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Northern Rockies Lodge Ltd.

Mile 462 Alaska Highway, Muncho Lake, V0C 1Z0 · Restaurant

3 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The temperature of the preparation cooler was higher than 4C. (Public Health Significance) - foods stored at temperature danger zone (4C - 60C) can promote significant bacterial growth, potentially causing foodborne illnesses.
      • Corrective Action: Operator immediately removed the foods from the preparation cooler and stop using it. Operator will order a new preparation cooler.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) The surface of cutting boards were rough (knife marks) with discoloration. The non-stick coating of the pans are damaged. (Public Health Significance) - Discolored knife marks may indicate the presence of bacterial biofilm. Damaged non-stick coating can chip off or release harmful chemicals. Therefore, foods can easily be contaminated by bacteria, chemicals and physical substances.
      • Corrective Action: Operator immediately replaced the worn out cutting boards and pans. Operator to ensure all the food contact surfaces are in good working order to prevent food contamination.
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Raw meat is stored above ready to eat foods and produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
  3. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) The dishwasher was not dispensing soap. The lid was left on the soap dispenser the last time it was refilled.
      • Corrective Action: Ensure all staff are trained on their position and aware of how to check when equipment is working properly.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff were observed washing their hands in the dishwashing sink, and spray sinks, without soap and using clothes towels to dry their hands.
      • Corrective Action: Ensure all staff are using a designated hand washing sink only, with soap and single use paper towel to wash their hands.