| Name: | Salamatof Cannery Lodge , LLC |
| Jurisdiction: | Alaska |
| Legal type: | Limited Liability Company |
| Status: | Good Standing |
| Date of registration: | 22 Apr 2022 (3 years ago) |
| Entity Number: | 10193951 |
| ZIP code: | 99611 |
| County: | Kenai Peninsula |
| Place of Formation: | ALASKA |
| Address: | 2291 BOWPICKER LANE, KENAI, AK 99611 |
| Mailing Address: | PO BOX 1425, KENAI, AK 99611 |
Line of Business
72 Accommodation and Food ServicesNAICS
721110 HOTELS (EXCEPT CASINO HOTELS) AND MOTELS| Name | Role |
|---|---|
| Salamatof Tribal Council | Organizer |
| Salamatof Tribal Council | Member |
| Salamatof Tribal Council | Registered Agent |
| Eric Morrison | Manager |
| Kate Schadle | Manager |
| Tiffani Swanson | Manager |
| Salamatof Tribal Council | Manager |
| License Number | Type | Status | Issue Date | Date of renewal | Expiration date | Description |
|---|---|---|---|---|---|---|
| 2154567 | Business License | Active | 2022-04-15 | 2023-11-03 | 2025-12-31 | LOB: 72 - Accommodation and Food Services, NAICS: 721110 - HOTELS (EXCEPT CASINO HOTELS) AND MOTELS |
| Inspection Type | Most Recent Inspection | Address | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Routine | 2024-04-04 | 2101 Bowpicker LN Kenai, AK 99611 | |||||||||||||
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| Inspector Comments | No violations |
Violation Items
| Inspector Comments | No violations |
Violation Items
| Inspector Comments | There was no residual sanitizer detected in the dishwasher after it had run through its cycle. Sanitization is accomplished after the ware washing steps of cleaning and rinsing so that food contact surfaces are sanitized before coming into contact with food and before use. Food that comes into contact with surfaces that are not properly cleaned and sanitized are liable to contamination, and pathogens can be transferred to food from utensils that have been stored on surfaces which have not been properly cleaned and sanitized. We deduced that there was possibly an air bubble in the sanitizer line and not enough sanitizer in the container. Employee immediately filled up the third compartment of the 3-compartment sink with a sanitizing solution. She will make sure all dishes and utensils go through a sanitization after they are washed and rinsed. She will order more sanitizer and send a photo of the chlorine test strip after she tests the dish washer to Soldotna EHO; heidi.isernhagen@alaska.gov. |
| Inspector Comments | There were no paper towels at hand washing sink. Employees were using cloth towel to dry hands. Provisions must be provided for hand drying so that employees will not dry their hands on their clothing or other unclean materials. We discussed the potential for contamination with reusing cloth hand towels. Employee immediately provided paper towels for use at hand sink. Please install paper towel dispenser near the sink to avoid accidental contamination by grabbing the roll of paper towels with dirty hands. |
Violation Items
| Inspector Comments | Food items in the prep line were observed holding above 41F. The rate of bacterial growth and possible toxin production can be greatly reduced when foods are held at temperatures of less than 41F. The temperature of the prep unit was adjusted. Staff would make sure all food was held at 41F or below. |
| Inspector Comments | Food, cooling from the previous night, was observed to have not cooled within the appropriate time and temperature parameters. An excessive time for cooling potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. When cooling meat, soup, sauces and gravy, you can use shallow 2-inch metal pans, an ice bath, ice wand, or put the item in the freezer. For shallow pan cooling quickly put the hot food in shallow metal pans that are wide with low sides and no more than 2 inches deep. Cooling should go as follows: Go from 135°F to 70°F within 2 hours, then from 70°F to 41°F in 4 additional hours. Cool as fast as possible to below 41º F. Do not cover the food until it has cooled to 41º F in the refrigerator. Food was discarded and staff and I discussed proper cooling techniques. Food would be cooled according to these techniques in the future. |
| Inspector Comments | No one on staff has CFPM certificate. Having the CFPM training is a valuable tool for preventing food borne illness and training employees. Please obtain card within 30 days, handout with local instructors provided. Manager agreed to take class as soon as possible. |
Date of last update: 03 Feb 2025
Sources: State of Alaska - Department of Commerce, Community, and Economic Development
