1 Old Lodge Road
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Jasper Park Lodge - Fitzhugh's Fine Foods
Ce restaurant a été inspecté 14 fois depuis le 14 juillet 2023, avec 8 conformes, 6 non conformes et 1 fermeture au dossier.
Aucune infraction
Aucune infraction
2 infractions
The cover of the flour bin in dry storage was left open., Personal items (e.g., backpacks) were stored on top of another dry food bin next to the flour bin., - Keep all food storage containers covered when not in use to prevent contamination. Remove personal items from food storage areas and store them in designated locations.
The kitchen floor and ventilation hood require cleaning improvements to remove food and grease residues in a timely manner.
Aucune infraction
Aucune infraction
3 infractions
Temperatures of foods in the glass-door cooler at the prep line in the kitchen were measured to be 9 to 11 C. - Ensure all high-risk foods under refrigeration are kept at 4C or below. Remove the high-risk foods inside the cooler. Do not store high-risk food in the failed cooler until it is fixed.
A ceiling tile above the cooking area is missing. -Please reinstall it.
The glass-door cooler at the prep line is not in good working order as the internal temperature is above 4 C. - Ensure the cooler is serviced/fixed or replaced.
1 infraction
A few light fixture covers are missing; ceiling tiles above the cooking area are displaced. -Please reinstall them.
Aucune infraction
Aucune infraction
Aucune infraction
1 infraction
Floors in the hard-to-reach areas and under the equipment in the kitchen require cleaning improvements. , - Ensure the floors and surfaces in the hard-to-reach areas are cleaned regularly.
1 infraction
The temperature of the kitchen cooler (R-16) was measured at a temperature of 6 -7 C. The cooler glass is also broken and in need of repairs. Many of the potentially hazardous food items stored in the cooler were transferred to the walk-in cooler during the inspection. , , Ensure staff do not store potentially hazardous foods (meat, dairy, non-acidic sauces containing meat/dairy/cooked vegetables) in this cooler unit in the meantime., , Recommend maintenance of cooler to ensure proper temperatures are maintained and the broken glass repaired. , , ,
4 infractions
The temperature of the kitchen cooler (R-16) was measured at a temperature of 6 -7 C. The cooler glass is also broken and in need of repairs. Many of the potentially hazardous food items stored in the cooler were transferred to the walk-in cooler during the inspection. , , Ensure staff do not store potentially hazardous foods (meat, dairy, non-acidic sauces containing meat/dairy/cooked vegetables) in this cooler unit in the meantime., , Recommend maintenance of cooler to ensure proper temperatures are maintained and the broken glass repaired. , , ,
No paper towel was available at the hand wash sink. This was however, corrected during the inspection., Ensure to always have adequate soap, paper towels and hot/cold water at the handwash sinks.
No Lactic Acid test strips available during the inspection. The Chef informed the PHIs that the test strips were stored in the office., , Please ensure the test strips are always available to measure the concentration of sanitizing solutions.
Aucune infraction
The facility did not have a written cleaning schedule during the inspection. There was no proper written sanitation procedure/plan in place., Discussed with the chef to ensure a written sanitation plan is in place.