Nakiska Ski Resort - Finish Line Restaurant
2 Mount Allan Drive Kananaskis AB T0L 2H0 · Food - General
4 inspections
- Monitoring Inspection
4 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Water temperature at the handsink in the bar reached 72C, which can be a scalding hazard. Water temperature at handsinks should not exceed 60C. Please adjust so water temperature at the handsink can't exceed 60C.
- 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 raw wood along on side of the bar adjacent to the dishwasher. The wood needs to be 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?
- Ceiling in mop sink room is damaged. To be repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor under the cooking equipment needs cleaning. Please clean this area and ensure it is cleaned more often.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
4 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Water temperature at the handsink in the bar reached 72C, which can be a scalding hazard. Water temperature at handsinks should not exceed 60C. Please adjust so water temperature at the handsink can't exceed 60C.
- 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 raw wood along on side of the bar adjacent to the dishwasher. The wood needs to be 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?
- There is some damage to the kitchen walls where paint has peeled off. Please repair.Ceiling in mop sink room is damaged. To be repaired.The arborite surfacing around the handsink is chipped. To be repaired or replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Handles of Delfield cooler are broken and taped up. Please replace the handles.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sink & surface sanitizer was too strong. Please dilute to proper concentration otherwise will need to rinse off of food contact surfaces afterwards. Dispenser to be adjusted to dispense proper concentration.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- The cooling logs are not being filled in correctly to determine if foods are being cooled from 60-20C within 2 hours, then from 20-4C within 4 hours. Please check and record food temperatures two hours after the food reaches 60C then again and then again every hour until the food reaches 4C.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There were some shell eggs on the top shelf of the cooler above cooked/ready-to-eat foods. Corrected during inspection.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Water temperature at the handsinks (in kitchen and by glasswasher) were reaching 68C and 74C which can be a scalding hazard. Water temperature at handsinks should not exceed 60C. Please adjust so water temperature at the handsinks can't exceed 60C.
- 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 raw wood along on side of the bar adjacent to the dishwasher. The wood needs to be 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?
- There is some damage to the kitchen walls where paint has peeled off. Please repair.Ceiling in mop sink room is damaged. To be repaired.The arborite surfacing around the handsink is chipped. To be repaired or replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Handles of Delfield cooler are broken and taped up. Please replace the handles.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas need cleaning:-exhaust hood filters-floor under cooking equipment-floor under dishwasher-ceiling and walls where dusty
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sink & surface sanitizer was too strong. Please dilute to proper concentration otherwise will need to rinse off of food contact surfaces afterwards. Dispenser to be adjusted to dispense proper concentration.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There were open personal drinks on table with food and clean utensils. Store away from food and clean utensils to prevent contamination in case of spillage. Corrected during inspection.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Water temperature at the handsinks was reaching at least 71C which can be a scalding hazard. Water temperature at handsinks should not exceed 60C. Please adjust so water temperature at the handsinks can't exceed 60C.
- 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 raw wood along on side of the bar adjacent to the dishwasher. The wood needs to be easily cleanable and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall cleanliness is good, just the floor around the legs of the cooking equipment needs cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?