Lokal Kitchen
4923 Lakeshore Drive Sylvan Lake AB T4S 1A7 · Food - General
12 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach solution in the front dining area was below 25 ppm. Staff adjusted the solution to 100 ppm during inspection. Please ensure all sanitizer solutions being prepared are tested on a test strip to ensure proper concentration.
- 09. Are chemicals stored and handled in a safe manner?
- 1. One bottle of bleach and a bottle of Mr. Clean were not labeled to identify their contents. Staff labeled the spray bottles during the inspection.2. Containers of chemicals were being stored on top of the ice machine and door was also left open. Containers must be stored separately from food to prevent potential contamination. Chemicals were relocated. Ensure all chemicals are stored in properly labeled containers away from food.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cloths were being stored in a bucket of water in the kitchen with no sanitizer added. A solution was prepared during inspection. Please ensure the sanitizer is made to 100 ppm bleach and tested on a test strip.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Ladles/paddles for gravy and rice were being stored in room temperature water, which can promote bacterial growth. Utensils were placed in an ice bath for storage while in use. 2. a bag of potatoes was being stored on the cutting board. The outside of the bag could contaminate food contact surfacesStore utensils and food in a manner that prevents contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no working thermometer that could be located for use to verify the internal temperature of foods. Please ensure staff have accurate thermometers easily accessible and are using them to verify hazardous foods when cooked.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A deep container of sausages and a 1/3 full container of bacon were being stored between the grill and flattop and were probed at 14 and 25 C respectively. These had been out for over two hours. Both were discarded due to temperature abuse. Hazardous foods must be stored either at/below 4 C or at/above 60 C. Any hazardous foods left at room temperature for 2 hours must be discarded.
- 23. Is the facility maintained in a clean and sanitary condition?
- High touch surfaces require cleaning, including the paper towel dispenser, behind hand sink and cupboard doors and shelves. Vents above food prep on ceiling have dust trailing down from them. Please have all noted areas cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 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?
- Reviewed process of preparing the salad dressing in canning jars that had been offered for sale. Steps did not include a pressure canning or water bath method and no testing was performed for shelf stability. Operator has agreed to keep the dressing refrigerated and include a statement on the label that product must be kept refrigerated.Please also ensure each batch has a unique identifier and a means of logging each batch, to allow for one step of traceback of the product.
- 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
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer in the pail was at 50 ppm. Staff mixed a new solution during inspection. Please ensure the sanitizer is at 100 ppm and tested on a test strip. Ensure sanitizer is within reach to ensure it is being used as needed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink is not working and was taken out of use due to a clog. Hands are temporarily being washed at the 2-compartment sink. Soap and paper towels are present. Please have the sink repaired as it is essential for proper hand washing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required of the following areas:1. lids on all dry ingredient bins2. stove top
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer in the spray bottle and the bucket were reading 0-25 ppm. Operator mixed fresh bleach solution during inspection. Please ensure the bleach solution used for sanitizing surfaces is mixed to 100 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler closest to the dishwasher was holding between 6.6 - 7.8 C. There was a container in front of the air intake impeding air flow. Operator adjusted the unit and cleared the intake. Temperature dropped to 3.3 C. Please ensure the temperature is being checked twice daily and action is taken if temperatures are found above 4 C (40 F).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The chest refrigerator in the kitchen did not have a thermometer in it to verify the storage temperature of foods. Please provide a thermometer in that refrigerator and ensure temperatures are being checked twice daily.
- 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 present were discolored (yellowing) and were not reading accurately. Please obtain new test strips for chlorine so you are able to properly verify the concentration of the sanitizer solution. Ensure solution is mixed to 100 ppm. .
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty cloths were again observed on food contact surfaces. Staff placed them in a container of sanitizing solution. Cleaning cloths cannot be left on food contact surfaces as bacteria can grow on the cloth which can then contaminate surfaces. Cloths must be stored in sanitizer solution when not in use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A container of potatoes was again sitting in the sink obstructing it from use. Staff indicated they wash their hands over the dishwashing sink. Hand sinks are to be used for hand washing, not the dishwashing sink and hand sinks must remain accessible at all times when washing hands.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Update: lights were replaced but at time of inspection they were not on and did not come on when turned on. Lights flickered, but didn't stay on. Further repair or adjustment required. Ceiling lights in the walk-in cooler were not working. Proper lighting is necessary to facilitate proper cleaning of storage areas. Please have the lights replaced or repaired if necessary.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty cleaning cloths were observed being left on food contact surfaces and on the grill in a pile of food debris. Cloths are to be stored in a sanitizing solution between uses and not left on food contact surfaces as they can lead to cross contamination.
- 09. Are chemicals stored and handled in a safe manner?
- 1. Mr. Clean was being used on sinks to clean and sanitize. Only chemicals that are safe for use on food contact surfaces can be used, and chemicals used for sanitizing food contact surfaces must have a test strip to verify the concentration. Use chemicals only in accordance with the manufacturer's instructions and ensure all sanitizers used have an appropriate test strip. 2. A spray bottle of Mr. Clean and one with a bleach solution were not labelled as to their contents. Ensure all chemicals are properly labelled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were containers of chicken, chicken wings and beef left on the counter to thaw. Foods must be thawed either under cold running water, in the cooler, as part of the cooking process or in the microwave, if being further cooked/reheated immediately. Cheese curds were left on the counter at room temperature. Potentially hazardous foods must be kept out of the danger zone to prevent bacterial growth or the formation of toxins.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The upright freezer had an ambient temperature between -3 C to 12 C. Some items in the freezer were not frozen and some hazardous foods were only partially frozen. Its that were still frozen were relocated. Please have the freezer adjusted or repaired and able to maintain -18 C before storing potentially hazardous foods in it.
- 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 sink in the kitchen was filled by a pail of diced potatoes and not available for hand washing. Staff were washing hands over the dishwashing sink. Please ensure the hand sink is used for hand washing and is readily available at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling lights in the walk-in cooler were not working. Proper lighting is necessary to facilitate proper cleaning of storage areas. Please have the lights replaced or repaired if necessary.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- This is a long outstanding violation. Please address immediately. Shelves under ketchup dispenser were worn down on the edges exposing particle board beneath. Surfaces must be smooth, non-absorbent and easily cleanable. Please resurface the shelves with a material that is smooth, non-absorbent and easily cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- Dec. 5: half of the shelves have been covered with a material that lifts off the shelf beneath. The gap created will allow for debris/spills to become trapped making cleaning difficult. Remove the new material and replace with something that is smooth, non-absorbent and easily cleanable. Ensure all shelves with rough edges are resurfaced. Shelves under ketchup dispenser were worn down on the edges exposing particle board beneath. Surfaces must be smooth, non-absorbent and easily cleanable. Please resurface the shelves with a material that is easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some cleaning of high touch surfaces and cupboard shelves required. Soap dispenser and front of fridge doors need cleaning.
- 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were not being stored in sanitizer solution between uses. Dirty cloths can contaminate food contact surfaces. Ensure sanitizer solution is made when food handling is occurring, and cloths are stored in solution to reduce the potential for bacterial growth when not in use.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelves under ketchup dispenser were worn down on the edges exposing particle board beneath. Surfaces must be smooth, non-absorbent and easily cleanable. Please resurface the shelves with a material that is easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some dips were being stored in used cardboard containers. Cardboard cannot be cleaned and sanitized and may contaminate food stored within. Operator removed the cardboard from use and replaced with a washable container.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some cleaning of high touch surfaces and cupboard shelves required. Soap dispenser and front of fridge doors need cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?