Slave Lake Inn and Conference Centre - Restaurant
1200 Main Street S Slave Lake AB T0G 2A4 · Food - General
14 inspections
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Middle prep line cooler and right prep line cooler measured 8C. High risk foods were moved to a cooler that was below 4CNo thermometers present for prep coolers.Update July 8 morning/ Middle and right prep line coolers are still averaging around 8C. Update July 8 afternoon/ Middle prep cooler came down to an acceptable temperature. Right prep cooler still measured around 8C. This cooler was turned off and maintenance indicated it will be repaired. The middle prep cooler can now hold high-risk food.Thermometers present in coolers but are not accurate.ENSURE:All cold-holding units containing high risk foods are maintained at 4C or less at all times.High risk foods are not moved back into the prep coolers until a Public Health Inspector verifies their temperature to be 4C or less. All cold-holding units contain an accurate thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Middle prep line cooler and right prep line cooler measured 8C. High risk foods were moved to a cooler that was below 4C.No thermometers present for prep coolers.Update July 8/ Middle and right prep line coolers are still averaging around 8C. Thermometers present in coolers, but are not accurate.ENSURE:All cold-holding units containing high risk foods are maintained at 4C or less at all times.High risk foods are not moved back into the prep coolers until a Public Health Inspector verifies their temperature to be 4C or less. All cold-holding units contain an accurate thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning rags left on cutting boards. Moved to a sanitizing solution during inspection.ENSURE:Cleaning rags are stored in a sanitizing solution. Cloths used for holding hot equipment are stored on a shelf, but not a cutting board.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Middle prep line cooler and right prep line cooler measured 8C. High risk foods were moved to a cooler that was below 4C.No thermometers present for prep coolers.ENSURE:All cold-holding units containing high risk foods are maintained at 4C or less at all times.All cold-holding units contain an accurate thermometer.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor under cooking equipment is in an unsanitary condition. Table mounted can opener is in an unsanitary condition.ENSURE:The entire facility is in a sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Steaks thawing in sink compartment filled with water. A running water tap was over the adjacent compartment. Running tap moved over the steaks during inspection.ENSURE:Foods are thawed under cold running water, in a microwave, or in a walk-in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The center and left prep coolers on the main production line are above 4C.Left-most cooler - 56F/13CCenter cooler - 50F/10CCoolers were initially tested during a busy period, then again one hour later when it was less busy. No change in temperature had occurred. High risk foods were moved to a walk-in cooler which was 4C or below.ENSURE:All cold-holding units containing high-risk foods are able to maintain a temperature of 4C or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 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 floor tiles in the kitchen are broken and in need of repair. Please ensure these are repaired to prevent food debris built up in the crevices.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer in pail under 200 ppm. Bucket was dumped and fresh sanitizer added. Tested at 200 ppm.ENSURE:Quat sanitizer concentrations are maintained at 200 ppm at all times.Sanitizers are tested frequently to verify concentrations.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility did not know where their quat sanitizer strips were. Found during inspection.Sanitizer bucket that tested below 200 ppm could have been averted if staff knew where the testing strips were.ENSURE:Sanitizer test strips for quats and chlorine are readily available for all staff to use.
- 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 floor tiles in the kitchen are broken and in need of repair. Please ensure these are repaired to prevent food debris built up in the crevices.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors under cooking equipment and prep tables are in an unsanitary condition.ENSURE:Floors are maintained in a sanitary condition.OUSTANDING VIOLATION
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning rags on countertops not stored in a sanitizing solution. Operator moved rags to a 200 ppm quat solution during inspection. ENSURE:Cleaning rags are stored in a sanitizing solution.Container of sanitizing solution are labeled appropriately.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The following foods were found cooling at room temperature:RibsBaconWingsChicken breastsCheese SaucesInternal temperatures of foods indicated chicken breasts and wings were left out long enough to constitute an increased risk of contamination and were voluntarily discarded by the operator. Ribs, bacon, and cheese sauce were put in a cooler during inspection.ENSURE:Foods to be refrigerated are moved to a cold-holding unit of 4C or below immediately after cooking.2. Frozen turkeys thawing in cold still water in a two-compartment sink. Operator turned on the tap during inspection.ENSURE:Frozen foods are thawed under cold running water, in a cooler, or in a microwave.
- 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 floor tiles in the kitchen are broken and in need of repair. Please ensure these are repaired to prevent food debris built up in the crevices.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops stored in bulk bins. Operator moved the scoops during inspection.ENSURE:Scoops for bulk bins are stored in a manner such that the handle does not touch the product. This avoids contamination from the hands.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor under cooking equipment and prep tables are in an unsanitary condition.ENSURE:Floors are maintained in a sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Butter was observed at room temperature. This was corrected during the inspection and placed back in the cooler.Please ensure that butter is kept at temperatures 4 degrees Celsius or lower to prevent bacterial growth.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A sanitizer bucket was observed in the handwash sink. This was corrected during inspection. Please ensure that hand sinks are accessible 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 floor tiles in the kitchen are broken and in need of repair. Please ensure these are repaired to prevent food debris built up in the crevices.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk in freezer had exposed wiring that requires repair. A bucket was placed underneath to collect water dripping. Please ensure this is repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dry storage had food debris built up underneath the shelves. Walk-in cooler had blood stains by the door. Please ensure these areas are cleaned.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Bar area: ice scoop handle was in contact with the ice inside the ice machine.Correction:- Ice scoop was removed from the ice machine.- Educated staff on proper storage of ice scoop.
- 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 receiving door weatherstripping was damaged, revealing a gap for pest entry.Correction:- Repair or replace the receiving door weatherstripping to close the gap.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Serving staff were using vinegar and water to wipe down dining room tables. An approved food grade disinfectant must be used, such as bleach solution, or quaternary ammonium solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A large clear plastic food grade storage bin was burned and cracked on the bottom. Inspector had staff discard this item.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice machine is due for a thorough cleaning and sanitizing, according to manufacturer directions.
- 23. Is the facility maintained in a clean and sanitary condition?
- Behind and underneath the cooking line and cooler line need to be cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Baseboards throughout kitchen need to be scrubbed clean and disinfected.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor tiles and grout between tiles are due for a deep cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were on the counter in food preparation area. Used cloths must be stored immersed in sanitizer, or laundered after each use.
- 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 is a missing baseboard in the back of Cooler #2.
- 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 a few broken floor tiles in the back kitchen area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice machine due for a cleaning and sanitizing, interior and exterior.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?