Chipman Hotel
5003 50 Street Chipman AB T0B 0W0 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine santizing solution was at 1000ppm and then a new solution was made with a concentration of 100ppm. Violation corrected during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were no paper towels by the kichen hand sink. Ensure that this sink always is supplied with disposable towels.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- missing thermometer in prep cooler
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- preparation cooler air temperature at 9C.Ensure cooler is maintained below 4C
- 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?
- Dropping found in walk in cooler and dry storage room.Clean up the existing dropping and maintain pest control records on a monthly basis.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 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?
- Touch raw beef then breadWashing hands in dish water and drying with a hand towel
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- missing thermometer in prep cooler
- 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?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- Cutting board was not cleaned after use. After finishing prep on a surface it must be cleaned and then sanitized. Even for lower risk foods.
- 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
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)?
- No chlorine test strips were available. By March 12, 2024 ensure test strips are present.Mar 12th -update test strips are still not present
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Are now using chlorine as a sanitizer on the high temperature dishwasher. The machine was run multiple times and the chlorine levels ranged from 25 to 200ppm. When I looked at the machine there I did see any pumps which would allow for consistent amount of chlorine to be injected.By Nov 23, 2023 ensure the machine is consistently injecting 100ppm of chlorine for each cycle.Mar 7, 2024- Machine was ran once. 25 ppm of chlorine
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were available. By March 12, 2024 ensure test strips are present.
- 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 were dropping and dead flies found in facility. Based on amount found there does not look like there is a current infestation.Make sure to fill out monthly pest control records.Mar 7, 2024- More dropping were found including the walk in and in the dry storage shelves.
- 23. Is the facility maintained in a clean and sanitary condition?
- Better cleaning is required underneath and behind equipment.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Are now using chlorine as a sanitizer on the high temperature dishwasher. The machine was run multiple times and the chlorine levels ranged from 25 to 200ppm. When I looked at the machine there I did see any pumps which would allow for consistent amount of chlorine to be injected.By Nov 23, 2023 ensure the machine is consistently injecting 100ppm of chlorine for each cycle.
- 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 were dropping and dead flies found in facility. Based on amount found there does not look like there is a current infestation.Make sure to fill out monthly pest control records.Ensure all dropping and flies are cleaned up.
- 23. Is the facility maintained in a clean and sanitary condition?
- The hood is need of cleaning.Ensure the hood is cleaned by Nov 23, 2023
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management 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)?
- High temperature dishwasher reached a maximum temperature of 60C at dishlevel. Ensure that it reaches a temperature of at least 71C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?