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Pomeroy Kananaskis Mountain Lodge - Nordic Spa Two Trees Bistro

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

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-floor around equipment in dishpit area (particularly around the grease trap)-trolleys in dishpit area-ceiling grates in dishpit area (dusty)-bottom front of undercounter dishwasher
  2. Risk Management Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A foodhandler was not washing hands properly. Discussed with foodhandler; corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer present. Corrected during inspection. Always leave a probe thermometer in the kitchen for checking food temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of cooked bacon was again being left out at room temperature; was at 11C. To be kept refrigerated. Put into cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler used to store milk in coffee servery area (main floor) was at 10C. To be capable of maintaining foods at 4C or less. Maintenance adjusted during inspection; dropped to 7C.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Some food items were labelled with incorrect dates as to when they were made or had no date labelling. Ensure prepared foods are labelled with a date as to when they were prepared.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fridge #3 was at 11-14C. Is to be capable of maintaining foods at 4C or less before used again for food storage.Countertop chiller should also be looked at, as should not have to add ice to maintain foods at 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-floor around equipment in dishpit area-trolleys in dishpit area-ceiling grates in dishpit area-legs of stainless steel table in dishpit area-bottom front of undercounter dishwasher-walls in dishpit area where debris built-up
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not being stored in sanitizer between uses (were being used to wipe surfaces, bowls/spoons) and there was no sanitizer in the kitchen at time of inspection (spray bottle or bucket). Ensure there is always sanitizer present in the kitchen and cleaning cloths are stored in sanitizer between use. Corrected during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One foodhandler was not washing hands properly; washing only for a short period and not always using soap. Corrected during inspection.One foodhandler wiped face with hand and then did not immediately go to wash hands. After touching face, are to immediately go wash hands. Corrected during inspection.Server polishing glasses picked item off floor with hands then continued polishing glasses. Needs to wash hands after picking up items from floor. Corrected during inspection.Foodhandler kept using same cleaning cloth to wipe hands on. If food needs to be removed from hands either wipe off with disposable paper towel or wash hands if needed (e.g. if handling raw meat, allergens). Corrected during inspection.**Above items were corrected during inspection, but continue to monitor to ensure continued proper handwashing and not using re-usable cloth to continuously wipe hands on.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potato salad in countertop chiller was being over-stacked; was at 12C. Corrected during inspection, but the countertop chiller was only keeping foods at 9C. Is to be capable of keeping foods at 4C or less.Fridge #3 was at 8C. Is to be capable of maintaining foods at 4C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of bacon being left out at room temperature; was at 13C. Keep refrigerated. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler used to store milk in coffee servery area (main floor) was at 9C. To be capable of maintaining foods at 4C or less.
    • 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?
      • The back door was being kept propped open. To be kept closed or screen door installed to prevent the entry of mice, flies, etc. Back door was shut during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Some food items were labelled with incorrect dates as to when they were made or had no date labelling. Ensure prepared foods are labelled with a date as to when they were prepared.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoops stored in water. Was advised normally stored in ice water but ice had melted. Keep in ice water or sanitizer to prevent bacteria growing in scoop between uses. Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-floor around equipment in dishpit area-trolleys in dishpit area-ceiling grates in dishpit area-legs of stainless steel table in dishpit area
  4. Demand Inspection

    2 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?
      • There were a few fruit flies in the dishpit area. Ensure measure are taken to eliminate them including ensuring the dishpit area is cleaned and no standing water at end of the day.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is still some dust on ceiling tiles by the cooking exhaust hood and on ceiling grate in dishpit area.
  5. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was not enough ice around the sour cream, cut onions, etc.to maintain them below 4C. Corrected during inspection. Please ensure a deeper insert is always used for the ice.Top portion of potatoes in the food warmer was only at 40C. Corrected during inspection; portion that was <60C was discarded. Recommend find a better way to keep the potatoes above 60C.
    • 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 were a few fruit flies in the dishpit area. Ensure measure are taken to eliminate them including ensuring the dishpit area is cleaned and no standing water at end of the day.
    • 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 are some missing ceiling tiles in the dishpit area. Please replace them.*Outstanding violation since last inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave oven is missing it's handle and there are small pieces or plastic around where the handle attached that could break off. Repair or replace the microwave.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoops in bar area were sitting on top of ice machine. Store in a sanitary manner. Corrected during inspection; were put on top of clean tray.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is very good, there is just some dust on ceiling tiles by the cooking exhaust hood and on grate in dishpit area ceiling.
  6. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer in the spray bottles and from dispenser was only at 100ppm. To be between 200-400ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler was wiping hands on cloth also used to wipe counters and was also using this cloth to handle hot pans. Used cleaning cloths are not to be used for wiping hands or for handling hot items as will contaminate hands and doing this can also transfer allergens to other food items, utensils. Corrected during inspection.Foodhandler was wearing a watch. Watch was touching clean plate when foodhandling. Watch to be removed; corrected during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Dishwasher was not washing his hands properly between handling clean and dirty dishes. Discussed need to go to handsink and properly wash hands with soap between handling clean and dirty dishes. Even if wear gloves to dishwash and then remove afterwards to handle clean dishes, handwashing is necessary as hands will get contaminated when removing and/or putting on the contaminated gloves.This is an outstanding violation from the previous inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw tuna was being store above ready-to-eat items in the prep cooler. Store raw meats/fish below cooked and ready-to-eat foods. Corrected during inspection.Foodhandler washed hands in prep sink. There were packages of meat thawing in the sink. Corrected during inspection; foodhandler was advised to only use handwashing sink for handwashing.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was a spray bottle labelled sanitizer which did not contain sanitizer. Ensure all spray bottles of chemical are properly labelled as to their contents. Corrected during inspection; chemical in the bottle was dumped out.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was not enough ice around the condiments (sour cream, cut green onion) to keep at 4C or less. Temperatures were measured as 7-9C. Corrected during inspection; ice added.Gravy was being kept warm under a heat lamp; was only at 45C. Gravy reheated and kept hot on burner during inspection. Some packaged meats were being thawed at room temperature; were at 4-7C. High risk foods are not to be thawed at room temperature. Were placed under cold running water to thaw during inspection.Potatoes in the food warmer were only a 35-41C at top of unit and there was not a proper, tight-fitting lid for the unit.Warmer must be capable of keeping all the food in it at 60C or above. Top portion of potatoes that were <60C were removed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Undercounter Hobart dishmachine was out of detergent but still being used. Corrected during inspection; empty detergent bottle replaced.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no quat testing strips for checking quat concentration. Obtain and keep testing strips in this kitchen.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the handsink by the kitchen door. Corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • New bar installed in dining area on main floor. Sink not equipped with soap and paper towel for handwashing. Sink to be equipped with soap and paper towel in dispensers.
    • 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 are some missing ceiling tiles in the dishpit area. Please replace them.*Outstanding violation since last inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave oven is missing it's handle and there are small pieces or plastic around where the handle attached that could break off. Repair or replace the microwave.Yellow dish rack used for glasses needs cleaning.Handle of ice scoops were in the ice (ice machine on main floor and container of ice in upstairs service area). Store ice scoops out of the ice and in a clean manner.There was a used/dirty cloth sitting on rack with clean glasses. Discard cloth. Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is very good, there is just some dust on ceiling tiles by the cooking exhaust hood.
  7. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Dishwasher was not washing his hands properly between handling clean and dirty dishes. Discussed need to go to handsink and properly wash hands with soap between handling clean and dirty dishes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a pushpin in corkboard on wall directly above an open container of ice (for drinks) in the upstairs servery area. Remove pushpin. Corrected during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was a spray bottle of chemical with no label. Ensure all containers of chemical are properly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts on ice were at 14C. There were not immersed enough in the ice to keep at 4C or less. Corrected during inspection; were put into cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the handsink beside the door was not working (was advised wrong soap refill put in dispenser). Ensure soap dispenser working properly.
    • 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 are some missing ceiling tiles in the dishpit area. Please replace them.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils used for scooping rice, etc. throughout the day were in water that normally contains ice to prevent growth of pathogens on the utensils between uses. Ice had melted. Ice-water to be replenished more often so remains below 4C. Corrected during inspection.Coats were being hung on shelf with clean utensils and some of the coats were touching clean utensils. Corrected during inspection; coats removed and utensils put through dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness was good, but area by back door needs some cleaning. Also, the cover is coming off the bottom of the undercounter dishwasher and food is accumulating in this space. Cover needs to be properly affixed and area cleaned.