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Lakeview Recovery - Kitchen

308 55022 Ste. Anne Trail Lac Ste. Anne County AB T0E 1A0 · Food - General

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 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 staff washroom opens into the staff locker area. There is no door between the locker area and the kitchen; therefore the bathroom door must remain closed unless staff are entering or exiting the facilities. The door has a sign posted instructing staff to keep the door closed but the door was found to be open at the time of inspection. Please ensure that the door is kept closed at all times. If this is a continuous problem, a self-closing device should be installed.
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling and floor area near the dishwasher requires cleaning as there was some food debris present. The remainder of the facility appeared clean and well organized.
  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The Hobart High-temperature dishwasher was still not reaching adequate sanitizing temperatures. Please note that in order to meet the sanitizing cycle requirements, the temperature at the manifold must be reaching 180F.Facility has ordered a maximum-registering thermometer to use to confirm the effectiveness of heat sanitation at the plate level. This package is on its way but had not yet arrived at the time of inspection. Temporary measure to achieve dish sanitation is to sanitize all dishware manually in the 3-compartment sink quat solution. Long-term solution: maintain/repair the high-temperature dishwasher.The repair person has been scheduled for the following week.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The snack cooler at the front of house was 9C; measured using an infrared thermometer. There was no thermometer in this cooler.Note that the snack cooler is not used for long-term storage of high-risk food items. Staff were advised to place a thermometer in the cooler and to adjust the setting and monitor to ensure proper temperatures for food storage (4C or less).Please advise this office when the issue is corrected.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The Hobart High-temperature dishwasher was not reaching adequate sanitizing temperatures. The booster was turned on and the health inspector ran the machine multiple times. The rinse cycle did not exceed 169F on the digital display (temperature taken at the manifold). Please note that in order to meet the sanitizing cycle requirements, the temperature at the manifold must be reaching 180F.Staff were testing the temperature at the plate level using a probe “instant-read” thermometer. Facility is asked to purchase a maximum-registering thermometer to use to confirm the effectiveness of heat sanitation. For high temperature machines, a reading of greater than 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Note that this should be in combination with a digital display reading at the manifold of 180F. Temporary measure to achieve dish sanitation is to sanitize all dishware manually in the 3-compartment sink quat solution. Long-term solution: maintain/repair the high-temperature dishwasher.
    • 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 staff washroom opens into the staff locker area. There is no door between the locker area and the kitchen; therefore the bathroom door must remain closed unless staff are entering or exiting the facilities. The door has a sign posted instructing staff to keep the door closed but the door was found to be open at the time of inspection. Please ensure that the door is kept closed at all times. If this is a continuous problem, a self-closing device should be installed.
  5. Initial Inspection

    0 infractions