Lake Louise Inn
210 Village Road Lake Louise AB · Food - General
7 inspections
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initially sanitizer concentration was too weak in bottles. Refilled once chemical was feeding through dispenser tube adequately and sanitizer concentration satisfactory.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff observed with gloves on: -wiping hands on wiping cloths at front line-eating food being preparedEnsure glove use is reviewed with all staff to avoid contamination of gloves during food handling. Handwashing was observed when changing gloves.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Hot items in staff buffet line had lids that were not fully covering food (causing some variation in temperature). Recommend proper lids with handles to fully cover hot foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sliced melons not stored on ice in staff cafeteria buffet. Label/date discard items within 2 hours or maintain cut melons at 4C or lower.
- 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?
- Large number of small flies noted around pop gun dispensers at both Explorers bar and Timberwolf bar. A few flies noted in dish area of Timberwolf. Flies were well-controlled in other locations.
- 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?
- Some pooling water was noted around mop sink downstairs; this could attract pests such as drain/fruit flies. Ensure area in and around mop sink stays dry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Downstairs: Some pooling water noted around mop sink drain. Ensure this area drains properly and is in good repair so it can be easily cleaned/does not attract pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor tiles cracked in server's area in front of main hot line in Legends. Ensure all floor tiles are in good repair and cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Explorers bar flooring has worn spots with subfloor exposed. Ensure flooring is kept in good repair, impervious to moisture, and cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hard boiled eggs stacked too high on guest buffet to stay cold; measured at 13C. Keep food at or below ice level and ensure it stays at or below 4C.
- 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 few small drain (or fruit) flies noted around bar in main kitchen area and upstairs by dishwasher area. Ensure appropriate pest control steps are being taken to prevent and control fly populations.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Main kitchen: A few tiles broken on wall behind sink on server line (next to ice machine). Main kitchen: Some cracked floor tiles around server line drain.Ensure walls and floors are maintained in a manner that makes them easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Downstairs: Some pooling water noted around mop sink drain. Ensure this area drains properly and is in good repair so it can be easily cleaned/does not attract pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- Main kitchen: Some dust around ceiling vents, especially above slicer and main preparation table. Clean dust from ceiling tiles and vents as often as necessary.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Broken tile on column/support between insert fridges and double door fridge/freezer on main hot line. Repair tile so it can be easily cleaned and material does not flake into food.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Grout lines becoming deep immediately in front of the main dishwasher (may catch water and debris). Ensure areas remain easily cleanable and grout filled where necessary.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Surface sanitizer (Sink and Surface) was measured slightly strong with test strips. Re-calibrate dispenser.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Front insert fridge lid was not closed fully at time of inspection. Chicken breasts were stacked too high in insert and measured at 8C. Items moved so that refrigerator could be properly closed and chicken moved into main compartment of the fridge.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Grout lines becoming deep immediately in front of the main dishwasher (may catch water and debris). Ensure areas remain easily cleanable and grout filled where necessary.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Broken tile on column/support between insert fridges and double door fridge/freezer on main hot line. Repair tile so it can be easily cleaned and material does not flake into food.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cutting boards on line (in front of insert refrigerators) are becoming grooved and discoloured. Re-plane or replace cutting boards in this area (staff are already using additional cutting board on top of these areas).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Timberwolf:Inserts at pasta station and by pizza oven sitting on top of ice not staying cold enough (ambient temperature on top). Although these items are being used quickly, either they need to be maintained at or below 4C before service or time-labelled and discarded after 2 hours.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. A few floor tiles lifting/grouting becoming deep close to dishwasher area. Repair floor tiles where needed.2. Some ceiling tiles above hot line and some in back area are stained. Remove any damaged ceiling tiles and monitor for any leaks.
- 23. Is the facility maintained in a clean and sanitary condition?
- In general, facility maintained in clean and sanitary condition. Fan covers in produce walk-in fridge have some build-up of dust on fan covers. Clean fan covers when necessary.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cutting boards on line (in front of insert refrigerators) are becoming grooved and discoloured. Re-plane or replace cutting boards in this area (staff are already using additional cutting board on top of these areas).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Although dishwasher was reaching sanitizing temperature, system was registering alarm/ temp lower than measured. Repair monitoring system.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. A few floor tiles lifting/grouting becoming deep close to dishwasher area. Repair floor tiles where needed.2. Some ceiling tiles above hot line and some in back area are stained. Remove any damaged ceiling tiles and monitor for any leaks.
- 23. Is the facility maintained in a clean and sanitary condition?
- In general, facility maintained in clean and sanitary condition. Fan covers in produce walk-in fridge have some build-up of dust on fan covers. Clean fan covers when necessary.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cutting boards on line (in front of insert refrigerators) are becoming grooved and discoloured. Re-plane or replace cutting boards in this area (staff are already using additional cutting board on top of these areas).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Hot holding unit is right next to hand sink beside hot line. In order to prevent food from being contaminated from handwashing, either install barrier between hot holding unit and sink or move hot holding unit.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Items on ice in front insert cooler (replacement on order) are not staying at or below 4C. Move any higher risk foods (cheese, fish, cooked onions etc) into alternate fridges and/or ensure ice level is as high as food level in inserts.2. Small PEPSI server fridge with milk had food measured at 12C. Do not use this fridge until it is capable of keeping potentially hazardous food at 4C or less.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Although dishwasher was reaching sanitizing temperature, system was registering alarm/ temp lower than measured. Repair monitoring system.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. A few floor tiles lifting/grouting becoming deep close to dishwasher area. Repair floor tiles where needed.2. Some ceiling tiles above hot line and some in back area are stained. Remove any damaged ceiling tiles and monitor for any leaks.
- 23. Is the facility maintained in a clean and sanitary condition?
- In general, facility maintained in clean and sanitary condition. Fan covers in produce walk-in fridge have some build-up of dust on fan covers. Clean fan covers when necessary.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?