Dover Hotel - Restaurant
12704 120 Street NW Edmonton AB T5E 5N5 · Food - General
6 inspections
- Risk Management 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?
- Ceiling in the basement in disrepair due to plumbing leak
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Lids for chest freezers in the kitchen were in disrepair
- 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
4 infractions
- 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 in disrepair, with water actively leaking from the heating unit. Staff onsite indicated that the dishwasher is broken and that they do not know how to operate it. No alternative facilities were available to wash, rinse, and sanitize utensils, dishes, or other food equipment.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink in the kitchen was obstructed by a small table and a cutting board. Staff onsite indicated that the hand sink cannot be used due to a leak in the drain. The hot water faucet had been turned off, and hand soap and paper towels were not available.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling in the basement in disrepair due to plumbing leak
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Lids for chest freezers in the kitchen were in disrepair
- 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
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling in the basement in disrepair due to plumbing leak
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Lids for chest freezers in the kitchen were in disrepair
- 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
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were not being stored in a sanitizer solution when not in use
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling in the basement in disrepair due to plumbing leak
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Lids for chest freezers in the kitchen were in disrepair
- 23. Is the facility maintained in a clean and sanitary condition?
- Extra cleaning required on the ceilings and around dry goods bins
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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?
- Ceiling in the basement in disrepair due to plumbing leak
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Lids for chest freezers in the kitchen were in disrepair
- 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
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not reaching sanitizing temperatures. Modified dishwashing procedures in place with no reusable customer dishes permitted.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling in the basement in disrepair due to plumbing leak
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Lids for chest freezers in the kitchen were in disrepair
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?