Skip to content
Loading map…

Colinton Hotel

5009 50 Street Colinton AB T0G 0R0 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.Boxes of potatoes are noted on the floor next to the handwashing sink.2.A wicker basket is used to store napkins.3.A garbage bag is used to cover the flour holding bin.1.Ensure that the potatoes are stored at least 6 inches above the floor.2. Containers used to store napkins and etc. must be smooth and easily cleanable.3.Garbage bags must not be used on food or food contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink is not supplied with soap in the kitchen. Ensure that soap in a pump is made available for handwashing at the sink at all times. Staff placed a dishwashing soap near the sink during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board is observed to be damaged on the salad prep cooler. Some cutting boards in the kitchen are also noted to be wearing away and are no longer smooth and easily cleanable.Ensure the cutting boards are replaced to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.A utensil holder in the bar area is noted to have buildup of grime and debris.2.Some drawers in the kitchen are noted to be disorganized and have buildup of grime and debris.3.The stainless-steel flour bin has buildup of grime.4.The outside areas of cabinets and drawers have food spatter and grime buildup.5.The deck area around the BBQ and vicinity is noted to have buildup of dead leaves, dust and debris.1-4.Ensure all the indicated items and areas are cleaned and sanitized.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deserts topped with whipped cream are placed at room temperature in the buffet line. Deserts containing whipped cream, cream cheese or any perishable toppings or fillings must be stored at a temperature of 4 degrees Celsius or below. Any desert served at room temperature must be timed and discarded after two hours. A timer needs to be set up for this.
  4. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Desert in the buffet line is not covered adequately to prevent customer contamination. Ensure that foods on display are properly covered or have sneeze guards to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deserts topped with whipped cream are placed at room temperature in the buffet line. Deserts containing whipped cream, cream cheese or any perishable toppings or fillings must be stored at a temperature of 4 degrees Celsius or below. Any desert served at room temperature must be timed and discarded after two hours. A timer needs to be set up for this.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the hand washing sink in the kitchen is noted to be empty. Ensure that paper towels are available in the dispenser at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1.A fly tape is noted to be hanging above a chest freezer in the storage area behind the bar. 2.The bleach sanitizer test strips are noted to be expired.1.Ensure that fly tapes are hung away from all food storage and preparation areas. 2.Ensure that new test strips are obtained.
    • 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 lighting levels are inadequate in the bar area to allow of cleaning and sanitizing of food preparation and food contact surfaces. Ensure that the lighting is improved in this area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The bin used for ice in the bar area is noted to be pitted and worn out.2.A number of Aluminum foil trays are noted in the kitchen that appear to be re-used. 1.Ensure that a new food grade ice storage container that is smooth and easily cleanable is obtained. 2.Ensure that Aluminum foil trays are used once and then discarded as they are single use and not easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The ice scoops container in the bar area is noted to have buildup of heavy grime. 2. Bar glassware shelves are noted to have buildup of grime and debris. 1-2.Ensure that the indicated areas are cleaned and maintained clean.