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The View at Lethbridge - Kitchen

110 Scenic Drive N Lethbridge AB T1H 5L9 · Food - General

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The main prep table cutting board was significantly damaged and worn out. If operator cannot refinish the board, it will be replaced. Cutting board was removed during the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was satisfactory.Food spill noted in dry storage area under heavy shelving.Cleaning the floor of the dry storage area is on the cleaning schedule. Please clean the spill and ensure staff are following the cleaning schedule.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were damp cloths on food contact surfaces. Ensure wiping cloths are stored in sanitizer when not in use. A bucket was poured from dispenser. Food sanitizer must always be available during operation.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a soiled cloth on a food prep surface. Do not leave cloths on food counters as they should be stored in sanitizer when not in use. This was corrected during the inspection. The chef added a couple sanitizer buckets to their next order.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was raw pork thawing in the walk-in cooler above cooked chicken. Raw meats must be stored on the lower levels to avoid possible cross contamination. Moved during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cafe cooler measured 10°C. There was ice buildup at the back and top. Written records showed the temperature was in compliance in the morning. Sandwiches were moved, and the coffee creamers were put on ice. The chef was to submit a maintenance request. The two-door cooler measured ~6°C. Inspection took place after lunch. The chef was advised to monitor the temperature and if it did not come down to ≤ 4.0°C to move the high risk products to the walk-in cooler. We discussed prop cooling practices for prepping large batches of food. Beef stroganoff was in a large container in the walk-in cooler and measured 35-45°C. The chef broke this into smaller portions for more rapid cooling.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Noted food debris on back side of meat slicer blade. Discussed cleaning all surfaces of meat slicer to reduce chance for contamination of food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishes were not being thoroughly prewashed before dishwashing. Noted a tray dishes that were still dirty after being run through the dishwasher. Ensure dishes are prewashed to remove soil prior to dishwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was satisfactory. Noted build up of grease and food debris beside deep fryer. Operator indicated he will move equipment to properly clean this area.