Baymont by Wyndham 49626
828 Carmichael Lane Hinton AB T7V 1T1 · Food - General
15 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine/bleach test strips were not available. - Please provide test strips and implement use.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Recently the facility has installed a 3-compartment dishwashing sink, replacing the previous 2-compartment sink. I observed that two compartments were connected to hot water only and one compartment was connected to with cold water only. - The facility maintenance started investigating the issue during inspection and determined that the sink was not installed properly. They planned to reconnect the plumbing by purchasing the missing parts (T-fittings).- Advised facility staff that all the 3 compartments must be equipped with both hot and cold water (water temperature of at least 45C required to effectively wash and sanitize dishes)- Since the facility does not prepare food, the dishwashing sink is currently not in use. A dedicated hand sink that is operating properly is available in the breakfast room.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink was not supplied with paper towels - the dispenser was empty. - Corrected during 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?
- The 3-compartment dishwashing sink drainpipe was leaking. - The leak was fixed during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The mechanical dishwasher is out of order.- was advised that a new dishwasher was ordered, which would be delivered in 2 weeks. - dishes are washed/sanitized manually in the 2-compartment sink. A 100 ppm chlorine/bleach is used to sanitize dishes.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Hydrogen peroxide (PEROXIDE MULTI SURFACE DISINFECTANT AND CLEANER) is used to disinfect high-touch surfaces, but no test strips are available to measure the strength of peroxide sanitizing solution.Please provide test strips and implement use.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The interior/exterior of the microwave is not maintained in clean and sanitary manner in the back food storage area.
- 23. Is the facility maintained in a clean and sanitary condition?
- The back food storage area is cluttered. Please re-organize the back storage area to allow for cleaning and pest control.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed a bottle of yellow mustard (375 mL) left on a countertop without temperature control after it was open. The mustard had "refrigerate after opening" mark on the label. Manager threw it away at the time of inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine/bleach is used to sanitize dishes, but no test strips are available to measure the strength of chlorine/bleach sanitizing solution.Hydrogen peroxide (PEROXIDE MULTI SURFACE DISINFECTANT AND CLEANER) is used to disinfect high-touch surfaces, but no test strips are available to measure the strength of peroxide sanitizing solution.Please provide test strips and implement use.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The interior/exterior of the microwave is not maintained in clean and sanitary manner in the back food storage area.
- 23. Is the facility maintained in a clean and sanitary condition?
- The 2-compartment sink base cabinet is not maintained in clean and sanitary manner. Please clean and re-organize the cabinet.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer was not located. Please ensure a functional probe thermometer is available to monitor food temperature during cooking/reheating.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer was not located. Please ensure a functional probe thermometer is available to monitor food temperature during cooking/reheating.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips to measure hydrogen peroxide food contact surface sanitizer were not located at the time of inspection.Please provide test strips and implement use. Jan 3: Operator advised new test strips were ordered. Jan 15: Observed that the test strips purchased were for pH, not for hydrogen peroxide sanitizer. Please obtain hydrogen peroxide test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink in the breakfast room was not supplied with paper towels - the dispenser was empty. Manager promised to purchase paper towels immediately for the following day food preparation. Note: Facility serves breakfast only (6 am - 9 am)
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips to measure hydrogen peroxide food contact surface sanitizer were not located at the time of inspection.Please provide test strips and implement use. Jan 3: Operator advised new test strips were ordered. Jan 15: Observed that the test strips purchased were for pH, not for hydrogen peroxide sanitizer. Please obtain hydrogen peroxide test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips to measure hydrogen peroxide food contact surface sanitizer were not located at the time of inspection.Please provide test strips and implement use. Jan 3: Operator advised new test strips were ordered.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips to measure hydrogen peroxide food contact surface sanitizer was not located at the time of inspection.Please provide test strips and implement use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Observed that the hand sink was not supplied with paper towels - the dispenser was empty.Please ensure hand sinks are supplied with paper towels in proper dispensers at all times.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food handling permit was not posted in the facility.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?