The Lake Louise Ski Resort - Temple Day Lodge
The Lake Louise Ski Area Banff National Park AB T0L 1E0 · Food - General
3 inspections
- Monitoring Inspection
10 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- At time of inspection, dishwashing staff was handling both clean and dirty dishes (gloved hands) without washing hands between tasks. In order to avoid contamination of clean dishes, ensure hands are washed in between clean/dirty tasks (if using gloves, gloves must be changed and hands washed in between glove change).
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cutting boards in front of 'finish' refrigerator, side salad refrigerator, and Sawyer's nook are becoming grooved/discoloured and can no longer be easily cleaned/sanitized. Ensure cutting boards are maintained in a clean and sanitary condition and replaced/replaned when needed.
- 09. Are chemicals stored and handled in a safe manner?
- One spray bottle for washroom disinfection was noted in food area at Slopeside- corrected. Ensure food safe chemicals are used in food areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Product temperature in main grab and go fridge is slightly warm, measured at 5 to 6C, thermometer in fridge also reading just over 40F. Adjust refrigerator and ensure it maintains product at or below 4C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher initially not getting any chlorine sanitizer. Corrected during inspection. Ensure chlorine concentration is tested daily prior to operating dishwasher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink in Sawyer's Nook had an accumulation of staff items in front of sink and was not easily accessible or appear to be used by staff. A dedicated hand sink is required in this area; ensure it is kept accessible, clearly signed and staff are using for handwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink is functional but paper towel dispenser does not fit paper towel roll on site (paper towel kept at side pizza cooler). Ensure paper towel dispenser is working and stocked.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Ensure staff break area is well separated from water treatment. Currently table for staff breaks is in same area as water treatment of mechanical room. If renovations completed, recommend separate staff room for coats, backpacks etc.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Back hallway (dishwasher/prep sinks/shelving) has an accumulation of moisture on floor and ceiling is starting to flake on ceiling. Ensure all kitchen areas are maintained so there is no pooling water/controlled humidity.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some food debris/mould on wall behind dishwasher (dirty side). Ensure dishwasher area is maintained in a clean and sanitary condition.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. As per last inspection; both QUATs and Oxivir were being used on food contact surfaces (both bottles in kitchen). Ensure products are being used as per manufacturer's directions (our information indicates that oxivir is only food safe if surfaces are rinsed after use, but please verify). Oxivir can be used on customer tables without rinsing.2. Initially, solutions labelled as QUATs (D10) were not strong enough. Corrected during inspection. Ensure solutions in spray bottles are tested daily.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A few staff were wiping gloved hands on chef's cloths. Ensure gloves are changed/handwashing completed when hands could be contaminated.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- In general, organization to prevent cross contamination was acceptable in walk-in refrigerator. However, one insert of raw pork was placed above brocolli/fennel to thaw. Moved at time of inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cutting board in front of pizza station was improved, grooves/discoloration noted in cutting board in front of salad station. Ensure cutting boards are replaced/replaned when necessary.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishes not being sanitized in mechanical dishwasher (chlorine not feeding through tube). Staff switched to manually sanitizing dishes and maintenance company contacted. If using chemical sanitizer, ensure levels are checked and logged daily (check at plate level).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A number of spray bottles were noted in food preparation areas; some labelled with Oxivir labels, some with QUATs. Labels do not seem accurate from testing. Verify with chemical supplier, but Oxivir is not food safe (surfaces need to be rinsed after use). Ensure chemicals are labelled properly and used in appropriate areas (QUATs for food contact surfaces, Oxivir for public or high touch surfaces).
- 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?
- Vacuum-packaged pork in fridge labelled Feb.28. Pulled from freezer but not re-labelled with pull date. Ensure date is monitored to ensure food does not exceed expiry date.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cutting board in front of pizza station and in front of service line are badly grooved/discoloured. Replane or replace cutting boards (and complete as often as necessary).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Bowls/cups being used as scoops on dry goods. Provide proper scoops with handles for dry goods to avoid hand contamination.2. One dry bin did not initially have lid. Lid provided during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Items stored on ice at salad station were filled too full/not sunk far enough into ice to stay below 4C (especially stacked cheese). Provide mechanical cold table for holding items at 4C or lower.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips not observed for upstairs dishwasher (iodine) or sanitizer solution (QUATs). Chlorine test strips present for downstairs dishwasher - good.**Provide test strips to test surface sanitizer (purple solution) and iodine for upstairs dishwasher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Inadequate number of dedicated hand sinks in Sawyer's Nook bar area. Additional hand sink required to accommodate level of service. Currently same sink is being used for handwashing/dumping drinks etc. Until hand sink is provided, a bucket could be used for dumping drinks and emptied/cleaned frequently.2. Some staff were observed practicing good handwashing in main kitchen, however, staff were also observed wiping hands on apron when dirty and not washing hands between changing gloves. Ensure handwashing requirements are reviewed with staff.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Mould noted on caulking around dishwasher. Thoroughly clean caulking and any other area around dishwasher that has high moisture (ie. drain well).2. Excessive condensation was noted in back preparation area (likely due to steam kettle without proper ventilation). Some paint on ceiling was flaking due to condensation and floor was wet. Improve ventilation/air flow in this area and ensure there is no pooling water.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?