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BCM Inns - Food

386 Smith Street Hinton AB T7V 2A1 · Food - General

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was available for the cooler in the breakfast area. Ensure to provide thermometer and inform the PHI once received.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quats test strips used in the facility have expired. Staff has been instructed to obtain new strips to ensure proper monitoring of the sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station in the breakfast area was missing hand soap. Staff has replenished the dispenser with a new bottle.Ensure that the handwashing station is consistently stocked with all necessary supplies.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were available for the refrigerators and chest freezers in the storage room. Please provide thermometers for all the refrigerators and freezers and please inform the PHI once you receive them.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher temperature measured to be 69.2C. Please ensure to repair your dishwasher temperature so that the temperature will reach to a minimum of 71C for satisfactory sanitation. In the meantime, use your dishwasher to wash and use dishwashing sinks to sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written procedures of sanitation plan were available onsite. Please ensure to provide sanitation plan to the PHI once completed.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not in operation. Kitchen staff advised it was in operation on Nov 5. Facility maintenance started working on it at the time of inspection.- Advised kitchen staff to wash dishes manually in the 2-compartment sink until the dishwasher is fixed.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coffee creamers were left out at room temperature. Operator moved them back into the cooler unit.Ensure to keep the creamers refrigerated.
  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the coolers had no thermometer. Operator found an extra one and corrected the deficiency.Ensure all the refrigerators are equipped with a thermometer to monitor the temperature below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips to measure QUATS sanitizer concentration. Ensure QUATS sanitizer test strip is available to verify sanitizer concentration and test sanitizer solutions each time they are prepared.