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Fairmont Hotel Macdonald - Harvest Room Kitchen

10065 100 Street NW Edmonton AB T5J 0N6 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • - Sous vide meat is being prepared with no food safety records.Ensure a food safety plan is developed and submitted for approval. Temperature records should be maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Steak in the oven was measured at internal temperature of 51C. Hot holding was set to 125C and had been at that temperature for over 3 hours. Steak was discarded during inspection. Chef indicated steak is cooked in the oven at 135C overnight and hot held at 125C before reheating for service.Ensure food is cooked to the required temperature and hot held at a minimum temperature 60C/140F.
    • 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 at the bar had no paper towel.Ensure sink is fully equipped at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The dishwasher was not at 71C after several cycles, unit is also leaking and is unable to retain steam. Ensure dishwasher is repaired and maintained at a minimum temperature of 71C internally.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The meat slicer is unclean at the base and top area. Ensure meat slicer is cleaned and sanitized.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Build-up of dirt was observed at the spout of the dispensing gun in the bar area. Ensure gun is cleaned and sanitized before use.Ensure gun is cleaned and sanitized at the end of each day.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was measured internally at 59/60C after several cycles using both the PHI's and facility's probe thermometer. Chef indicated that technician will be contacted immediately.Unit was turned off and recent cleaned dishes were moved to the pot and pan high temperature dishwasher for rewashing. The pot and pan dishwasher will be used until repairs are completed and temperature can be maintained at a minimum of 71C at dish level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were not available to test the glasswasher.Ensure iodine strips are obtained and glasswasher sanitizer is monitored daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the bar was empty.Ensure handsink is fully equipped at all times.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions