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Mount Assiniboine Lodge

Assiniboine Provincial Park Radium Hot Springs BC V0A 1M0 · Restaurant - Food Service

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Flour, its original paper packaging, was stored in the kitchen without a protective, tight-fitting lid. Ensure that all food items are properly covered and stored to prevent contamination by pests, chemicals, and other foods.
  5. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): At time of inspection, some potentially hazardous foods are being kept in the 'cold' room in the basement of the lodge. This room does not have mechanical refrigeration and is unable to be kept consistently ≤4°C. As discussed at time of inspection, ensure all potentially hazardous foods are kept at ≤4°C at all times.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Bucket of sanitizer registered 0ppm. Ensure sanitizer is at 200ppm Quats or 100-200ppm bleach solution at all times. The bucket solution should be changed out every 2 hours or sooner if visibly soiled. Ensure a new wiping rag is used with each change of solution. Spray bottle of Quats 200ppm High temperature dish washer is reaching acceptable sanitizing temperature.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No food safety plan on site. Ensure a food safety plan is completed and includes a 'no cook', 'cook-serve' and 'cook-chill' (if applicable). Template provided.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan on site. Ensure a sanitation plan is completed. Template provided.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.