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Manoir Du Lac - Kitchen

164 3 Avenue NW McLennan AB T0H 2L0 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine mechanical dishwasher measured at 0 ppm during the inspection. - The staff was instructed to manual sanitize the dishes in 200 ppm QUATS sanitizer after washing and rinsing until the dishwasher is repaired. **Please repair. Note: the QUATS sanitizer was available onsite.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Individual pre-packaged portions of butter were observed at the service counter during the inspection. The individual products indicated that they must be kept under refrigeration temperatures, but we're being stored at room temperature at the time.Moving forward, these food items will be kept under refrigeration as required by the manufacturer.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer used to store the kitchen's wiping cloths during the inspection was tested to be 50 ppm in concentration.The Solution was changed for a newly mixed solution of 200 ppm during the inspection.Sanitizer solutions used in the kitchen must be routinely changed to ensure their concentration is satisfactory for sanitizing purposes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A disposable soup containers was observed to be stored in a bulk container of dry soup mix during the inspection.Food scoops must be stored outside of the dry bulk foods, or must have their handles not in contact with the product.Utensils without an obvious handle are not acceptable to be used as scoops.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of the inspection, the residential style Magic Chef refrigerator was re-evaluated and was maintaining a variable temperature of -4 degree Celsius to 10 degrees Celsius.Ensure that all potentially hazardous food items are maintained in the walk-in cooler and are only brought to the Magic Chef refrigerator during meal service. Hazardous food items are not to be stored in this unit outside of meal service.Residential refrigeration systems generally cannot keep up with the demands of a service cooler that is regularly opened and closed. No concerns were noted for the attached freezer.
  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of the inspection, the residential style Magic Chef refrigerator was maintaining a variable temperature of 1 degree Celsius to 9 degrees Celsius.The liquid milk stored in the door of the unit were measure to have 9 degrees Celsius.Ensure that the refrigerator set temperature is decreased to allow for foods stored in the door to be maintained at 4 degrees Celsius or less, OR relocate all potentially hazardous food items to the walk-in cooler.Residential refrigeration systems generally cannot keep up with the demands of a service cooler that is regularly opened and closed.
    • 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?
      • The current food handling permit was not posted at the time of the inspection.Ensure that the current permit is continuously posted in a location that is visible to the public.