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Silvertip Lodge - Food

SE-14-70-4 W4 Improvement District AB T9M 1P5 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • -During the inspection following observations were made;-the food handlers were not cleaning and sanitizing the probe thermometer before inserting it into the food item to monitor the internal temperature.-cleaning clothes (used to wipe the counters) were hung/tucked inside the apron's pockets. -One staff member was noted scratching the leg with gloved hands and not washing hands and changing the gloves afterwards. Actions taken:- Above cited issues were discussed with the chef.-instructions provided to regularly calibrate, clean and sanitize the probe thermometer before use. -Instructions provided to always store the cleaning clothes inside the sanitizer bucket (facility has Quat sanitizer. Please ensure to submerge the cleaning clothes inside the Quat sanitizer solution 200 ppm at all times to prevent cross-contamination.-Instructions provided to discard gloves- wash hands- then take new pair of gloves whenever it is required (such as after touching hair, face, scratching legs etc.).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Some of the scoops were stored inappropriately inside the storage containers (the scoop handle was touching food items).Action taken:-Instructions were provided to store the scoop such that the scoop's handles should be facing upwards, not touching the food item.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitize solution was not hooked up at the chemical station during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No hot water was available at handsinks. 2. One of the handsink was missing paper towels and soap.
    • 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 backdoor close to the dishwasher area had visible gaps at the bottom. Please fix the weather stripping.
  5. Risk Management Inspection

    1 infraction

    • 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 backdoor close to the dishwasher area had visible gaps at the bottom. Please fix the weather stripping.