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Days Inn - Food

10218 162 Avenue County of Grande Prairie AB T8V 0P2 · Food - General

Official record from Alberta →

Inspection summary

Days Inn - Food has been inspected 2 times by Alberta Health Services (Environmental Public Health) since October 15, 2024. The most recent inspection, on October 23, 2024, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times on October 15, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on October 15, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on October 23, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on October 15, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 15, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

2 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Buffet style setup: Toppings for waffles are kept in a bowl without lids.Ensure lids are provided for the toppings to prevent contamination.
  2. Initial Inspection

    13 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler wear gloves without washing hands. Food handler was educated on handwashing and glove use. Ensure hands are washed prior to wearing gloves. Gloves must be discarded after each task. Glove use does not replace hand washing.
    • 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?
      • Temperature logs are not kept for refrigeration units. Ensure daily temperature logs are kept for all refrigeration units.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bacon and hash browns (for buffet) stored in hot holding unit does not have a sneeze guard. Ensure heat lamp hot holding unit is not used for buffet style setup.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer is not available to verify food safety temperatures. Ensure probe thermometer is available on site to verify food safety temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3 refrigeration units are not equipped with a thermometer to monitor temperature.Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of milk/yogurt cooler was 7 Deg C. Operator was instructed to adjust the temperature. If temperature of cooler does not go down to 4 Deg C then do not use the cooler until is it is repaired. Ensure temperature of cooler is 4 Deg C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Creamers & butter that require refrigeration are stored on ice packs and not maintaining temperature of 4 Deg C. Ensure creamer and butter are either stored in the fridge and if ice packs are used, they are replaced with cold ones frequently.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Heat lamp used to store bacon and hash brown was at 38 Deg C. Food has been there for less than 2 hours. Food will be discarded after 1 hour since breakfast will be over. Ensure heat lamp is no longer used for hot holding food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature dishwasher: concentration of chlorine in final rinse water was 10 PPM. Ensure dishwasher is repaired and concentration of chlorine in final rinse water is 100 PPM.Until dishwasher is repaired, manually sanitize all dishware/utensils in the sink. Instructions were provided.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid soap dispenser at the hand washing sink was empty. Refills were not available. Food handler was instructed to use dishwashing detergent until refills are available for the dispenser. Ensure single use paper towel and liquid soap is always available at the hand washing sink.
    • 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?
      • Operator is operating without a valid food handling permit since the change of ownership. Permit will be issued once approval process is completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Inside of the oven is not clean.Ensure inside of the oven is cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule is available but cleaning logs are not kept. Ensure daily, weekly and monthly cleaning logs are kept.

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