The Malcolm Hotel - Stirling Grill And Lounge
321 Spring Creek Drive Canmore AB T1W 2G2 · Food - General
3 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cutting board in front of cold line fridge has some deep grooves and discolouration. Any cutting boards that can no longer be adequately cleaned/sanitized must be replaned/replaced.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Container being used for scoop in Calrose rice. Use proper scoop with handle to reduce hand contamination of product.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Some butter with fresh garlic/herbs left out beside hot line at 22C. Either keep product in the fridge at 4C or less OR label and use/discard within 2 hours. Discussed putting smaller portions out for immediate cooking/preparation only.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips for the QUAT sanitizer or the glasswasher were available onsite. - Please acquire appropriate 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?
- The hot water tap at the hand sink near the kettles was not working. Waiting on a replacement part. - Please repair the hand sink, ensure all hand sinks are supplied with hot and cold running water.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Damaged spatula was observed onsite; spatula was discarded. - Please ensure all utensils/equipment used are in good condition.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?