Skip to content
Loading map…

Days Inn by Wyndham Lethbridge - Continental Breakfast

100 3 Avenue S Lethbridge AB T1J 4L2 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray on the counter was very strong and rebleached the test strip. Spray diluted and measured 200 ppm chlorine. Follow the instructions on the poster to mix a food safe sanitizer (1/2 teaspoon bleach per litre of water) and use the test strips to verify.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff onsite have a food safety certificate. Operator confirmed that the manager is working on food safety training.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back area is cluttered and unorganized. Please organize the area and do a deep clean.May 14th: Some organization has taken place adjacent to the two-compartment sink, but a deeper organize is needed throughout the entire back area.
  3. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are required to verify sanitizer concentrations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back area is cluttered and unorganized. Please organize the area and do a deep clean.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food safe sanitizer available. A bleach spray was mixed during the inspection and measured 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pre-cooked bacon was pulled from the freezer the night prior and left on the counter which is then microwaved for breakfast. Packaging was not available to verify manufacture storage instructions; therefore, bacon was discarded during the inspection.Boiled eggs measured 45°C and egg rounds near the opening of the lid measured 35-45°C. Ensure the warming unit keeps foods hot above 60°C. Please store creamers on an ice bath or put them in the fridge so they do not sit at room temperature. Operator was advised to discard the creams after breakfast service, along with leftover food in the warming unit. Leftover hot foods from breakfast cannot be kept and re-served.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are required to verify sanitizer concentrations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back area is cluttered and unorganized. Please organize the area and do a deep clean.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall in the washroom has urine spatter and requires immediate attention.
  7. Initial Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cleaner currently used on food contact surfaces is not appropriate. Please obtain a sanitizer that is safe to use on food contact surfaces. Counters and tables in the food prep and eating areas must be cleaned and sanitized with an appropriate sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing takes place in the two compartment sink, although there is no sanitize step. Obtain a sanitizer and implement the sanitizing step after washing dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink in the food prep area did not have any soap or papertowel. Handwash sinks must be stocked with soap and papertowel at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff and client washroom did not have any paper towel. Please replace the paper towel and ensure all handwash sinks are fully equipped with all necessary handwashing supplies.The dishwashing area was very cluttered and dirty. Dirt and debris had accumulated along the front of the cupboards and floor by the sink. Please clean this area. Ensure there is a clear path from the food prep area to the sink.