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The Lodge at Valley Ridge by United Active Living - Food

11479 Valley Ridge Drive NW Calgary AB T3B 5V5 · Food - General

6 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • MAIN KITCHEN:1) Clean eating utensils were being rolled in the shared/common storage room next to housekeeping carts. Please take this practice into kitchen (recommend front servery area) where staff have access to hand sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • MAIN KITCHEN:Clean cutting boards were stored on dishwashing sink tap fixture for air drying. Dirty dishes were being washed nearby. This is not a sanitary area for utensil/equipment storage/drying. Designate sanitary area for storage/air drying.
  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Green salad was stored at room temp measured 14C. Staff stated it was prepared approximately 30 mins prior for lunch. Staff immediately placed salad on ice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • MAIN KITCHEN:The silicone along the backsplash in the dishwashing was heavily contaminated with mildew, grime, and food debris. Please replace the silicone.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ACTIVITY ROOM:Staff personal food was stored among foods/baking ingredients in the activity room fridge. Please have staff use designated staff refrigerator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • MAIN KITCHEN:Perishable foods stored in fridge #2 across from the cook line ranged 12-15C. The air temp of the fridge measured 15C. All salads and creamers were discarded. Please adjust/repair refrigerator and do not use it to store perishable foods unless it can maintain foods at or below 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • MAIN KITCHEN:The silicone along the backsplash in the dishwashing was heavily contaminated with mildew, grime, and food debris. Please replace the silicone.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • MAIN KITCHEN:Clean food equipment was stored on a shelf directly next to the dishwashing hand sink. Please either relocate the shelf or install a suitable barrier.
  5. Demand Inspection

    0 infractions

  6. Initial Inspection

    0 infractions