Chief Lake Lodge - Food

Year by year

Inspections

1. Feb 3, 2026 Routine · 1 priority, 3 priority foundation, 5 core, 1 repeat
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Tomato soup placed in walk in refrigerator on 2-2-2026 has not cooled past 46F within 6 hours - Soup was at 46F on the afternoon of 2-3-2026 while items cold holding in the unit were around 36F

     Correction: Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Corrected during inspection - tomato soup that was at 46F was discarded during inspection. Provided education on cooling methods.

     Code 3-501.14 (A)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for soup and other food items in walk in. Items appear to be covered prior to putting in walk in for cooling

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Cooling procedures were discussed, including cooling product while it is uncovered.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Table Top cold holding unit for salad bar is not being used as recommended by manufacturer. Top rail is not filled with hotel pans, allowing cold air to escape from unit rather than cooling food product.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Use unit as designed by placing pans in cold holding unit in compartments that are not in use.

     Code 4-301.11

   • Not serious Priority Foundation Corrected on site

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of degreaser not labeled with common name of product.

     Correction: Label working containers with the common name of the material used. Corrected during inspection - spray bottle of degreaser was labled after education.

     Code 7-102.11

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment. Establishment has staff with certification, print and post.

     Code 12-201.11 (B)

   • Not serious Core

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice Scoop was improperly stored with handle in contact with drink ice.

     Correction: Store in-use utensils in the food item with handle extended out of food / drink ice. Corrected during inspection - scoop was stored with handle out of contact with ice after education.

     Code 3-304.12

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on kitchen prep table

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Repeat violation - if observed during next inspection a re-inspection will be conducted and a reinspection fee of $150 will be assessed.

     Code 3-304.14 (B) (1)

   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink for Bar is not non-hand operated or is operating incorrectly.

     Correction: Bar handwashing sinks shall be non hand operated. Install extended handles like on Kitchen Hand Wash Sink

     Code 5-202.12 (C)

2. Aug 20, 2025 Routine · 1 priority, 2 priority foundation, 4 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Meat broth, chicken soup and tomatoes were at the same temperature as the cooler air temp of 53 degrees. Temperature of the cooler was out of temp for greater than 4 hours.

     Correction: Correction all TCS items were disposed of. The cooler compressor was turned off by staff because of noise. Compressor was turned back on and reached 41 degrees at 5pm. Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - REMINDER STATEMENT

     Consumer advisory is missing the reminder statement.

     Correction: Add an asterick next to foods that can be undercooked. Add an asterick in front of the reminder statement describing the hazards of eating raw or undercooked animal products.

     Code 3-603.11 (C)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No working thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces are not stored in sanitizer.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Cans of food are stored on the floor in the walk in cooler.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Meat broth and soup is not in a container that facilitates heat transfer or is tightly wrapped or covered.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     FOOD CONTACT SURFACES - NON TCS FOOD - IMPROPER CLEANING

     Ice machine is dirty.

     Correction: Clean utensil and equipment not contacting TSC food any time contamination occurs, or at a frequency according to manufacturer specifications.

     Code 4-602.11 (E)