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Days Inn & Suites Sherwood Park - Breakfast Kitchen

201 Palisades Way Sherwood Park AB T8H 0N3 · Food - General

5 inspections

  1. Inspection de la gestion des risques

    0 infraction

  2. Inspection de la gestion des risques

    1 infraction

    • 10. La température des aliments pendant l'entreposage et la transformation est-elle contrôlée pour maximiser la salubrité des aliments?
      • Cooler #2 was measured at 9°C at the time of inspection. The temperature display on the unit also indicated that the cooler was operating above the required refrigeration temperature. Potentially hazardous food items stored in the cooler, including eggs, sausages, and cream cheese. The operator was instructed to immediately relocate all high-risk food items from Cooler #2 to Cooler #1, which was measured at 3.2°C. The operator was advised to discontinue use of Cooler #2 for the storage of potentially hazardous foods until the unit has been repaired and is capable of consistently maintaining food at 4°C or below. Monitoring of cooler temperatures was discussed and education was provided regarding safe cold-holding requirements.
  3. Contrôle

    7 infractions

    • 06. Est-ce que des pratiques et des plans appropriés de manipulation des aliments sont en place pour s'assurer que les aliments sont manipulés de manière à les rendre sécuritaires à manger?
      • Aucun dossier de salubrité des aliments n'était disponible pour examen au moment de l'inspection. L'exploitant a reçu un modèle de SAP et a reçu pour instruction de remplir et de tenir des dossiers quotidiens pour documenter la surveillance et assurer la conformité continue aux exigences en matière de salubrité des aliments.
    • 10. La température des aliments pendant l'entreposage et la transformation est-elle contrôlée pour maximiser la salubrité des aliments?
      • Cooler #2 was measured at 9°C at the time of inspection. The temperature display on the unit also indicated that the cooler was operating above the required refrigeration temperature. Potentially hazardous food items stored in the cooler, including eggs, sausages, and cream cheese. The operator was instructed to immediately relocate all high-risk food items from Cooler #2 to Cooler #1, which was measured at 3.2°C. The operator was advised to discontinue use of Cooler #2 for the storage of potentially hazardous foods until the unit has been repaired and is capable of consistently maintaining food at 4°C or below. Monitoring of cooler temperatures was discussed and education was provided regarding safe cold-holding requirements.
    • 10. La température des aliments pendant l'entreposage et la transformation est-elle contrôlée pour maximiser la salubrité des aliments?
      • No thermometer was observed in the facility at the time of inspection. The operator was advised that a suitable probe thermometer must be available and used to verify the internal temperatures of foods during cooking, cooling, reheating, and hot holding. The operator was instructed to obtain and maintain an accurate food thermometer to ensure foods are being held and prepared at safe temperatures.
    • 12. Existe-t-il des installations de lavage de vaisselle adéquates et adéquates pour nettoyer et désinfecter efficacement l'équipement et les ustensiles (sauf indication contraire)?
      • Quats test strips were found to be expired (Expiration date: Jan 01, 2026). Operator was advised to obtain valid test strips.
    • 13. Est-ce que le ou les évier(s) de lavage des mains sont correctement exploités et accessibles aux personnes qui manipulent les aliments, situés dans des endroits appropriés et pourvus de fournitures de lavage des mains appropriées?
      • No handwashing soap was available at the kitchen handwashing sink at the time of inspection. The operator indicated that staff were using dish soap for handwashing. The operator was advised that a suitable supply of hand soap must be readily available at all designated handwashing stations to facilitate effective hand hygiene. Handwashing stations must be adequately stocked and maintained at all times.
    • 14. L ' installation dispose-t-elle d ' un approvisionnement suffisant en eau courante potable chaude et froide et l ' eau est-elle prélevée aux intervalles requis?
      • No cold water was available at the two-compartment sink at the time of inspection. The operator was advised to ensure that the facility maintains an adequate supply of both hot and cold running water at all times to support proper cleaning and sanitation activities.
    • 21. L'installation est-elle bien construite et entretenue en bon état de réparation pour permettre la manipulation sécuritaire et sanitaire des aliments?
      • The designated handwashing sink was not operational at the time of inspection. The operator was advised that handwashing sinks must be maintained in good working order and readily accessible to staff at all times to ensure proper hand hygiene. The operator was instructed to restore the handwashing sink to operational condition immediately and ensure it remains available for use during all hours of operation.
  4. Contrôle

    0 infraction

  5. Contrôle

    0 infraction