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The Lake House

205 - 747 Lake Bonavista Drive SE Calgary AB T2J 0N2 · Food - General

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable sauces were stored in the preparation insert container instead of directly in the preparation cooler. Perishable sauces were measured between 8.0 to 10.0 degrees C. Staff placed the perishable sauces directly in the preparation cooler. Store cold perishable food at 4.0 degrees C or below.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the spray bottle was measured less than 200ppm.Use 200ppm quat sanitizer and verify with test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils were stored in stagnant water. Store utensils in ice water or sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Veggie Cooler: Chicken in the insert was measured between 6.6 (bottom) to 10.0 (top) degrees C. 2) Fish Cooler:Salmon in the insert was measured between 6.8 (bottom) to 13 (top) degrees C. Salmon inside the cooler was measured 5.5 degrees C. 3) There was no working probe thermometer. Provide a working probe thermometer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is no air gap between the ice well and waste pipe. Provide an air gap or store drink ice in a container.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and stains on the cutting boards. Resurface or replace the cutting boards.