Skip to content
Loading map…

Lynx Lodge - Food

NW 26-91-10 W4 Fort McMurray AB T9H 4V9 · Food - General

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer concentration in the bucket located in the serving area/dining area was measured below 200ppm. Sanitizer buckets were refilled during inspection.Ensure sanitizer concentration is maintained at 100ppm chlorine, 200ppm quats and 12.5-25ppm iodine 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 rear door leading from the dining area was noted to have gaps between the doors and at the bottom. The weather stripping was worn and in poor condition. Repairs are required.Ensure all doors are properly sealed and vermin-proof to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A utility sink tap was leaking. Repair required
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Condensation built up was noted inside the walk-in freezer. Investigate the reason on condensation and fix it.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two sanitizer solution buckets located in server serving area and kitchen area were noted with quats concentration less than 200ppm. The sanitizer buckets were refilled with sanitizer solution 200ppm quats during inspection onsite.Ensure concentration of sanitizer solutions are changed every two hours or often
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods such as deli meat and, pre-cooked chicken strips were stored at 10-11 degrees Celsius in the prep cooler. It was noted the insert's size were not adequate for prep cooler as their base was not touching the bottom of the cooler. temperature. Inserts were changed during inspection and quantity of the foods in the inserts were reduced.Ensure all foods are store at or below 4 degrees Celsius in the prep cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks located in the self serve beverage was closed with signage "Out of Order". Hand sanitizer was available by the entrance. Operator was advised to make all available handwashing stations functional to facilitate hand washing before touching foods and removed the dishes from the vicinity of hand sink to prevent splashes during hand washing.Ensure hot/cold water, liquid soap and paper towels are provided at all hand sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken insert's lid was noted being stored in the dish washing area. The lid was removed by the operator during inspection and discarded.Ensure all utensils and dishes are in good condition to facilitate adequate cleaning and sanitization.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler lid handle was missing. Facility was waiting for work to be completed.Ensure all equipment is in good repair.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan guards of the dining hall standing coolers were dusty. Clean above-mentioned areas and ensure all food equipment are maintained in a clean and sanitary condition.