Lacalta Lodge - Kitchen
9118 Beaverhill Road Lac La Biche AB T0A 2C0 · Food - General
9 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer in the bucket for cleaning cloths measured >1000 ppm (bleached out the test strip).Ensure chlorine solutions are maintained at 100-200 ppm. Verify concentration with a test strip.Chlorine solution was diluted to 200 ppm during inspection.A used cleaning cloth was sitting on a food contact surface.Ensure cleaning cloths are stored in a sanitizing solution when not in active use.Cloth was placed in a sanitizer solution during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was some food debris on the mixer guard.Ensure the mixer guard is thoroughly cleaned and sanitized after each use.Guard was cleaned during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips expired in May 2024 and October 2024.Additional test strips were located in the office but there was no expiry date or container present.Expired test strips cannot be relied on to provide an accurate reading. Obtain current test strips.Ensure a test strip is used to verify sanitizer concentration each time a solution is prepared, and at least daily if solution is used over multiple days.
- 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
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fish was thawing in a sink of standing water.High risk food items such as fish must be thawed in an approved manner:- under cold running water,- in the cooler,- as part of the cooking process, or- if the item will be used immediately, in the microwave.Tap was turned on 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)?
- Chlorine test strips expired in May 2024.Expired test strips cannot be relied on to provide an accurate reading. Obtain current test strips.Ensure a test strip is used to verify sanitizer concentration each time a solution is prepared, and at least daily if solution is used over multiple days.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The two compartment dishwashing sink tap was leaking.The dishwashing spray tap was leaking.Repair the taps so they do not leak.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A used cleaning cloth was observed on a food contact surface.Ensure used cleaning cloths are stored in a sanitizer solution when not in active use.Cloth was placed in sanitizer during inspection.2. Chlorine sanitizer solution measured >1000 ppm (bleached out the test strip).Solution was diluted to 200 ppm during inspection.Verify sanitizer solution with a test strip each time a solution is prepared.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Trays of raw vegetables were stacked on top of each other with no barrier between the bottom of the tray and the food.Do not stack food items without a barrier between as this can result in cross contamination.Trays were unstacked during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Lemon juice specifying "refrigerate after opening" was found opened at room temperature.Lemon juice was placed in the cooler during inspection.Ensure label directions for food storage are followed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth was sitting on the edge of the sanitizer bucket and was not submerged.Ensure cleaning cloths are submerged in sanitizer solution when not in active use to help prevent bacterial growth.Cloth was submerged in sanitizer during inspection.Sanitizer solution measured 100 ppm chlorine.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Open bottles of lemon juice and mustard were left out on the prep table. Operator moved the food items into the fridge. Ensure label directions of food items are followed. 2. A bowl of butter was left out on the prep table at room temperature. Operator moved the food items into the fridge. Butter must be kept at a temperature of 4C or less, or used within 2 hours after which product must be discarded. Ensure that high risk foods are stored at proper temperatures. Cold items stored at less than 4C and hot items more than 60C.
- 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?
- Fruit flies were observed in the storage area. A rice vinegar bottle was used for pest control and was unlabeled.Label food and nonfood containers. Operator labeled the bottle during the inspection. Ensure that the premise is kept free from pests and maintained in conditions that will not harbor/attract/breed pests.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The baking soda sachet in the storage room was not sealed. PHI sealed the sachet bag.Ensure that all bulk food products are covered/sealed properly to reduce contamination and vermin activity.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Single use knives were observed to be stored with the business ends facing different directions. Operator removed the container of knives to be sorted.Ensure that single use utensils are stored with the business end accessible for patron use to reduce contamination contact.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?