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Coast Hinton Hotel

571 Gregg Avenue Hinton AB T7V 1N1 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats sanitizing solution is being used to sanitize dishes and surfaces, but no test strips are available.- Please provide test strips and implement use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer located in the back storage room is not maintained in clean condition - food residue is present on the interior surfaces.- Please clean and sanitize the freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule is available.- Please establish a written cleaning schedule to ensure safe food operation maintenance.
  3. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed that the facility was not sanitizing dishes. The facility cook advised that they had run out of chlorine/bleach sanitizing solution- The cook provided Quats sanitizing solution, borrowing from the adjacent food facility, and prepared 200 ppm Quats solution during the inspection, then started sanitizing dishes during the inspection.- The manager then decided to provide chlorine/bleach solution to be used as a sanitizing agent going forward. Later in the day, the manager submitted a photo confirming that chlorine solution had been provided.- Chlorine test strips were available onsite to verify the to verify the concentration of chlorine solution
  4. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Was advised that Rapid Multi Surface Disinfectant Cleaner (DIN 02517957) is being used to sanitize food contact surfaces. The public health inspector could not determine if the disinfectant was food safe. No test strips were available to measure the concentration. - Please provide a sanitizing solution that is approved for food contact surfaces (such as 100 ppm chlorine/bleach, or 200 ppm Quats).- Use test strips to check the strength of the sanitizing solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed approximately 25 individual servings (cups) of pre-packaged whipped butter condiments stored at room temperature on a self-serve condiment table. The packaging on the condiments stated, “Keep Refrigerated.”- the manager discarded all condiments at the time of inspection following the public health inspector's instruction. - Ensure all condiments labeled “Keep Refrigerated” are stored in a cooler at 4°C or colder to ensure food safety.