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Comfort Inn & Suites CN731

2317 Trans Way SE Medicine Hat AB T1B 4E9Canada · Food - General

8 inspections

  1. 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?
      • A cover is missing for one of the lights in the kitchen.
  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?
      • A cover is missing for one of the lights in the kitchen.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher is in disrepair. It is not currently in use and acceptable manual dishwashing procedures are in place.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Single use creamer containers were being kept in a bowl while their temperature was 11° degrees Celsius. The operator discarded the remainder of the creamer containers and in the future they will replace them every two hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not working for more than two weeks. the operator is using a two-compartment sink to wash and rinse the utensils. improper manual dishwashing procedures are in use as the operator is only using what they describe as hot water without checking the temperature and there is no sanitization process happening in the facility. Instructions for manual dishwashing was provided.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher is in disrepair.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management 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?
      • Area underneath the kitchen sink is in disrepair.
  8. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was left in a bulk supply container. The operator promptly removed the scoop.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mini-fridge with yogurt and large cooler in the back area were approximately 6 degrees Celsius. Operator adjusted the refrigerators so that the temperatures were less than 4 degrees Celsius.Milk creamers were left out at room temperature. The operator removed them from the coffee station and placed them in the fridge.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A thermometer placed in the dishwasher read 51, 58, and 61 degrees Celsius after three separate runs. The operator was instructed to sanitize dishes/utensils in the sink using a sanitizer until the dishwasher can be verified as reaching the temperature required for sanitization.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Area underneath the kitchen sink is in disrepair.