Hampton Inn & Suites by Hilton
2231 Banff Trail NW Calgary AB T2M 4L2 · Food - General
3 inspections
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was measured with a probe thermometer which read1st cycle 57C2nd cycle 57.7 C3rd cycle 49 C - Have the dishwasher repair and test it to above 71C, two compartment dishwashing method is used in the meantime.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no thermometer to measure that the temperature of the high temperature dishwasher.- Ensure that thermometer is available for checking the temperature of the high temperature dishwasher. Recommend purchasing a thermometer with min and max function to verify the temperature during sanitation cycle of the dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine bleach solution was measured more than 200ppm as it bleached out the test strip paper.When asked by the inspector, the operator mentioned that the bleach solution was prepared by someone on weekends. Same sanitizing solution was being used for the kitchen as well as for the tables and chairs.The inspector showed the operator how to prepare the bleach solution at proper concentration. (100ppm) -Ensure that the bleach solution used as a kitchen sanitizer is at 100 ppm.-Please prepare different dispenser bottles of bleach for kitchen and for other surfaces.-Please prepare fresh sanitizing solution every day.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The bacon was measured at temperature of 23 degrees C. It was observed to be at the room temperature.The bacon was discarded by the operator.-Ensure that the frozen bacon is not thawed at room temperature but is thawed in a proper manner either in cold water, in a microwave or in cooler.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no chlorine test strips available to check for the correct concentration.-Ensure that chlorine test strips are present in the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were left within the splash zone of the hand washing sink. - Place cleaning cloths in a clean area to prevent from contamination. For best practice place cleaning cloths in a food safe bucket of sanitizer in between use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer available. - Purchase a probe thermometer to measure the temperature of foods during re-heating, hot holding, cold storage. Recommend purchasing a thermometer with min and max function to verify the temperature during sanitation cycle of the dishwasher.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- 200 ppm QUAT sanitiser being used at increased frequency on most surfaces. There were some Lysol wipes in use at the front desk. Please obtain a chemical with a virucidal claim to be used as a disinfectant on high touch surfaces, bathrooms, door handles etc.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?