Esquire Hotel & Lounge
4903 50 Street Girouxville AB T0H 1S0 · Food - General
7 inspections
- 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 chlorine or QUAT sanitizer test strips could be located onsite at the time of the inspection.Ensure that test strips are available onsite to confirm the concentration of mixed sanitizer solutions.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall of the 1st stall in the woman's washroom, accessible in the bar, is in disrepair and requires finishing.Ensure that any damaged or deteriorated materials are replaced and that the wall is closed up to ensure the space can easily be cleaned and sanitized.The operator will ensure that the indicated stall is locked and is not accessible to the public until the repairs are completed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The kitchen's commercial exhaust system is past due for its routine professional cleaning/maintenance. Ensure that the system is cleaned routinely as outlined on the attached service sticker.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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 chlorine or QUAT sanitizer test strips could be located onsite at the time of the inspection.Ensure that test strips are available onsite to confirm the concentration of mixed sanitizer solutions.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The kitchen's commercial exhaust system is past due for its routine professional cleaning/maintenance. Ensure that the system is cleaned routinely as outlined on the attached service sticker.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall of the 1st stall in the woman's washroom, accessible in the bar, is in disrepair and requires finishing.Ensure that any damaged or deteriorated materials are replaced and that the wall is closed up to ensure the space can easily be cleaned and sanitized.The operator will ensure that the indicated stall is locked and is not accessible to the public until the repairs are completed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer solution available at the start of the inspection was measured to be 0-50 ppm chlorine.The solution was changed for a fresh solution of 200 ppm chlorine at the time of the inspection.Ensure that sanitizer solutions are changed as required to maintain an acceptable active ingredient concentration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall of the 1st stall in the woman's washroom, accessible in the bar, is in disrepair and requires finishing.Ensure that any damaged or deteriorated materials are replaced and that the wall is closed up to ensure the space can easily be cleaned and sanitized.The operator will ensure that the indicated stall is locked and is not accessible to the public until the repairs are completed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- The wall of the 1st stall in the woman's washroom, accessible in the bar, is in disrepair and requires finishing.Ensure that any damaged or deteriorated materials are replaced and that the wall is closed up to ensure the space can easily be cleaned and sanitized.The operator will ensure that the indicated stall is locked and is not accessible to the public until the repairs are completed.
- 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
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?
- The wall of the 1st stall in the woman's washroom, accessible in the bar, is in disrepair and requires finishing.Ensure that any damaged or deteriorated materials are replaced and that the wall is closed up to ensure the space can easily be cleaned and sanitized.The operator will ensure that the indicated stall is locked and is not accessible to the public until the repairs are completed.
- 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
2 infractions
- 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?
- The current food handling permit was provided to the operator for posting at the time of the inspection.Ensure that the current food handling permit is continuously posted in a location that is visible to the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall of the 1st stall in the woman's washroom, accessible in the bar, is in disrepair and requires finishing.Ensure that any damaged or deteriorated materials are replaced and that the wall is closed up to ensure the space can easily be cleaned and sanitized.The operator will ensure that the indicated stall is locked and is not accessible to the public until the repairs are completed.
- 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?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- At the time of the inspection, the PHI and operator increased the chlorine sanitizer concentration to 200 ppm. Wiping cloths were being stored in the bucket at the time. Ensure that mixed sanitizer solutions are made to the required concentrations.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wall of the 1st stall in the woman's washroom, accessible in the bar, is in disrepair and requires finishing.Ensure that any damaged or deteriorated materials are replaced and that the wall is closed up to ensure the space can easily be cleaned and sanitized.The operator will ensure that the indicated stall is locked and is not accessible to the public until the repairs are completed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?