Waterton Lakes Lodge - Vimy's Lounge & Grill
101 Clematis Avenue Waterton Park AB T0K 2M0 · Food - General
8 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- One sanitizer spray bottle near the dishwashing area had a concentration of less than 50ppm quat. Other spray bottles containing sanitizer in the bar and kitchen area had a satisfactory concentration between 200ppm to 400ppm quat when tested.Solution in the sanitizer spray bottle was replaced at time of inspection, and measured 200ppm quat.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The glasswasher in the bar area was hooked up to an empty bottle of iodine sanitizer.Staff replaced the iodine sanitizer at time of inspection, and concentration at the dish level was satisfactory.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The current Food Handling Permit is not posted. Please ensure the current Food Handling Permit is posted in an area visible to the public.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- REPEAT Kitchen needs to focus on cleaning. Please clean and sanitize under, between and behind hard-to-reach areas. The prep line coolers and cookline had a buildup debris, grime and grease underneath.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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 chlorine (bleach) test strips to measure sanitizer in dishwasher.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The walk in cooler flooring has been repaired.The lighting is inadequate at outside back door. Please ensure there is proper lighting.
- 23. Is the facility maintained in a clean and sanitary condition?
- REPEAT Kitchen needs to focus on cleaning. Please clean and sanitize under, between and behind hard-to-reach areas. The prep line coolers and cookline had a buildup debris, grime and grease underneath.High touch areas such as fridge and cooler handles/doors are greasy to touch. Please clean/regularly. Shelving area room overlooking front of building was disorganized with many boxes and other items on floor. Staff have received more shelves and will be moving items to this area.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats spray bottle in kitchen measured <200 ppm. Staff discarded and made new sanitizer at time of inspection. Sanitizer measured 200 ppm.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The staff washroom faucet has been repaired. The walk-in cooler floor was showing signs of disrepair. Please fix or replace.
- 23. Is the facility maintained in a clean and sanitary condition?
- Kitchen needs to focus on cleaning. Please clean and sanitize under, between and behind hard-to-reach areas. The prep line coolers and cookline had a buildup debris, grime and grease underneath.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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)?
- The facility did not have any quats test strips available to measure sanitizer concentration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The staff washroom faucet was loose and the walk-in cooler floor was showing signs of disrepair. Please fix or replace.
- 23. Is the facility maintained in a clean and sanitary condition?
- Kitchen needs to focus on cleaning, tidying and organizing. Please clean and sanitize under, between and behind hard-to-reach areas. Fridge food items were disorganized. Food items need to be date stamped. There was an accumulation of empty boxes in the corner.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quats sanitizer in spray bottles measured 0 ppm located behind the bar. Staff discarded product and made new during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs were sitting on the counter for an unknown period of time measured 18C. Staff discarded eggs at time of inspection. Staff will take out product as they need going forward.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The bar glass dishwasher was dispensing 0 ppm iodine. Staff were instructed to not use the dishwasher and communicate with other staff /put an out of order sign up. Staff will dishwash bar utensils at the kitchen dishwasher. Staff notified the dishwasher technician at time of inspection. Please fix dishwasher and notify once complete.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility did not have any quats test strips available to measure sanitizer concentration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The staff washroom faucet was loose and the walk-in cooler floor was showing signs of disrepair. Please fix or replace.
- 23. Is the facility maintained in a clean and sanitary condition?
- Kitchen needs to focus on cleaning, tidying and organizing. Please clean and sanitize under, between and behind hard-to-reach areas. Fridge food items were disorganized. Food items need to be date stamped. There was an accumulation of empty boxes in the corner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions