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LouLou's Breakfast and Pizzeria

407 Patricia Street Jasper AB T0E 1E0 · Food - General

11 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Precooked food items, such as ground beef, were observed being held at room temperature. All potentially hazardous foods must be maintained at safe temperatures—either below 4°C or above 60°C.2. Frozen chicken wings were observed being thawed at room temperature. Frozen foods must be thawed in a cooler at 4°C or below, under cold running water, or as part of the cooking process.- Staff were instructed to store all perishable items in a cooler or a hot holding unit, and to thaw frozen foods using approved methods to prevent bacterial growth and production of its toxin.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records were incomplete at the time of inspection.- Maintain comprehensive written records of food safety and sanitation procedures. This includes:Cleaning and sanitation schedulesTemperature logs for refrigeration and hot holdingDocumentation of corrective actions takenRecords of sanitizer concentration in the dishwasher’s rinse water
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures of potentially hazardous food items in the non-operational pizza prep cooler and the walk-in cooler were measured above 4°C.- All affected food items were removed or relocated to functional coolers capable of maintaining temperatures at or below 4°C to ensure food safety.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pizza preparation cooler and the walk-in cooler were found not in proper working order. Temperatures of food items stored in these units were measured above 4°C. - Operator reported maintenance service had been ordered. - Ensure coolers are repaired and verify they maintain temperatures at or below 4°C before resuming use. Monitor and document temperatures in all fridges regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records were not available at the time of inspection. - Maintain written records of food safety and sanitation procedures, including cleaning schedules, temperature logs, and corrective actions.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bin of precooked potato cuts was being held at room temperature. - Ensure the precooked food is held in a cooler or in a hot holding unit. Staff was directed to move the food into a cooler during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine sanitizer testing kit is available. - Ensure the kit is provided for staff monitoring the dishwashing machine's working condition.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap was available at the hand sink in the kitchen at the time of inspection. - Ensure hand soap is available at the sink at all times. Corrected it during inspection.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of chlorine sanitizer in the final rinse of the low-temperature dishwasher was not detectable. - Ensure all dishes/utensils are manually sanitized with 100 ppm chlorine solution in a sink until the machine is fixed. All washed dishes/utensils must be manually sanitized.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of sanitizer in the rinse water of the dishwasher is not being regularly tested - Ensure the testing is done on a daily basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwashing machine is not operational. 1. The concentrations of the sanitizer in the rinse water were tested a few times after runs during inspection, and all results were 0 ppm. 2. There is water leaking from the fixture in the back top of the machine.
  8. 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?
      • The faucet of the hand washing station is dripping; the food handlers have to use the valves on the water supply lines to turn on or turn off the tap. - Ensure the faucet is repaired. Operator indicates parts for the repair have been ordered.
  9. 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?
      • The faucet of the hand washing station is dripping; the food handlers have to use the valves on the water supply lines to turn on or turn off the tap. - Ensure the faucet is repaired. Operator indicates parts for the repair have been ordered.
  10. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large bin of precooked potato cuts are held at the deep fryer. - Precooked foods must be held in a cooler or in a hot holding unit. Staff was allowed to move the food into a cooler during 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?
      • The faucet of the hand washing station is dripping; the food handlers have to use the valves on the water supply lines to turn on or turn off the tap. - Ensure the faucet is repaired. Operator indicates parts for the repair have been ordered.
  11. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large bin of precooked potato cuts were being held at room temperature by the fryer. - Ensure precooked foods are held at a temperature out of the danger zone to prevent disease causing bacteria growths until processing. (Staff moved the bin into a cooler upon notification.)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot/cold water supplies to the hand washing sink were turned off as the faucet is dripping. - Ensure the sink is kept in operation all the time to facilitate adequate hand hygiene practices by food handlers.
    • 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 faucet of the hand washing station is dripping. - Ensure the faucet is repaired and the handwashing station is kept in good working order.