DoubleTree By Hilton Hotel West Edmonton - Main Kitchen
16615 109 Avenue NW Edmonton AB T5P 4K8 · Food - General
6 inspections
- Risk Management 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)?
- • The main dishwasher did not achieve the required sanitizing temperature at the dish level. Measured temperature was below 71°C (160°F) even after three cycles.• The dial temperature fluctuates between 78°C (174°F) and 92°C (199°F). The dial reads higher temperature when empty but drops when utensils pass through.• Please ensure the final rinse temperature at the dish level reach at least 71°C (160°F) for proper sanitization.• Until the main dishwasher is repaired and verified to meet sanitizing standards: o Continue using the main dishwasher for washing only. o Perform final sanitization by running utensils through the small, properly functioning dishwasher or manually using chemical sanitizer.
- 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
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 main dishwasher did not achieve the required sanitizing temperature at the dish level. Measured temperature was below 71°C (160°F) even after three cycles.• The dial temperature fluctuates between 78°C (174°F) and 92°C (199°F). The dial reads higher temperature when empty but drops when utensils pass through.• Please ensure the final rinse temperature at the dish level reach at least 71°C (160°F) for proper sanitization.• Until the main dishwasher is repaired and verified to meet sanitizing standards: o Continue using the main dishwasher for washing only. o Perform final sanitization by running utensils through the small, properly functioning dishwasher or manually using chemical sanitizer.
- 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)?
- Both dishwashers in the main area were measured below 71°C (160°F). The operator must ensure that the final rinse temperature at the dish surface reaches at least 71°C (160°F) and that the final rinse temperature at the manifold or gauge is at least 82°C (180°F). If these temperatures cannot be achieved, manual dishwashing must be used until the equipment is serviced and reaches the recommended temperature for effective sanitization.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dirt was observed on the light tubes in the main kitchen, near the walk-in cooler. Clean light fixtures.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring 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?
- Ventilation is due for professional cleaning. The chef advised that the cleaning is scheduled.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
0 infractions