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Schott's Lake RV & Guest Ranch - Food

33037 Range Road 71 Sundre AB T0M 1X0 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were left in the bulk food containers. Do not store scoops in bulk food containers.
    • 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?
      • 1. A pest control program is needed. 2. Pest control records are needed.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There was a jar of oil with fresh herbs on the counter. Staff said it was prepared the day before. Staff discarded it at the time of the inspection. If you are going to make these infused oils from scratch- ensure they are kept refrigerated to prevent the growth of anaerobic bacteria which can cause foodborne illness. Commercially prepared products that are intended to be shelf stable, undergo high heat/pressure processing which destroys bacteria/spores such as botulism.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available at the time of the inspection, despite food preparation being done. A small amount of sanitizer was made in a bucket at the time of the inspection. Auto dispensing system in place mixed to 200 ppm. No test strips available. Explained to the chef, that sanitizer must be made at the start of each day and changed out throughout the day as the solution becomes soiled. Disposable wiping cloths used. Surfaces are to be sanitized at the start of each prior to food preparation. Ensure sanitizer is available at all times food preparation is being done. You must have quat test strips in place and check the concentration of the sanitizer to ensure it is at 200 ppm.
    • 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?
      • Staff was not practicing handwashing after key contamination events ie. touching the wheels of a food trolley cart, after filling a sanitizer bucket, after leaving food preparation area and handling other items, prior to donning gloves. Staff was advised several times during the inspection that proper handwashing must be practiced at all times. If gloves are going to be worn, hands must be thoroughly washed with soap and water and dried prior to donning gloves. Not washing hands before donning gloves, can result in the box of gloves becoming contaminated.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bread that was going to be used for crostini was placed directly on a stainless-steel cart at the back. Staff transferred to a container during the inspection. There were open containers of food in the walk-in cooler- staff covered at the time of the inspection. Cooked, open trays of brownies and another desert were left out underneath the convection oven overnight. There were opened, pre-measured containers of dried goods left out in backing area. Raw meat was stored away from ready to eat foods and provide. Dry goods were in bins with lids. Please ensure all containers of food in the walk-in cooler are covered to protect them from contamination. All foods must be covered and put away at the end of the day to prevent contamination of foods and the attraction of pests such as insects and mice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy and sauce were on the hot holding unit and the temperature was 46 for the gravy and 48 for the sauce. Staff stated they were put in the hot holding units about an hour before. Staff put sauces into a pot and heated on the stove to boiling and will transfer into the hot holding units. Discussed with staff that foods must be reheated to 76C prior to service - and must be done so quickly to prevent foods from being in the danger zone (>4C to<60C), where many types of foodborne bacteria that cause illness can grow to high populations. Once foods are properly heated on the stove keep them above 60C in hot holding. Foods can be reheated once - and then discarded. There were containers of frozen stock out on trolly by the stove. Staff said he would be using them shortly. Staff is aware that frozen foods are to be thawed in the cooler. A large quantity of cooked ribs was being pre-portioned at the time of the inspection. Operator stated that ribs will be heated at time of service. Pre-packaging is fine - ensure that it is done in a timely manner to reduce the risk of high-risk foods being in the danger zone. temperature. Soup at 74C Leftovers are put into containers and refrigerated, reheated prior to service. Buffets served on Sundays, leftover foods on buffet line are discarded after service.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher was not on at the time of the inspection. Operator turned on - the unit was left to warm up for 20 minutes. Six cycles were run through and during the last cycle, the final rinse temperature reached over 73C at dish level. Exterior temperature gauge read 185F through all six cycles. Please have a waterproof min/max thermometer to check the temperature on final rinse at dish level. The exterior gauge measures water temperature at the manifold, where it enters the machine so can be 8-10C hotter than at dish level. Ensure the dishwasher is turned on at the start of the day, so it has time to properly heat. Ensure the final rinse temperature is monitored and recorded daily. If the unit is not reaching at least 73C staff must notify management so the unit can be repaired. If the dishwasher cannot adequately sanitize the dishes, then it much be done by hand Ie. let sit in 200 ppm quat sanitizer for 2 minutes and let air dry. There is a monitoring sheet in a binder, however no temperatures have been recorded since July 30. Ensure the temperatures are recorded on a daily basis. Silverware was lying in a flat dishwasher basket and was stacked several layers high. Staff said they were in a rush and threw them in the tray the night before to run through the dishwasher quickly. There are utensils holders available. Ensure utensils are put into the proper utensil holders so all surfaces of the utensil are in contact with the wash/rinse water. Staff was going to seperate the utensils into the proper holders and rewash.
    • 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 a 2-compartment sink that has handwashing supplies above one of the basins. Both basins were stacked to the top with dirty dishes. Operator was instructed to remove the items from the handwash basin side and ensure it is kept accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were being kept in the gap between the line coolers in the food preparation area. The knives were dirty. Staff was instructed to remove knives, clean and sanitize them, and use the magnetic holding that was available only a few steps away. Gaps between appliances cannot be readily cleaned and sanitized. Soiled utensils can lead to bacterial growth which can contaminate foods and cause illness.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of dried food debris in the corners, underneath and behind equipment. There is dried food splatter on the wall in the food preparation area. The stove/fryer had an accumulation of grease and dried food. The dishwashing area was not sanitary - as there was dried food soil on many surfaces including the counter, floors, splatter on the walls. Drawers where coffee supplies were stored had crumbs in them and several packets of sugar had had coffee spilled on them. The walk in cooler was very full off foods, many containers were on the floor, and it was difficult to move around in. Please organize the cooler, so it can be easily accessed for cleaning/sanitizing. Ensure all areas are cleaned and sanitized including underneath/behind equipment, walls, all equipment etc. Clean drawers, remove damaged packages of foods. Please have all cleaning and sanitizing done within 3 days. A reinspection will occur next week.