Days Inn & Conference Center by Wyndham Camrose Norsemen
6505 48 Avenue Camrose AB T4V 3K3 · Food - General
13 inspections
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One of the Kitchen food preparation counter surface near the cooking equipment has developed significant grooves and scores, which interferes with adequate sanitizing and could lead to cross-contamination. Corrective action: This food preparation surface must be replaced or resurfaced to render it as smooth, durable, easily cleanable, and impervious to moisture.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Lactic acid sanitizer in the glasswasher registered at 1.17 mL/L, which is lower than the satisfactory range of 2.11-4.30 mL/L.Corrective action: Please have your glasswasher serviced to ensure that it is dispensing a satisfactory concentration of sanitizer.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Weatherstripping on the exterior door near the tool room is in disrepair such that light is infiltrating, and therefore provides a point of entry for pests. Corrective action: Weatherstripping on this door must be repaired or replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The seal around the door of the walk-in freezer is in disrepair, which could impact its efficiency in the long-term and lead to temperature abuse.Corrective action: The seal around this door must be repaired or replaced.2. One of the prep table cutting boards near the cooking equipment has developed significant grooves and scores, which interferes with adequate sanitizing and could lead to cross-contamination. Corrective action: This cutting board must be replaced or resurfaced to render it as smooth, durable, easily cleanable, and impervious to moisture.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Batches of soup were being hot hold at approximately 50 degrees Celsius for under 2 hours. The hot holding machine was adjusted during the inspection to raise the temperature to a minimum of 60 degrees Celsius.Going forward, please ensure that foods are hot held at a temperature of at least 60 degrees Celsius, even if it is not yet part of the meal service.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Lactic acid sanitizer in the glasswasher registered at 1.17 mL/L, which is lower than the satisfactory range of 2.11-4.30 mL/L.Corrective action: Please have your glasswasher serviced to ensure that it is dispensing a satisfactory concentration of sanitizer.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Weatherstripping on the main receiving door was in disrepair, creating a gap that could permit the entry of pests.Corrective action: The affected weatherstripping must be repaired or replaced.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items in carboard boxes were noted on the floor in the walk-in freezer. Please keep all food items at least 6 inches off the floor.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility was using a lactic acid-based sanitizer. However, no lactic acid test strips were available. Please ensure the availability of correct sanitizer test strips.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- No pest control record was available at the time of inspection. Please ensure pest control record is available onsite for review.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Bowls were placed in bulk food container. Please taken them out. 2. Scoops were placed in bulk food container with handles touching food. Please ensure the scoops are hanging on the side and the handles are not touching food. 3. A bag of flour was placed on the floor in the dry storage area and food items in cardboard boxes were placed on the floor in the walk-in freezer. Please ensure all food items are off the floor at least 6 inches in storage.
- 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?
- The permit was posted inside the kitchen, which was not visible to the customers. The manager took it down and reposted in the front dining area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperatures when tested were within acceptable parameters.There is mold growth in the second walk-in cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperatures when tested were within acceptable parameters.There is mold growth in the second walk-in cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glass washer in lounge is broken and must be repaired.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Floor in Dishwashing are where plumbing was repaired must be re-tiled and grouted, so that cleaning can be undertaken.Thresholds in walk-in cools and freezers where damaged must be repaired.Ceiling by back walk-in coolers must be repaired properly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor in Dishwashing are where plumbing was repaired must be re-tiled and grouted, so that cleaning can be undertaken.Thresholds in walk-in cools and freezers where damaged must be repaired.Ceiling by back walk-in coolers must be repaired properly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dish trolleys are badly soiled and must be replaced.Spending $ to sanitize dishes and utensils then putting them on filthy carts is futile.
- 23. Is the facility maintained in a clean and sanitary condition?
- A thorough cleaning is required especially in hard-to-reach places and in and around equipment.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Foods were found thawing in walk-in cooler, however sausage and other meats were found on the back prep table thawing. Ensure all foods are not thawed at room temperature.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions