The Lodge
1918 Kensington Road NW Calgary AB T2N 3R5 · Food - General
4 inspections
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The front handwashing station, was being used as a dumping station. - Handwashing station is meant for handwashing only.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *** On-going Violation Light covers in the kitchen area were missing.- install the light covers.
- 23. Is the facility maintained in a clean and sanitary condition?
- The back ice machine has biofilm building up in the interior. = Have the area clean and sanitized.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand wash sink near the dish pit area was not working properly. No hot water was available at this hand washing sink.* The operator mentioned that they had already called in a plumber to fix the issue.-Ensure that the hand sink is fixed.
- 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) Couple of ceiling tiles above the top end were in disrepair.-Fix the ceiling tiles.2) Light covers in couple of areas in the kitchen were cracked.-Fix the light covers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ""Repeated violation from last inspection" The cutting boards on/under the prep line at bottom end was in disrepair. Please replace the cutting boards. All food contact surfaces must be smooth and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- "Repeated violation from last inspection"Ceiling around the air vents in many areas of the kitchen was dirty, accumulation of dust was observed in these areas. Clean the ceiling and around the air vents. All areas of the kitchen must be kept sanitary at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No Quat sanitizer was prepared at the chicken prep area.* A new sanitizer solution was prepared which was tested at 200 ppm.-Ensure that the Quat sanitizer is always prepared at the time of any food preparation and handling.-Ensure that the sanitizer is maintained at 200 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were found on the food counters.-Ensure that the cleaning cloths are stored in sanitizer in between uses.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The shredded cheese in the ice well was measured at 11.3 degrees C. The cheese was discarded.-Ensure that the perishable food is maintained at 4 degrees C or less or 60 degrees C or greater.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine in the bar dishwasher was measured at 0 ppm.The chlorine was not dispensing properly through the nozzle.-Fix the dishwasher so that the chlorine is measured at 100 ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No Quat test strips, and chlorine test strips were available on site at the time of inspection.-Get valid chlorine and Quat test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Observed lemon slices and a drain tray in the bar handwash sink. The Lemon slices and drain tray from the handwash sink was removed by the operator.The handwash sink must be kept free at all times and designated for handwashing alone.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand wash sink near the dish pit area was not working properly. No hot water was available at this hand washing sink.* The operator mentioned that they had already called in a plumber to fix the issue.-Ensure that the hand sink is fixed.
- 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) Couple of ceiling tiles above the top end were in disrepair.-Fix the ceiling tiles.2) Light covers in couple of areas in the kitchen were cracked.-Fix the light covers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ""Repeated violation from last inspection" The cutting boards on/under the prep line at bottom end was in disrepair. Please replace the cutting boards. All food contact surfaces must be smooth and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- The area under the fryers had grease and food debris accumulation.-Clean the area."Repeated violation from last inspection"Ceiling around the air vents in many areas of the kitchen was dirty, accumulation of dust was observed in these areas. Clean the ceiling and around the air vents. All areas of the kitchen must be kept sanitary at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Observed lemon slices and a drain tray in the bar handwash sink. Remove the Lemon slices and drain tray from the handwash sink. The handwash sink must be kept free at all times and designated for handwashing alone.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cutting boards on/under the prep line table was in disrepair. Please replace the cutting boards. All food contact surfaces must be smooth and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling around the air vents in many areas of the kitchen was dirty, accumulation of dust was observed in these areas. Clean the ceiling and around the air vents. All areas of the kitchen must be kept sanitary at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?