Stables Pub and Restaurant
111 Lake Louise Drive Lake Louise AB T0L 1E0 · Food - General
6 inspections
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Minor amount of dust/debris noted around ceiling vents. Clean dust from around vents.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 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?
- Inadequate sink capacity for food preparation (dishwasher replacement resulted in removal of 3-compartment sink). Staff indicate project is in progress. Please update our office on timeline for installing additional sinks.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- CORRECTED: Although dishwasher is getting adequate chlorine when tested, there are no test strips to monitor chlorine concentration. PROVIDE TEST STRIPS FOR TESTING CHLORINE SANITIZING CONCENTRATION DAILY. Alternatively, this dishwasher may be replaced with a high temperature dishwasher (currently only reaching approximately 45C).2. Ensure min/max thermometer is provided for checking sanitizing temperature of bar dishwasher.**NOTE: No chlorine concentration was measured in the dishwasher at the time of inspection. IMMEDIATELY CEASE USING DISHWASHER AND USE 3-COMPARTMENT MANUAL METHOD FOR ALL DISHES (NOTED ON NUMEROUS PAST REPORTS). PLANS IN PLACE TO REPLACE SHELVING/DISHWASHER/REFINISH WALLS WITHIN NEXT MONTH- PLEASE CONFIRM WITH DOCUMENTATION/PICTURES.
- 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?
- Back door sweep not fitting tightly enough to exclude pests. Ensure door seals properly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Minor amount of dust/debris noted around ceiling vents. Clean dust from around vents.
- 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?
- Demand Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. Although dishwasher is getting adequate chlorine when tested, there are no test strips to monitor chlorine concentration. PROVIDE TEST STRIPS FOR TESTING CHLORINE SANITIZING CONCENTRATION DAILY. Alternatively, this dishwasher may be replaced with a high temperature dishwasher (currently only reaching approximately 45C).2. Ensure min/max thermometer is provided for checking sanitizing temperature of bar dishwasher.**NOTE: No chlorine concentration was measured in the dishwasher at the time of inspection. IMMEDIATELY CEASE USING DISHWASHER AND USE 3-COMPARTMENT MANUAL METHOD FOR ALL DISHES (NOTED ON NUMEROUS PAST REPORTS). PLANS IN PLACE TO REPLACE SHELVING/DISHWASHER/REFINISH WALLS WITHIN NEXT MONTH- PLEASE CONFIRM WITH DOCUMENTATION/PICTURES.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Main kitchen:-Paint is flaking off the wall to the left of the dishwasher (where inserts are stored on shelves). *Received plan for wall refinishing from facility with cleanable, impervious covering- good.
- 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
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- As discussed, the preparation/storage area outside the main kitchen area may have some overhead waste pipes running above the food area. Either cover pipes or do not store/prepare food under waste pipes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. Although dishwasher is getting adequate chlorine when tested, there are no test strips to monitor chlorine concentration. PROVIDE TEST STRIPS FOR TESTING CHLORINE SANITIZING CONCENTRATION DAILY. Alternatively, this dishwasher may be replaced with a high temperature dishwasher (currently only reaching approximately 45C).2. Ensure min/max thermometer is provided for checking sanitizing temperature of bar dishwasher.**NOTE: No chlorine concentration was measured in the dishwasher at the time of inspection. IMMEDIATELY CEASE USING DISHWASHER AND USE 3-COMPARTMENT MANUAL METHOD FOR ALL DISHES (NOTED ON NUMEROUS PAST REPORTS). PLANS IN PLACE TO REPLACE SHELVING/DISHWASHER/REFINISH WALLS WITHIN NEXT MONTH- PLEASE CONFIRM WITH DOCUMENTATION/PICTURES.
- 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?
- Back receiving door cracked open during inspection. Ensure door is kept closed/sealed or provide pest-proof screen door for air circulation if required.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Main kitchen:-Paint is flaking off the wall to the left of the dishwasher (where inserts are stored on shelves). **THIS IS OUTSTANDING SINCE MAY 2023 REPORT. PLEASE PROVIDE WRITTEN RESPONSE AS TO PLAN/TIMELINE FOR REFINISHING WALL**
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Surface sanitizer was too strong coming out of dispenser (SmartPower) and diluted at time of inspection. Ensure sanitizer is tested with test strips (noted on site - good).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- As discussed, the preparation/storage area outside the main kitchen area may have some overhead waste pipes running above the food area. Either cover pipes or do not store/prepare food under waste pipes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. Although dishwasher is getting adequate chlorine when tested, there are no test strips to monitor chlorine concentration. PROVIDE TEST STRIPS FOR TESTING CHLORINE SANITIZING CONCENTRATION DAILY. Alternatively, this dishwasher may be replaced with a high temperature dishwasher (currently only reaching approximately 45C).2. Ensure min/max thermometer is provided for checking sanitizing temperature of bar dishwasher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel at hand sink is not in dispenser. Ensure dispenser is in good repair and used for paper towel.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Main kitchen:-Paint is flaking off the wall to the left of the dishwasher (where inserts are stored on shelves). **THIS IS OUTSTANDING SINCE MAY 2023 REPORT. PLEASE PROVIDE WRITTEN RESPONSE AS TO PLAN/TIMELINE FOR REFINISHING WALL**
- 23. Is the facility maintained in a clean and sanitary condition?
- Some debris/chemical spill was noted under storage shelves in back bar area (with ice machine and double compartment sink). Thoroughly clean under all storage shelves.Cleaning satisfactory in other areas of the kitchen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cutting boards for insert coolers (pizza and salad) are becoming worn/discoloured/grooved. Replace or replane cutting boards.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Insert salad refrigerator had product measured above 4C (7 to 8C). Turned down at time of inspection, but dial on refrigerator indicates 20F so may not be working. Remove any potentially hazardous items from this fridge until a temperature of 4C or less can be confirmed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Back storage area behind bar:-Some ceiling tiles are missing/out of place.Main kitchen:-Paint is flaking off the wall to the left of the dishwasher (where inserts are stored on shelves).
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?