Skip to content
Loading map…

The Lake Louise Ski Resort - Charleston Heights Staff Kitchen

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

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Initially no sanitizer measured at dishwasher. Sanitizer bucket empty. Advised to not use dishwasher until sanitizer replaced (ensure sanitizer levels are checked before using).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some shelving, including in prep areas (ie. across from hot line) has particle board that is starting to flake / could contaminate food and is no longer easily cleanable. Cap areas of shelving where particle board is exposed or replace. **Discussed at time of inspection. Please confirm equipment planned will be approved and provide timeline for installation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Caulking on dirty side of dishwasher is becoming mouldy/peeling. Thoroughly clean area and replace caulking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Mops not hung to dry / left in buckets. Ensure mop heads are adequately dried between uses (provide hooks or other means of drying) and maintained in a sanitary condition.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was directly on ice in ice machine. Ensure scoop is hung on hook or kept in clean container/insert (stored in clean/sanitary manner).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Self-serve double door grab and go fridge had food measured at 5 to 6C. Door of fridge did not appear to be fitting tightly. Ensure food remains at or below 4C in this fridge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some shelving, including in prep areas (ie. across from hot line) has particle board that is starting to flake / could contaminate food and is no longer easily cleanable. Cap areas of shelving where particle board is exposed or replace.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some debris/discoloration was noted on floor, especially around hot holding service line. Ensure thorough cleaning is completed of all hard to reach areas that may accumulate debris/food.
  4. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Adequate supply of surface sanitizer not observed onsite. Provide additional spray bottles or buckets with sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooling of hot foods is not done properly:-Cooked inserts of rice fully covered before cooled to 4C.-Large volumes of stock put in fridge prior to being cooled to 4C.Ensure food cooled to 4C within 4 hours. Do not cover food until fully cooled to 4C, for large volumes of food, either put in shallow pans, use ice wands or use ice-water bath to cool.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Items in salad fridge initially measured higher than 4C (7-8C). However, items uncovered at time of inspection. Once covered, items were less than 4C. Either label/date and discard after 2 hours, or ensure items remain at or below 4C during service (a better lid may be required that hinges and easily closes).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser by service station hand sink not working, however paper towel is provided. Ensure appropriate paper towel is provided for dispenser.
    • 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. Back preparation area had countertop/mixer stand which was worn in places with some exposed wood. Refinish or replace back preparation counter so that it is easily cleanable.2. Some baseboards separating from wall in back preparation area. Repair baseboards. 3. Wall is rough in places where shelves have been removed with some flakes of wood/paint on round circles on wall. Remove any rough portions of wall that can not be easily cleaned.
  5. Initial Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Salad fridge is kept open and is food is not protected from guest contamination. Either keep lid closed or install sneeze guards.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Self-service salad fridge was kept open at time of inspection and product measured between 7 and 10C. Keep fridge closed between use and ensure product in this fridge is maintained at 4C or less.
    • 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. Back preparation area had countertop which was worn in places with some exposed wood. Refinish or replace back preparation counter so that it is easily cleanable.2. Some baseboards separating from wall in back preparation area. Repair baseboards.