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Lakeview Inn & Suites Slave Lake - Breakfast Room

1550 Holmes Trail Slave Lake AB T0G 2A0 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer in the kitchen was tested and observed to be non-functional after various attempts were made to turn it on. This is the only probe thermometer available in the kitchen. Operator was able to purchase a new food grade probe thermometer during the inspection. Please ensure that the kitchen is equipped with a functional thermometer at all times. Staff must be able to verify that food items have reached their minimum required temperatures during cooking, cooling, thawing and display for safe food handling.
    • 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?
      • The bottom of the front entrance doors of the facility was observed to have inadequately installed weather stripping. Sunlight can be seen from the outside through the visible door gap. Exterior openings must be properly sealed to deter/prevent the entry of pests.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packets of butter with label indicating refrigeration required were noted to be left at room temperature. Operator discarded the food items and replaced with new ones from cold storage with an ice bath underneath for temperature control.Ensure that all high risk food items are stored at temperature at or below 4 degrees Celsius, or at or above 60 degrees Celsius. Staff must read manufacturer's labelling carefully.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked sausage meat in hot holding unit was measured to be at 45 degrees Celsius. Operator discarded the foods and increased the heat setting of the hot holding unit during inspection.Ensure that all foods in hot holding units are kept at or above 60 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Single-serve butter cups that require refrigeration according to the manufacturer's instructions on labelling were noted to be left at room temperature. Operator discarded the foods during inspection.Ensure that all foods are stored safely in accordance with the manufacturer's instructions. Keep all potentially hazardous foods in cold holding at or below 4 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensil storage drawer was noted to be disorganized, with build-up of food debris on surfaces of the food utensils.Ensure that all utensils are stored in an organized and hygienic manner to prevent contamination.