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Best Western Plus 61095 - Food

50 Westpark Boulevard Fort Saskatchewan AB T8L 0B2 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 shelving above the compartment sink and dishwasher had bits of plastic peeling off and was not easily cleanable. Remove the plastic wrapping and ensure it is easily cleanable.
  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exhaust pipe for the oven was duct taped to the oven and was not easily cleanable. Remove the duct tape and ensure it is easily cleanable.The shelving above the compartment sink and dishwasher had bits of plastic peeling off and was not easily cleanable. Remove the plastic wrapping and ensure it is easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris spillage was observed in the 2 door cooler and along the walls behind the cooler and freezers. Clean the above mentioned ares.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    2 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 for QUAT Sanitizer were not available.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A decaying mouse, and many insects were observed in the traps within the kitchen. An active pest control monitoring program is not occurring. Ensure monthly pest control checks are taking place. Traps are to be checked and emptied monthly.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not being used to clean food surfaces. Ensure an appropriate food surface sanitizer is used for food contact surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unknown chemicals were in the sanitizer spray bottles. Chemicals were tested and were not sanitizers.
    • 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 for QUAT Sanitizer were not available.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A decaying mouse, and many insects were observed in the traps within the kitchen. An active pest control monitoring program is not occurring. Ensure monthly pest control checks are taking place. Traps are to be checked and emptied monthly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical dishwasher is leaking when run. Hire services of a plumber to repair.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Faucet observed to be leaking for the 2-comp sink. Ensure all equipment is in good repair.
  9. Initial Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bag of onions observed on the floor. Ensure food is protected from contamination at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • *Send me a copy of the food safety course once completed. Staff member is currently registered for the food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Faucet observed to be leaking for the 2-comp sink. Ensure all equipment is in good repair.