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Duchess Hotel

2 Railway Avenue W Duchess AB T0J 0Z0 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler temperature measured 8 degrees near the front of the cooler. The thermometer is placed in the back of the cooler. *Place thermometer near the front of the cooler and near the cooler door. Maintain refrigeration at 4 degrees Celsius or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass washer sanitizer is not working. *Any reusable glassware or dishes must be sanitized in the sink using Quats (200 ppm) or bleach (100 ppm). Immerse dishes in sanitizer for 2 minutes and air dry.*Repair glass washer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser is not feeding paper towel through properly, which creates friction to conveniently washing hands. *Maintain paper towel dispenser to feed paper towel through conveniently so that paper towel is readily available to food handlers.
  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution did not read on the test strip. Food worker mixed bleach and quat sanitizer together. Solution was dumped and refreshed with Quats sanitizer solution, only.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass washer bleach sanitizer is not showing on the test strip. Owner implemented the manual three-step dishwashing method.*Ensure glass washer is tested daily and repair glass washer.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution bucket is not used. Reusable cloth towels are to be held in a sanitizing solution when not in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knife holder in the Walk-In-Cooler is to be Washed-Rinsed-Sanitized-Air dried.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The commercial hood has not been professionally cleaned since June 2021. NFPA 96 is a standard in the Fire Code. Commercial Exhaust Hoods are to be professionally cleaned every 6 months if grease laden vapours are removed. No deep frying is completed under the hood. The owner should contact the professional cleaning company or the Fire Chief to see if professional cleaning is needed every 6 months.The ceiling in the Walk-In-Cooler is not clean.