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Pioneer Lodge - Main Kitchen

32134 Range Road 63 Sundre AB T0M 1X0 · Food - General

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The bleach sanitizer was measured at 25ppm. Bleach sanitizer must be at 100ppm to be effective. Make sure to mix up fresh sanitizer every few days.Test strips were available.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Shell eggs were stored above ready to eat foods in the walk in cooler. Make sure to always store shell eggs below ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There was a scoop in a bulk food container under the serving counter. Make sure to hang or properly store bulk food scoops.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Some foods were being stored on the floor in the walk-in cooler. Foods should not be stored on the floor.
    • 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?
      • 1. The facility had an ongoing pest control service in place but records were not being kept.2. The back door was wide open with no screen installed. A screen was installed during the inspection.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • X - Spray sanitizer bottle was used with QUATS concentration and was measured at 200 ppm. However, sanitizing buckets were also available with cloths at a QUATS concentration measured at 0 ppm. Staff complied to make a new solution of QUATS in the bucket which measured at 200 ppm.- Please ensure that sanitizing cloths not being used are kept in the bucket with an appropriate QUATS concentration of 200 ppm. This is to ensure that the cloths soaked are properly disinfecting. Soaking them helps kills harmful bacteria and reducing the risk of foodborne illnesses. -Additionally, cloths stored in a bucket of sanitizer solution, make a fresh solution at the start of each day and change out the solution every 2 hours where food prep is being done or sooner if the solution becomes soiled. -If cloths are used with spray bottle sanitizer, cloths need to be changed every 2 hours and kept off of food preparation areas. -Please re-check the validity of the concentration using available test strips every 2 hours or as often as needed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X - A tray of raw meat was observed and on top of prepared and cooked food in the tray cart inside a cool holding unit. Staff complied by placing the tray of raw meat at the bottom of the prepared and cooked food. - Please ensure raw meat/products are placed below any prepared, ready to eat, and cooked food items to avoid meat juices dripping down and causing cross contamination.
    • 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?
      • No pest infestation noted in the facility. No pest control records. - Please ensure to conduct pest control checklists every month and keep these records on file. Will send template of the pest control checklist.
    • 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 formica covering on the island in the back of the kitchen is worn out but still intact. This has been noted on previous inspections. The operator stated they are still sourcing with a stainless-steel supply. -All surfaces in the kitchen must be smooth, easy to clean, in good repair, and impermeable to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X - Debris of food were found and observed on the floor of the freezer. - Please clean any food debris found in hard-to-reach areas, underneath and behind equipment, on floors regularly and to keep it clean sanitary at all times. Also, please include this in your general sanitation checklists for regular monitoring.