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Lakeview Inns & Suites Okotoks - Food

22 Southridge Drive Okotoks AB T1S 1N1 · Food - General

13 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not available in the food preparation room (Room 224). **Ensure there is a labelled bottle of sanitizer in this area.***OUTSTANDING.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The heat-sanitizing dishwasher did not have an available means of confirming sanitizing capability. Provide a means of verifying that a heat-sanitizing temperature is being reached.**STILL OUTSTANDING.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washroom in Room 224 was missing paper towel and garbage bin. **Ensure there is paper towel in the dispenser or on a paper towel stand. Ensure there is a garbage bin the staff washroom.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit displayed was expired (2023). **Display current food permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Room 224 spice cupboard and drawers.2) Cupboard and drawers by the 2 compartment sink and dishwasher.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not available in the food preparation room (Room 224). **Ensure there is a labelled bottle of sanitizer in this area.***OUTSTANDING VIOLATION.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer present at the breakfast buffet. **Ensure there is a labelled bottle sanitizer present at the breakfast buffet to wipe down food contact surface counters. If using bleach, mix 1/2 to 1 teaspoon of household bleach to 1 litre of water to obtain a concentration of 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for sanitizer used onsite were not available at the time of inspection. Ensure that test strips for sanitizer in use are available to verify the concentration of sanitizer. ***OUTSTANDING VIOLATION. **STILL OUTSTANDING.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The heat-sanitizing dishwasher did not have an available means of confirming sanitizing capability. Provide a means of verifying that a heat-sanitizing temperature is being reached.**STILL OUTSTANDING.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washroom in Room 224 was missing paper towel and garbage bin. **Ensure there is paper towel in the dispenser or on a paper towel stand. Ensure there is a garbage bin the staff washroom.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit displayed was expired (2023). **Display current food permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A person in care and control of this facility with relevant food safety training (AHS Food Hygiene & Sanitation Certification, or equivalent course) could not be identified at the time of inspection. Provide an advanced food safety certification for at least one member of staff, preferably a manager or supervisor responsible for food service. The Alberta Food Safety Basics course is insufficient for meeting this requirement. *A staff member was identified as having required certification that expired in 2021. Provide new food safety certification. ***STILL OUTSTANDING.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Room 224 spice cupboard and drawers.2) Cupboard and drawers by the 2 compartment sink and dishwasher.
  4. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Raw eggs, hash browns and cooked eggs were stored at room temperature after breakfast service. Temperature of the food items were measured at approximately 20 degrees Celsius. **Discard. Ensure perishable items are cold held at a temperature of 4 degrees Celsius or colder OR hot held at a temperature of 60 degrees Celsius. ***ITEMS WERE THROWN OUT DURING THE INSPECTION.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not available in the food preparation room (Room 224). **Ensure there is a labelled bottle of sanitizer in this area.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for sanitizer used onsite were not available at the time of inspection. Ensure that test strips for sanitizer in use are available to verify the concentration of sanitizer. **STILL OUTSTANDING.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The heat-sanitizing dishwasher did not have an available means of confirming sanitizing capability. Provide a means of verifying that a heat-sanitizing temperature is being reached.**STILL OUTSTANDING.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station in Room 224 was blocked with dishes. **Ensure the handwashing station remains unblocked at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A person in care and control of this facility with relevant food safety training (AHS Food Hygiene & Sanitation Certification, or equivalent course) could not be identified at the time of inspection. Provide an advanced food safety certification for at least one member of staff, preferably a manager or supervisor responsible for food service. The Alberta Food Safety Basics course is insufficient for meeting this requirement. *A staff member was identified as having required certification that expired in 2021. Provide new food safety certification. ***STILL OUTSTANDING.
  5. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food-grade sanitizer was not available for use in the food preparation or dishwashing areas of this facility. A diluted bleach sanitizer was prepared during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • The food-grade sanitizer bottle prepared onsite was not correctly labeled. Correctly label all chemicals used in food preparation areas.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for sanitizer used onsite were not available at the time of inspection. Ensure that test strips for sanitizer in use are available to verify the concentration of sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The heat-sanitizing dishwasher did not have an available means of confirming sanitizing capability. Provide a means of verifying that a heat-sanitizing temperature is being reached.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A person in care and control of this facility with relevant food safety training (AHS Food Hygiene & Sanitation Certification, or equivalent course) could not be identified at the time of inspection. Provide an advanced food safety certification for at least one member of staff, preferably a manager or supervisor responsible for food service. The Alberta Food Safety Basics course is insufficient for meeting this requirement. *A staff member was identified as having required certification that expired in 2021. Provide new food safety certification.
  6. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for sanitizer used onsite were not available at the time of inspection. Ensure that test strips for sanitizer in use are available to verify the concentration of sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The heat-sanitizing dishwasher did not have an available means of confirming sanitizing capability. Provide a means of verifying that a heat-sanitizing temperature is being reached.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A person in care and control of this facility with relevant food safety training (AHS Food Hygiene & Sanitation Certification, or equivalent course) could not be identified at the time of inspection. Provide an advanced food safety certification for at least one member of staff, preferably a manager or supervisor responsible for food service. The Alberta Food Safety Basics course is insufficient for meeting this requirement. *A staff member was identified as having required certification that expired in 2021. Provide new food safety certification.
  7. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The domestic dishwasher being used to sanitize pre-washed dishes was not being used on its "sanitize" setting, which as previously established to reach a sanitizing temperature. Ensure that dishes are being run on the sanitize cycle, or on another setting that has been proven to reliably reach a heat sanitizing temperature. *Dishwasher operation was not observed upon reinspection. Confirm written instruction to staff on using proper sanitize setting to remove this violation.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for sanitizer used onsite were not available at the time of inspection. Ensure that test strips for sanitizer in use are available to verify the concentration of sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The heat-sanitizing dishwasher did not have an available means of confirming sanitizing capability. Provide a means of verifying that a heat-sanitizing temperature is being reached (i.e., using temperature sensor labels reactive at 71C) for the dishwashing cycle being conducted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A person in care and control of this facility with relevant food safety training (AHS Food Hygiene & Sanitation Certification, or equivalent course) could not be identified at the time of inspection. Provide an advanced food safety certification for at least one member of staff, preferably a manager or supervisor responsible for food service. The Alberta Food Safety Basics course is insufficient for meeting this requirement. *A staff member was identified as having required certification that expired in 2021. Provide new food safety certification.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Diluted bleach sanitizer solution onsite was measured at 0ppm chlorine. The sanitizer was not available within the cooking area while food handling was being conducted. Ensure a sanitizer is prepared and ready to use in any area where food is being prepared by staff.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The domestic dishwasher being used to sanitize pre-washed dishes was not being used on its "sanitize" setting, which as previously established to reach a sanitizing temperature. Ensure that dishes are being run on the sanitize cycle, or on another setting that has been proven to reliably reach a heat sanitizing temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for sanitizer used onsite were not available at the time of inspection. Ensure that test strips for sanitizer in use are available to verify the concentration of sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The heat-sanitizing dishwasher did not have an available means of confirming sanitizing capability. Provide a means of verifying that a heat-sanitizing temperature is being reached (i.e., using temperature sensor labels reactive at 71C) for the dishwashing cycle being conducted.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink in the food preparation area was missing paper towel in a suitable dispenser. Ensure paper towel supplied in this space is in a suitable dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink in the food preparation area was filled with dirty dishes, making it difficult to wash hands in. Use a basin or other area for dish storage. Keep hand wash sink clear and available for use.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A person in care and control of this facility with relevant food safety training (AHS Food Hygiene & Sanitation Certification, or equivalent course) could not be identified at the time of inspection. Provide an advanced food safety certification for at least one member of staff, preferably a manager or supervisor responsible for food service. The Alberta Food Safety Basics course is insufficient for meeting this requirement. *A staff member was identified as having required certification that expired in 2021. Provide new food safety certification.
    • 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 front of the counter at the prep area hand sink was missing its finish, exposing a surface not easily cleanable. Replace surface to ensure the food preparation area can be easily cleaned.
  9. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of cooked egg and sausage was stored at room temperature, measured at 25.8C.Food was destroyed by inspector onsite.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for sanitizer used onsite were not available at the time of inspection. Ensure that test strips for sanitizer in use are available to verify the concentration of sanitizer. *Staff indicated that test strips were on order. Provide an invoice or other receipt for this order to remove this violation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink in the food preparation area was missing paper towel in a suitable dispenser. Ensure paper towel supplied in this space is in a suitable dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A person in care and control of this facility with relevant food safety training (AHS Food Hygiene & Sanitation Certification, or equivalent course) could not be identified at the time of inspection. Provide an advanced food safety certification for at least one member of staff, preferably a manager or supervisor responsible for food service. The Alberta Food Safety Basics course is insufficient for meeting this requirement.
  10. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for sanitizer used onsite were not available at the time of inspection. Ensure that test strips for sanitizer in use are available to verify the concentration of sanitizer. *Staff indicated that test strips were on order. Provide an invoice or other receipt for this order to remove this violation.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A person in care and control of this facility with relevant food safety training (AHS Food Hygiene & Sanitation Certification, or equivalent course) could not be identified at the time of inspection. Provide an advanced food safety certification for at least one member of staff, preferably a manager or supervisor responsible for food service. The Alberta Food Safety Basics course is insufficient for meeting this requirement.
  11. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food-grade sanitizer was not available onsite at the time of inspection, whether in its prepared form or as concentration which could be prepared as needed (i.e., bleach). Ensure that a food-grade sanitizer is available to be made in food preparation areas whenever needed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for sanitizer used onsite were not available at the time of inspection. Ensure that test strips for sanitizer in use are available to verify the concentration of sanitizer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A person in care and control of this facility with relevant food safety training (AHS Food Hygiene & Sanitation Certification, or equivalent course) could not be identified at the time of inspection. Provide an advanced food safety certification for at least one member of staff, preferably a manager or supervisor responsible for food service. The Alberta Food Safety Basics course is insufficient for meeting this requirement.
  12. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food-grade sanitizer was not available onsite at the time of inspection, whether in its prepared form or as concentration which could be prepared as needed (i.e., bleach). Ensure that a food-grade sanitizer is available to be made in food preparation areas whenever needed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *Heat-sanitizing capability of dishwasher to be assessed*Staff indicated that domestic-style dishwasher onsite was used to wash and sanitize dishes. Without verification of sanitizing temperature achieved, any utensils or dishes would need to be chemically sanitized after washing. The dishwasher in use at the time of inspection was observed to be on a regular rinse cycle (not "sanitize" or other high heat, longer rinse time setting that could potentially sanitize dishes). The heat-sanitizing capability will be assessed upon re-inspection. Until the heat-sanitizing capability of the domestic dishwasher can be verified, use 100ppm chlorine solution to sanitize dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for sanitizer used onsite were not available at the time of inspection. Ensure that test strips for sanitizer in use are available to verify the concentration of sanitizer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A person in care and control of this facility with relevant food safety training (AHS Food Hygiene & Sanitation Certification, or equivalent course) could not be identified at the time of inspection. Provide an advanced food safety certification for at least one member of staff, preferably a manager or supervisor responsible for food service. The Alberta Food Safety Basics course is insufficient for meeting this requirement.
  13. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food-grade sanitizer was not available onsite at the time of inspection, whether in its prepared form or as concentration which could be prepared as needed (i.e., bleach). Ensure that a food-grade sanitizer is available to be made in food preparation areas whenever needed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff indicated that domestic-style dishwasher onsite was used to wash and sanitize dishes. Without verification of sanitizing temperature achieved, any utensils or dishes would need to be chemically sanitized after washing. The dishwasher in use at the time of inspection was observed to be on a regular rinse cycle (not "sanitize" or other high heat, longer rinse time setting that could potentially sanitize dishes). The heat-sanitizing capability will be assessed upon re-inspection. Until the heat-sanitizing capability of the domestic dishwasher can be verified, use 100ppm chlorine solution to sanitize dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for sanitizer used onsite were not available at the time of inspection. Ensure that test strips for sanitizer in use are available to verify the concentration of sanitizer.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit for this facility could not be located during inspection. Ensure that this facility's food handling permit is posted in an area visible to guests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A person in care and control of this facility with relevant food safety training (AHS Food Hygiene & Sanitation Certification, or equivalent course) could not be identified at the time of inspection. Provide an advanced food safety certification for at least one member of staff, preferably a manager or supervisor responsible for food service. The Alberta Food Safety Basics course is insufficient for meeting this requirement.