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The Lake House Diner

5004 33 Street Sylvan Lake AB T4S 1A9 · Food - General

20 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • Carpet was observed in the walk-in freezer. Carpets are porous, can retain moisture, and cannot be thoroughly cleaned. Please remove the carpet from the freezer and ensure floors are non-absorbent and easily cleanable.
  3. Risk Management Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Update: most food was removed from prep cooler, some still remained and the unit has not been cleaned. Potatoes were no longer present. Moldy and/or dried out foods were left in a prep cooler that was no longer working. Potatoes that were beginning to rot and sprout were also present.Foods that are unfit for consumption must be removed immediately. Have the foods removed from the unused prep cooler and the cooler cleaned and sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Carpet was observed in the walk-in freezer. Carpets are porous, can retain moisture, and cannot be thoroughly cleaned. Please remove the carpet from the freezer and ensure floors are non-absorbent and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update: the kitchen has had several areas cleaned. The below areas still require cleaning: Broken prep cooler - dried food left behind and food debris on surfacessides and backs of equipment along cooklinetops of burners - some buildup of grease remainingfronts of fridges and freezers floors under equipment have buildup of grease and debris (much improved, but still require some cleaning)cart holding microwave has been cleaned, but some debris remainingWritten sanitation procedures are necessary so staff can ensure daily, weekly and monthly cleaning tasks are being completed.
  4. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Moldy and/or dried out foods were left in a prep cooler that was no longer working. Potatoes that were beginning to rot and sprout were also present.Foods that are unfit for consumption must be removed immediately. Have the foods removed from the unused prep cooler and the cooler cleaned and sanitized.
    • 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?
      • Many food items that were prepared did not have dates to indicate when they were made or when they should be used by. Ensure foods being prepared and stored for later use are dated so all staff are aware of which containers to use first and when to discard the contents if not used.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was observed on the floor of the walk-in freezer and there were bags of potatoes and onions left on the floor in the back hall. Foods left on the floor are susceptible to contamination, prevent proper cleaning of the floors and are an attractant to pests. Ensure foods are stored off the ground 6 inches in a sanitary manner and in food grade, washable containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Partially cooked sausages were being held off the heat and were probed at 37 C. Operator placed them back on the grill to fully cook and then placed them over a water bath on a heat source. Ensure foods are fully cooked to 74 C and then either cooled properly to 4 C within 6 hours or hot held at or above 60 C. Hazardous foods cannot be stored indefinitely at room temperature and should not be partially cooked.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar staff were using a reusable cloth for drying hands and no paper towels were present on the holder. A roll of paper towels was provided during the inspection. Ensure hands are only dried with single-use towels to prevent re-contaminating hands on unclean towels after washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The upright freezer near the kitchen entrance from the dining area had a large buildup of ice and requires defrosting. Ice buildup is not clean and potable, which can lead to contamination of food in storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen is not being maintained in a sanitary condition. The following was observed to be unsanitary: Broken prep cooler - moldy and dried food left behind and food debris around on surfacessides and backs of equipment along cooklinetops of burners - thick buildup of grease, food debrisfronts of fridges and freezers knife rack and knife container had food debris on or in themfloors under equipment have buildup of grease and debrisinside microwave had buildup of food debriscart holding microwave had dried blood and other food debrisshelves in back prep area not cleanfridge in back prep area door and bottom of fridge had debrisWritten sanitation procedures are necessary so staff can ensure daily, weekly and monthly cleaning tasks are being completed.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 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?
      • **Ongoing violation**Food is not being dated when prepared making proper rotation of foods difficult. Food must be labelled and dated so all staff are aware of which to use first and when to use by.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dec. 15: Women's washroom is missing a toilet paper dispenser and paper towel was again on the counter. Men's washroom - toilet paper not in dispenser. Paper can become contaminated when customers have to handle the roll directly or it falls on the floor. Please ensure toilet paper is stored in the dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update: wall behind cookline has been cleaned, vent filters are still in need of cleaning. Overall the kitchen is clean, vent filters and wall behind cook line require cleaning.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was at 800 ppm and used cleaning cloths were left on food contact surfaces. Solution should be at 100 ppm. Solution was diluted and cloths stored in solution. Please ensure unclean cloths are not stored on food contact surfaces and are stored in sanitizing solution. Ensure solution is tested on a test strip.
    • 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?
      • **Ongoing violation**Food is not being dated when prepared making proper rotation of foods difficult. Food must be labelled and dated so all staff are aware of which to use first and when to use by.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two containers of gravy/sauce were being hot held between 48-54 C. Sauces were reheated and placed back in the hot holding unit. Please ensure foods are kept at or above 60 C while being hot held.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Steaks were observed thawing on the counter at room temperature. Steaks were relocated. Please ensure hazardous foods are thawed either in the fridge, under cold running water or as part of the cooking process.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Toilet paper and paper towel in washrooms were not being stored in the dispensers. Paper can become contaminated when customers have to handle the roll directly. Please ensure toilet paper is stored in the dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall the kitchen is clean, vent filters and wall behind cook line require cleaning.
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Container of solution with cleaning cloths being stored in it did not show any chlorine residual when tested on a test strip. New solution was prepared. Please ensure chlorine solution is made to a concentration of 100 ppm and tested on a test strip each time it is prepared.
    • 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?
      • Food is not being dated when prepared making proper rotation of foods difficult. Food must be labelled and dated so all staff are aware of which to use first and when to use by.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food being held in the main prep cooler on the cook line were probed between 11 - 13 C. Hazardous items were discarded. Whole produce was relocated. Please ensure all foods requiring refrigeration are kept at or below 4 C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ambient temperature of the prep cooler across from the cookline was between 11 - 16 C. Food was removed, but can be placed in an ice bath temporarily until repaired. Please have the unit adjusted or repaired and able to maintain 4 C before use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Toilet paper in washrooms was not being stored in the dispenser. Paper can become contaminated when customers have to handle the roll directly. Please ensure toilet paper is stored in the dispenser.
  9. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update: some cleaning complete. The waffle iron and stove top still require cleaning.
  10. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket of solution with cloths stored in it that was intended for sanitizing did not register any bleach when tested on a test strip. Please ensure sanitizer is mixed to 100 ppm of bleach solution and tested on a test strip to verify the concentration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine was being dispensed from the washer in the bar area. Machine was primed and a few cycles run, with no sanitizer coming through. Please have the dishwasher adjusted so the chlorine is dispensing at 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff are not trained to test the machine daily and were not aware of how to test the machine. Ensure all staff using the dishwashers are trained to test them before use each day.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** ongoing violation** Scaling has been removed and operator indicated a plumber had serviced the tap, but the leak is still occurring. The tap in the dish room sink is leaking at the elbow joint. Please have the tap repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors under the counters in the back room have grease and debris. Please scrub and remove buildup under counters.The following areas also require cleaning:- the stove top- waffle maker- walk-in freezer door- black and grey carts- floor by the back service door
  11. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Scaling has been removed and operator indicated a plumber had serviced the tap, but the leak is still occurring. The tap in the dish room sink is leaking at the elbow joint. Please have the tap repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors under the counters in the back room have grease and debris. Please scrub and remove buildup under counters.
  12. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tap in the dish room sink is leaking at the elbow joint. Please have the tap repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors under the counters in the back room have grease and debris. Please scrub and remove buildup under counters.
  13. Risk Management Inspection

    3 infractions

    • 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?
      • One mouse dropping observed in back storage room. Pest control company is servicing the facility and traps are set. Minimal activity noted in recent pest report. This report also indicated to fill in walls at pipe lines as they are entry points.Please ensure the facility is free of entry points for pests. Have the indicated areas filled in to prevent rodents entering.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Operator advised to acquire permit within 7 days to avoid closure.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tap in the dish room sink is leaking at the elbow joint. Please have the tap repaired.
  14. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were some dirty cleaning cloths observed on prep tables. Please ensure cleaning cloths are stored in a sanitizing solution between uses to prevent bacterial growth.Sanitizer solution was already present.
    • 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?
      • One mouse dropping observed in back storage room. Pest control company is servicing the facility and traps are set. Minimal activity noted in recent pest report. This report also indicated to fill in walls at pipe lines as they are entry points.Please ensure the facility is free of entry points for pests. Have the indicated areas filled in to prevent rodents entering.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tap in the dish room sink is leaking at the elbow joint. Please have the tap repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen was overall being maintained in a sanitary manner. Floors in the following areas require cleaning: 1. walk-in freezer has thick build-up of debris, 2. behind the cookline has grease accumulation, 3. back storage room requires cleaning.Shelves in the prep room behind cook line also require cleaning.
  15. Risk Management Inspection

    0 infractions

  16. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Update: Walk-in cooler was at or above 5.6 C. Repairs are underway and more work will be completed before cooler is operating at 4 C. Walk-in cooler was at 6.9 C. Please have the unit adjusted or repaired and able to maintain 4 C or colder.
  17. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A knife was being stored between the wall and a prep cooler. This area can cause recontamination to utensils as it isn't cleaned and disinfected routinely.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler was at 6.9 C. Please have the unit adjusted or repaired and able to maintain 4 C or colder.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese for soup was left at room temperature for greater than 2 hours. Hazardous foods must be kept cold at or below 4 C or timed and discarded after 2 hours at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar dishwasher was dispensing chlorine at 50 ppm. Please have the dishwasher adjusted and ensure it is dispensing chlorine at 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strips present to verify the concentration of quat solution used for sanitizing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A strong odour was noticed at the grease trap. 2. there is a leak in the wall from the lines leading to the bar sink. 3. Grease observed dripping from vents. Please have the vent grates cleaned to prevent grease contamination of food below.Please have the grease trap emptied, and the plumbing leak repaired.
  18. Risk Management Inspection

    0 infractions

  19. 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?
      • Dec. 6: lights have had chains put around them at each end, but this will not prevent shattered bulb fragments from falling and contaminating food or equipment below. Lights in the back prep area were not covered to prevent any broken bulbs from contaminating food and food containers below. Ensure the lights are covered with either a cover that fits the fixture, or protective tubes.
  20. Monitoring Inspection

    11 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One food handler was observed leaving and re-entering the facility with an apron on, then not washing their hands. Another food handler was observed eating while prepping food. Hands should be thoroughly washed with soap and water, then dried at appropriate times (after eating, smoking, using the washroom, taking a break or changing tasks). Aprons should be removed when activities such as leaving the kitchen, taking a break, or taking out garbage occur.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of raw chicken was placed above a sheet full of romaine lettuce and head lettuce below. Staff relocated the chicken and were advised to ensure all lettuce is thoroughly washed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food observed being stored on the floor of the walk-in freezer and dry storage room. Ensure all food is stored off the floor 6 inches to protect from contamination and to facilitate proper cleaning.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar dish/glass washer was not dispensing sanitizer. The container was almost empty and a new container was used, but no sanitizer detected on a test strip after changing the container. Have the unit adjusted or repaired so it is dispensing chlorine at 100 ppm. Until the unit is repaired, ensure the glasses are washed in the kitchen dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff were unable to locate any test strips to verify the concentration of the sanitizer used. Please obtain test strips to verify the chlorine concentrations of the dishwashers and buckets of sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel provided at bar sink closest to the glass washer. Paper towel must be provided to properly wash and dry hands. Ensure the paper towel is in a dispenser.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility was found to be operating without a valid permit. Operator was advised to obtain a permit within 7 days to avoid closure of the food facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A certified food handler could not be verified during this inspection. It was indicated that someone was planning to take a course. Ensure at least one person in care and control of the facility is certified within 3 weeks. A list of approved courses will be included with a copy of this report. All other staff are encouraged to complete a food safety basics course through AHS.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lights in the back prep area were not covered to prevent any broken bulbs from contaminating food and food containers below. Ensure the lights are covered with either a cover that fits the fixture, or protective tubes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A strong odour was coming from the grease trap. Have the grease trap pumped out to prevent damage to the plumbing system.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. High touch surfaces such as sides of fridges and wall behind the cookline require cleaning. 2. Dust is accumulating on the ceiling around the vent in the back prep room. Dust can fall into food containers stored below.