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Best Western Premier - Restaurant

5207 50 Avenue Leduc AB T9E 6V3 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** Violation: Storage of prepared food containers on top of open prepared foods in mis-en-place area. Increases the risk if cross contamination from bottom of food containers.Corrective actions: Staff to remove stacked containers, done under PHI supervision.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer, in the sanitizer bucket, was 0ppm. This was corrected during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice intended for drinks in the bar area was being used to store garnishes. This was corrected during inspection. To prevent cross-contamination, please ensure garnishes are stored separately from ice intended for consumption.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of bacon and sausages was observed being held at room temperature (26°C). Staff indicated that the items were leftover from a banquet event and were going to get thrownout. The food was discarded at the time of inspection
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken strainer was observed in the dishwashing area. The chef discarded the broken strainer at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the ceiling tiles. There was food debris and grease under the deep fryers. There was a build up of grease on the hood vent filers.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths are not stored in sanitizer solution. Information sheet about how to prepare sanitizer solution is provided to the operator. Operator prepared sanitizer solution at the time of inspection.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cooked rice and chicken on a rack were left open in the walk-in cooler. The staff covered the food items during inspection.Please ensure food items are always covered and protected from contamination during storage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures in the walk-in freezer and walk-in cooler 1 were missing protective covers.Please replace the missing covers to prevent food contamination in an event of breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A microwave at the front kitchen area was unclean. The staff cleaned the microwave during inspection.Ensure equipment in the facility are always maintained in a sanitary condition.