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Best Western Plus Sawridge Suites

410 Taiganova Crescent Fort McMurray AB T9K 0T4 · Food - General

12 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep coolers were not equipped with thermometer to monitor temperature at which foods have been stored. Ensure all coolers have a portable functional thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of high-risk food was noted above 4 degrees Celsius in the cabinet under the prep cooler. Foods with adequate internal temperature were moved to the walk-in cooler and foods with temperature measured at 8 degrees Celsius and were reportedly being stored in the cooler for more than two hours were discarded during inspection. Temperature was readjusted during inspection. Operator was advised to watch for temperature and do not store any high-risk foods until temperature is maintained below 4 degrees Celsius consistently.
    • 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?
      • Pest control record was not available for review during inspection. Ensure pest control records are available for review during inspection.No pest activity was observed during inspection.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of walk-in cooler was noted at 6degrees Celsius. Rotting smell of foods was noted in the cooler. Operator voluntarily began to discard foods from the cooler. Clean and sanitize the cooler properly and ensure temperature is maintained at 4 degrees Celsius or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the hand washing sink located in the dishwashing area was empty. Provide paper towels at the hand washing sink. Ensure all hand washing stations are properly functioning and equipped with supplies.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management 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)?
      • Violation brought forward for not being corrected.Rinse temperature of the mechanical dishwasher was noted at 64.8 degrees Celsius. The dishwasher was already loaded and was in use since morning. Temperature was monitored three times using PHI's waterproof thermometer.Operator was advised to manually sanitize the dishes in the 3 compartments sink after being washed in the dishwasher. Service of the dishwasher is required.Obtain waterproof thermometer to monitor rinse temp of dishwasher daily and monitoring results must be recorded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • faucets of 3-compartment sink and dishwashing sink by the dishwasher were leaking. need repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the walk-in cooler was out of order. Repair in progress.
  7. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature logs for prep coolers were noted onsite. Temperature of all coolers and freezer are required to be monitored twice a day and temperature logs must be maintained to ensure the foods are stored at required temperatures.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frozen meat items were noted without protective covers or bags in the freezer touching the bottom of containers store on top of them. Ensure all food items are property stored to prevent contamination.Organize the freezer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1- Grab & Go market ; cooler temperature at the bottom shelf was noted above 6 degrees Centigrade. Internal temperature of sandwiches was noted using probe thermometer at 11 degrees Centigrade. The foods were moved to the top shelf of the cooler with temperature maintained below 6 degrees Celsius. Adjust the cooler temperature/ service it and ensure temperature on all shelves is maintained at 4 degrees Celsius or below.2-Inappropriate thawing procedure was noted in the kitchen. Frozen shrimps were thawing under running water in the utility sink. A small portion of the shrimp was observed to be under running water. The operator was advised to ensure all shrimps remain immerse under running cold water during thawing. The operator then placed all the shrimp in a tub under running water, ensuring that they were fully immersed.Ensure thawing is done in an approved method adequately.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Rinse temperature of the mechanical dishwasher was noted at 64.8 degrees Celsius. The dishwasher was already loaded and was in use since morning. Temperature was monitored three times using PHI's waterproof thermometer.Operator was advised to manually sanitize the dishes in the 3 compartments sink after being washed in the dishwasher. Service of the dishwasher is required.Obtain waterproof thermometer to monitor rinse temp of dishwasher daily and monitoring results must be recorded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the walk-in cooler was out of order. Repair in progress.
  8. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in either handwash sink in the kitchen. The paper towels were replaced during the inspection. Ensure that staff have access to paper towels or alternative hand drying devices after handwashing.
  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple processed food items in the walk-in coolers and freezers did not have proper covers. Ensure that all processed food items are covered and stored off the ground.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand wash station by 2-compartment sink did not have a functioning paper towel dispenser.2. Hand wash station in the main cook line did not have soap in the soap dispenser.Ensure that all hand wash stations are fully supplied with soap and paper towel in a covered dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leaky faucet was observed next to the mechanical dishwasher. The PHI tried to close the faucet but it didn't close all the way. Ensure that all plumbing equipment is in good working order.