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Marten Hills Lodge - Kitchen

KM 36.5 West Faucett Road Lesser Slave River No. 124 AB T0G 0Z0 · Food - General

4 inspections

  1. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bulk can of peaches in the dry food storage area had a dent in the top seam of the can. Kitchen staff removed the can of peaches from the shelf to be discarded during the inspection when requested.Ensure that canned food items are free of damage including, but not limited to: severe dents, bulging or seam defects.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A basket of single use whipped butter cups were left on the counter without temperature control in the self serve area. The butter cups state on the label to 'keep refrigerated'. Operator indicated that the butter had just been put out onto the counter 1 hour ago. Operator was able to move the butter into the fridge during the inspection when requested. Ensure that high risk foods, such as dairy, are maintained at a temperature of 4 degrees C or lower to prevent bacterial growth.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink to the right of the low temperature dishwasher was obstructed by a black rolling cart. Camp manager was able to move the cart during the inspection. All handwashing sinks must be easily accessible and unobstructed at all times to ensure food staff are able to perform hand hygiene effectively.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A bulk storage bin containing a bag of panko bread crumbs and a container of corn starch were observed to have single use paper bowl containers used to scoop the food products. The containers were stored directly in the product.Public Health Inspector instructed staff to remove the containers from the bag of panko breadcrumbs and container of corn starch and to discard them into the garbage during the inspection. Public Health Inspector provided education on the use of proper scoops for bulk food products and to ensure that scoops are stored in an upright position (handle facing up).Ensure that scoops used to dispense bulk foods have a handle and are properly stored (with the handle facing up) to prevent contamination. Single use food containers without a handle must not be used to scoop bulk food products.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A white plastic spatula was observed to be in disrepair. The spatula was discarded into the garbage during the inspection. Ensure that all food equipment and utensils are maintained in a good working condition for proper cleaning and sanitization.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT and chlorine sanitizers are used for dishwashing and surface sanitization. No QUAT test strips are available on site. The concentration of prepared solution was measured at 200 ppm. Ensure that test strips are available for all types of sanitizers used and that staff regularly test the concentration.
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two stainless steel strainers were noted to be in disrepair. Inspector removed the strainer during inspection. Ensure that all food utensils and equipment are in good repair to prevent physical contamination of foods from broken pieces.