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Storm Mountain Lodge

Lat 51 14 53N Long 116 1 24W Banff National Park AB · Food - General

3 inspections

  1. 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?
      • Floor is becoming worn in spots. Ensure floor is sealed and easily cleanable in main kitchen area (around main prep fridge, by dishwasher, at entrance to walk-in cooler) **OUTSTANDING REQUIREMENT FROM PREVIOUS REPORT. Please provide written plan on when/how this will be corrected, plan must be received within 7 days and item corrected by November 30, 2025.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some crust noted on back of slicer blade; corrected by chef.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • To-go sandwich/drink fridge had product at 10C. Do not use this fridge unless capable of keeping potentially hazardous items at 4C or lower and monitored closely - Fridge temperature corrected.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor is becoming worn in spots. Ensure floor is sealed and easily cleanable in main kitchen area (around main prep fridge, by dishwasher, at entrance to walk-in cooler) **OUTSTANDING REQUIREMENT FROM PREVIOUS REPORT. Please provide written plan on when/how this will be corrected, plan must be received within 7 days and item corrected by November 30, 2025.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in spray bottle initially measured slightly weak. It was noted that hose from chemical appeared to have some scale/buildup in line. Ensure adequate chemical is dispensed and that test strips (QUATs) are used to ensure concentration is between 200 and 400ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some pink antifreeze stored beneath hand sink. Ensure this chemical is stored in separate area so it is not confused with sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor is becoming worn in spots. Ensure floor is sealed and easily cleanable in main kitchen area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine was insulated with tape/styrofoam due to issues with keeping the machine cold enough to produce ice. Equipment should be smooth/easily cleanable. Recommend replacing ice machine so that adequate supply of ice is maintained and equipment can be wiped/cleaned adequately.