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Lac Ste Anne Pilgrimage Company - Main Concession

300 - 3510 Ste. Anne Trail Alberta Beach AB T0E 0A0 · Food - Special Event

10 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution had not been prepared prior to food preparation of service. An empty spray bottle was found, and a proper solution was prepared by the health inspector and the kitchen manager. The bottle was labelled to indicate its contents.
  3. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Kitchen volunteers indicated that they were using Chlorox Clean-Up Disinfecting Spray (not food safe) for surface sanitization and there was no sanitizer solution present for dishwashing. This was corrected during the inspection by preparing an ice cream bucket of sanitizer solution and preparing the sanitizer solution in the 3rd compartment of the dishwashing sink. The kitchen volunteers were quick and cooperative in correcting the noted issue. They asked questions and took a sample supply of test strips for monitoring the sanitizer concentrations for the remainder of the event. Bleach concentrate is available for making appropriate chlorine sanitizer solutions. Proper cloth storage discussed.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler measured to be 6C. Freezer measures to be -0.2C. Staff asked to monitor temperatures and adjust as necessary.
    • 15. 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 staff members dog was observed to be present in the outside area where deep frying was occurring. The dog was removed from the area during the inspection.
  7. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Freezer measures to be 1C. Staff adjusted the freezer setting from -20 to -30 to help lower the temperature in the unit. Event organizer has also called a repairman to come and assess the problem. There is a working freezer unit in a nearby building that can be used for some food storage if the freezer temperatures continue to increase.
  8. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff/volunteers indicated that they were using Lysol products for sanitizing food contact surfaces. Note that Lysol product was not labelled as food safe. Bleach solution was available. Staff asked to switch to this product for all food contact surfaces.Cloth used with the Lysol was observed to be unclean. Staff advised to use single use paper towel.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler measured to be 6C. The cooler had not been in use yet and staff were observed to be just opening up the kitchen. Freezer measures to be -6C. Staff asked to monitor temperatures and adjust as necessary.
  9. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler measured to be 10C. Milk, creamers, and sour cream were moved to the walk in "freezer" which was an appropriate temperature for cold-holding of high risk foods.
  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff/volunteers indicated that they were using Lysol products for sanitizing food contact surfaces. Note that Lysol product was not labelled as food safe. Bleach solution was available. Staff asked to switch to this product for all food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was measured to be at 12C and the walk-in freezer was measured to be -1C. High risk foods (eggs, meat, cheese, and dairy products) were moved to the "freezer" so that they can be kept at a proper temperature. Staff/volunteers asked to monitor the temperatures.EPH follow up to occur during next day of event.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen and 1 of the washrooms was out of hand soap. This was corrected during the inspection. Operator has also been asked to purchase either a paper towel holder or paper towel that can properly fit into the current dispensor.