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Trailhead Cafe

101 Lake Louise Drive Lake Louise AB T0L 1E0 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front display fridge had items that were measured between 6-8C (sausage rolls, pastries with protein etc). Either ensure this fridge maintains product at or below 4C OR keep potentially hazardous product in alternate fridge (fridge behind display may work).
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front display fridge had food measured at 5 to 6C; set at 3C. Limited potentially hazardous foods in this fridge (sausage rolls). If temperature not staying consistent (due to opening door during day), move hazardous products out of this refrigerator and/or limit amount of product in the fridge.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine measured in sanitizing cycle of dishwasher. Confirm adequate sanitizer concentration daily prior to using dishwasher.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Downstairs PEPSI fridge has soy milk stored at 6C. Ensure this fridge maintains food temperature at 4C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Initially dishwasher was not getting any sanitizer. Primed while on-site and adequate sanitizer noted. Ensure dishwasher sanitizer checked daily with appropriate test strips.
    • 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. Floors in downstairs area are worn and no longer easily cleanable. Reseal/repaint and ensure downstairs is maintained in clean and sanitary condition.2. Counter beside sink is worn and some of the laminate is missing. Another portion of counter is repaired with duct tape.