Clearwater Suite Hotel - Kitchen
4 Haineault Street Fort McMurray AB T9H 1R7 · Food - General
7 inspections
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap was noted at the handwashing sink in the kitchen. Operator provided liquid soap at the hand washing sink during inspection onsite.Ensure hand washing sink is adequately supplied with hot/cold water, liquid soap, paper towels all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Ham containers were noted being thawing at room temperature. The temperature was still below 4 degrees Celsius in thawed parts of the meat. The meat boxes were moved to cooler during inspection onsite.Ensure all thawing is done either over night in the refrigerator, or under running cold water immersed, or in microwave if immediate cooking is required.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring 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 test strips for quats sanitizer were available to monitor the sanitizer concentration. Quats sanitizer concerngerein. [email protected]
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Ambient temperature in the walk-in cooler was measured between 8 to 9 Celsius. Internal temperature of two high risk foods was measured at 7 Celsius. Monitor the temperature of the cooler regularly. Check and record the internal temperature of the cooler at two to three (2-3) intervals during the hours of operation. AHS Template for recording temperatures was provided via email.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions