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The Lake Louise Ski Resort - Ten Peaks

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

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash supplies not provided at Bier Stube. Ensure all outlets handling food (pretzels, drinks etc) have adequate handwashing supplies and a dedicated hand sink.
  2. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • At least one chemical bottle mislabelled (using Oxivir for front areas, QUATs for back areas, and glass cleaner onsite). Review all chemical bottles to ensure chemical is in appropriate location and it has accurate label.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza hot held was measured at 49C; temperature was not set correctly (food must be 60C/140F or greater).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • TEN PEAKS:1. Hand sink in back preparation area had laundry for cloths in front of it at time of inspection. Ensure sink has unimpeded access at all times and is convenient for staff.2. Soap dispenser on front line clogged at time of inspection - corrected. BIER STUBE: Handwashing supplies not observed. Ensure dispensable soap and paper towel provided at hand sink.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • A few drain/fruit flies noted in back area beside dishwasher. Ensure kitchen is kept free of flies; drain treatments already being completed, recommend additional fan for air flow and cleaning underneath equipment/around dishwasher chemicals.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Counter fridge in back preparation area with cheese had product measured at 8C. Ensure food in all refrigerators stays at 4C or lower; recheck fridge and service/adjust if necessary.2. Cheese kept beside grill on counter fridge was measured at 10-12C; although it is used quickly, unless time is being recorded, it must be kept at 4C or less. Lid to be provided to keep items cold.
    • 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?
      • A few drain/fruit flies noted in back area beside dishwasher. Ensure kitchen is kept free of flies; drain treatments already being completed, recommend additional fan for air flow and cleaning underneath equipment/around dishwasher chemicals.
  5. 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?
      • One lower shelf in Slopeside outlet is worn/flaking wood. Ensure all shelves are smooth and easily cleanable.
  6. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometer provided at Bier Stube for monitoring hot holding temperatures (sausages/pulled pork). Provide probe thermometer and ensure staff are monitoring temperature.**NOT OBSERVED; BIER STUBE NOT OPEN**3. Items in front line fridge measured at 7 to 8C. Adjust fridge if needed; keep top lid closed.**FOOD TEMPERATURES MEASURED BETWEEN 8 AND 10C IN FRONT INSERT/PREP FRIDGE **4. Items on ice (eggs, meat etc) beside grill were measured at 10C. As previously discussed, provide mechanical refrigeration for these items or label with expiry time of 2 hours and discard. **ALTHOUGH LID KEPT ON PRODUCT BESIDE GRILL, TEMPERATURES STILL TOO HIGH-DISCUSSED MECHANICAL REFRIGERATION**
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upright fridges in public area had inconsistent food temperature (sandwich measured at 10C, ambient temperature of the fridge was 6 to 7C). Noted on previous report. Ensure all items removed from fridge until capable of holding food at or below 4C. Adjust/repair or replace refrigerators.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding units for soup and chili in public area were open and not at adequate temperature (approx 50C) at time of inspection. Ensure hot holding temperature remains at or above 60C.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Initially hand sink in Slopeside did not have hot water- had been turned off by maintenance. Turned back on at time of inspection. Ensure hot/cold running water is available at all times during operation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One lower shelf in Slopeside outlet is worn/flaking wood. Ensure all shelves are smooth and easily cleanable.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. One chemical spray bottle unlabelled in Slopeside; initially no surface sanitizer provided. Additional spray bottles provided with surface sanitizer / sanitizer use discussed with staff.2. Cutting board/specialty coffee utensils in Slopeside may not be going back to kitchen for dishwashing at adequate intervals. Ensure items are dishwashed at least every 4 hours or when contaminated.
    • 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?
      • Staff observed changing gloves but not washing hands in between. If using gloves for raw product, ensure hands are washed once gloves are removed and before putting on new gloves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of upright white display fridges had product measured at 6- 8C (on right when facing fridges). Other fridge at a satisfactory temperature. Do not store potentially hazardous in this fridge until it is maintaining food temperatures at 4C or less.** Product in this fridge was again at 6 to 8C. Product removed and placed in other fridge. Ensure corrective actions are taken when temperature is not in satisfactory range.2. Cheese by grill was not sunk far enough into ice to stay less than 4C.3. Food insert fridge was 10C+ at time of inspection; fridge was open. Keep fridge closed, keep items on ice if necessary and repair fridge if not capable of holding food at 4C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometer provided at Bier Stube for monitoring hot holding temperatures (sausages/pulled pork). Provide probe thermometer and ensure staff are monitoring temperature.2. Some of the temperature logs for Ten Peaks indicate temperatures over 4C without corrective actions noted. Ensure corrective actions taken and recorded when temperatures are not satisfactory.3. Items in front line fridge measured at 7 to 8C. Adjust fridge if needed; keep top lid closed.4. Items on ice (eggs, meat etc) beside grill were measured at 10C. As previously discussed, provide mechanical refrigeration for these items or label with expiry time of 2 hours and discard.
  8. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ice Cream Stand: Scoops stored in standing water that had become built up with ice cream. Store scoops in sanitizer solution, change water more frequently, or store in freezer. Scoops must be properly dishwashed at least every 2 hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice Cream Stand: Ice cream cones did not have cover. Cover cones to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. One of upright white display fridges had product measured at 6- 8C (on right when facing fridges). Other fridge at a satisfactory temperature. Do not store potentially hazardous in this fridge until it is maintaining food temperatures at 4C or less.2. Cheese by grill was not sunk far enough into ice to stay less than 4C.3. Food insert fridge was 10C+ at time of inspection; fridge was open. Keep fridge closed, keep items on ice if necessary and repair fridge if not capable of holding food at 4C or below.