Hampton Inn & Suites - Continental Breakfast
3916 84 Avenue Leduc AB T9E 8M6 · Food - General
4 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Facility operators stated they use Quat sanitizer regularly for surface sanitization of kitchen area and continental breakfast area. There was no Quat sanitizer available at time of inspection. Operator mixed bleach sanitizing solution during inspection and tested the concentration with chlorine solution test strips until it was at a satisfactory concentration. Please ensure a surface sanitization mixture of adequate concentration is available in the facility at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food debris was observed in the drawers that were housing clean, ready to use kitchen utensils. Please ensure that the storage area for clean utensils is also kept clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Kitchen counter has red tape covering cracked area. Please ensure all surfaces are smooth, durable, easily cleanable and non-porous. 2. Tiles are broken in dry storage room and in kitchen area. Please ensure all surfaces are maintained in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- A spill under the coolers at the back of the kitchen area was observed during inspection. Please ensure all surfaces are maintained in a clean and sanitary manner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- 0ppm chlorine residual was measured in the final rinse of the low temperature dishwasherACTION REQUIRED:1) Repair the dishwasher to ensure that it is dispensing 100ppm chlorine residual in the final rinse.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?