed from cold holding.Garlic butter was discarded during inspection.Ensure high risk foods requiring refrigeration are stored at 4C or less. If high risk food are above 4C, they must be discarded after 2 hours and time must be tracked in some way.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher in the kitchen was dispensing 0 ppm chlorine. The chlorine container was nearly empty.Chlorine container was replaced during inspection.Dishwasher was primed/ran until it reached a chlorine concentration of 100 ppm.Ensure dishwasher is dispensing at least 100 ppm chlorine.Chlorine concentration must be tested at least daily with a test strip. It is strongly recommended that the dishwasher is tested at the beginning of each shift if there are multiple shifts.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no paper towel available at the handwashing sink in the kitchen.2. There was no paper towel available at the staff washroom sink.3. There was no paper towel available at the front bar handwashing sink.Ensure paper towel in a dispenser is available at all times at all handwashing sinks.Paper towel was replaced during inspection.4. Access to the kitchen handwashing sink was partially obstructed by items on the ground.Ensure the handwashing sink is easily accessible at all times.Items were moved during inspection.
    • 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?
      • The back door was propped open.Exterior doors to the facility must be kept closed at all times unless being actively used (eg to bring in supplies).Open doors may lead to pests, animals, or dust/debris entering the facility.Door was closed during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • An unlabeled spray bottle containing a chemical was present. It was stated the chemical was used to clean tables.Ensure all chemicals are labeled to indicate contents.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Facility is having multiple and recurring food safety violations.Additional food safety training is required.All food handlers must complete, at minimum, the Alberta Food Safety Basics Interactive course online.Certificates must be kept at the facility and be available for inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was food debris present in the bottom of the stand up freezer.Clean the freezer.2. The can opener had a buildup of metal filings.Ensure the can opener is cleaned after each use to prevent the buildup of food debris or metal filings.
  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were found on food contact surfaces.A sanitizer solution was not available.Once used, cleaning cloths must be stored in a sanitizer solution or sent for washing. Cloths cannot be left on the counter.Cloths were discarded during inspection.2. A bucket for cloths in the bar area contained only soap and water. Cleaning cloths must be stored in a sanitizer solution of 100-200 ppm chlorine.A 200 ppm chlorine solution was prepared during inspection and cloth placed inside.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Margarine specifying "keep refrigerated" was found at room temperature. Staff stated they were not planning on using the margarine immediately.Margarine was placed into the cooler.Ensure label directions for food storage are followed. High risk items must be maintained at 4C or less.2. Opened maple syrup specifying "refrigerate after opening" was found. The syrup had not been used in a long time.Syrup was discarded during inspection.Ensure label directions for food storage are followed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher in the kitchen was dispensing 0 ppm chlorine.The line was adjusted and the unit primed until it displayed 100 ppm.Ensure the dishwasher is tested with a chlorine test strip at least once per day. Dishwasher must be dispensing chlorine at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand sink in the kitchen was not accessible. A metal tray and pot were stored on it.Ensure the hand sink is freely accessible at all times.Only use the hand sink for handwashing.Tray and pot were moved during inspection.2. Staff washroom did not have paper towel available.Paper towel dispenser was re-stocked during inspection.Ensure liquid hand soap and paper towel in suitable dispensers are available at all times for all hand sinks.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • An unlabeled spray bottle containing a chemical was present. It was stated the chemical was used to clean tables.Ensure all chemicals are labeled to indicate contents.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was food debris present in the bottom of the stand up freezer.Clean the freezer.2. The can opener had a buildup of metal filings.Ensure the can opener is cleaned after each use to prevent the buildup of food debris or metal filings.

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