Holden Hotel - Patti's Place
4820 50 Street Holden AB T0B 2C0 · Food - General
9 inspections
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed that the dining room tables are washed but not sanitized with an approved chemical.Discussed with the owner to have an adequate supply of chlorine solution of at least 200 ppm to properly sanitize tables.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Observed that the chlorine test strip papers in the facility are expired on March 1, 2024 and need to be discarded and replaced with new test strip papers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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?
- Current food handling permit expired on September 30, 2023 and owner has informed that he has yet to receive the new 2023 - 2024 Food Handling Permit.Will relay to our Food Permit Administrator in Red Deer to facilitate issuing of food permit.
- 20. Do food handlers at the facility have adequate food safety training?
- Ensure to register for an on-line food safe course and should be completed by the owner.Will attach our AHS information sheet on on-line food safe courses and email to the owner for follow-up.
- 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?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Measured the upright refrigeration unit in the kitchen at approximately 9-10 C with the digital probe thermometer.This is not in compliance and hot outside weather appears to be a contributing factor in maintaining proper cold holding temperature.Observed that the dial setting inside the unit is at the coldest setting (7).Will conduct a re-inspection end of this week to determine options/follow-up action based on my temperature measurements.AUGUST 30, 2023 OBSERVATIONS/NOTES:1) Right hand side of unit measured at 6 C while the left hand side of same unit measured 8.7 C which is over the required 4 C at all times. Utilized our digital probe thermometers (2) during this observation.2) Observed metal door trim and seal (on the top of the door) which appears to be allowing cold air to escape the unit and may be a contributing factor for the higher temperature - repair as necessary to ensure cold air from unit does not escape through gap on door.3) Owner had stated that he had reached out to the Holden Colony and tested the coolant level of this same upright refrigeration unit and which was confirmed satisfactory.
- 20. Do food handlers at the facility have adequate food safety training?
- Ensure to register for an on-line food safe course and should be completed by the owner.Will attach our AHS information sheet on on-line food safe courses and email to the owner for follow-up.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Measured the upright refrigeration unit in the kitchen at approximately 9-10 C with the digital probe thermometer.This is not in compliance and hot outside weather appears to be a contributing factor in maintaining proper cold holding temperature.Observed that the dial setting inside the unit is at the coldest setting (7).Will conduct a re-inspection end of this week to determine options/follow-up action based on my temperature measurements.
- 20. Do food handlers at the facility have adequate food safety training?
- Ensure to register for an on-line food safe course and should be completed by the owner.Will attach our AHS information sheet on on-line food safe courses and email to the owner for follow-up.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- GROCERY STORE COMPONENT:Inadequate levels of lighting observed in above area - install more fluorscent tubes in existing ceiling light fixtures to ensure adequate levels of lighting to easier facilitate cleaning.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?