Moraine Lake Lodge
Moraine Lake Banff National Park AB · Food - General
4 inspections
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Currently using cups to scoop ice from bin in the cafe. Ensure a proper scoop is provided so that ice does not become contaminated from handling.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Smashed potatoes cooked in the morning had been placed into plastic containers in the refrigerator and covered. Temperature was measured at 27C. Ensure cooked food is RAPIDLY COOLED if storing cold (ie. spread potatoes out on pan to cool in walk-in refrigerator).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher sanitizer concentration not adequate; dishwasher technician called while on-site.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at front server's hand sink is not working. Replace dispenser and ensure paper towel is provided as a roll/in container in the meantime.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Portions of the main kitchen ceiling has deteriorating tiles with buckling, flaking and water damage (especially close to hot line/dishwasher). Replace areas that are damaged.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **Discussed on June 11/26: repairs to insulation scheduled. There is some flaking insulation around HVAC system. Ensure insulation is contained and does not pose a risk of getting on cloths or dry goods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A number of wiping cloths were noted out at coffee station in the cafe. Keep used wiping cloths in sanitizer solution between uses (if reusing).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Whole halibut noted in the refrigerator unwrapped above other raw meats. Keep fish in wrap or container to avoid drips from causing allergy issues (not normal practice, as discussed with chef Nick, usually fish is portioned prior to putting in fridge).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Upright refrigerator by mixer had items in the top of the fridge at 3-4C and items in the bottom at 7-8C. Adjust refrigerator so that all potentially hazardous items stay at 4C or below.2. Staff "Freddy" fridge had food measured at 5C; adjust slightly to ensure food stays at 4C or lower. **Thawing, cooling, and hot holding all satisfactory - good**
- 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?
- Back receiving door not fitting tightly and could allow entrance of pests. Ensure door fits tightly into frame so rodents/flies/wildlife are excluded from the premise.
- 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 some flaking insulation around HVAC system where wiping cloths are stored. Ensure insulation is contained and does not pose a risk of getting on cloths or dry goods.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Tiles on wall around mop sink are damaged and appear difficult to clean. Repair any damaged tiles.2. One of the tables in staff area is chipped/worn and no longer easily cleanable. Replace or refinish table in staff area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One plastic lid to bulk dry goods cracked (in back pot/storage room). Replace lid and ensure no plastic pieces fall into bulk foods.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A few boxes of potatoes delivered and put on floor (provide crate or palette to keep food items off the floor).2. Staff meals stacked on plates in the fridge (organize and ensure bottom of plates aren't in contact with food).3. Container used as scoop for rye flour. To minimize hand contact with dry products, use proper scoop.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Large container of blanched potatoes were noted beside deep fryer and on shelving unit across from dishwasher, measured at 27C. Ensure blanched potatoes are used within 2 hours or temperature controller (at or below 4C/above 60C).2. Dessert fridge (chantilly/dairy products) had product measured between 6 and 8C (fridge indicated temperature at 6C).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initially dishwasher was not getting any sanitizer (wrong chemical provided and not feeding through tube). Once primed and new chemical provided, sanitizer was measured at appropriate concentration. Test sanitizer concentration prior to operating (daily).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Hand sink by ice machine in main kitchen did not have any paper towel in dispenser.2. Hand sinks in cafe did not have any paper towels in dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Floor in dry storage area in back mechanical room is pitted/worn and can not be easily cleaned. No baseboard is provided around storage shelves to facilitate cleaning. Ensure floor and baseboards are easily cleanable in any food storage areas. 2. Staff washroom has damage to wall and a broken cover on back tank of toilet. Repair so all areas are easily cleanable.3. Tiles on wall around mop sink are damaged and appear difficult to clean. Repair any damaged tiles.4. One of the tables in staff area is chipped/worn and no longer easily cleanable. Replace or refinish table in staff area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris noted/additional cleaning required in following areas:-On wall behind dishwasher/on caulking on dirty side of dishwasher.-Under prep tables across from walk-in refrigerator/freezer-In corner of storage room with two chest freezers
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- CAFE: Although wiping cloths for specialty coffee machines are changed regularly (staff report within an hour), recommend keeping them in sanitizer solution between use.Stainless steel steaming cups only go back to kitchen for dishwashing at end of day. Ensure cups are properly dishwasher at least every 2 hours (plenty of cups noted at station, you may want to ensure they are switched out every 2 hours).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some staff items put out without covers or sneezeguards (bread, pastries etc). Provide lids or covers for any buffet /self-serve service.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Stock that is covered in pot in refrigerator is slightly warmer (6C) compared with other items in the fridge (4C or less). Cooling with ice wands; ensure product is checked to ensure it is under 4C before being placed in the fridge.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Front bar fridge with milk was measured at temperature of 8C. If potentially hazardous food will be kept in this fridge ensure it is capable of maintaining food at 4C or less.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Food debris catching in wall-floor joint in back staff cafeteria area (noted around hand sink). Provide rubber baseboard or coving to make this area more easily cleanable.2. Wall by mixer in dry storage room is damaged by mixer and a few tiles broken / cracked on other side of the wall where utensils are stored. Repair wall.3. One shatterproof shield missing for lights by dishwasher (in progress). 4. Grooves between floor tiles are deep and catching moisture and food debris by dishwasher. Ensure this area is re-grouted or replaced during fall/winter shutdown.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. A few dry storage bins were broken and taped. On order. Ensure proper scoops are used for all dry storage bins to avoid hand contamination (noted in cafe and main kitchen).2. Cutting board at salad/sandwich fridge across from hot line is becoming grooved/difficult to clean. Ensure board is replaned or replaced.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?