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Mount Engadine Lodge

1 Mount Shark Road Kananaskis AB T0L 2H0 · Food - General

3 inspections

  1. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was some sliced lemon and cinnamon sticks sitting out in coffee/tea area for customers to help themselves. These items are to be protected from contamination (coughs/sneezes, flies, etc.).
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of quat sanitizer have no labels. To be properly labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in-cooler was at 6C. To be capable of maintaining foods at 4C or less.Temperature of the bar fridge was 10C; high risk food (open nut milk) was moved to an alternate fridge at time of inspection.
    • 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 two compartment sink which is used for handwashing is located too far away from the sink. Relocate paper towel to the sink.
    • 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?
      • There were a couple of flies in the kitchen. Additional pest control may be needed to control the flies.There were some mouse droppings on some of the bottom shelving in the bar and in corner of basement office. Remove droppings and clean and sanitize the area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the bar shelving is no longer smooth and easily cleanable. To be made smooth, easily cleanable. and impervious to moisture. Recommend alternative material other than painted wood be used as the shelving as the wood is getting wet and damaged. There is some spray insulation as part of the bar shelving. This area is to be smooth, easily cleanable and impervious to moisture.The interior of the enclosure in which the freezer sits outside is to be made smooth, easily cleanable and impervious to moisture. Currently is raw/stained wood.Fridge is basement used to store cheese and staff foods was on carpet. Remove items used for kitchen/restaurant or move fridge/put on flooring that is smooth, easily cleanable and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor to the left of the stove is damaged. To be repaired/replaced. There is also some floor damage under the sink in the bar that needs to be repaired.The bar counter that has the sink in it is damaged. To be repaired/replaced. Water also appears to drain off the counter and onto the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is very good, but the floor around the base of the grease trap needs cleaning. There was also some spilled debris under some of the shelving in the main floor dry storage room. This was cleaned during inspection.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The spray bottle of quat sanitizer had a concentration of <200ppm. To be kept between 200-400ppm. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bagged lunches were being kept on top of inserts in top of prep cooler; lunches were at 9-11C. Keep where they will remain at 4C or less. Corrected during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Items were being hand-dried after removing from the dishwasher. Items are to be left to air dry. Corrected during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall to the left of the stove has some damage (is chipped). To be repaired.The floor to the left of the stove is damaged. To be repaired/replaced.The bar counter that has the sink in it is damaged. To be repaired/replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoops were being stored on top of ice machine. Store in a sanitary manner. Corrected during inspection (were put into clean plastic food container).
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in-cooler was at 6-7C; needs to be <4C to maintain foods at 4C or less. Please adjust and/or repair as needed.