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Pomeroy Kananaskis Mountain Lodge - Cedar Room

1 Centennial Drive Kananaskis Village AB T0L 2H0 · Food - General

11 inspections

  1. Monitoring Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One food handler was wearing a bracelet (and a watch) that could end up touching food when food handling. Were removed during inspection.One food handler did not wash their hands properly. Corrected during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was a personal drink in the fridge among foods for restaurant. Was discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 3-door line prep tabled was at 13-14C. Temperature started decreasing during inspection; was 10C by end of inspection. Started removing high risk foods from this cooler during inspection. Do not store high risk foods in the cooler unless they can be maintained at 4C or less.The bar cooler used to hold milk was at 7-8C. Was adjusted during inspection. Monitor to ensure it gets below 4C and ensure an accurate thermometer is kept in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were some food items for Caesar salads (hard-boiled egg) that was sitting at room temperature (surface temperature was 14C). Put these items on ice or into cooler. Corrected during inspection.Food items (e.g. sausage in cream sauce) in top of prep table were at 25C (surface temperature); heat lamp in this area is causing these items to be too warm. Keep prep cooler lid on as barrier to the heat lamps and also use ice as needed to keep foods at 4C or less. Corrected during inspection.There was some chicken in hot-holding unit at 54C. Was discarded during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Many prepared food items in the walk-in-cooler were not date-labelled. Prepared foods to be date-labelled.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damaged floor in dishpit area (missing floor tiles). Repair floor. Ensure no areas where debris/moisture can accumulate.
    • 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 a gap between the floor and wall (under the bar equipment/sinks in Blacktail Bar) allowing debris to get under the wall and making it harder to clean. Also a gap to the left of the mop sink. Close off the gaps and in the meantime ensure no debris accumulates in these areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoops were being stored directly on top of the ice machine. Store scoops in a sanitary manner/clean container.Personal drink left next to take-out container in coffee/servery area. Store personal items away from food and utensils.The heads for the glass polisher need to be changed more often; at least daily or more often as needed to ensure no contamination of the glasses being polished (e.g. if polish glass that still had debris on it).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk-in-cooler floor has a build-up of debris. Please clean this area and ensure it is cleaned more frequently.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A bit of cleaning still needed of floor in bar where some debris under/between equipment.
  2. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Fruit was being washed in the handwashing sink in Blacktail Bar. The handwashing sink is for handwashing only. Corrected during inspection; sink emptied so could be used for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damaged floor in dishpit area (missing floor tiles). Repair floor. Ensure no areas where debris/moisture can accumulate.
    • 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 a gap between the floor and wall (under the bar equipment/sinks in Blacktail Bar) allowing debris to get under the wall and making it harder to clean. Close off the gap and in the meantime ensure no debris accumulates in this area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the dishracks have a build-up of grime. To be cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A bit of cleaning still needed of floor in bar where some debris under/between equipment.
  3. Risk Management Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damaged floor in dishpit area (missing floor tiles). Repair floor. Ensure no areas where debris/moisture can accumulate.
    • 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 a gap between the floor and wall (under the bar equipment/sinks) allowing debris to get under the wall and making it harder to clean. Close off the gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the dishracks have a build-up of grime. To be cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness in bar area has much improved but ensure this is kept up and get debris that is still on floor under the gap with "wall" behind the sinks/counter.
  4. Risk Management Inspection

    7 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar was not yet open for the day, but no handsoap or paper towel could be located. Need to determine which sink in the bar is going to be used for handwashing and locate soap and paper towel in proper dispensers at this sink. If going to use sink near the ice will need to put barrier between the sink and ice to prevent contamination of the ice.
    • 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?
      • A very noticable amount of fruit flies in the bar area. Continue with control measures; need to do more thorough cleaning in this area.
    • 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 baseboard coming off the wall in the kitchen (under the fire extinguisher). To be repaired.
    • 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 baseboard missing from area around the mopsink. Replace baseboard.Leaks from taps at dishpit sink. Fix leaks.Damaged floor in dishpit area. Repair floor. Ensure no areas where debris/moisture can accumulate.
    • 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 a gap between the floor and wall (under the bar equipment/sinks) allowing debris to get under the wall and making it harder to clean. Close off the gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the dishracks have a build-up of grime. To be cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness in bar area has not been kept up (debris build-up under sinks/glasswahser); more thorough and regular cleaning needed.
  5. Risk Management Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the handsinks in the kitchen is not functional/is clogged. Repair handsink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsoap and paper towel now provided at the bar but the paper towel is not stored in a manner that will prevent it from contamination. Please obtain a proper dispenser for the paper towel.
    • 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?
      • Less fruit flies observed at this time; only a few observed in dishpit area. Continue with control measures, including thorough cleaning and not providing attractants.
    • 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 baseboard coming off the wall in the kitchen (under the fire extinguisher). To be repaired.The caulking around the spray sink and top of metal table in dishpit area is moldy. Remove the moldy caulking and re-caulk.
    • 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 baseboard missing from area around the mopsink; debris and moisture accumulating. Clean area and replace baseboard.Leaks from taps at dishpit sink. Fix leaks.Damaged floor in dishpit area. Repair floor. Ensure no areas where debris/moisture can accumulate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness in bar area has greatly improved but there is still a little bit of debris build-up where there is the gap between the floor and wall under the bar equipment/sinks.
  6. Risk Management Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no longer soap and paper towel in dispensers at handsink in the bar. Handsoap and paper towel in suitable dispensers to be provided.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the handsinks in the kitchen is not functional/is clogged. Repair handsink.
    • 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?
      • Less fruit flies observed at this time; only a few observed in dishpit area. Continue with control measures, including thorough cleaning and not providing attractants.
    • 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 baseboard coming off the wall in the kitchen (under the fire extinguisher). To be repaired.The caulking around the spray sink and top of metal table in dishpit area is moldy. Remove the moldy caulking and re-caulk.
    • 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 baseboard missing from area around the mopsink; debris and moisture accumulating. Clean area and replace baseboard.Leaks from taps at dishpit sink. Fix leaks.Damaged floor in dishpit area. Repair floor. Ensure no areas where debris/moisture can accumulate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness in bar area has greatly improved but there is still a little bit of debris build-up where there is the gap between the floor and wall under the bar equipment/sinks.
  7. Risk Management Inspection

    5 infractions

    • 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?
      • A lot of fruit flies were in the dishpit area. Need to ensure kept clean and not allow moisture and debris to accumulate. Fly control measures should be installed in this area (just not near any clean dish areas).
    • 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 baseboard coming off the wall in the kitchen (under the fire extinguisher). To be repaired.The caulking around the spray sink and top of metal table in dishpit area is moldy. Remove the moldy caulking and re-caulk.
    • 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 baseboard missing from area around the mopsink; debris and moisture accumulating. Clean area and replace baseboard.Leaks from taps at dishpit sink. Fix leaks.Damaged floor in dishpit area. Repair floor. Ensure no areas where debris/moisture can accumulate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness in bar area has greatly improved but more thorough cleaning needed underneath all equipment in the bar area. There was still some debris build-up in this area where there is the gap between the floor and wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following additional areas need cleaning:-servery area; under cupboard and along ledges where there is a build-up of debris-around the mop sink in dishpit area
  8. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • There was an unlabeled spray bottle of chemical in the kitchen. Bottle was emptied during inspection.
    • 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?
      • There was a fly strip put over dismantled glasswasher that was covered in fruit flies (bar was not in use at this time). More action needed to prevent problems with fruit flies including thorough and more consistent cleaning in the bar area and getting rid of any dirty/water-damage carboard in the area.
    • 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 baseboard coming off the wall in the kitchen (under the fire extinguisher). To be repaired.The caulking around the spray sink and top of metal table in dishpit area is moldy. Remove the moldy caulking and re-caulk.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Damaged sieve hanging on wall in dishpit area. Was discarded during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following additional areas need cleaning:-servery area; under cupboard and along ledges where there is a build-up of debris-around the mop sink in dishpit area-behind the cooking equipment where there is slight build-up of grease
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding violation: More thorough and consistent cleaning needed underneath all equipment in the bar area. There was a lot of debris build-up in this area.
  9. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness has improved but still a bit more thorough cleaning needed underneath sink and small cooler in Blacktail bar.
  10. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Backpack was in food preparation area. Store away from food/food preparation surfaces. Corrected during inspection.
    • 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 caulking behind the spray sink in the dishpit area is very moldy. Please replace.Baseboard is falling off the wall to the left of the dishwasher and by handsink nearer the dishpit area. To be re-secured to wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required in the bar area in hard-to-reach areas. - Please thoroughly clean the bar area including underneath and behind equipment and the floors/baseboards.
  11. Monitoring Inspection

    2 infractions

    • 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 was a leak coming from the pipes resulting in standing water in the corner of the dishwashing area. - Repair the leak and clean standing water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Mold and grime build-up in the dishwashing area. - Please thoroughly clean the dish area including the walls, floors and ceilings.2) Additional cleaning is required in the bar area in hard-to-reach areas. - Please thoroughly clean the bar area including underneath and behind equipment and the floors/baseboards.