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The Kilmorey Lodge

117 Evergreen Avenue Waterton Park AB T0K 2M0 · Food - General

10 inspections

  1. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The following violations were observed for improper utensil storage:- use of a plastic cup to scoop flour near the cookline,- A scoop was stored directly in tapioca starch without; the flour container was not covered with a lid.- An ice scoop was stored inside the ice machine,- A flour drum had a scoop stored with the handle in direct contact with the product,These practices may lead to contamination of food. The operator was advised to use proper scoops, store utensils with handles not in contact with food, keep containers covered, and store ice scoops in a clean, protected location outside of the ice machine
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was still food, buildup of grime, grease, and debris underneath/behind the cook line. Please continue to thoroughly clean and maintain these areas on a regular basis to prevent contamination and pest attraction.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Buckets of QUAT sanitizer were stored above the 2-compartment dishwashing sink. The chef indicated that they were stored there overnight. Leaving QUAT sanitizer prepared overnight may result in an unknown or ineffective sanitizer concentration, which can compromise proper sanitizing and increase the risk of cross-contamination and foodborne illness.The solution was discarded and buckets with refilled with sanitizer, QUATS measured >200 ppm. Per the previous inspector, please prepare sanitizer solution daily-every 4 hours or when the water becomes dirty.2. A dry cloth was observed to be placed on the cutting board. Please ensure wiping cloths are stored in an approved sanitizer solution or away from food prep surfaces when not in use to prevent contamination of food contact surfaces and reduce the risk of cross-contamination.The cloth was removed from the cutting board.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bowl containing a small batch of meat (likely chicken) was observed left in flour and was discarded during the inspection, and dirty measuring scoops were also noted stored in multiple flour mixing trays, which may lead to cross-contamination of dry ingredients and increase the risk of foodborne illness; the scoops were removed during the inspection.Please ensure raw meats are not left stored in flour and that measuring scoops are kept clean and stored on the side/in a designated clean location (or used as needed), rather than being stored directly in ingredient trays.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked bacon was observed stored outside refrigeration at approximately 17°C, which may allow rapid bacterial growth and increase the risk of foodborne illness; the operator returned the tray to the cooler during the inspection.Please ensure cooked ready-to-eat foods are maintained at ≤4°C when not in active use and are promptly returned to refrigeration after service/prep.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles have been cleaned.Quats test strips are available for use on site. There was still food, buildup of grime, grease, debris underneath/behind the cook line and prep cooler areas. The dish pit flooring area was visibly dirty. Please clean the above-mentioned areas.Cleaning and temperature logs will be emailed along with inspection report.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket of Quats sanitizer under prep line measured 0 ppm. Staff did not discard solution from yesterday. Staff discarded solution and made new at time of inspection. Discussed preparing sanitizer solution daily-every 4 hours or when water becomes dirty. Cloths were being stored on cutting boards. Ensure cloths are stored inside sanitizer solution buckets. Chlorine or Quats test strips could not be located on site. If not found, please purchase test strips from supplier.Meat slicer had not been cleaned since yesterday's use.* staff sent in photos that meat slicer has been cleaned and sanitized shortly after visit*
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food was being thawed in a container of water in prep sink. Staff mentioned someone shut off cold running water. Discussed ensuring food is thawed under continuous cold running water at all times.Discussed keeping eggs out no longer than two hours before refrigerating or taking out small amounts at one time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was still food, buildup of grime, grease, debris underneath/behind the cook line and prep cooler areas. The dish pit flooring area was visibly dirty. The ceiling tiles had dust and were black in color. Please clean the above-mentioned areas.Cleaning and temperature logs will be emailed along with inspection report.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needs to be prioritized at this facility. There was still food, buildup of grime, grease, debris underneath the cook line and prep cooler areas. The dish pit flooring area was visibly dirty. Please clean the above-mentioned areas.A follow up inspection will be conducted.
  7. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • There were two spray bottles behind the bar counter that did not have a label. One bottle measured 200 quats sanitizer. Ensure all chemicals have labels on them, identifying product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding equipment sitting on top of insert containing mashed potatoes and gravy measured 50-55C. Ensure all food is held hot rapidly and does not stay within the danger zone. Foods must be held hot at 60C or higher. CDIGarlic butter was sitting at room temperature since the morning. Garlic butter was discarded. Discussed taking smaller portions out of the fridge when needed and not for long periods of time. CDIThe salad prep cooler's temperature measured 8.5-9C at bottom. Staff last recorded a 10C temperature on December 13/24. No corrective action was completed at that time. Staff on site were going to look at cooler to manual adjust temperature. If the issue cannot be addressed, staff were advised to move any hazardous foods to another cooler. A follow up inspection will be conducted.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Knives were found in the handwashing station. Hand washing stations should not have anything in them. Handwashing stations are meant for only hand washing.
    • 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?
      • Mouse droppings were found on top of dishwashing shelving units. Please cleanFacility has Shield PCO come out to facility. Please forward a copy of their last inspection report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needs to prioritize cleaning at this facility. There was food, buildup of grime, grease, debris underneath the cook line and prep cooler areas. The dish pit flooring area was visibly dirty. Staff began sweeping underneath the cookline. Please clean the above mentioned areas.
  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff need to clean hard to reach areas such as under and behind equipment and the dish pit area walls and floors. The deep frying and cook line areas had a buildup of grease and debris.
  9. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff need to clean hard to reach areas such as under and behind equipment and the dish pit area walls and floors.
  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer behind the bar counter measured 0 ppm and did not have a label. Staff discarded product, made fresh sanitizer and wrote sanitizer on bottle. Quats measured 200 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The kitchen dishwasher was dispensing 0 ppm of chlorine. Staff were able to rectify the issue during the inspection. Chlorine measured 100 ppm.The glass bar dishwasher measured 0 ppm of iodine. Staff were not able to fix the issue. Please contact maintenance or your dishwasher technician to repair the dishwasher. Staff were instructed to not use the bar dishwasher and use the kitchen dishwasher for the time being.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff need to clean hard to reach areas such as under and behind equipment and the dish pit area walls and floors.