Nordegg Resort Lodge - Restaurant
1 Stuart St NE 34-40-15 W5--- Nordegg AB T0M 2H0 · Food - General
5 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The prep-line cutting surfaces were lifted and revealed dirty water and food debris.*** Please ensure that all surfaces of the prep-lines are cleaned and sanitized properly. ***
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Staff were observed preparing meatballs from raw. The cooking process was discussed. The staff could not tell me what temperature was needed on the probe thermometer to ensure the meatballs were properly cooked. Additionally, the cooking temperatures were not being recorded. *** Please ensure that staff are educated to understand food temperatures for ensuring food is properly cooked. In addition, please ensure that cooking temperatures of foods are recorded. ***
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cutting boards at the prep-lines and other cutting boards in the facility were deeply scarred and stained.*** Please ensure that cutting boards that are deeply scarred and stained are removed from use, resurfaced or replaced. ***
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- At the time of the inspection:1) The chlorine sanitizer bucket was tested at 25 ppm. 2) The iodine sanitizer for the ware washer in the bar area was not tested since earlier that week.Please ensure:1) The sanitizer bucket is regularly tested and maintained at 100 ppm chlorine.2) All sanitizers are tested at least daily.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- At the time of the inspection1) A box of chicken in one of the freezers was observed to be uncovered. 2) A cup used as a scoop was stored within the bulk sugar container. Please ensure:1) All food products are adequately covered and protected from contamination at all times.2) All scoops are stored outside of bulk dry goods containers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Continues: Floors in the kitchen have a build-up of grease and are becoming very slippery.As of March 3rd, 2025, this violation remains. The operator confirmed that the floors are mopped twice daily, although build-up is still present.Please ensure the floors are thoroughly cleaned with a degreaser, and all remaining areas of the kitchen are maintained in a sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A box of flat bread/pizza crusts was observed in the walk-in freezer that was open and not covered. When brought to the attention of the staff in the unit the box was properly covered and protected from contamination.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Last bacteriological sample on record is dated May 22, 2024.*** Ensure that weekly bacteriological samples are being submitted. ***
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors in the kitchen have a build-up of grease and are becoming very slippery.*** Please ensure the floors are thoroughly cleaned with a degreaser. ***
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- At the time of the inspection, a juice bottle was observed to be stored in the ice well with ice that is used in drinks. This allows for contamination transferred to the bottled to be transferred to the ice and then to the customer's drink.*** Please ensure only ice is store in the ice well. ***
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- At the time of the inspection, the small pepsi cooler used to store sauces was at 12.4°C. *** Please remove and discard all foods from this cooler. Do not use this cooler until it is capable of maintaining foods at 4°C or less. ***
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- At the time of the inspection, the prep line cooler was at 13.0°C. *** Please remove and discard all foods from this cooler. Do not use this cooler until it is capable of maintaining foods at 4°C or less. ***
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- At the time of the inspection, mushroom soup was observed in a hot holding unit. The temperature of the soup was 55.8°C.The temperature was raised on unit and the temperature concern was corrected.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?