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Delta by Marriott Grande Prairie Airport - Food

11702 99 Avenue Grande Prairie AB T8W 0C7 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packaged coffee strainers placed adjacent to the hand sink.Ensure all food and items that make contact with food are kept away from hand sink to prevent potential contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: -The grease trap.- The metro C5.- The dehydrator. - Dishwasher.- Barbecue mitt. - The soap dispenser in the bar area.Ensure the above listed areas are cleaned and maintained in a sanitary condition.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Three used scrubbing pads were noted during the inspection.The used scrubbing pads were discarded by the staff.Ensure all scrubbing pads are handled as single use items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packaged coffee strainers placed adjacent to the hand sink.Ensure all food and items that make contact with food are kept away from hand sink to prevent potential contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • A container of wax was noted in the kitchen.The wax was discarded immediately by staff.Ensure that the chemicals are stored seperately from food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser in the bar area was noted to be empty during the inspection.The soap dispenser was refilled by staff.Ensure hand sink is kept supplied at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: -The grease trap.- The ice machine.- The metro C5.- The wall around the hand sink.- The dough mixer.- The dehydrator. - Storage bins- The green racks.- Dish washer.- Handles of the fridge and freezers.- Barbecue mitt. - The soap dispenser in the bar area.Ensure the above listed areas are cleaned and maintained in a sanitary condition.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packaged coffee strainers and plastic utensils were placed adjacent to the hand sink.Please ensure all food and items that make contact with food are kept away from hand sink to prevent potential contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At the time of the inspection:1) Various parts of ceilings above food preparation areas were not in a sanitary condition.2) The grease trap and lid of a container on the ground near the dishwasher had dirt buildup.Please ensure:Ceilings, the grease trap and food containers are cleaned and maintained in a sanitary condition.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the white cutting boards require cleaning.Please clean the cutting boards. If the cutting boards cannot be cleaned, plane or replace them.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Behind the bar, the lactic acid sanitizer is noted below the required concentration. Please ensure the lactic acid is checked daily and ensure the lactic acid is at the required concentration as per manufacturer's instructions. The chef replaced the lactic acid sanitizer, and it measured the required concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dehydrated prosciutto and smoked bacon prepared onsite are noted on the counter. Please ensure high-risk food products are stored in the fridge at 4 degrees Celsius and below. The chef moved the product into the fridge during the inspection.
    • 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?
      • A gap is noted in the weather stripping on the back door, potentially allowing for the entry of pests. Please repair the gap and ensure all pest entry points are sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A rusty noodle strainer is noted in storage. Please discard the noodle strainer and ensure all equipment is kept in good condition. The chef discarded the noodle strainer during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: -Dough mixer.-Ice machine.Please clean the indicated areas and ensure they are kept in a clean and sanitary condition. The chef cleaned the areas during the inspection. .
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the white cutting boards require cleaning.Please clean the cutting boards. If the cutting boards cannot be cleaned, plane or replace them.