Days Inn by Wyndham - Breakfast
4710 58 Street Redwater AB T0A 2W0 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Risk Management 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 papers were observed during inspection. Test papers are required to ensure that the proper concentration of chemical is used. Ensure that test papers are available during re-inspection.
- 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
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 papers were observed during inspection. Test papers are required to ensure that the proper concentration of chemical is used. Ensure that test papers are available during re-inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was observed for food prep surfaces. Sanitizer is required to be used on all food prep surfaces to prevent cross contamination and bacterial growth. Sanitizer must be 100 ppm chlorine bleach solution or 200 ppm QUAT. Ensure that sanitizer is available for use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper dish washing procedures were observed. Proper dishwashing is required to prevent cross-contamination, bacterial growth, and pest attraction. Dishes and utensils are required to be washed with soap and water, rinsed, sanitized with 100 ppm bleach, and left to air dry. Ensure that proper dishwashing methods are used.
- 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 papers were observed during inspection. Test papers are required to ensure that the proper concentration of chemical is used. Ensure that test papers are available during re-inspection.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- New permit was not posted. Permits are required to be up to date and posted. Ensure that new permit is posted.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- P trap in kitchen area was observed to be leaking with evidence of mold growth. All areas of the facility are required to be in good repair. Ensure that the leak is fixed and the area cleaned and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Single use spoons were observed to be used for bulk supply of granola in the breakfast eating area. All single use items are required to be disposed of after use to prevent cross-contamination. Ensure that reusable scoops are used. Ensure that the reusable scoops are cleaned and sanitized after every use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The black domestic fridge and the mini fridge are at 12 degrees Celsius. Perishable foods must be kept at or below 4 degrees Celsius to reduce bacterial activity. Ensure the perishable food is moved out of these 2 fridges into refrigeration equipment able to maintain 4 degrees Celsius. These fridges need to be repaired or replaced.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There is no sanitizer solution for use in the kitchen. Surfaces and utensils must be fully cleaned and sanitized after being used. Any surface that can't go through the dishwasher must be manually sanitized. Any time a wiping cloth is used in the kitchen of service area it must be used with a sanitizer solution. Ensure a suitable sanitizer is available for use in the kitchen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There is no sanitizer solution for use in the kitchen. Surfaces and utensils must be fully cleaned and sanitized after being used. Any surface that can't go through the dishwasher must be manually sanitized. Any time a wiping cloth is used in the kitchen of service area it must be used with a sanitizer solution. Ensure a suitable sanitizer is available for use in the kitchen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?