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Sand Tiger Lodge - Food

7-85-10 W4 Fort McMurray AB T0P 1J0 · Food - General

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surfaces of the commercial stand mixer in the baking area was insanitary with food debris. Crumbs from dough were observed on shaft under the motor head. Clean and sanitize surfaces of this food equipment. Ensure that the exterior surfaces including the bowl cradle and shaft under the motor head are thoroughly cleaned using a cloth and with soapy water. The surfaces must be sanitized using a clean cloth damp with sanitizer solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A spray bottle containing quat sanitizer solution was measured below 100 ppm. The quat sanitizer solution from the pump was ran several times. Sanitizing solution was finally measured at 200ppm after these attempts.Ensure that sanitizer solution is maintained at the adequate concentration and tested using the appropriate test strips before use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle observed on a table in the middle kitchen was not labelled to indicate its' contents. The bottle was labeled with Quat sanitizer sticker during inspection. Ensure all chemicals are labeled.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were insanitary and require cleaning:- Floor behind the equipment in the cookline- Floors area at the designated storage for staff personal items in the back.Clean floors and remove all clutter around the area.
  3. 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?
      • 1) Several sections of the floor tiles in the main kitchen and middle kitchen were in disrepair with missing patches. 2) Flooring tiles under the dishwashing tray area appeared to be rusted. Repair or replace flooring surface in the above-mentions areas of the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen surrounding including sinks, floors behind and underneath large equipment, walls and ceiling were dirty with accumulated debris.Conduct a thorough cleaning of the kitchen including hard to reach places and ensure the established cleaning schedule is followed routinely.
  4. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A dented can of beans was observed on the dry storage shelving in the kitchen area. The can was discarded during inspection.Ensure all foods received are inspected for damages or compromised conditions routinely during delivery.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Several sections of the floor tiles in the main kitchen, middle kitchen, and entrance into the dining room were in disrepair with missing patches. 2) Flooring tiles under the dishwashing tray area appeared to be rusted. Repair or replace flooring surface in the above-mentions areas of the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leaking on the floor behind the cooking equipment in the main kitchen. Camp chef indicated that source might be spillage from cooking equipment. Investigate leakage source and repair any damaged pipes in kitchen area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surface of the drip tray on the grill equipment was rusted.Replace the grill drip tray to ensure it is easily cleanable. Regularly wash drip tray and rinse well to remove grease.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fridge thermometer observed in the walk-in produce cooler was dirty with debris.Thermometer was removed from cooler for washing. Ensure equipment used in food storage area are clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat debris was observed on the meat slicer surfaces.Surfaces of all reusable food equipment should be effectively washed clean of all food residues and adequately sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor surfaces under the cooking equipment (including the stove/oven unit and grill) in the main kitchen was unclean with accumulated grease and food debris. Some food utensils were observed under the stove/oven equipment.Thoroughly clean the floors and walls behind the stove/grill station.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat debris and particles observed on the surfaces of the meat slicer in the middle kitchen.- Meat slicers should be taken apart for thorough cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wall surfaces behind the deep fryer and cooking equipment in the main kitchen were covered in grease and food debris.Clean the floors and walls including hard to reach areas.
  7. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not available at the hand sink at the cooking line in the kitchen and at the dining room area.Provide hand washing soaps at the above sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment surfaces were cleaned:- pop storage floor area, under the racks- trolleys surfaces in dishwasher- milk dispensers in the serving areaEquipment and all surfaces in the kitchen must be maintained in a sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat debris and particles observed on the surfaces of the meat slicer in the middle kitchen.- Meat slicers should be taken apart for thorough cleaning and sanitizing. Cloth towels used as base for drying the clean utensils and equipment were stained and insanitary. On site staff indicated cloths were washed prior to use.- Cease using reusable cloths as a drying surface for clean food equipment. Draining boards or surfaces must compose of non-corrodible and non-absorbent material.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor surfaces around the dishwashing area and under the trolleys were dirty with food spills and debris.Wall surfaces behind the deep fryer and cooking equipment in the main kitchen were covered in grease and food debris.Clean the floors and walls including hard to reach areas.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pail containing margarine was stored at room temperature. Manufacturer indicates food must be refrigerated after opening. Margarine was moved into the walk-in cooler. Ensure margarine is refrigerated at 4C or below. Potentially hazardous foods such as margarine or butter intended for immediate use may be held at room temperature and used up, otherwise it must be discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was not maintaining adequate temperatures for hot water sanitizing during the rinse cycle. Sanitizing water temperature was measured at 65 Celsius or below when tested. Repair dishwasher immediately. In the meantime, switch to manual sanitizing using the recommended Quat solution at 200ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water at the op's lounge handwashing sink was inadequate.Adjust hot water temperature at hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and debris buildup observed on the floor under the deep fryers and grill in the main kitchen area. Grease buildup in the deep fryer filter compartment.- Clean and disinfect above-mentioned areas and other hard to reach areas in the kitchen.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut cheese and deli meat in self serve cooler in the dining area, were measured at 7 to 8C. Kitchen managers were instructed to set up an ice bath for these items in the food inserts. This was completed during inspection. Ensure high risk foods are held under temperature control at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Oil spills and food debris observed on floor areas under the grill and deep fryer in the cooking area.Conduct a thorough cleaning and disinfection of these hard-to-reach areas in the kitchen.
  12. Demand Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Inspector interviewed a food handler who had symptoms of gastrointestinal illness and had been back at work after a day off. Inspector discussed the camp's sick leave policy with the managers. Managers stated that sick workers were required to remain in their accommodation until recovered and should report their status each day. Manager were instructed to restrict any ill workers from handling foods or food utensils until 48 hours after they feel better. Implement a strict adherence to the sick policy and train staff to follow the protocols in place for preventing spread of communicable infections.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was not maintaining adequate temperatures for hot water sanitizing during the rinse cycle. Sanitizing water temperature was measured at 70.5C twice. Operator stated that the dishwasher back up water heater had been repaired, and sanitizing temperature increased. Inspector will confirm at the follow up inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The oil in the OP's lounge deep fryer appears overused and requires changing. Replace oil in the deep fryer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking around the 3-compartment dishwashing sinks and drain board was in disrepair. This section had mold growth. Repair caulking and seals around dishwasher area. Safely remove mold growth and disinfect area with biocide.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The mop sink was dirty with sand and debris. - Clean mop sink thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas in the main kitchen were insanitary:- hand sinks in main kitchen area- floor corners and all hard-to-reach areasConduct a thorough cleaning and disinfection of these areas in the facility.
  13. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A bag of single-serve coffee creamers in OPs kitchen cooler were past its' best before date of October 27, 2023.The bag of creamers was discarded.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The oil in the OP's lounge deep fryer appears overused and requires changing. Replace oil in the deep fryer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking around the 3-compartment dishwashing sinks and drain board was in disrepair. This section had mold growth. Repair caulking and seals around dishwasher area. Safely remove mold growth and disinfect area with biocide.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leakage was observed under the dishwasher and pre-rinse sink. There was mold growth and odour observed in this area. House flies were also observed coming out of this section of the kitchen. Thoroughly clean this area. Investigate source of leakage and repair any damage pipes under the dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of following equipment was dirty with debris and require cleaning:- dairy cooler- sandwich cooler- cooler #1 and #2Clean floor and wall surfaces of walk-in coolers and freezers around the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The mop sink was dirty with sand and debris. - Clean mop sink thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas in the main kitchen were insanitary:- all hand sinks in main kitchen area- floor in the hot water tank / furnace room- floors under large equipment in the prep kitchen, 2nd prep kitchen and main kitchen area. - floor corners and all hard-to-reach areasConduct a thorough cleaning and disinfection of these areas in the facility.
  14. Risk Management Inspection

    3 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?
      • Multiple portions of flooring in the kitchen were damaged.Repair/refinishing to be non-porous, durable, and easily cleanable. Camp manager mentioned that the parts required for flooring was on a 3-months back order.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking around the dishwashing pre-rinse sink and drain board was in disrepair.Repair seals around dishwasher area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Mop sink area was dirty with sand and debris. - Clean mop sink thoroughly.2) Floors under the deep fryer, grill and between unused stored equipment in the kitchen were dirty with accumulated grease and debris. - Move equipment and clean floor and hard to reach areas thoroughly. 3) Food debris observed on the floor under the buffet station equipment and storage area.- Clean the floor and other hard-to-reach areas in the buffet station.