The Lake Louise Ski Resort - Whisky Jack
1 Whitehorn Road Lake Louise AB T0L 1E0 · Food - General
10 inspections
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- No sneeze guard/separation noted in front of hot dog roller in service area (empty at time of inspection). Ensure hot dogs are protected from public contamination if in use. *Not in operation at time of inspection. If used for public service, ensure sneeze guard provided in front of hot dogs.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Missing floor drain cover in walk-in cooler. Ensure drain is adequately covered to control any pest issues.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- No sneeze guard/separation noted in front of hot dog roller in service area (empty at time of inspection). Ensure hot dogs are protected from public contamination if in use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Container is being used as a scoop for potato starch. Provide proper scoop with handle and keep handle out of product.2. One ice scoop noted on top of ice machine (not stored in sanitary manner). Other scoop in acceptable insert. Ensure scoops are stored on hooks or in clean containers.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Missing floor drain cover in walk-in cooler. Ensure drain is adequately covered to control any pest issues.
- 23. Is the facility maintained in a clean and sanitary condition?
- In general, facility maintained in clean and sanitary condition.Additional cleaning is needed for dirty side of dishwasher on wall (especially hard to reach areas) and caulking.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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?
- 1. Tiles on wall beneath hand sink (beside prep sinks) are broken/missing. Replace tiles.2. Missing and displaced ceiling tiles and some underlying water damage indicate there has been ongoing issues with roof leaks above the oven. Ensure leaks are addressed and kitchen ceiling tiles stay in place.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Slicer had some debris on blade and guards (not used since previous day). Ensure slicer is disassembled and washed/rinsed/sanitized between uses or at least every 4 hours if being used continuously.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature logs were labelled incorrectly (wrong month). Ensure temperature logs are up-to-date and appropriate records maintained.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- New dishwasher provided - good. Initially chlorine was not reaching dishes as hose had been pulled out of chemical. Replaced hose in chemical and after priming, adequate sanitizer restored. However, test strips were not located. Check chlorine level with test strips prior to operating dishwasher each day to verify adequate chlorine concentration is being maintained.
- 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. Tiles on wall beneath hand sink (beside prep sinks) are broken/missing. Replace tiles.2. Missing and displaced ceiling tiles and some underlying water damage indicate there has been ongoing issues with roof leaks above the oven. Ensure leaks are addressed and kitchen ceiling tiles stay in place.
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris and mould noted on walls/tiles on dirty side of dishwasher. Thoroughly clean tiles and caulking as often as necessary to maintain this area in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was reading 66C at time of inspection on sanitizing cycle (minimum is 71C). Chlorine feed added to dishwasher to properly sanitize dishes until a new dishwasher can be added.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher was not reaching sanitizing temperature (57C) at time of inspection. Manually sanitize dishes until dishwasher can be repaired/is functioning properly.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 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 reaching sanitizing temperature (measured at 55C). Booster repaired. Check dishwasher with max/min thermometer and ensure it is reaching at least 71C at plate level (approx. 82 on dial). Record temperature daily and complete corrective actions if needed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Small amount of food debris on meat slicer (guard by bottom of blade). Ensure slicer is cleaned/sanitized after use and staff are trained in proper use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature logs indicate temperatures unsatisfactory in some fridges occasionally. Take corrective actions and adjust temperature when needed (may need to re-test temperature).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher booster not working; maximum dishwasher temperature 53C. Repair sanitizing cycle or add chemical sanitizer. Until repaired, do not use dishwasher for sanitizing (additional sanitizing step necessary in sink). Test dishwasher daily to verify that sanitizing cycle is functioning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- North Face: Food not being adequately protected on buffet line for staff (no sneeze guards, covers, or lids). Ensure buffet is set up for staff in compliance with food regulations as per public area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Items on hot buffet line measured between 51 and 56C. All items must be held at 60C or above. Daily temperature logs must be maintained for buffets and corrective action taken if temperature is too low.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Northface: Food for staff not being held below 4C/above 60C during service. Ensure food is held out of the temperature danger zone (or label with time it was served and discard all food within 2 hours).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher only reaching 70C at plate level; just below what is required for sanitizing (71C). Ensure daily dishwasher logs are maintained with a max/min thermometer and that dishwasher is reaching 71C.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Caulking and areas between tiles have some build up debris/mould on dirty side of dishwasher line. Ensure this area is scrubbed/sanitized daily and maintained in a clean and sanitary condition.2. Floor area by ovens have some build up of calcium and cleaner residue. Ensure ovens are working properly and floor cleaned when required.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?