5331 Lakeshore Drive
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.
The Launch at Sylvan Lake - Food Store
Ce restaurant a été inspecté 11 fois depuis le 11 juillet 2023, avec 3 conformes, 8 non conformes et 1 fermeture au dossier.
Aucune infraction
5 infractions
The detergent syphon tube is broken and detergent is being added manually. Part is on order. Dishwasher did reach 77 C on the sanitizing cycle, and the bar glass washer reached 71 C at the dish level. , , Please ensure the dishwasher is dispensing detergent automatically.
Food was observed being stored directly on the floor of the walk-in freezer. , , Please ensure all food is stored off the floor 6 inches in a manner that prevents contamination and allows for proper cleaning.
Quat test strips present were expired. No chlorine test strips present. , , If using chlorine to sanitize dishes, please ensure there are chlorine test strips. Please ensure there are quat strips that are not expired for the Diversy product used.
The back end of the storage room near the chest freezer is very dimly lit and proper lighting is necessary for cleaning and pest control. , , Please provide a sufficient lighting in this space.
1. Several cases of food containers were being stored on the floor in the storage room along with pieces of food equipment. , 2. knives were being stored between two pieces of kitchen equipment and may become contaminated by storing them in an unsanitary area that cannot be easily or frequently cleaned. Knives were removed and washed. , , Please ensure all equipment and food related items are stored off the floor at least 6 inches to allow for proper cleaning of the floors, to assist with pest control efforts and to prevent potential contamination.
2 infractions
The mini fridge temperature was at -1.3 C and was holding a case of wieners. There was no thermometer in this unit to verify the storage of potentially hazardous foods. A new thermometer was placed in the unit during inspection.
Mold growth observed on the ceiling in one corner of the Sand Wedge. , , Please clean the ceiling and remove any mold growth.
2 infractions
Update: Machine did not reach 71 C at the dish level after 4 cycles were run at this inspection. , , The main dishwasher did not reach 71 C at the dish level after several cycles were run. , , In the interim, please ensure staff are sanitizing in a quat solution at 200 -400 ppm, or a chlorine solution at 100 ppm in a sink for two minutes after washing. , , Have the unit adjusted or repair so the high heat cycle reaches 82 C at the manifold, or 71 C at dish level.
Tiles behind the glass washer in the bar area have missing grout. , , Rusting electrical box has been removed. , , Have the tiles grouted and the wall behind the glass washer impervious to moisture and easily cleanable.
4 infractions
Quat sanitizer in buckets was at 300 ppm, but dirty cleaning cloths were observed on food contact surfaces. Staff removed during inspection. , , Ensure cloths are stored in solution between uses to prevent bacterial growth.
The main dishwasher did not reach 71 C at the dish level after several cycles were run. , , In the interim, please ensure staff are sanitizing in a quat solution at 200 -400 ppm, or a chlorine solution at 100 ppm in a sink for two minutes after washing. , , Have the unit adjusted or repair so the high heat cycle reaches 82 C at the manifold, or 71 C at dish level.
Tiles behind the glass washer in the bar area have missing grout and one is lifting off the wall. , , There is a rusting electrical box under the bar top counter over the counter were drinks/glassware may be placed. Rusting pieces can fall and contaminate items below. , , Have the tiles grouted and the wall behind the glass washer impervious to moisture and easily cleanable. , , Remove rust or replace box to prevent potential contamination of items.
Aucune infraction
1 infraction
No valid food handling certificate could be provided. , , Please ensure someone in care and control of the kitchen has a valid safe food handling certificate from an approved course. A list of courses will be provided with a copy of this report.
2 infractions
No valid food handling certificate could be provided. , , Please ensure someone in care and control of the kitchen has a valid safe food handling certificate from an approved course. A list of courses will be provided with a copy of this report.
Most cleaning has been completed. Sides of equipment on the cook line require cleaning still.
4 infractions
No hot water was on to the hand sink in the outside concession booth. Hot water is necessary for proper hand washing. , , Please restore the hot water to the hand sink.
No valid food handling certificate could be provided. , , Please ensure someone in care and control of the kitchen has a valid safe food handling certificate from an approved course. A list of courses will be provided with a copy of this report.
Lighting in the back storage area was very dim. Poor lighting makes cleaning difficult., , Please provide sufficient lighting in the storage area.
Aucune infraction
4 infractions
The dish detergent container was empty. Operator replaced during inspection. , , Ensure chemicals are checked daily and replenished as needed.
No soap provided at the bar hand sink. Some was filled into a dispenser during inspection.
No chlorine test strips to use to verify the concentration dispensing from the dishwasher.
Knives were observed being stored between prep coolers/tables. Knives can be contaminated as the sided of equipment are not clean and sanitized. Knives were sent to the dishroom for washing. , , Ensure knives are stored on knive racks/magnetic strips and not between equipment.
High touch surfaces and fronts of equipment in the kitchen were unclean. Floors in the storage areas require cleaning. , , Facility should have been thoroughly cleaned before reopening for the season.
Overall the kitchen is clean, the following areas require attention: , 1. Vents require cleaning, 2. Sides of equipment on the cook line require cleaning sides and , 3. front of black/glass fridge require cleaning.