Eckville Hotel - Billy Zees
5007 50 Street Eckville AB T0M 0X0 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Pinesol and water was mixed to wipe surfaces. Staff replaced with a bleach solution. Ensure chlorine solution is at 100 ppm.
- 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?
- The weather stripping on the bottom of the back door is missing in some spots leaving a gap large enough for mice to enter. Please have the weather stripping replaced and ensure the door seals tightly to prevent pests from entering.A copy of a pest control template to be completed monthly was provided with this report.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Knives were being stored between counter surfaces in a narrow slot that cannot be cleaned. Knives can become contaminated when slide into an area that isn't able to be cleaned and sanitized. Knives were removed to be washed. Please store knives in an area that is easily cleanable and doesn't lead to contamination of the utensils.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The freezer has a large build-up of ice that can get into food stored in the unit. Ice is not potable and can lead to contamination of food. Please have the freezer defrosted.Cardboard was being used to line some shelves of the walk-in cooler. Cardboard cannot be cleaned and sanitized. Please remove the cardboard and if a shelf liner is necessary, ensure it is made of a material that is non-absorbent and easily cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 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?
- The weather stripping on the bottom of the back door is missing in some spots leaving a gap large enough for mice to enter. Please have the weather stripping replaced and ensure the door seals tightly to prevent pests from entering.
- 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?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The walk-in cooler was between 4.6 - 9 C. Food stored in unit was between 6.9 - 9 C. The majority of the cooler is used for beverage storage.The unit has been inconsistent over the years in maintaining temperatures at or below 4 C. Food stored in the unit must be held at 4 C or colder. If the unit cannot consistently maintain this temperature, please obtain a unit for the storage of potentially hazardous foods and use the walk-in for beverages that don't require refrigeration.
- 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?
- The weather stripping on the bottom of the back door is missing in some spots leaving a gap large enough for mice to enter. Please have the weather stripping replaced and ensure the door seals tightly to prevent pests from entering.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Lemon scented bleach present for use as a sanitizer. Please discontinue use of scented bleach as the chemicals used can be a contaminant. Use only unscented bleach or a quaternary ammonium for sanitizing of food contact surfaces.
- 20. Do food handlers at the facility have adequate food safety training?
- No valid food handling certificate could be provided for someone in care and control of the facility. Please ensure at least one person in care and control of the facility has a valid safe food handling certificate from an approved course. A list of approved courses will be included with a copy of this report.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Lemon scented bleach present for use as a sanitizer. Please discontinue use of scented bleach as the chemicals used can be a contaminant. Use only unscented bleach or a quaternary ammonium for sanitizing of food contact surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The walk-in cooler was only maintaining 6-10 C depending on the area of the cooler. Please have the unit adjusted or serviced and ensure it is maintaining 4 C as some foods that require refrigeration are being stored inside.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A valid permit was not posted. Please obtain and post the current permit in view of customers.
- 20. Do food handlers at the facility have adequate food safety training?
- No valid food handling certificate could be provided for someone in care and control of the facility. Please ensure at least one person in care and control of the facility has a valid safe food handling certificate from an approved course. A list of approved courses will be included with a copy of this report.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips could be located for either dishwashing (chlorine test strips required) or for the glass washer which uses iodine. Please obtain both types of test strips and ensure staff are testing the glass washer daily and sanitizer each time it is prepared for dishwashing.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A valid permit was not posted. Please obtain and post the current permit in view of customers.
- 20. Do food handlers at the facility have adequate food safety training?
- No valid food handling certificate could be provided for someone in care and control of the facility. Please ensure at least one person in care and control of the facility has a valid safe food handling certificate from an approved course. A list of approved courses will be included with a copy of this report.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?