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Points West Living Cold Lake - Independent Care Kitchen

512 25 Street Cold Lake AB T9M 0H1 · Food - General

12 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 by the mechanical dishwasher was unfinished and in poor repair, with separated wood planks observed. Floor surfaces in areas used for food preparation and dishwashing are required to be smooth, durable, non-absorbent, and easily cleanable. Please repair the floor in this area so that it is properly finished, tight fitting, and easily cleanable.
  2. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Expired salad dressings were observed at the time of inspection. Expired food products may not be safe for consumption, as quality and safety can no longer be assured beyond the manufacturer’s stated date. The operator discarded the expired salad dressings during the inspection. Please ensure food stock is monitored regularly so that expired products are identified and removed in a timely manner.
    • 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 by the mechanical dishwasher was unfinished and in poor repair, with separated wood planks observed. Floor surfaces in areas used for food preparation and dishwashing are required to be smooth, durable, non-absorbent, and easily cleanable. Please repair the floor in this area so that it is properly finished, tight fitting, and easily cleanable.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available at the time of inspection, including during active meal service. Without sanitizer, food-contact surfaces cannot be properly disinfected, increasing the risk of cross-contamination and foodborne illness. Please ensure an approved sanitizer at the correct concentration is prepared and available at all times during food preparation and service, and verify concentrations regularly using test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding for resident meals in the cottage kitchen was measured at approximately 45 °C during lunch service. Keeping high-risk foods in the 4–60 °C danger zone, especially if they are later cooled and saved as leftovers for vulnerable residents, may allow bacterial growth and increase the risk of foodborne illness. Please ensure hot foods for residents are maintained at 60 °C or hotter during service and time in the danger zone is minimized; if leftovers are kept, please cool them rapidly, refrigerate at 4 °C or colder, clearly date containers, and, although general guidance allows up to 3 days for refrigerated leftovers, it is strongly recommended that in this vulnerable population they be used within 48 hours and reheated once to at least 74 °C before service.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were not stored properly when not in use. To prevent microbial growth, cloths must be stored in an approved sanitizer solution between uses.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Noted Hydrogen peroxide based (Cavi wipes) disinfectant in use for sanitizing food countertops. Please ensure that sanitized food countertops are rinsed with water, as per manufacturer's instructions.
  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please provide sanitizer for kitchen. Sanitizer must be made daily and checked using test strips to confirm it is at 200 ppm quats.
    • 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 kitchen appears to be worn. Site manager has indicated floor will be replaced in the next few months. This item will be followed up with by December 2024.
  9. Monitoring Inspection

    1 infraction

    • 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 kitchen appears to be worn. Site manager has indicated floor will be replaced in the next few months. This item will be followed up with by December 2024.
  10. Demand Inspection

    1 infraction

    • 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 kitchen appears to be worn. Site manager has indicated floor will be replaced in the next few months.
  11. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several containers of salad dressing were found with past best before dates. Please routinely check for best before dates.
    • 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 kitchen appears to be worn. Site manager has indicated floor will be replaced in the next few months.
  12. Risk Management Inspection

    0 infractions