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The Lake Louise Ski Resort - Whitehorn Bistro

The Lake Louise Ski Area Lake Louise AB T0L 1E0 · Food - General

3 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • BAR: Wiping cloth noted out at specialty coffee machine. Keep wiping cloths in sanitizer if re-using to wipe down steamer.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A few staff members observed changing gloves and not washing hands in between changes- review handwashing and glove procedures with staff.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In general, vacuum-packed items in the refrigerator were labelled with date; a few packages of drumsticks were not labelled. Ensure any refrigerated vacuum-packed items are stored for a maximum of 5 days and labelled with date.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometers not on site to check cooking temperature (hamburgers, chicken breasts etc). Ensure adequate thermometers are provided to monitor cooking, hot holding, and refrigerator temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • BAR: Small counter bar fridge with milk products measured at 8 to 9C. Ensure product stays 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?
      • BAR: Carpet on floor of bar area is becoming worn/damaged and not easily cleanable. Floors in wet areas/food preparation areas must be smooth and easily cleanable.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Both D10 (QUATs) and Oxivir noted in kitchen areas. Ensure both products are being used as per manufacturer's directions and ensure you have a plan in place on when staff should use each chemical. Concentration must be tested daily before use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • COOLING (2025): Large container of clam chowder discarded as it was measured at an internal temperature of 14C and prepared the previous day. RAPIDLY cool food and check temperature to confirm it is at or below 4C prior to putting in larger containers. Discussed ice wands with chef (limited sinks and refrigeration space). COOLING (2024): Rose sauce in back area (by walk-in/ice machine) was at 25C, cooked potatoes were at 17C, large container of stock at 45C. Cooked food must be cooled rapidly (down to 4C within 4 hours). Some items put in shallow pans and put in refrigerator, stock placed on ice (however insert not deep enough to immerse product). Due to limited sinks/space for ice baths, provide alternate ways of cooling food quickly (shallow pans, ice wands etc). Document cooling temperature after 4 hours and take corrective actions if needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in freezer floor is rough/difficult to clean and boxes of food are stored directly on the floor. Repair floor and ensure this area is easily cleanable.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • COOLING: Rose sauce in back area (by walk-in/ice machine) was at 25C, cooked potatoes were at 17C, large container of stock at 45C. Cooked food must be cooled rapidly (down to 4C within 4 hours). Some items put in shallow pans and put in refrigerator, stock placed on ice (however insert not deep enough to immerse product). Due to limited sinks/space for ice baths, provide alternate ways of cooling food quickly (shallow pans, ice wands etc). Document cooling temperature after 4 hours and take corrective actions if needed.THAWING: Chicken noted out at room temperature in back area. Outer surface of chicken 6-8C. Thaw in the fridge, as part of cooking process, or under cold running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gasket on walk-in fridge is buckled/not fitting tightly. Repair gasket so that fridge door seals properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Table in back area as well as table beside dishwasher is rusty and not cleanable on bottom shelf. Refinish or replace tables that can no longer be adequately cleaned.