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Summit Grill Room

1950 Highway 5, Valemount, V0E 2Z0 · Restaurant

8 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer (Chlorine) detected in the dishwasher. Automatic dish washers must reach a minimum concentration of 50 parts per million chlorine to effectively sanitize dishware. Operator had contacted a technician at the time of inspection.
      • Corrective Action: Operator had initiated hand sanitizing providing a 100ppm chlorine soak for 1 minute for all dish ware. Continue to hand sanitize until the dishwasher has been repaired. Recommend to monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Premises sanitation is unsatisfactory. Heavy dust built up on exhaust vents to outdoors. Food debris can be found on dough mixer that was used previous day.
      • Corrective Action: Operator to clean dough mixer and remove dust built-up on vent.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Some cutting boards and prep cooler cutting boards are not in good shape. Damaged equipment is hard to clean and may harbour pathogens in cracks and crevices.
      • Corrective Action: Operator to replace or resurface prep cooler cutting boards.
  3. Follow-Up Inspection

    1 infraction

    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted at the facility at the back, behind the torte and beside the walk-in fridge in the facility. (Public Health Significance) Rodents and other pests may cross-contaminate food, food contact surfaces, and equipment with feces and urine. Additionally, they may carry parasites and diseases. Consuming such contaminated food may lead to foodborne illness.
      • Corrective Action: The droppings must be promptly removed from the premises. Operator to ensure that employees are provided with appropriate personal protective equipment for cleaning droppings, as mouse urine and feces may carry hantavirus, which can cause illness. Additional steps should be taken to eliminate pest attractants, such as food and water, and to block access points to the building. Operator to continue to follow the recommendations and directions of the pest control company.
  4. Routine Inspection

    6 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: The temperature inside the walk-in cooler was measured to be at or above 12°C at 4:50 pm. Specifically, the internal temperature of food items was observed to be 9.1°C for sauce and 12.8°C for meat. Temperature logs were not maintained. Additionally, the gasket on the door was found to be broken. All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: The food items stored in the refrigerator since the afternoon were promptly transferred back to a working refrigerator. However, the walk-in cooler must not be used until it is serviced by a technician.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer was detected at the main sanitizer dispensing station. The concentrated sanitizer chemical bottle was empty, and the operator did not check the sanitizer concentration. The operator was unaware of the empty sanitizer bottle. Improper cleaning and sanitization of food contact surfaces and dishes may lead to an increase in the growth of pathogens and toxin production, which may result in foodborne illnesses.
      • Corrective Action: The operator was told to replace the bottle with a new one. Sanitizer testing logs should be maintained by verifying the daily sanitizer concentration.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Work with the professional pest control operator to get rid of the mice and their entryways. Clean and sanitize area where droppings are located and monitor situation.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cutting boards and few spatulas used in the premises were observed to be worn out, with deep grooves and food debris on them. These grooves make it difficult to clean and sanitize the cutting boards, which could lead to harboring pathogens and contamination of the foods prepared on them. This may also lead to physical contamination of the food due to the incooperation of plastics.
      • Corrective Action: To ensure the food contact surface is sanitary and easy to clean, operator tot resurface or replace these cutting boards and broken spatulas.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Not all refrigeration units in the kitchen area have atleast one working thermometers to monitor the temperatures. Temperature logs were not being maintained.
      • Corrective Action: Ensure all refrigeration unit have an accurate thermometer and maintain regular temperature logs.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing at the bar/breakfast buffet area. Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure that the handwashing station is equipped with soap and paper towels in dispensers, and hot and cold running water must be provided to facilitate proper handwashing.
  5. Follow-Up Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of food items were stored on the floor in the walk-in freezer posing a risk of contamination due to near contact with floor surfaces and potential exposure to pests.
      • Corrective Action: Operator to move the boxes to a shelving area that is off the floor. Ensure that foods are stored at least 6" off the floor and protected from contamination.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (CORRECTED DURING INSPECTION) A broken spatula was seen hanging along with other spatulas that were being used in the kitchen for food preparation. Broken equipment can be worn off and potentially contaminate food leading to physical hazards.
      • Corrective Action: The staff immediately discarded the broken spatula. Ensure broken/worn off equipment is not used in the kitchen.
  6. Follow-Up Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Quats sanitizer concentration was noted at 50 ppm using the Quats test strips. Public health significance - Sanitizer solution should be available in the food premises to ensure adequate dishwashing and sanitizing. Sanitizing solutions must be strong enough (atleast 200 ppm for Quats) to destroy bacteria on surfaces to prevent the contamination of food on contact with the improperly cleaned surface.
      • Corrective Action: Operator immediately discarded the solution in the spray bottles and prepared a fresh solution which was measured to be at 200 ppm. Operator to quats acquire test strips and regularly monitor sanitizer concentrations.
  7. Complaint Inspection

    5 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous foods (boiled potatoes) stored at room temperature (25°C) for more than 4 hours. All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Operator voluntarily discarded boiled potatoes at the time of inspection. Operator to ensure that potentially hazardous foods are stored at below 4°C or above 60°C.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods (cooked brisket, raw prime ribs, mozzarella cheese) stored at 26°C, 5.7°C and 7°C respectively (internal temperature measured with a probe thermometer) in the walk-in cooler. All food items were in the cooler for more than 4 hours. All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Operator voluntarily discarded food items at the time of inspection. Operator to ensure that the walk-in cooler is not used for storage of potentially hazardous foods until it is able to maintain temperature under 4°C.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Meat slicer at the back of the kitchen by the two-compartment sink was not cleaned and sanitized. This may attract pests or potentially cross contaminate the next batch of meat being sliced.
      • Corrective Action: Ensure all equipment is thoroughly cleaned and sanitized before storage.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Chlorine Chemical Dishwasher was not dispensing chlorine at the minimum required concentration of 50-100 ppm. It was observed that the sanitizer bucket feeding the machine was emptied. Inadequate sanitation of utensil does not reduce the microbial load to a safe level on food contact surfaces, increasing the risk of foodborne illness. Operator replaced the empty chlorine sanitizer bucket with a new one during inspection. Dishwasher was still not able to dispense chlorine sanitizer solution.
      • Corrective Action: Operator to ensure manual dishwashing and sanitization of the dishes is done until the dishwasher is repaired and is able to dispense 50-100 ppm of chlorine.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large build-up of food debris, grease, and grime under the dishwashing area as well as other areas within the kitchen. This can affect sanitation and affect pests.
      • Corrective Action: Regularly clean and sanitize all food contact surfaces, underneath and behind the equipment, and tools and equipment to prevent build up of dirt and debris.
  8. Routine Inspection

    2 infractions

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: (CORRECTED DURING INSPECTION) Observed that the screen door at the back of the kitchen did not have a proper seal and a large gap present between the door and the ground. (Public Health significance) - Any gaps in the doors can allow enterance of the pests into the food premises that can further contaminate food and food contact surfaces leading to foodborne illnesses.
      • Corrective Action: Another door (with proper seal and no visible gaps) in place was shut down immediately. The operator to keep the door closed at all times until the screen door is repaired.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: The sanitizer bottle labelled as Quats had Hydrogen Peroxide in it at the time of inspection. (Public Health significance) - Chemicals, cleaning and disinfecting compounds should always be used in compliance with the manufacturer's labelling and improper labelling poses risk of cross-contamination.
      • Corrective Action: The operator to change the label of the sanitizer bottle and ensure all chemicals are stored in a manner that it prevents cross-contamination.