Skip to content
Loading map…

Mount Norquay Ski Resort - North American Lodge

2 Norquay Road Banff AB T1L 1B4 · Food - General

4 inspections

  1. Risk Management Inspection

    3 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 QUAT or chlorine test strips were available in this lodge.- Please ensure appropriate test strips for all chemicals used are kept onsite.
    • 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 lights above the hot holding line did not have covers, no indication that the bulbs were shatterproof.- Ensure that the bulbs are shatterproof or that they have appropriate covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff washroom by the kitchen did not have toilet paper or paper towels in appropriate dispensers. - Please ensure this washroom is kept supplied and in good condition.
  2. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • QUAT sanitizer bottle was mislabeled. - Appropriate label was added. Please ensure all chemicals used are properly labelled to indicate their contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer bucket for the dishwasher was empty. Bucket was replaced onsite. - Please ensure that the dishwasher can always sanitize dishes at 100ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT or chlorine test strips were available in this lodge.- Please ensure appropriate test strips for all chemicals used are kept onsite.
    • 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 in the main kitchen was not working, was jammed. - Dispenser was repaired. Please ensure all hand sinks are properly stocked with soap and paper towels in appropriate dispensers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was available at the hand sink on the main cook line. - Please ensure this sink is always supplied with hand soap in an appropriate 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?
      • The lights above the hot holding line did not have covers, no indication that the bulbs were shatterproof.- Ensure that the bulbs are shatterproof or that they have appropriate covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff washroom by the kitchen did not have toilet paper or paper towels in appropriate dispensers. - Please ensure this washroom is kept supplied and in good condition.
  3. Monitoring Inspection

    2 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 paper towel dispenser at the hand sink in the back kitchen was empty. - Paper towel was replaced, please ensure all hand sinks are stocked with soap and paper towels.
    • 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 lights above the hot holding line did not have covers, no indication that the bulbs were shatterproof.- Ensure that the bulbs are shatterproof or that they have appropriate covers.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer bottle on the hot holding line had a concentration of 0 ppm. - Replace this bottle, ensure the QUAT sanitizer concentration is 200 ppm.
    • 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 in the back kitchen area is in poor condition and is peeling/lifting in places. - Replace the floor, ensure all flooring in food handling areas is smooth and cleanable.
    • 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 lights about the hot holding line did not have covers. - Ensure that the bulbs are shatterproof or that they have appropriate covers.