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The Lake Louise Ski Area Ltd. - Kuma Yama

1 Whitehorn Road Lake Louise AB T0L 1E0 · Food - General

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clamato and whipped cream container stored in ice well. If using ice for drinks, store other products in inserts or separated from clean ice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Inserts on ice measured at 11C. Keep all potentially hazardous food at or below 4C, as discussed, this may involve supplying additional mechanical refrigeration.2. One above counter display cooler is missing two sliding doors (on order) and product measured at 15C. Keep product in the fridge at 4C or less until doors are replaced/fridge is capable of keeping food at 4C or less. 3. Noodles noticed out at room temperature. Keep noodles in the fridge until ready to prepare or label/date and discard after 2 hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Initially dishwasher not getting any sanitizer. Chemical was replaced and sanitizer measurable; ensure sanitizer concentration tested before use of equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection there was no soap in dispenser and paper towel was not immediately adjacent to sink (although provided). Soap provided at time of inspection but does not fit in dispenser. Provide proper dispensers for both soap and paper towel, ensure they are stocked prior to service, and monitor handwashing by staff (including between glove changes).
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 2025: Items in front of hand sink at time of inspection (not accessible) and paper towel was not beside hand sink (on high shelf). As per previous inspections, hand sink must be AVAILABLE for handwashing at all times AND adequate supplies provided. As this is an ongoing issue, renovations are required to provide additional hand sink facilities.  2024:Servers not observed washing hands adequately (using aprons, hand sink not always accessible); ensure servers have access to hand sink at all times (recommend providing additional handwashing).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Sushi rice measured at 27C; consistent recipe/ testing for pH not in place. If keeping rice in temperature danger zone, provide pH test strips or other method of monitoring pH and ensure product is at or below pH 4.6.2. Middle preparation fridge at back of line had food at variable temperature (4-8C). Fridge was overfilled and temperature variable likely due to issues with air circulation. Do not overfill refrigerator and ensure all potentially hazardous food stays at 4C or lower.
  4. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Servers not observed washing hands adequately (using aprons, hand sink not always accessible); ensure servers have access to hand sink at all times (recommend providing additional handwashing).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher not getting adequate level of chlorine (initially not drawing from correct chemical, once changed not priming properly). Check prior to use daily that dishwasher is working and has adequate sanitizer.