Medicine Hat Lodge - Food
1051 Ross Glen Drive SE Medicine Hat AB T1B 3T8 · Food - General
5 inspections
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The lone sink in the Elements Lounge kitchen had dishes in it and had food thawing under cold running water. Since this is the only sink available for handwashing, it should not be used for any other activities which can obstruct or discourage handwashing. Staff agreed to remove all items from the sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is a leak coming from the ceiling/air vent above the R-Kitchen bar; the adjacent ceiling tile is water damaged.The vinyl surfacing under the heat lamps in the Elements Lounge kitchen is worn away in some spots such the wood underneath it is exposed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was a buildup of food debris underneath the guard on the meat slicer. Staff removed it for cleaning.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- In the Elements Lounge kitchen the left prep cooler was measured at 19C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- In the Elements Lounge kitchen the left prep cooler was measured at 9C. Cooler #21 was measured at 8-10C.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- In the dry storage area there is an opening in the wall used for mechanical access that has not been finished.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?