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Coast Grimshaw Hotel & Suites - Food

4311 51 Street Grimshaw AB T0H 1W0 · Food - General

4 inspections

  1. 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?
      • Temperature monitoring records are not available for all cooling units. Ensure that all cooling units are equipped with a functional thermometer. Temperatures must be checked and recorded daily, with entries initialed by the staff responsible for monitoring.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the kitchen was out of stock for liquid handwash soap and paper towels.Ensure handwash sink in the kitchen is stocked with liquid handwash soap and paper towels at all times.
  2. Monitoring 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?
      • Grout is missing from the tile backsplash in the kitchen. Ensure the tiles are sealed with grout.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler containing yoghurt and eggs was above 4C. Check again in 1 hour to see if the cooler is in a defrost mode. If temperatures remain above 4C then remove all higher risk foods and have the cooler repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedules are not consistently maintained. Ensure schedules are filled out daily as tasks are completed.
  4. Monitoring Inspection

    3 infractions

    • 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?
      • Fruit flies noted near bananas. Ensure fruit is discarded promptly. Discard the bananas and place fruit fly traps.
    • 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 backsplash in the kitchen has no grout. Ensure the backsplash is grouted so that it is easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris noted on counters and tables in the dining area. Food debris must be cleaned promptly after service so to not attract pests or provide opportunities for bacterial growth on surfaces.