Lodge 43
2 - 1 Sylvan Drive Sylvan Lake AB T4S 1J9 · Food - General
6 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Please ensure cloths are stored in sanitizer solution between uses.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Open containers of food/food picks were observed near the handwashing sink.When employees wash their hands and reach for paper towels, there is a risk of cross-contamination. Please ensure these containers are covered or relocated away from the handwashing station 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?
- 1. Fluorescent lights in expedition area observed uncovered and without shatterproof protection. Please replace lights or install a shatterproof mechanism.2. The back screen door was observed torn from frame. Please repair the screen to ensure it is pest-proof when the door is in use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Ensure hot holding of food items are at least 60 degrees C, operators had mentioned a new hot holding equipment was purchased and they are still figuring out the settings. Also, ensure sauces and condiments that require refrigeration are being refrigerated.Hot holding equipment was turned up and sauces placed in the refrigerator. Corrected during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Kitchen vent hood requires cleaning, observed pollen, dust and grease build up.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- All cleaning cloths must be submerged in a sanitizer solution. Please remove all cloths from counters that are used for cleaning and store in a sanitizer bucket when not in use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Open containers of butter observed by the hand washing sink. When employees wash their hands and grab paper towels, potential cross contamination. Please cover or house those containers away from handwashing station.Corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- New ViolationGarlic Butter observed out in room temp, operate states fresh garlic is used to make garlic butter. Please ensure garlic butter is refrigerated as Botulinum can occur in fresh garlic. Old Violation which has been correctedEnsure mini fridge in front of house is being monitored and can maintain 4 degrees C or lower. Observed coffee creamers sitting in room temperature, ensure coffee creamers are kept refrigerated.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechainical sanitizier dishwasher observed to have 0ppm of chlorine, when troubleshooting the issue, it was discovered that the wrong tube was put into the wrong chemical bottle. Operator states that the grease trap was put in and the wrong tube must have been miss entered. Please ensure routine testing of dishwasher. Corrected during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Ensure mini fridge in front of house is being monitored and can maintain 4 degrees C or lower. Observed coffee creamers sitting in room temperature, ensure coffee creamers are kept refrigerated.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Ensure handwashing stations are strictly being used only for handwashing. CDI- utensils and plates removed out of the sink during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ensure the cook line ventilation system is being routinely cleaned, filters must be routinely cleaned to prevent excessive grease accumulation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ensure hard to reach areas such as underneath, behind and in-between equipment are being routinely cleaned. Observed grease build up within a few locations around kitchen.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?