DoubleTree by Hilton Edmonton Downtown - Kitchen
Kitchen - 9576 Jasper Avenue NW Edmonton AB T5H 3V3 · Food - General
6 inspections
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The caulking on the wall of the comp sink needs to be scrubbed thoroughly or replaced. The wall beside the dishwasher has a collection of debris. Please clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
0 infractions
- 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)?
- Oct 24/25 update: The dishwasher was ran twice and reached at maximum temperature of 67C. A maintenance supervisor can by and said a part is required for the booster heating system and is on order. Until that happens everything that goes thru the dishwasher must be manually sanitized in a clean sink compartment.High temperature dishwasher was ran 3 times with a maximum temperature reached ranged from 62 to 67.9C.At dish level the temperature needs to reach at least 71C.Aug 1 update:The machine was allowed to warm up then ran three times. The maximum temperature reached ranged between 66 to 66.9C.Until the machine can reach a temperature of 71C you are to manually sanitize items after they go thru the dishwasher. By using a clean/sanitized sink compartment and allowing items to soak in 200ppm of your quat sanitizer for at least 2 minutes.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- High temperature dishwasher was ran 3 times with a maximum temperature reached ranged from 62 to 67.9C.At dish level the temperature needs to reach at least 71C.Aug 1 update:The machine was allowed to warm up then ran three times. The maximum temperature reached ranged between 66 to 66.9C.Until the machine can reach a temperature of 71C you are to manually sanitize items after they go thru the dishwasher. By using a clean/sanitized sink compartment and allowing items to soak in 200ppm of your quat sanitizer for at least 2 minutes.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils using is food preparation are being stored next to the handsink. Allowing for the possibility of contamination to occur during the handwashing process.Either place a splash gaurd on the handsink or do not store utensils next to the sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring 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)?
- High temperature dishwasher was ran 3 times with a maximum temperature reached ranged from 62 to 67.9C.At dish level the temperature needs to reach at least 71C.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils using is food preparation are being stored next to the handsink. Allowing for the possibility of contamination to occur during the handwashing process.Either place a splash gaurd on the handsink or do not store utensils next to the sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were used as scoops in bulk dry goods. ACTION REQUIRED: Obtain scoops with handles for dry goods. Store scoops in such a way that the handles are not in contact with the dry goods.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The glasswasher in the bar area had no detectable levels of sanitizer. CDI: Chemical bottles restocked at the time of inspection & tested at 100ppm chlorine. ACTION REQUIRED: Staff is directed to test mechanical dishwashers daily.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water faucet on the hand sink closest to the service area was not functional at the time of inspection. Cold water was available. Maintenance staff were working on repairs at the time of inspection. Note: An alternative hand wash station was available & fully stocked in the cookline.ACTION REQUIRED: Ensure there is hot/cold running water available at all hand sinks.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Sealant/caulking behind the mechanical dishwasher in the kitchen was discolored & no longer cleanable. ACTION REQUIRED: refinish sealant/caulking.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?