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 20 fois depuis le 14 juillet 2023, avec 15 conformes, 5 non conformes et 1 fermeture au dossier.
Aucune infraction
5 infractions
Single-use plastic cups were observed being stored in flour and used as scoops. These items are not designed for repeated use in food and pose a risk of contamination and potential physical hazards (e.g., broken plastic fragments). The cups were discarded during the inspection., - Use only food-grade, durable scoops designed for repeated use when handling food. Store scoops in a clean, protected manner to prevent contamination (e.g., with handles extended out of the food or in a designated clean container). Do not use single-use items as scooping utensils.
No paper towels were supplied at the handwashing station in the meat department, and the paper towel dispenser is missing. This prevents proper hand drying and compromises effective hand hygiene., Corrective Requirements:, Provide a supply of paper towels at the handwashing station; Reinstall a paper towel dispenser. Ensure the station is fully equipped and maintained for proper handwashing at all times.
The water temperature at the knee-operated handwashing sink located near the main dishwashing line was measured at 54 °C shortly after activation. This temperature exceeds a safe range for handwashing, making the sink unsuitable for use and posing a risk of scalding to users., Corrective Action Required:, Adjust the handwashing sink water temperature to a safe and usable range (recommended 36–46 °C). Ensure mixing valves are properly calibrated and functioning to provide consistent, safe water temperatures.
Dry food items, such as rice and flour, were observed being stored in open and unprotected bags, increasing the risk of contamination and pest attraction., - Store all dry food products in durable, rodent-proof containers with tight-fitting lids when not in use. Ensure containers are kept clean, properly sealed, and elevated off the floor to prevent contamination and reduce the risk of pest infestation. This is corrected during inspection.
The mechanical ventilation hood was not effectively capturing and removing smoke generated from the gas charbroiler during cooking process. As a result, visible smoke accumulation was observed throughout the main kitchen and dishwashing area, indicating inadequate ventilation performance., Corrective Action Required:, Ensure the ventilation hood system is capable of properly capturing and exhausting smoke and cooking by-products. Have a qualified technician inspect, service, and repair the ventilation system as needed to restore proper function. Maintain the system in good working order, including regular cleaning of filters and ducts. Cooking equipment that produces smoke must not be operated until adequate ventilation is confirmed. Alternative cooking method should be used to reduce the smoke production in the kitchen. - The operator advised staff to stop cooking with the charbroiler during inspection.
Aucune infraction
Aucune infraction
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Aucune infraction
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Aucune infraction
1 infraction
The Sink and Surface Cleaner/Sanitizer solution collected from the wall‑mounted dispenser at the bakery kitchen sink was tested and found to have DDBSA lower than 272 ppm and lactic acid lower than 704 ppm, both below the required concentration ranges., A separate bottle of Sink and Surface Cleaner/Sanitizer available in the kitchen was also tested. The concentrations of DDBSA and lactic acid were within the manufacturer’s instructed ranges, indicating that the issue is specific to the wall‑mounted dispenser., - Requirement: Discontinue use of the solution from the wall‑mounted dispenser immediately until the unit is serviced and corrected by the contractor., Obtain properly prepared sanitizer solution from the dispenser in the GM kitchen until the bakery dispenser has been repaired and verified to dispense chemicals at the required active concentrations.
1 infraction
No hot water was supplied to the hand sink in the bakery.
2 infractions
The concentration of sanitizer solutions from the wall-mounted dispenser and in the spray bottles was measured at levels lower than the manufacturer’s recommended concentration. - Adjust the sanitizer dispenser to ensure the solution meets the manufacturer’s specifications. Verify concentrations regularly with the available test kit. Staff were advised to obtain sanitizer solution from another kitchen’s functional dispenser until the issue is resolved.
1. No hand soap was available at the hand sink in the meat cutting room; the dispenser was being replaced., 2. No paper towels were available at the hand sink in the chocolate room. , - Ensure all hand sinks are always supplied with soap and paper towels to support proper hand hygiene.
Aucune infraction
Aucune infraction
3 infractions
The temperatures of foods inside the preparation line cooler labeled as Unit #049 at the main cooking line in the kitchen were measured in a range of 9-12 degrees. - Ensure all high-risk foods are stored at 4 degrees or below. Remove the high-risk foods that have been stored in the cooler for extended hours.
No hand paper towels were available at the hand sink at Emeral Lounge. - Ensure hand sinks are always supplied with soap and paper towels. Manager corrected it during inspection.
The preparation line cooler Labeled as Unit #049 in the main kitchen is not in good working order as the temperatures inside measured in a range of 9-12 degrees. - Ensure the unit is serviced and kept in good working order.
Aucune infraction
Aucune infraction
1 infraction
Temperature of food in Fridge R-146 in the commissary kitchen was above 4C. - Do not store potentially hazardous food in this fridge until it is adjusted or fixed.
Aucune infraction
2 infractions
The concentration of sanitizer in the rinse water of the glass washer at Emerald Lounge is not tested on a regular basis. - Ensure the iodine sanitizer test kit is utilized to monitor the concentration of iodine in the rinse water and the test results are recorded.
Dirt, debris and food residuals were present on the floors in the hard to reach areas under the equipment/shelves in the kitchen and dishwashing section. Chemical residual from spills were present on the floor in the chemical storage room. - Ensure thorough cleanings in the above areas are done on regular basis. Immediate cleaning up chemical spills is required.
1 infraction
A tray of Ice-cream in the walk-in freezer was not covered. - Corrected during inspection.