Holiday Inn Express & Suites Edmonton Southh - Breakfast Bar
2440 Calgary Trail NW Edmonton AB T6J 5J6 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
9 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ** - cooked eggs were stored in a dirty cardboard box that was previously used for uncooked bacon. CEASE AND DESIST the practice of reutilizing single-use-disposable boxes to store foods. DO NOT use boxes that contained UNCOOKED meat for unrelated food storage of any kind.
- 09. Are chemicals stored and handled in a safe manner?
- ** - ensure all chemical spray bottles are labelled to disclose the chemical contents and to prevent accidental and potentially dangerous mixing of chemicals.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ** - several boxes of uncooked bacon were improperly thawing at room temperature on the counter. CEASE AND DESIST the practice of thawing meat and other high risk foods on the counter at room temperature. Thaw safely by choosing one of four methods: 1. in the cooler overnight 2. in the microwave 3. in an ice bath 4. under COLD RUNNING water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cited June 18 2025** - staff room fridge has not been removed or replaced to give the staff a safe place to store high risk foods. _______Cited June 6 2025** - Staff room domestic freezer cooler combo - was not functioning. The freezer compartment was working; however, the refrigerator compartment was not. Temperature was measured/verified with multiple thermometers as 15'C. This fridge was used for staff high risk food storage. As temperature was poor - this refrigerator cannot be used to house any high-risk foods from the cooler in disrepair until such time it is also repaired or replaced. PHI looked at this fridge while attempting to locate a backup plan for cooler storage as the commercial cooler was in disrepair. Immediately remove and discard all high-risk foods in this fridge and make the fridge inaccessible to staff for high-risk food storage.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Cited June 18, 2025** - dishwasher - though repaired and reaching proper internal temperatures at the plate - smelled strongly of mildew and sewage. The base of the interior of the dishwasher was black from what appeared to be a mold-like substance. _______Cited June 6, 2025** - dishwasher was in poor condition
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Cited June 18, 2025** - the staff were not washing dishes at the small 2 comp sink in the manner required: wet dishes that appeared to be cleaned were in the dishrack - neither sink contained sanitizer, or was filled with ready to use sanitizer for completely submerging dishes for the required sanitizing step. Repeat violation_______Cited June 6, 2025** - staff demonstrated a lack of knowledge regarding manual dishwashing of reusable trays, pans, utensils, display units, etc. More than 1 staff member was asked how to dishwash - those questioned were not conducting proper/required dishwashing method for safe food. Dishes already washed that morning were not washed properly (by hand, no sinks used or filled). BE ADVISED: proper dishwashing must occur to protect public health, remove contamination on utensils/equipment, and to maintain thorough sanitation. Improper dishwashing is a critical/serious violation. Manual dishwash by 1. washing with soap + water in the 1st sink. 2. rinse off the soap with clean water. 3. SANITIZE by SUBMERGING item fully into sanitizer for 2 minutes minimum. 4. Air dry.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ** - dishwashing sinks are inadequate in size for manual dishwashing. Many pans/dispensers/utensils/food equipment do not fully fit into sinks provided. PHI tried to place several items into the sinks to show the equipment does not fit, thus the sinks were not approved for full time use of manual dishwashing - the mechanical dishwasher is required. ALL items requiring dishwashing must fully fit and submerge into the sink for cleaning and/or the sinks must be large enough to fit all food equipment/utensils in use.
- 20. Do food handlers at the facility have adequate food safety training?
- ** - staff took the free food safety basics course. Please provide proof of someone at the hotel in care and control that has taken a required minister-approved food safety course as the free basics course does not address this legal requirement.
- 23. Is the facility maintained in a clean and sanitary condition?
- ** - the fronts of the cupboard doors - especially near small domestic 2-comp sink - require thorough cleaning as build up of grime + sticky substances was observed.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ** - staff were untrained on proper sanitizer use (dishwash/cloth storage). Please retrain staff. The dispensing unit for the sanitizer was not functional. Repaired during course of inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ** - upright 2 door commercial freezer temperature was poor: internal temperature was measured/verified with multiple thermometers as -1'C to -2'C. The internal temperature should be ~-18'C. Items within were soft + already part way through thawing process demonstrating that temperatures were poor for much longer than breakfast service.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ** - upright 2 door commercial cooler temperature was poor: internal temperature was measured/verified with multiple thermometers as +9'C. Internal temperature required to maintain at 4'C or less. High risk foods such as dairy, eggs, meat was stored within.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ** - Staff room domestic freezer cooler combo - was not functioning. The freezer compartment was working; however, the refrigerator compartment was not. Temperature was measured/verified with multiple thermometers as 15'C. This fridge was used for staff high risk food storage. As temperature was poor - this refrigerator cannot be used to house any high-risk foods from the cooler in disrepair until such time it is also repaired or replaced. PHI looked at this fridge while attempting to locate a backup plan for cooler storage as the commercial cooler was in disrepair. Immediately remove and discard all high-risk foods in this fridge and make the fridge inaccessible to staff for high-risk food storage.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ** - dishwasher was in poor condition + not functional. The facility was approved with a dishwasher as its main method of dishwashing. The tiny 2-comp sink is not adequate. GM stated it works - just isn't used - expressly against the requirement of the Food Handling Permit, the Food Regulation, + has been cited on previous inspections. Single-use disposable = a temporary measure - dishwasher must be repaired/maintained immediately, stocked with dishwashing agents, + staff retrained.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ** - staff demonstrated a lack of knowledge regarding manual dishwashing of reusable trays, pans, utensils, display units, etc. More than 1 staff member was asked how to dishwash - those questioned were not conducting proper/required dishwashing method for safe food. NONE of staff were sanitizing the dishes: when PHI asked where the chemical was that they used for sanitizing in the small domestic sinks - there was no sanitizer set up. The dispenser line was in disrepair: line for bringing up chemical to the sinks in the bottle - and thus unusable. 1 staff member suggested spraying a light layer of disinfectant from a bottle on a dish. Dishes already washed that morning were not washed properly (by hand, no sinks used or filled) and the dishes contained food substances still on the surfaces. BE ADVISED: proper dishwashing must occur to protect public health, remove contamination on utensils/equipment, and to maintain thorough sanitation. Improper dishwashing is a critical/serious violation. Manual dishwash by 1. washing with soap + water in the 1st sink. 2. rinse off the soap with clean water. 3. SANITIZE by SUBMERGING item fully into sanitizer for 2 minutes minimum. 4. Air dry.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ** - dishwashing sinks are inadequate in size for manual dishwashing. Many pans/dispensers/utensils/food equipment do not fully fit into sinks provided. PHI tried to place several items into the sinks to show the equipment does not fit, thus the sinks were not approved for full time use of manual dishwashing - the mechanical dishwasher is required. ALL items requiring dishwashing must fully fit and submerge into the sink for cleaning and/or the sinks must be large enough to fit all food equipment/utensils in use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ** - Staff were not washing hands at the designated handsink with soap provided. Soap was inaccessible - PHI had to remove unrelated items away from soap dispenser to gain access to hand soap. Be advised - gloves are not a replacement for handwashing.
- 20. Do food handlers at the facility have adequate food safety training?
- ** - staff took the free food safety basics course. Please provide proof of someone at the hotel in care and control that has taken a required minister-approved food safety course as the free basics course does not address this legal requirement.
- 23. Is the facility maintained in a clean and sanitary condition?
- ** - the fronts of the cupboard doors - especially near small domestic 2-comp sink - require thorough cleaning as build up of grime + sticky substances was observed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- On the front service counter, small butter packets are measured at 26.8 degrees Celsius with a probe thermometer. The operator informed that the butter had been out for more than two hours. Ensure that any potentially hazardous food is not kept in the danger zone from 4 degrees Celsius to 60 degrees Celsius for more than two hours. The operator discarded the butter packets during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher is in disrepair. Ensure that the dishwasher is repaired to reach a minimum temperature of 71 degrees Celsius at the dish level.
- 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 is observed to be non-functional. Ensure that handwashing sinks are supplied with hot and cold water at all times. The operator turned on the water to the handwashing sink during the inspection.
- 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?
- The Food Permit is not posted where the public can see it. Ensure that the Food Permit is posted where the public can view it.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?