Rankin Inlet (July 21/04) - Guests at the Siniktarvik hotel in Rankin Inlet had to do without hot meals for about three days this past week.

The hotel's kitchen was shut down co-operatively between the office of the fire marshal, environmental health officer Fred O'Brien and hotel management.

Deputy fire Marshal Tim Hinds said numerous appliances in the hotel kitchen and its fire suppression ventilation system were in need of cleaning or repair.

"Technically, we did not officially close down the kitchen, but management was told the equipment in question had to be brought up to standard before it could be used again," said Hinds.

"The condition of the appliances had deteriorated to the point where they had the potential to overwhelm the fire suppression system if an incident were to occur."

O'Brien said a July 13 kitchen inspection revealed a serious hygiene problem in addition to the fire hazard.

"The extract canopy over the stove was not working and that led to a severe accumulation of fat," said O'Brien.

"The canopy, walls, ceiling, doors, floor and window surfaces throughout the kitchen were heavy-laden with fat."

O'Brien said food cross-contamination can occur when bacteria is lodged throughout a food preparation area.

He said when fat and moisture are allowed to condense onto surfaces, the bacteria have a ready-growth media to multiply.

"When I went into the premises on the 13th, the surfaces were encrusted with fat to the point where the floor was slippery.

"The immediate danger was flash-over fire, but, hygienically, the premises could not be maintained under those conditions."

O'Brien said hotel management was 100 per cent co-operative in addressing the situation.

"Management readily agreed to close the kitchen until everything was in order.

"They worked day and night to address the problem.

"I'm very happy with the manager's co-operation and the commitment of the hotel staff in rectifying the problem."