Lighthouse Community Eatery
3715 47 Avenue Sylvan Lake AB T4S 0C8 · Food - General
16 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) Rags were observed on the cookline countertop and not in a sanitizer bucket. Please ensure all wiping cloths are kept clean and dry or placed in sanitizer buckets with the correct concentration in between uses.If staff require tools (such as oven mitts or appropriate utensils) to safely remove items from the oven, please provide them so that wiping cloths are not used for this purpose and can be maintained in a clean and sanitary manner.2) Quats sanitizer adequately measured 200 - 400 ppm.
- 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?
- From previous inspection:Inspected the staff washroom, the bar, dry storage room and receiving area.No visible evidence of pest activity observed in the bar area, the dry storage room. Staff washroom had dried mouse droppings. Please thoroughly soak them with a 1:10 bleach-to-water solution, let sit for 5 minutes, wipe with paper towels, and seal in a plastic bag and discard. Ensure to wear PPE (gloves, mask).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***Recurring violation:1) Fluorescent lights in the dry storage room observed not shielded. Please ensure to install light shield in dry storage room to protect the food that is stored below it.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***Recurring violation:1) The cutting boards on the cookline have deep grooves that are collecting food debris and cannot be adequately sanitized. Please deep clean and sanitize, resurface or replace.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors in various areas require deep cleaning to address visible buildup in the following areas:- between and behind cookline equipment (especially pasta bain-marie)- below shelves in the walk-in cooler- below the sink in the dishwashing area
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand 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?
- 1) Fluorescent lights in the dry storage room observed not shielded. Please ensure to install light shield in dry storage room to protect the food that is stored below it.2) The door has been repaired/ replaced. Thank youPrevious violation: Dry storage room door observed broken and coming apart, please repair to ensure the surfaces are smooth, non-porous and easy to clean. PHI discussed with operator what the requirements are.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) The cutting boards on the cookline have deep grooves that are collecting food debris and cannot be adequately sanitized. Please deep clean and sanitize, resurface or replace.2) CDI - The ice scoop was stored on top of the ice machine, where it is exposed to dust and debris. Please store the scoop on a clean and sanitized surface to prevent contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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?
- 1) Fluorescent lights in the dry storage room observed not shielded. Please ensure to install light shield in dry storage room to protect the food that is stored below it.2) The door has been repaired/ replaced. Thank youPrevious violation: Dry storage room door observed broken and coming apart, please repair to ensure the surfaces are smooth, non-porous and easy to clean. PHI discussed with operator what the requirements are.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) The cutting boards on the cookline have deep grooves that are collecting food debris and cannot be adequately sanitized. Please deep clean and sanitize, resurface or replace.2) CDI - The ice scoop was stored on top of the ice machine, where it is exposed to dust and debris. Please store the scoop on a clean and sanitized surface to prevent contamination.
- 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
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher tested at 0 ppm chlorine. The unit was primed and run multiple times during the inspection and continued to measure 0 ppm. Please contact a technician for further diagnosis and repair.Operator set-up 2 sink method and contacted technician at the time of inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please ensure to test sanitizer concentrations daily to ensure that the solutions used for sanitizing are adequate concentration.
- 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) Fluorescent lights in the dry storage room observed not shielded. Please ensure to install light shield in dry storage room to protect the food that is stored below it.2) The door has been repaired/ replaced. Thank youPrevious violation: Dry storage room door observed broken and coming apart, please repair to ensure the surfaces are smooth, non-porous and easy to clean. PHI discussed with operator what the requirements are.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) The cutting boards on the cookline have deep grooves that are collecting food debris and cannot be adequately sanitized. Please deep clean and sanitize, resurface or replace.2) CDI - The ice scoop was stored on top of the ice machine, where it is exposed to dust and debris. Please store the scoop on a clean and sanitized surface to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cookline sanitation has greatly improved. Thank you!Previous ViolationAt this inspection between the side of equipment and wall at end of cook line were found to have debris and grease buildup, and food debris was observed on the back ledge of some cooking equipment. Please ensure hard to reach areas are being cleaned, this includes behind, underneath, in-between, inside equipment.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand 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?
- 1) Fluorescent lights in the dry storage room observed not shielded. Please ensure to install light shield in dry storage room to protect the food that is stored below it.2) Dry storage room door observed broken and coming apart, please repair to ensure the surfaces are smooth, non-porous and easy to clean. PHI discussed with operator what the requirements are.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cookline sanitation has greatly improved. Thank you!Previous ViolationAt this inspection between the side of equipment and wall at end of cook line were found to have debris and grease buildup, and food debris was observed on the back ledge of some cooking equipment. Please ensure hard to reach areas are being cleaned, this includes behind, underneath, in-between, inside equipment.
- 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
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sous vide foods observed to be above the waterline unable to be stored in temperatures outside of the danger zone, a recommendation to weight down sous vide foods under the waterline to ensure all food is kept outside of the danger zone.Sauces/dressing in a ice bucket was also observed to be in elevated temperatures, please ensure to keep sauces/dressing refrigerated, or have an ice bucket fully surrounded the bottle.Items corrected during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cookline sanitation has greatly improved. Thank you!Previous ViolationAt this inspection between the side of equipment and wall at end of cook line were found to have debris and grease buildup, and food debris was observed on the back ledge of some cooking equipment. Please ensure hard to reach areas are being cleaned, this includes behind, underneath, in-between, inside equipment.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Food contact surfaces were observed in an unsanitary condition with food debris left on counters that were being worked at without cleaning between tasks.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Repeat infraction. Sanitizer solution was found between 200 - 400 ppm. Cloths used on food contact surfaces were observed on the counters/equipment and not in the sanitizer solution. Sanitizer solutions did not appear to have been used (cloths clean, solution clear) and food contact surfaces were found to have food debris in several areas that had not been cleaned after use. Please ensure the dispenser is adjusted or repaired to properly dispense 200 ppm quats, and confirm the concentration with test strips, diluting when necessary before using sanitizer solutions.Cleaning cloths in the kitchen were observed to be stored dry on the counter.Please ensure that all cleaning cloths in use are stored in a 200ppm quats solution to prevent bacterial growth on cloths, and reduce the risk of surface contamination.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Staff were observed wrapping racks of ribs in the dish room on the dishwashing counters. Food handling cannot occur in a dish room. Staff moved to a counter in the kitchen to wrap remaining ribs.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were available in the kitchen; however they are not being used. Three packages present had not been opened. No chlorine test strips were available.*Please ensure chlorine test strips are resupplied to verify that the dishwasher is functioning properly and dispensing 100 ppm chlorine.
- 23. Is the facility maintained in a clean and sanitary condition?
- At this inspection between the side of equipment and wall at end of cook line were found to have debris and grease buildup, and food debris was observed on the back ledge of some cooking equipment. Please ensure hard to reach areas are being cleaned, this includes behind, underneath, in-between, inside equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- This could not be observed at this inspection as an order had been delivered and was still on the floor, blocking access to the storage room. Onions and spilled flour observed spilled on the floor again. Repeat ViolationThe backroom dry storage area, located next to the back door, had a significant buildup of spilled flour, onions, potatoes, and other food debris underneath the shelving units.Please ensure all areas beneath shelving units are regularly cleaned and maintained in a sanitary condition to prevent pest attraction and uphold a higher level of cleanliness.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Repeat infraction. Please ensure the dispenser is adjusted or repaired to properly dispense 200 ppm quats, and confirm the concentration with test strips, diluting when necessary before using sanitizer solutions.Cleaning cloths in the kitchen were observed to be stored dry on the counter.Please ensure that all cleaning cloths in use are stored in a 200ppm quats solution to prevent bacterial growth on clothes, and reduce the risk of surface contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed various amounts of potentially hazardous foods sitting out in room temperature. Meats, sauces, baked goods and other food items that require refrigeration. At the time of the inspection these items were moved into a refrigerator.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were available in the kitchen; however they are not being used. No chlorine test strips were available.*Please ensure chlorine test strips are resupplied to verify that the dishwasher is functioning properly and dispensing 100 ppm chlorine.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Repeat violationsBack Kitchen:Handwash sink by grills: The soap dispenser was broken off the wall.Please repair the dispenser or replace it with a hand pump countertop dispenser.Staff Bathroom: The soap dispensers were empty and may be broken. / Toilet paper stored outside of the dispenser. Please ensure the dispenser is refilled and functioning properly.Front Kitchen Handwashing Sink: The sink was obstructed again with food/sauces.The operator promptly moved the buckets.Please ensure all handwashing sinks remain readily accessible at all times.No paper towel available in the kitchen sink.
- 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?
- Repeat Violation.Permit has yet to be displayed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please ensure hard to reach areas are being cleaned, this includes behind, underneath, in-between, inside equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Onions and spilled flour observed spilled on the floor again. Repeat ViolationThe backroom dry storage area, located next to the back door, had a significant buildup of spilled flour, onions, potatoes, and other food debris underneath the shelving units.Please ensure all areas beneath shelving units are regularly cleaned and maintained in a sanitary condition to prevent pest attraction and uphold a higher level of cleanliness.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- All Quats spray bottles were measured with test strips at 600 ppm, while the dispenser was observed to be producing a solution around 600 ppm.Please ensure the dispenser is adjusted or repaired to properly dispense 200-400 ppm quats, and confirm the concentration with test strips, diluting when necessary before using sanitizer solutions.Cleaning cloths in the kitchen were observed to be stored dry on the counter. A 400 ppm quats solution was prepared and used for storing cleaning cloths in use.Please ensure that all cleaning cloths in use are stored in a 200-400ppm quats solution to prevent bacterial growth on clothes, and reduce the risk of surface contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bar Cooler Storage (Backroom):Lemon juice was observed in mason jars without lids. Correction: Operator covered with saran-wrap.Freezers (Near Bar Entrance):Open bags of berries were observed.A berry mess was also noted on freezer shelf.Freezer requires defrosting and cleaning.Back Kitchen Area:Walk-in Cooler (WIC): Ice cube trays contained water with floating leafy debris.French Fries: Observed in a tub without a lid.Action Required:Please ensure all food and beverages in storage are properly covered and protected to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The operator was observed thawing meat in the sink soaking in water, without running water. Operator thawed the remainder under cool running water.Please ensure that all thawing is done under cool running water or in the refrigerator to maintain a temperature below 4°C, preventing bacterial growth.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No quats or chlorine test strips were available.*Please ensure quats test strips are resupplied to confirm that quats sanitizer solutions are within the acceptable range of 200-400 ppm.*Please ensure chlorine test strips are resupplied to verify that the dishwasher is functioning properly and dispensing 100 ppm chlorine.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Bar Area hand sink:Paper towel was available on the opposite side of the bar, too far, for convenience. Operator moved it next to sink.Please ensure paper towel is stored next to the hand wash station to encourage regular handwashing.Back Kitchen:Handwash sink by grills: The soap dispenser was broken off the wall.Please repair the dispenser or replace it with a hand pump countertop dispenser.Staff Bathroom: The soap dispensers were empty and may be broken.Please ensure the dispenser is refilled and functioning properly.Front Kitchen Handwashing Sink: The sink was obstructed with dishes soaking in buckets.The operator promptly moved the buckets.Please ensure all handwashing sinks remain readily accessible at all times.
- 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 back door in the kitchen area has a damaged door sweep.Please replace or repair the door sweep to ensure a proper seal and prevent the potential entry of pests.
- 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?
- No food permit was posted.Operator reprinted permit, and posted it.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- -Five cutting boards were observed to have significant damage, making them uncleanable. -A melted spatula and a wooden spoon were found stored with other utensils. The operator promptly discarded the damaged utensils and cutting boards.Please ensure cutting boards and utensils are regularly monitored for damage and replaced more frequently to maintain food safety standards.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please ensure hard to reach areas are being cleaned, this includes behind, underneath, in-between, inside equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- The backroom dry storage area, located next to the back door, had a significant buildup of spilled flour, onions, potatoes, and other food debris underneath the shelving units.Please ensure all areas beneath shelving units are regularly cleaned and maintained in a sanitary condition to prevent pest attraction and uphold a higher level of cleanliness.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher observed to have no chemical sanitizer dispensing. Corrected during inspection- please ensure routine testing of dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please ensure hard to reach areas are being cleaned, this includes behind, underneath, in-between, inside equipment.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand 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?
- Handwashing station still not working.Handwashing sink near dishwashing area observed to be out of order due to a leak. Please ensure this is repaired, operator states sink will be repaired in a week,
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management 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?
- Handwashing station still not working.Handwashing sink near dishwashing area observed to be out of order due to a leak. Please ensure this is repaired, operator states sink will be repaired in a week,
- 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
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Please ensure all food stored in walk-in-cooler and walk-in-freezer is being dated to ensure rotation of stock.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Please monitor prep cooler temperatures and hot holding temperatures, as some items found to be out of compliance. Please cover food with lids on prep cooler when not in use to maintain temperatures out of the danger zone.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Handwashing sink near dishwashing area observed to be out of order due to a leak. Please ensure this is repaired, operator states sink will be repaired in a week,
- 23. Is the facility maintained in a clean and sanitary condition?
- Repear infractionBuild up has increased in nature, ensure routine cleaning of the facility.Observed grease and dirt buildup in hard-to-reach areas, please ensure routine cleaning of hard-to-reach areas such as underneath, behind, in-between, inside, equipment. Please clean walls in the dishwashing area, corners of floors and ceilings.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Please ensure all food being stored in the walk-in-cooler or walk-in-freezer is covered to prevent potential cross contamination. Pans of lasagna observed to be uncovered, corrected during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed grease and dirt buildup in hard-to-reach areas, please ensure routine cleaning of hard-to-reach areas such as underneath, behind, in-between, inside, equipment. Please clean walls in the dishwashing area, corners of floors and ceilings.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions