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Metis Crossing Cultural & Gathering Centre - Lodge Bistro

17339 Victoria Trail Smoky Lake AB T0A 3C0 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chemical test strips were available for lounge sanitizer. Test strips are required to ensure adequate chemical concentration for effective sanitizing of surfaces. Ensure that test strips are available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris was observed in the microwave. All equipment that is used in food contact or food preparation are required to be clean and free of debris to prevent cross contamination and bacterial growth. Ensure that the microwave is cleaned and sanitized.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was found in the ice bin. Scoop sin bulk food can lead to direct hand contact with the food and leads to less washing of the scoop. Ensure the scoop is stored outside of the ice bin.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer detected in the sanitizer spray bottle. A sanitizer chemical is required to inactivate microbes on food contact surfaces in food preparation to reduce the risk of food contamination. Ensure there is always 200 ppm of the quats sanitizer in the sanitizer spray bottle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel for the hand wash sink was in the cabinet under the sink. That is not a suitable location for the paper towel as it makes it difficult to use. Making handwashing easier promotes frequent and thorough handwashing which reduces the spread of microbes. Ensure the paper towel is kept in a dispenser next to the hand wash sink.
    • 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 is not on display. Ensure the current food handling permit is on display.
  7. Monitoring Inspection

    0 infractions