Forest Park Hotel - Food
76 Connaught Drive Jasper AB T0E 1E0 · Food - General
6 inspections
- Demand Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 09. Are chemicals stored and handled in a safe manner?
- The concentration of the sink and surface sanitizer solution collected from the wall-mounted dispenser was found to be above the required range specified in the manufacturer's instructions.Ensure the solution is diluted to the required concentration range before use.Adjust the dispenser to ensure the solution is automatically dispensed at the correct concentration.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Preparation coolers #10, #12 and #13 in the kitchen are still in disrepair. Repairs or replacements are required.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The concentration of the sanitizer in the rinse water of the dishwashing machine in the banquet service room is very low. - Ensure the strength of the sanitizer in the rinse water is kept at 100 ppm when in use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No hand soap was available at the hand washing sink in the front of the kitchen. - Ensure the hand sinks are always supplied with soap and paper towels. -Corrected during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Temperatures inside the two prep table/coolers are above 4 C. 2. The cover of the prep cooler at the end of the cooking line is in disrepair. (Ice baths are being used in the inserts of the above three coolers for temperature control.) - Ensure the above coolers are serviced and kept in good repair and in good working order.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?