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Claresholm Inn

4815 1 Street SW Claresholm AB T0L 0T0 · Food - General

9 inspections

  1. 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)?
      • Chlorine test strips were observed with no expiry date and validity could not be verified.**Please obtain new test strips that can be verified.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation hood was observed with build up of grease and dirt. Ensure that that hood is kept clean to prevent fire hazard and food contamination.***Please Clean
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer had a concentration of 0ppm.This was corrected during the inspection. Operator made a new solution which had a concentration of 100ppm. Please ensure that a sanitizer is made available at all times for sanitizing food contact surfaces.
  3. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon scented bleach being used for the sanitizer on site.- Un-scented bleach use only.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon scented bleach being used for the sanitizer on site.- Un-scented bleach use only.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler air temp and food temp measured at 16/17C.- Wings, gravy, meat containers discarded on site.- Not to be used unless maintaining 4 C or less.- Other fridges for use on site.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No bleach water sanitizer cloth bucket made up today.- To be mixed to 100-200 ppm with wiping clothes kept inside when not in use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sink drain plugs found on site for use.- Staff using buckets for ware washing - Drain plugs required to be on site for use.
  8. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No bleach water sanitizer cloth bucket made up today.- To be mixed to 100-200 ppm with wiping clothes kept inside when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thawing foods in the sink at room temp.- Still partially frozen.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is dispensing the chlorine sanitizer at < 50 ppm.- To be from 100-200 ppm.- To be serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The utensil and dry storage room just outside the kitchen is disorganized and cluttered.- Maintain the area organized and clean with no personal items.
  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No bleach water sanitizer cloth bucket made up today.- To be mixed to 100-200 ppm with wiping clothes kept inside when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple food items in the cooler are stored in their original tin cans.- Once open remove from tin cans as these will rust.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not dispensing any chlorine sanitizer.- To be from 100-200 ppm.- To be serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The main wood work table is cluttered with equipment.- To be maintained for food handling only.- To be washed and bleach water sanitized to ensure sanitary.