Skip to content
Loading map…

Days Inn - Kitchen

5010 40 Avenue Innisfail AB T4G 1Z1 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution was too strong. Went through proper concentration mixing with the operator.Test strips were available.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The standup cooler was measured at 9C. It had been inadvertently turn off. Turned back on.Discussed routine monitoring of cooler temp and record keeping.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not being used during dishwashing process as stated by the staff as dishwasher not working properly. Manual dishwashing was performed with no sanitizing step. Observed to have 2 compartment handwashing sinks and being used as a dishwashing sinks as well. Discussed manual wash/rinse/sanitize process with the General Manager. Thoroughly clean the sink before sanitizing. Please ensure to sanitize utensils/dishes in order to prevent risks of contamination such as possible food borne illnesses. Accepted chlorine sanitizer solution concentration at 100 ppm.
    • 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?
      • Prepackaged butter was found in the kitchen counter and the label indicated to keep refrigerated. Staff stored the food product back to the cool holding unit. Please ensure to keep food item at the appropriate temperature below 4 degrees C. to prevent growth of harmful bacteria and maintains the quality and freshness.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • X- The dishwasher was non-operable. Staff stated was broken and have not used for approximately 2 years. Please have the dishwasher in good working condition and running in order to be used for sanitizing food utensils to prevent potential contamination and food borne illnesses. X- Food utensils were done by manual dishwashing but no sanitizing procedure in place. Please ensure to sanitize the food utensils after wash/rinse procedure to prevent food borne illnesses and contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No designated handwashing sink in the kitchen. Instead, the 2-compartment handwashing sinks were being used for manual dishwashing. Option 1 - Please install a designated handwashing sink to ensure proper hand hygiene practices and prevent potential cross-contamination risks between handwashing and dishwashing activities. Option 2 - Please have the dishwasher repaired as soon as possible.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The staff onsite had not taken the Safe Food Handling course at the time of Inspection. Discussed with the GM Tye and staff Sara in taking the course asap. Ensure that the Safe Food Handling course is taken in order to facilitate proper handling of food which can help prevent food borne illness.