Best Western Plus West Edmonton - Restaurant
10017 179A Street NW Edmonton AB T5S 2L4 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 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?
- Food Safety records are not maintained and not updated. Please have written food safety records and maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An accurate temperature‑measuring thermometer was not available and was not being used to monitor hot and cold food temperatures as required to ensure food safety.Please ensure that appropriate thermometers are available in all coolers, and that a probe (stem) thermometer is used to verify the internal temperature and doneness of food.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Please reinstall the single‑use towel dispenser in an appropriate location to prevent potential contamination of towels and to promote proper hand hygiene.
- 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?
- The food handling permit is currently posted at the back of the reception area of the facility and is not easily visible to patrons. Please ensure the permit is relocated and is posted at appropriate location in the facility where it may be easily viewed by clients/patrons.
- 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?
- 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)?
- Peroxide is one of the santizers used in the facility. Please obtain a test kit to check the concentration of the sanitizer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?