Byemoor Hotel
1 Main Street Byemoor AB · Food - General
4 inspections
- Monitoring Inspection
5 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Receipts produced during the inspection showing that meats are purchased from Wholesale in Red Deer. Foods are also purchased from GFS. Operator confirmed that eggs are no longer purchased.However, one meat package confirmed to be uninspected and for the operator's personal use, was found in a back cooler with foods intended for customer service. Package was moved to a cooler storing meats for personal use. Please ensure the personal cooler is clearly labelled "Do Not Use - Personal Use Only" and located away from the permitted kitchen. The permitted kitchen must not be used for handling/preparation of uninspected meat.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No chlorine sanitizer was prepared at the time of the inspection. Please ensure sanitizer is prepared whenever food is handled.Please also obtain chlorine test strips to verify sanitizer concentrations at 100ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Refrigeration temperatures were satisfactory at the time of the inspection. However, please ensure a calibrated probe thermometer is available and used for taking internal cook temperatures (eg. for hamburgers that were prepared for the school). Verify (and ideally record) cooking foods to an internal temperature of at least 74C for 15 seconds.Improper thawing practices were also observed. Please ensure meats are not thawed at room temperature. Acceptable thawing practices include:1) Within a cooler (<4C)2) Under cold running water3) In a microwave (if cooking takes place immediately after)
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Carpet mats were observed in the kitchen. If used, floor coverings need to be made of a non-absorbent material, designed for easy cleaning and sanitizing eg. rubber or plastic).Please ensure carpet mats are removed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Continues: The kitchen and food storage areas were cluttered. This clutter is affecting the ability to clean properly.Please ensure the kitchen is de-cluttered and remove all unnecessary/unused items from the kitchen and food storage areas. As areas are de-cluttered, please thoroughly clean the area with focus on hard-to-reach areas that have been blocked by the clutter.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Additional search of freezer units found other uninspected meat packages. The operator was directed to ensure these uninspected meat packages, and any other uninspected meats were removed from the commercial food establishment.PRIORITY 1 - *** Over the course of your daily operations, please ensure that any uninspected meats that you come across are removed from your facility and over the next month complete a thorough search of all freezer units and remove any uninspected meat products. ***
- 23. Is the facility maintained in a clean and sanitary condition?
- ONGOING: The kitchen and food storage areas were cluttered. This clutter is affecting the ability to clean properly.PRIORITY 2 - *** Over the course of the next few months work on de-cluttering and removing all unnecessary and unused items from the kitchen and food storage areas. As areas are de-cluttered, please thoroughly clean the area with focus on hard-to-reach areas that have been blocked by the clutter. ***
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
5 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Ground beef patties were observed without labels of packaging identifying source; receipts or purchase records could not be provided at time of the inspection. This meat is suspected to be uninspected. The suspect uninspected ground beef patties are on HOLD and cannot be used or sold. *** Provide receipts of purchase records for the suspect uninspected beef patties that confirm this meat is from an approved source. ***
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Uninspected eggs from Byemoor Colony were in use and for sale in the commercial food establishment.ORDER ISSUED*** Remove all uninspected eggs from the commercial food establishment. ***
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The manual dishwashing procedures were discussed and found to be improper. Dishes were being washed in soapy water in the first compartment and then placed in sanitizer solution in the 2nd sink without being rinsed. The correct procedure is wash-rinse-sanitize-air dry. Handout provided.*** Please ensure the correct 2 compartment sink method for dishwashing is used. ***
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Reuseable customer dishes and utensils are in use in the commercial food establishment with dishwashing facilities comprising of a 2-compartment sink. This is insufficient to provide adequate cleaning and sanitizing of reusable customer dishes and utensils. *** IMMEDIATELY stop using all reusable customer dishes and ustensils. Your facility is hence forth restricted to single-use, disposable customer dishes and utensils. ***
- 23. Is the facility maintained in a clean and sanitary condition?
- The kitchen and food storage areas were cluttered. This clutter is affecting the ability to clean properly.*** Please de-clutter by removing all unnecessary and unused items from the kitchen and food storage areas. Please thoroughly clean the kitchen area once de-cluttered with focus on hard to reach areas that have been blocked by the clutter. ***
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring 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)?
- No sanitizer test papers available to test the concentration of prepared sanitizing solution at the time of inspection.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The external boards on the premises are in poor condition. The paint is pealing off the boards and they should be repainted to ensure they are maintained in good weather proof condition. I know you spent a lot money making sure the roof doesn't leak but maintaining the outside of the premises is also required. I don't think you will be able to paint in this year it will have to wait till may to do painting on external boards and materials.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?