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Best Western Wayside Inn

4103 56 Street Wetaskiwin AB T9A 1V2 · Food - General

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The walk-in freezer handle is in disrepair. Please ensure it is properly repaired
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was noted that kitchen cleaning is necessary (food contact surfaces, general flooring, and around and on the grill).Please clean all the noted areas now and on regular basis.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not readily available in buckets for sanitizing utensils, equipment, and food contact surfaces. Additionally, cleaning cloths were left out on counters. Both violations were discussed with the head cook and corrected during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several food items were found uncovered in the walk-in cooler without labels indicating the date of preparation or expiration.Requirement:All food products must be stored in a manner that prevents contamination. This includes keeping items covered with lids or plastic wrap. Additionally, proper labeling of all food items with the date of preparation and expiration is required to ensure effective tracking and safe consumption.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two boxes were sitting on the floor in the walk-in cooler. Please store all food items at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large packs of frozen beef lasagna were found thawing improperly in standing cold water in one of the sinks. The measured temperature of the product was 4°C.When questioned, the cook stated that the items had been removed from the freezer approximately 80 minutes prior.Proper thawing methods were reviewed with the head cook, and cold running water was turned on during the inspection.“Thawing and Cooling Foods Safely” guidance document was emailed to the cook separately along with the inspection report.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not available at both handwashing sinks. This violation was corrected during the inspection by supplying paper towels.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The walk-in freezer handle is in disrepair. Please ensure it is properly repaired
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was noted that kitchen cleaning is necessary (food contact surfaces, general flooring, and around and on the grill).Please clean all the noted areas now and on regular basis.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation hood has a buildup of grease, and maintenance is overdue.Please make sure that the ventilation is cleaned now and regularly serviced to eliminate steam particles and avoid fire risks
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Few floor tiles are missing at the entrance of the walk-in cooler.Please install the tiles that are missing.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Various cleaning cloths were left on the counter. Make sure that wet wiping cloths are kept in a sanitizing solution of appropriate concentration when not in use. Rectified during inspection by submerging in a 200 ppm quats solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handles were immersed in containers filled with dry food. Please make sure to store scoops in dry storage containers properly to prevent contamination from bare hands. Correct scooping techniques were addressed during the inspection. Adjusted during inspection.
    • 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?
      • There is a small opening under the receiving door. Please add weather stripping to stop pests from entering.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation hood has a buildup of grease, and maintenance is overdue.Please make sure that the ventilation is cleaned now and regularly serviced to eliminate steam particles and avoid fire risks
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Few floor tiles are missing at the entrance of the walk-in cooler.Please install the tiles that are missing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was noted that kitchen cleaning is necessary (food contact surfaces, general flooring, and difficult to access spots beneath the cooking appliances).Please clean all the noted areas now and on regular basis.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • It was observed that two packs of Lactantia Cream Products had expired use by date (December5/2024). This deficiency was discussed with cook.Ensure that dates are checked on routine basis. These food items were discarded at the time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle was submerged in flour.Safe food handling requires scoops to be stored properly in the bin to avoid contamination with bare hands.Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The flooring in the dry storage room requires proper scrubbing and cleaning.Please clean dry storage room now and on regular basis.
  9. Risk Management Inspection

    0 infractions

  10. 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?
      • The floor tiles at the entrance to the walk-in freezer and in the middle of walk-in cooler are in disrepair.Please have these tiles replaced to prevent buildup of debris that can attract pests as well as injury to staff.
  11. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Few food items in the walk-in cooler are not labelled, with proper date of preparation/date of expiry.Implement a proper labelling for verification.
    • 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?
      • It was observed that weather stripping on the receiving door was in disrepair.There is small gap under the receiving door. The weather stripping must be replaced to prevent pest infestation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor tiles at the entrance to the walk-in freezer and in the middle of walk-in cooler are in disrepair.Please have these tiles replaced to prevent buildup of debris that can attract pests as well as injury to staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Old-food residues were on the can opener holder and on the waffle maker machine.Please ensure that staff is cleaning/sanitizing can opener and waffle maker machine now and on regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that overall cleaning throughout the kitchen is required.A buildup of dust, debris, and/or food particles was observed on the following surfaces:- Top surfaces of the dishwasher and on the oven. - Around the grease trap, food contact surfaces.- Hard to reach areas under the prep tables, cooking equipment.- Floors in the kitchen, specially where floor and wall joints, flooring in walk in cooler and walk in freezer, and staff washroom are not being kept clean and sanitary condition.Please ensure these areas are thoroughly cleaned and sanitized. A daily, weekly, monthly cleaning schedule is in place, but not being implemented. Please ensure a cleaning schedule is implemented.
  12. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solutions were stored in spray bottles without a ready supply of cleaning cloths nearby to be used for sanitizing food contact surfaces. The manager was advised that sanitizer solution should be stored in a bucket with cleaning cloths submerged in the solution. If spray bottles are used, a new, clean cloth must be used every time when sanitizing surfaces. At the end of the inspection, a kitchen staff member began preparing sanitizer solution in a bucket.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two spray bottles containing QUAT sanitizer solution were observed to be unlabeled. Upon request, the bottles were labeled. Please ensure all spray bottle containing chemicals are clearly labeled with their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of hollandaise sauce was stored on the cook line and was measured at 45C. A cook informed the PHI that the sauce was made approximately 3 hours earlier. Upon request, a staff member reheated the sauce and moved it to the hot holding unit. Hollandaise and other high-risk sauces must be stored at <4C or >60 after preparation, or the sauce must be disposed of after 2 hours at room temperature. Moving forward, prepare the sauce and transfer it to the hot holding unit immediately and ensure the sauce is held at a minimum of 60C.
  13. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Gravy in the hot-holding unit was uncovered next to a handwashing sink. The gravy was later covered.- Please ensure the gravy is covered as much as possible when not in use, since water and soil from handwashing could contaminate it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor tiles at the entrance to the walk-in freezer located at the center of the kitchen are in disrepair.- Please have these tiles replaced to prevent buildup of debris that can attract pests as well as injury to staff.