Skip to content
Loading map…

Lake Louise Station Restaurant

200 Sentinel Road Lake Louise AB T0L 1E0 · Food - General

1 inspection

  1. Initial Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Surface sanitizer in spray bottles too strong at time of inspection; diluted to appropriate concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Initially walk-in cooler temperature was set slightly high and some food items measured at 6C. Turned down on inspection, temperature corrected to 3-4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar dishwasher was not getting any iodine (test strips provided). Ensure dishwasher sanitizer is being monitored and concentration corrected if too low.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Ensure waterproof min/max thermometer is provided and used to verify main dishwasher sanitizing temperature. This could be added to daily temperature log checks.
    • 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 under bar dishwasher is deteriorating/not cleanable. Repair floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine in back food preparation area has some components that are rusting and/or duct taped. In order to facilitate cleaning and prevent contamination of ice, ensure all surfaces are smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written policies should be developed for the following: -Daily, weekly and monthly cleaning duties-Daily checks of temperature (refrigeration, cooking, cooling)-Monitoring of dishwasher (sanitizing temperature for main dishwasher and sanitizer concentration for bar dishwasher)-Employee illness policy