Econo Lodge Inn & Suites
9722 97 Street High Level AB T0H 1Z0 · Food - General
5 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A smaller crack still needs to be filled on the left side of the ice machine dispensing area, so it is smooth for cleaning and disinfecting. Udara, maintenance staff also onsite at the time of inspection and knows where he needs to fix. Follow up on August 26, 2024. Monthly cleaning of ice machine log sheet recorded. Provided operator with AHS Cleaning schedule link and daily cleaning of ice machine dispensing area needs to be recorded on cleaning schedule (disinfecting ice machine dispensing area with approved sanitizer such as 100 ppm chlorine sanitizer or 200 ppm Quats sanitizer). Previous Inspection Report dated August 22, 2024:**Ice machine dispensing area has a crack and cannot be cleaned and sanitized properly. Fix the area so it can be cleaned and sanitized properly. Submit photo once it is fixed.Addressed daily cleaning/disinfecting of ice machine area with facility manager and record it on cleaning schedule.Cleaning schedule includes daily cleaning schedule, weekly cleaning schedule, and monthly cleaning schedule.Maintenance person clean ice machine inside by putting ice machine cleaner monthly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Night shift staff still not recording Coca Cola reach-in cooler temperature properly. Higher risk food stored inside this cooler unit. It was measured at 3.8 C < 4 C at the time of inspection. Nightshift staff recorded 9 C > 4 C at 3 AM on August 23, 2024. 10 C > 4 C recorded at 3 PM, August 22, 2024. Documentation/Monitoring procedure not accurate. This is a repeat infraction. Please train staff how to read the thermometer properly and record it. Missing Thermometer inside stand-up freezer. Follow up on August 26, 2024.Previous Inspection Report dated August 22, 2024:**Egg, yogurt reach in cooler: 1 C < 4; Stand-up freezer: -19 C < -18 C.Pepsi cooler: 3.8 C < 4 C. Temperature recording was recording -8 C and -9 C freezer temperature. Facility manager needs to make sure staff knows how to read thermometer properly and record it on log sheet. Ensure all coolers, freezers have a working thermometer inside and staff knows how to read temperature properly and record it on log sheet.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Instructed operator to make bleach water label on the bleach water sanitizer spray bottle at the time of inspection. Chlorine sanitizer was measured at 100 ppm (minimum 100ppm). Operator still waiting Chlorine sanitizer to be shipped to the facility.Reviewed 2 Sink manual dishwashing method with operator. Wash/rinse at one sink. Immerse coffee pots in minimum 100 ppm chlorine sanitizer or 200 ppm Quats sanitizer food grade container/tub for at least 2 minutes, air dry afterwards without further rinsing. Previous Inspection Report dated August 22, 2024:**No Quats sanitizer pH test strips or Chlorine test strips at the facility.Submit photo once you have ordered Chlorine test strips at the facility.A copy of AHS cleaning schedule left for operator to record and use daily. An electronic version will be emailed to operator along with this inspection report.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A smaller crack still needs to be filled on the left side of the ice machine dispensing area, so it is smooth for cleaning and disinfecting. Udara, maintenance staff also onsite at the time of inspection and knows where he needs to fix. Follow up on August 26, 2024. Previous Inspection Report dated August 22, 2024:**Ice machine dispensing area has a crack. Ensure it is fixed so you can clean and sanitize the area properly. Clean and sanitize air machine area daily as part of your daily cleaning schedule. record it on log sheet.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Facility has a bottle of D10 Quats sanitizer. It was measured 0 ppm at the time of inspection. Facility does not have Quats Sanitizer test strip at this facility to verify strength. Instructed operator to make 100 ppm bleach water sanitizer spray bottle 1/2 teaspoon into 1 liter of water. Ensure it is marked bleach and water on the spray bottle.Approved sanitizer: 100 ppm Chlorine solution; 200ppm Quats sanitizer.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Ice machine dispensing area has a crack and cannot be cleaned and sanitized properly. Fix the area so it can be cleaned and sanitized properly. Submit photo once it is fixed.Addressed daily cleaning/disinfecting of ice machine area with facility manager and record it on cleaning schedule.Cleaning schedule includes daily cleaning schedule, weekly cleaning schedule, and monthly cleaning schedule.Maintenance person clean ice machine inside by putting ice machine cleaner monthly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Egg, yogurt reach in cooler: 1 C < 4; Stand-up freezer: -19 C < -18 C.Pepsi cooler: 3.8 C < 4 C. Temperature recording was recording -8 C and -9 C freezer temperature. Facility manager needs to make sure staff knows how to read thermometer properly and record it on log sheet. Ensure all coolers, freezers have a working thermometer inside and staff knows how to read temperature properly and record it on log sheet.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Educated operator proper dishwashing:Wash -> Rinse -> Sanitize (e.g. soak washed and rinsed ware in 100 ppm chlorine sanitizer for at least 2 minutes) -> Air Dry.Facility only has one sink at food preparation area. Have a small tub container that you can use as sanitizer sink. Wash/Rinse in sink and sanitize wares in tub container (soak in 100 ppm chlorine or 200 ppm Quats sanitizer for minimum 2 minutes), air dry afterwards.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No Quats sanitizer pH test strips or Chlorine test strips at the facility.Submit photo once you have ordered Chlorine test strips at the facility.A copy of AHS cleaning schedule left for operator to record and use daily. An electronic version will be emailed to operator along with this inspection report.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice machine dispensing area has a crack. Ensure it is fixed so you can clean and sanitize the area properly. Clean and sanitize air machine area daily as part of your daily cleaning schedule. record it on log sheet.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?