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Days Inn High Level - Breakfast

10101 96 Street High Level AB T0H 1Z0 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. 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)?
      • Test strips were available for chlorine sanitizer. Peroxide is used for customer tables and counter tops. Please purchase peroxide test strips. A residential dishwasher can be used at this facility providing ALL food handling permit conditions are met, the dishwasher runs on the high temperature sanitize setting, the dishwasher is not stopped before the complete high temperature sanitize cycle has been completed AND a waterproof thermometer is purchased for the facility. Please purchase a waterproof thermometer for the dishwasher. The main kitchen is still closed and has a two-compartment sink and a separate hand washing station. If the facility would like to change their breakfast menu, they must notify our office before.
  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are using the hand washing station to complete dishwashing. Staff cannot properly wash dishes in the hand washing station. Staff need to install two sinks for dish washing if not using the main kitchen.The main kitchen was closed and needs to meet Food Regulation regulations for operating. The hand washing station is designated only for hand washing. Discussed two sink manual method for dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were available for chlorine sanitizer. Peroxide is used for customer tables and counter tops. Please purchase peroxide test strips.
  5. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold holding unit in front does not have a thermometer. Please purchase thermometer.Eggs and sausage hot holding unit measured 45C. Hot foods need to be maintained at a temperature of 60C or above. Operator will discard product. A probe thermometer is available to measure food temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are using the hand washing station to complete dishwashing. Staff cannot properly wash dishes in the hand washing station. Staff need to install two sinks for dish washing if not using the main kitchen.The main kitchen was closed and needs to meet Food Regulation regulations for operating. The hand washing station is designated only for hand washing. Discussed two sink manual method for dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were available for chlorine sanitizer. Peroxide is used for customer tables and counter tops. Please purchase peroxide test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink station did not have any paper towel in the dispenser. Please install paper towel in dispenser.
  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold holding unit in front does not have a thermometer. Please purchase thermometer.Eggs and sausage hot holding unit measured 45C. Hot foods need to be maintained at a temperature of 60C or above. Operator will discard product. A probe thermometer is available to measure food temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are using the hand washing station to complete dishwashing. Staff cannot properly wash dishes in the hand washing station. Staff need to install two sinks for dish washing if not using the main kitchen.The main kitchen was closed and needs to meet Food Regulation regulations for operating. The hand washing station is designated only for hand washing. Discussed two sink manual method for dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were available for chlorine sanitizer. Peroxide is used for customer tables and counter tops. Please purchase peroxide test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink station did not have any paper towel in the dispenser. Please install paper towel in dispenser.