Hampton Inn - Breakfast area
100 - 950 Emerald Drive Sherwood Park AB T8H 0W6 · Food - General
8 inspections
- Monitoring Inspection
4 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?
- The operator was unable to provide the most recent food safety records for review. An AHS Food Safety Checklist was provided to support improved documentation practices and ensure compliance.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The turkey patty was measured at 47.2°C with probe thermometer, while the oatmeal measured at 51°C using an infrared thermometer. Both items were reported by the operator to be within the 2-hour holding period.The operator was instructed to reheat the affected food items to an internal temperature of at least 74°C and to adjust the hot holding unit settings to maintain a temperature of 60°C or above. The operator complied with the instructions and provided verification of the corrected temperatures via email.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink was observed to be used for holding dirty dishes. The operator was advised that the handwashing sink must be used exclusively for handwashing and not for storing dishes. The operator complied and removed the dishes upon request.
- 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?
- No valid permit was observed to be posted in the facility. The operator was advised to obtain and display a valid food handling permit in a visible location. Operator displayed the permit upon request during the inspection.
- 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?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher was observed to not be reaching sanitizing temperature. Ensure adequate manual dishwashing is done in the two-compartment sink (follow the adequate steps: wash rinse sanitize)
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher was observed to not be reaching sanitizing temperature. Ensure adequate manual dishwashing is done in the two-compartment sink (follow the adequate steps: wash rinse sanitize)
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher was observed to not be reaching sanitizing temperature. Ensure adequate manual dishwashing is done in the two-compartment sink (follow the adequate steps: wash rinse sanitize)
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Sanitizer dispenser observed to not be dispensing adequate sanitizer concentration. 0 ppm measured. Ensure a bleach solution is used until dispenser is fixed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher was observed to not be reaching sanitizing temperature. Ensure adequate manual dishwashing is done in the two-compartment sink (follow the adequate steps: wash rinse sanitize)
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Rust spots for the storing shelve (chemical storage). Ensure all areas are in good condition, easily cleanable and impervious to moisture.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *2 burned lights observed. Ensure all lights are in good condition. Adequate lighting is needed for cleaning and sanitizing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Yoghurt packets were measured at 22C surface temperature and 20C internally with a probe thermometer. Yoghurt had been out of the cooler for over 3 hours. Yoghurt was discarded during inspection. Ensure high risk food is stored at 4C or below. Yoghurt should be immersed in ice cubes and brought out in fewer quantities to maintain required temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The True cooler at the kitchen area had not thermometer. The staff present places a thermometer inside the cooler during inspection.Please ensure all coolers are always supplied with a functional thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?