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Laggan's Mountain Bakery & Deli

B - 101 Village Road Lake Louise AB T0L 1E0 · Food - General

2 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some of the utensils used for specialty coffee (spoons etc) were kept in standing water rather than sanitizing solution. If re-using, keep utensils in sanitizer solution between uses (and ensure they go through the dishwasher at least every 4 hours).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza buns and jamaica patties put into display fridge immediately after cooking and measured at 17C to 24C. Fully cool product in larger refrigerator (walk-in or fridge with larger capacity) prior to putting in display fridge. Removed from display refrigerator at time of inspection and put in walk-in to cool.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • NOTE: the laser thermometer hanging on the cheese/meat refrigerator by the office appears to be reading 1-2C higher than calibrated Alberta Health Services thermometers. Food was measured at 4 to 5C (just slightly warmer than required). Ensure thermometers are accurate and food remains at 4C or lower.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in room with ice machine/dough roller/dry storage are damaged and missing in some places. Ensure all tiles are in place and in good repair; recommend replacing with more impervious/cleanable types of tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some debris noted in floor/wall joint in downstairs area around ovens and where slicer is stored. Ensure detailed cleaning completed on any hard to reach areas that could accumulate food debris.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Upstairs sandwich fridge had sandwiches measured at 8C; ambient temperature was 10C. Door does not close/seal properly. Food moved at time of inspection (if over 10C food will be discarded). Food must be maintained at 4C or less. Due to ongoing issues with this fridge, it is not adequate to rely on staff to close door. Add additional spring or replace fridge.2. At time of inspection, downstairs walk-in temperature was reading 6 to 7C, however, temperature logs indicated 3-4C and temperature falling during inspection (may have been defrost). Set defrost for non-operational time and ensure fridge consistently keeps food at 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning needed of dishwasher: door noted with pink mould growth, top of dishwasher has debris. Ensure dishwasher and area around dishwasher is kept clean and sanitary.