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Post Hotel

200 Pipestone Road Lake Louise AB T0L 1E0 · Food - General

5 inspections

  1. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting board for garnishes in Outpost was grooved and discoloured. Replace cutting boards once they can no longer be easily cleaned/sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the wood shelving in the Outpost is flaking/not cleanable/in poor repair. Re-seal shelving where needed (ie. shelf above storage for menus).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Main ice machine is not currently working and ceiling tiles above ice machine are displaced. Ensure ice machine is repaired (in order to provide enough ice for proper cooling of food) and all ceiling tiles are replaced; note; no equipment or food must be stored from any exposed plumbing lines.
  2. Monitoring Inspection

    10 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Veal tartare and duck are being served without appropriate food safety plans in place. The Alberta food regulation specifies minimum cooking temperature for raw meat proteins; if not complying with these sections of the regulation, you must have an alternate written food safety plan that adequately addresses the risk. Note that duck would be considered the same risk as poultry.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting board for garnishes in Outpost was grooved and discoloured. Replace cutting boards once they can no longer be easily cleaned/sanitized.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for some dry product have handles that are in the product (rice). Ensure scoops are kept in a clean area outside product or handles are upright and not touching product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Walk-in cooler upstairs (by prep sinks) had food measured at 7 to 8C. Temperature logs indicated that temperature had been at 7C for several days. Ice was noted on condenser unit. Food must be maintained at 4C or less. Immediate action required to ensure items stay cold enough in this refrigerator. 2. Counter refrigerator below slicer had items at 8C; temperature logs indicate this fridge has been too warm (logs this month had 48F and 6C recorded). Immediate action required to ensure items stay cold enough in this refrigerator. 3. Outpost insert fridge in main kitchen was not functioning with internal temperature measured at 17 to 20C. Most items in this fridge were non-potentially hazardous, however, some eggs (discarded), cream sauce (discarded), and cut vegetables were noted. DO NOT USE THIS FRIDGE until it is capable of keeping items at or below 4C (strongly recommend replacing this equipment due to ongoing issues). Items kept on ice beside the fridge were not sunk far enough into ice to maintain temperature at 4C or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature in walk-in drink fridge in Outpost was variable (items from 4C to 8C). Store any potentially hazardous items in location in the fridge where they will stay at 4C or less (near condenser fans).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Outpost dishwasher had adequate chemical (corrected since last inspection), however, no sanitizer was measured with test strips despite using primer button. Hoses also appeared to be labelled incorrectly (sanitizer hose labelled detergent). Ensure dishwasher is tested every day prior to using for sanitizer concentration (provide iodine test strips) and concentration is between 12.5 and 25ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in downstairs preparation area was inaccessible at time of inspection (large block of ice put in sink, many delivery boxes in front of sink). Hand sink must remain accessible to staff at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the wood shelving in the Outpost is flaking/not cleanable/in poor repair. Re-seal shelving where needed (ie. shelf above storage for menus).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Main ice machine is not currently working and ceiling tiles above ice machine are displaced. Ensure ice machine is repaired (in order to provide enough ice for proper cooling of food) and all ceiling tiles are replaced; note; no equipment or food must be stored from any exposed plumbing lines.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some debris noted in staff cafeteria area by double door fridge, on stairs and landing leading down from upstairs kitchen and on floor of downstairs preparation area. Ensure all areas are thoroughly cleaned to prevent any pest problems. Some muffins were left out in staff area; do not recommend leaving any food uncovered/unwrapped to prevent pest infestation.
  3. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some utensils still stored in water at preparation stations instead of sanitizer; corrected during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Front of house dishwasher at wine bar area was not stocked with appropriate chemical and/or sanitizing temperature was not being monitored. Ensure dishes are being sanitized in this dishwasher through heat or chemical. Manufacturer's directions for supplies/chemicals must be followed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was noted/tested for bar dishwasher in Outpost. Do not use until sanitizer provided/confirm adequate concentration (usually iodine for this type of dishwasher). Provide test strips and test daily.**Sanitizer present but not feeding through tube at time of inspection. Test concentration of sanitizer PRIOR to using dishwasher, provide consistent way of keeping tube in product (need rigid plastic piece over tube to keep in solution).**ON INSPECTION ON SEP 13, DISHWASHER HAD BEEN HOOKED TO FLOOR CLEANER. DO NOT USE DISHWASHER UNTIL APPROPRIATE SANITIZER PROVIDED**
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken floor tiles and damaged floor was noted in a number of different areas including:-broken tiles in front of walk-in freezer downstairs-missing/cracked floor tiles in staff cafeteria lineReplace all areas that have worn/broken tiles or flooring that can no longer be adequately cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the wood shelving in the Outpost is flaking/not cleanable/in poor repair. Re-seal shelving where needed (ie. shelf above storage for menus).
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Utensils were stored in warm water at preparation stations/tables between use. If re-using utensils, they must be stored in clean sanitizer solution at a food safe concentration.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. Sanitizer was mixed too strong in three-compartment sink used for dishwashing. Diluted at time of inspection. Check with test strips regularly to confirm food safe levels and ensure utensils remain in solution for 2 minutes when doing manual dishwashing.2. Sanitizer in bottle next to pastry area was too strong. Ensure sanitizer is mixed at food safe concenetration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Back preparation fridge had food measured between 13 and 16C. Do not use this refrigerator to hold potentially hazardous food until food temperature can be maintained at 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was noted/tested for bar dishwasher in Outpost. Do not use until sanitizer provided/confirm adequate concentration (usually iodine for this type of dishwasher). Provide test strips and test daily.**Sanitizer present but not feeding through tube at time of inspection. Test concentration of sanitizer PRIOR to using dishwasher, provide consistent way of keeping tube in product (need rigid plastic piece over tube to keep in solution).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel provided in back loading dock paper towel dispenser or paper towel dispenser by bakery area/prep tables.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles were missing above ice machine and covering pipes adjacent to prep table downstairs.Staff cafe sink dripping and caulking is damaged around sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken floor tiles and damaged floor was noted in a number of different areas including:-broken tiles in front of walk-in freezer downstairs-missing/cracked floor tiles in staff cafeteria lineReplace all areas that have worn/broken tiles or flooring that can no longer be adequately cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the wood shelving in the Outpost is flaking/not cleanable/in poor repair. Re-seal shelving where needed (ie. shelf above storage for menus).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust/debris was noted around ceiling vents by dishwasher/hot line.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cutting boards on main preparation island are worn/grooved. Replace cutting boards when they no longer can be adequately cleaned/sanitized.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • For the most part staff were practicing good handwashing when hands could be contaminated. A few staff were noted using cloth towels rather than paper towels to dry hands (could re-contaminate hands). Ensure paper towels used for handwashing.
    • 09. Are chemicals stored and handled in a safe manner?
      • Not all spray bottles in kitchen (sanitizer) labelled with contents. Ensure appropriate SDS labels are provided for all chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A. Cured egg yolks noted hanging from ceiling in cheesecloth. Either:1)Test yolks for water activity and perishability after curing to confirm that product is safe at room temperature.2)Keep yolks at or below 4C until served to guests.B. Items in inserts kept on ice for Outpost measured at 11-13C. Provide mechanical refrigeration (cold table or similar) and ensure items are maintained at 4C or lower.C. Staff fridge (double door locked fridge) was measured at 1C at top of fridge but 6C at bottom. Ensure there is adequate air circulation (do not fill too full) and food stays at 4C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was noted/tested for bar dishwasher in Outpost. Do not use until sanitizer provided/confirm adequate concentration (usually iodine for this type of dishwasher). Provide test strips and test daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken floor tiles and damaged floor was noted in a number of different areas including:-missing tile in front of dishwasher (catching moisture and debris)-broken tiles in front of walk-in freezer downstairs-missing/cracked floor tiles in staff cafeteria lineReplace all areas that have worn/broken tiles or flooring that can no longer be adequately cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the wood shelving in the Outpost is flaking/not cleanable/in poor repair. Re-seal shelving where needed (ie. shelf above storage for menus).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High risk food is being served including beef tartare, ahi tuna tartare, and sous vide eggs for caesar dressing. Ensure written food safety plans are in place for these items and a plan to advise guests regarding higher risk items.