Spring Lake Ski Hill Association
11109 Township Road 753A SE 23-75-11 W6 Saddle Hills County AB T0H 3G0 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- At time of inspection:1. Some chemicals / chemical spray bottles did not contain a label to identify the ingredients within each bottle.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all chemicals / chemical spray bottles contain a label to identify the ingredients within each bottle.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- At time of inspection:1. All refrigeration temperatures noted were at or below 4c/40F – SATISFACTORY.2. Two hot-holding temperatures tested were at or above 60c/140F - SATISFACTORY. There appears to be two other hot-holding units that require temperature verification.3. A probe thermometer (i.e. to test the internal temperatures of high risk foods) was not available.The owner / operator of this facility is requested to conduct the following, namely:1. As discussed, please take photographs of the other two hot-holding units to verify a temperature of 60c/140F or greater is achieved.2. Obtain a functional probe thermometer for this facility.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- At time of inspection:1. The washroom water temperature (from both hand sinks) was over 60c/140F. This water temperature is too hot and can cause a child's skin to scald.The owner / operator of this facility is requested to conduct the following, namely:1. Determine whether the water temperature of both washroom sinks can be decreased WITHOUT turning down the water temperature within the kitchen facility (as the kitchen requires hot water).2. If the temperature on both sinks cannot be decreased, ensure signage is posted on both doors and at the sink - warning patrons about the extreme hot water temperature.
- 09. Are chemicals stored and handled in a safe manner?
- 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?
- At time of inspection:1. The front entrance door appeared to contain two (2) small pest entry points that are large enough to allow pests (rodents) to enter.The owner / operator of this facility is requested to conduct the following, namely:1. Install new weatherstripping at the bottom of both main entrance doors. It is not recommended that this be conducted until closer to spring thaw (i.e. April 30, 2024).
- 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?
- Risk Management Inspection
3 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- At time of inspection:1. A microbiological water sample has not been recently submitted to the regional health authority for laboratory analysis.The owner / operator of this facility is requested to conduct the following, namely:1. Submit a microbiolgical water sample to the regional health authority for laboratory analysis.
- 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?
- At time of inspection:1. The front entrance door appeared to contain two (2) small pest entry points that are large enough to allow pests (rodents) to enter.The owner / operator of this facility is requested to conduct the following, namely:1. Install new weatherstripping at the bottom of both main entrance doors. It is not recommended that this be conducted until closer to spring thaw (i.e. April 30, 2024).
- 20. Do food handlers at the facility have adequate food safety training?
- At time of inspection:1. There is no owner / manager certified with Alberta food safety training. The operator has indicated that she will be taking the necessary course prior to first operation. A list of approved courses was served to the owner / operator of this facility.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
5 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- At time of inspection:1. Chemical test strips did not appear to be available within this facility. Chemical test strips are needed to ensure the sanitizer / sanitize water in the 3rd compartment sink is at a concentration of 100 PPM chlorine residual.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chlorine test strips.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- At time of inspection:1. A microbiological water sample has not been recently submitted to the regional health authority for laboratory analysis.The owner / operator of this facility is requested to conduct the following, namely:1. Submit a microbiolgical water sample to the regional health authority for laboratory analysis.
- 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?
- At time of inspection:1. The front entrance door appeared to contain two (2) small pest entry points that are large enough to allow pests (rodents) to enter.The owner / operator of this facility is requested to conduct the following, namely:1. Install new weatherstripping at the bottom of both main entrance doors. It is not recommended that this be conducted until closer to spring thaw (i.e. April 30, 2024).
- 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?
- At time of inspection:1. Pest control records did not appear to be available for review. Please note that a copy of all current pest control inspection reports / records must be kept in a binder on-site at this facility so that they can be reviewed during inspection. The owner / operator of this facility is requested to conduct the following, namely:1. Submit the most recent two (2) pest control inspection reports / records for this facility.
- 20. Do food handlers at the facility have adequate food safety training?
- At time of inspection:1. There is no owner / manager certified with Alberta food safety training. The operator has indicated that she will be taking the necessary course prior to first operation. A list of approved courses was served to the owner / operator of this facility.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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?
- At time of inspection:1. The exhaust ventilation duct cleaning sticker indicates expiry was April of 2023.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a qualified exhaust ventilation duct cleaning professional to inspect the exhaust hood and have a new expiry sticker installed on the stainless surface of this appliance.******AT TIME OF RE-INSPECTION, PHONE CONTACT TO A CERTIFIED PROFESSIONAL HAS BEEN MADE AND A DATE / TIME FOR INSPECTION / CLEANING IS PENDING.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
7 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- At time of inspection:1. This facility does not appear to have chemical test strips for this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure this facility has chemical test strips (and are being used) to test all sanitizing solutions within this facility (i.e. for sanitizing cloths and dishware / utensils).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Please ensure all hand wash sinks are equipped with hot and cold potable water, liquid hand soap, and disposable hand towels.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- At time of inspection:1. A microbiological water sample appears to have been submitted to the regional health authority, however, results of this sample remain pending.
- 20. Do food handlers at the facility have adequate food safety training?
- Please ensure a copy of all Alberta-approved food safe certificates are made available for review in this facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- At time of inspection:1. The exhaust ventilation duct cleaning sticker indicates expiry was April of 2023.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a qualified exhaust ventilation duct cleaning professional to inspect the exhaust hood and have a new expiry sticker installed on the stainless surface of this appliance.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- At time of inspection:1. Some minor renovations are currently taking place within this facility.PLEASE ENSURE:1. The knife / utensil wall magnet is installed.2. Some finished wood (or equivalent) liners are placed underneath all heavy equipment (i.e. to ensure the floors do not get cracked).
- 24. Is solid and liquid waste being managed in a suitable manner?
- At time of inspection:1. An exterior garbage receptacle has not yet been installed for this facility. The operator has indicated that a garbage receptacle is scheduled to be delivered to this site next week.The owner / operator of this facility is requested to conduct the following, namely:1. If possible, ensure the garbage receptacle (being delivered) has metal lids to help keep wildlife from harboring this receptacle / area.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?