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Delta by Marriott Edmonton Center Suite Hotel - District 102

10222 102 Street NW Edmonton AB T5J 4C5 · Food - General

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored inside the rice and flour containers. Ensure all scoops are removed from the inside of the food ingredients to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strip was not available. Ensure test strip is made available to determine the concentration of sanitizers is adequate,
    • 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?
      • Displayed food handling permit is expired.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not operational. Chef indicated dishes were being washed and sanitized in the high temperature dishwasher in the banquet kitchen. High temperature dishwasher in the banquet kitchen was measured above 71C at dish level.- Staff indicated the missing part had been obtained and the kitchen dishwasher will be repaired the next day.Ensure kitchen dishwasher is repaired and able to sanitize utensils accordingly.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was prepared during inspection and measured between 200ppm-400ppm of quats.Ensure sanitizer is available in the kitchen and wet cleaning clothes are immersed in the sanitizer during food prep.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ceramic bowl was seen in the bulk food bucket. Bowl was taken out during inspection. Ensure scoops with their handle kept out of the food is used in bulk foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The milk cooler in the front service area was measured between 7C-9C. Temperature was adjusted during inspection.Ensure cooler temperature is maintained below 4C/40F at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no running water in the handsinks in the prep area and the glassware storage area.- There were no paper towels in the dispensers on the prep hand sink and the front service area hand sink. Paper towels were provided during inspection.Ensure all handsinks are fully operational and equipped with running jot and cold water, soap and paper towels at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The stairs outside the walk-in coolers in is disrepair. Ensure surfaces are maintained in a smooth, non-absorbent and easy to clean manner.
  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The inside flooring of walk-in cooler #4 is not smooth and easy to clean. A request has been made to fix the flooring.
  6. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are broken floor tiles beneath equipment at the cookline.Fix or replace all broken floor tiles in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirt, soil and debris accumulation was noted on the floor in walk-in cooler #4 and walk-in freezer #6. There is also soil, grey water and debris on the floor in the chemical storage roomClean the floor in the above-mentioned refrigeration units and chemical storage room.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple used cleaning cloths were left on counter tops at the cookline.All used cleaning cloths were immediately stored in a bucket with sanitizer solution during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken and disrepair deep fryer basket observed in a deep fryer was immediately discarded during inspection.