Heritage Inn Hotel & Convention Centre - Seasons Cafe & Eatery
1217 2 Street W Brooks AB T1R 1P7 · Food - General
5 inspections
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used kitchen cloths are left out on counters throughout the facility. Quat sanitizer in two spray bottles in the bar and kitchen measured 50-100 ppm. Discussed cloth and sanitizer use. Clothes were removed for laundering and sanitizer solutions in all the sanitizer bottles were refreshed. *Refresh sanitizer routinely in spray bottles to ensure concentration is maintained at 200 ppm. *Do not leave used cloths on counters. Cloths should be exchanged frequently throughout the day with dirty cloths going directly to a laundry bin or immersed in sanitizer between use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Banquet hall dishwasher sanitizer is not operational. The hose connecting to the sanitizer is sliced in half, so solution was not getting to the dishwasher. The main kitchen dishwasher is operational. *Repair dishwasher. Keep a dishwasher sanitizing log checking the chlorine sanitizer concentration before use.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hallway headers are chipped. Door trim and baseboard is missing in a couple areas of the kitchen. *Repair baseboard, trim, ceiling areas that are damaged.Re-inspection April 22nd: Maintenance is on site working on these areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two-compartment food prep sink is missing a sink drain plug. Re-inspection April 22nd: Drain plugs have been ordered.
- 23. Is the facility maintained in a clean and sanitary condition?
- The back door of the kitchen is grimy, including the floor around the back door. *Clean and sanitize the mentioned areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Surface sanitizer for sanitizing bar counter and dining tables was not readily available in the bar. Kitchen manager supplied a sanitizer spray bottle.*Ensure sanitizer is available and used in the bar.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The fountain pop wand handle, ice scoop handle, and a clamato juice carton were directly touching the ice. These items were removed and ice was scooped out.*Keep ice protected from contamination from direct hand contact. Keep scoops and wands stored out of the ice and do not immerse bottles or beverage containers in the ice used for drinks.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Line cooler 2 was operating at 11.1 degrees Celsius. Temperature log showed elevated temperatures. Kitchen manager discarded all food from the cooler.Sandwich prep cooler lid was left open. Pre-portioned turkey measured 11.8 degrees C on the top row and 9 degrees C on the second row. Steak below measured 7 degrees C. High risk food in the danger zone discarded and cooler lid closed. *Refrigeration must be maintained at 4 degrees C or less. Repair or replace Line cooler 2. Adjust temperature or repair sandwich prep cooler and keep lid closed. Maintain refrigeration at 4 C or less.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Kitchen dishwasher bleach sanitizer measured 0 ppm using bleach test strips. Kitchen manager replaced the sanitizer during inspection. Banquet hall dishwasher sanitizer not detected.*Chlorine must be maintained at 100 ppm for sanitizing dishes. Check sanitizer daily with bleach test strips to detect dishwasher or sanitizer failure.*Keep a dishwasher sanitizer log recording pass / fail before using banquet hall dishwasher.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Storage room door handle and door edge is damaged and no longer cleanable. Plumbing is exposed by a hole behind the back grill area.Ceiling is chipped in the hallway between the kitchen and banquet hall. Door trim and baseboard is missing around the back storage closet, and baseboard is coming loose in a couple areas of the kitchen. *Remove or replace storage room door.*Repair and seal up plumbing access hole in wall.*Floors, walls and ceilings must be smooth and cleanable. Repair baseboard, trim, wall and ceiling areas that are damaged.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two-compartment food prep sink is missing a sink drain plug. *Obtain sink drain plug for proper use of the sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- Door toe-kicks on doors between the kitchen and banquet kitchen are grimy. The back door of the kitchen is grimy, including the floor around the back door. Some dust, tape residue and grime noted on walls in the back of the kitchen and behind two-compartment sink.*Clean and sanitize the mentioned areas.
- 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
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cloth towels were not in a sanitizing solution bucket.If chlorine is used, an100 Parts Per million chlorine solution is to be maintained. Rinse the towel after use and place it in the sani-bucket. Test strips are to be used to check the concentration. Empty and refill the bucket as needed.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- A large door at the receiving area was left open without supervision.The door was closed when the request was made.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is needed on the ceiling and on the commercial exhaust hoods.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?