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Athabasca Super 8 - Kitchen

4820B Woodheights Road Athabasca AB T9S 1V4 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.The temperature of the fridge beside the two-compartment sink is measured to be at 9-10 degrees Celsius.2.The countertop fridge in the dining area is measured to be at 7-8 degrees Celsius.1-2.Ensure that all fridges are able to be maintained at 4 degrees Celsius or below. Manager is instructed to discard the yoghurt cups and the individual coffee creamers and milk.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The countertop cooler in the breakfast service area is measured to be at 7.4 degrees Celsius. Ensure that the cooler is adjusted or repaired as needed to ensure that it can maintain food at or below 4 degrees Celsius. Operator is instructed to discard Individual yoghurt cups in this cooler during the inspection.
  5. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The edge of the counter under the microwave in the kitchen is noted to be chipping and wearing away and is absorbent. 2.The floor tiles under the sink and the adjoining tiles on the wall are broken or missing. 1-2.Ensure the indicated areas are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The utensil holder by the sink has a surface that is wearing away and is no longer smooth and easily cleanable. Ensure that the utensil holder is replaced.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution is not available during the inspection. Ensure that a bleach sanitizer at 200 ppm is made available for food prep surfaces and equipment.
    • 09. Are chemicals stored and handled in a safe manner?
      • Scented bleach is available for making bleach sanitizer solution. Ensure that only plain (regular) bleach without any additives is used for making sanitizer solutions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge close to the door of the dinning room is measured to be at 9 degrees Celsius. Ensure that the fridge is repaired or replaced to maintain temperature at or below 4 degrees Celsius. Milk, small creamers, small cream cheese packs that have been in the fridge for longer than 2 hours are discarded during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The edge of the counter under the microwave in the kitchen is noted to be chipping and wearing away and is absorbent. 2.The floor tiles under the sink and the adjoining tiles on the wall are broken or missing. 1-2.Ensure the indicated areas are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The utensil holder by the sink has a surface that is wearing away and is no longer smooth and easily cleanable. Ensure that the utensil holder is replaced.