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Best Western Sunrise Inn & Suites - Breakfast and Lounge

3101 43 Avenue Stony Plain AB T7Z 1L1 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 dishwasher measured 0ppm of chlorine
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 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 was not available for handwashing at the handsink located in the lounge. Paper towel was immediately stocked for handwashing upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease buildup was observed on the exhaust canopy filters. Clean the filters.
  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)?
      • Quat sanitizer test strips were not observed. The facility uses Quat solution as sanitizer in the kitchen area.Please ensure Quat test strips are made available to measure the concentration of sanitizer solutions. 200ppm Quat sanitizer concentration is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation/cleaning procedure was not observed. Create and maintain a written sanitation/cleaning procedure. A template will be sent with this report.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not being stored in a sanitizing solution. Cleaning cloth was observed on the kitchen food preparation counter. The staff present stored the cleaning cloth inside 200ppm Quat sanitizer solution.Please ensure used cleaning cloths are always stored in a sanitizer solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerator in the kitchen had no thermometer to monitor the fridge temperature. The staff present placed a thermometer inside the refrigerator during inspection.Please monitor the fridge temperature and ensure it is maintained at or below 4C. Ensure temperature records/log are kept.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were not observed. The facility uses Quat solution as sanitizer in the kitchen area.Please ensure Quat test strips are made available to measure the concentration of sanitizer solutions. 200ppm Quat sanitizer concentration is required.
    • 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 light fixture above the dishwashing area was missing a protective cover.Please replace the missing cover to prevent food contamination in an event of breakage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation/cleaning procedure was not observed. Create and maintain a written sanitation/cleaning procedure. A template will be sent with this report.