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Holiday Inn Express & Suites - Food

1145 St. Albert Trail St. Albert AB T8N 7X1 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of quat solution was noted to be at 50 ppm. It was noted that the facility was not testing the concentration of quat solution. PHI showed staff members how to prepare quat solution. Please run the auto dispenser line for few minutes prior to filing sanitizing bucket/spray bottle. Please use a test strip to test the concentration of quat solution and ensure it is maintained at 200 ppm at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that staff members were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Please wash hands between tasks.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw bacon was noted to be stored with yogurt cups. Raw bacon juices were noted to be oozing out of the cardboard box. Raw bacon was moved in the reusable container during the inspection. The operator was further advised to store raw meat at the bottom shelf away from ready-to-eat food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items such as jackets, stuffed toys, cigarette, etc. were noted to be stored with food items. Please designate an area to store staff personal items. Please do not store staff personal items with food and food related items.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • -Temperature and dishwashing records are not being maintained.Ensure temperatures, quat sanitizer and dishwashing chlorine sanitizer are recorded daily.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sticky fly traps were hanging above the food handling area. Ensure fly traps are removed and located below food handling surfaces/area to prevent contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. High risk food were found at room temperature. Staff indicated they were the unused portions of self-serve food used during the breakfast which ended about an hour ago. Internal temperature of food was 10C. Food was moved into the cooler during inspection.2. The service cooler was at 13C and dropped to 8C after being shut for a while. Food in the cooler were at an internal temperature 7-8C. Food was moved to the back cooler measured at 2C.Ensure;1. high risk food requiring refrigeration is maintained at 4C or less.2. the cooler should not be used for refrigeration until it is measured below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer in the dishwasher was measured at 25ppm at the end of several cycles. There is a 3-compartment sink as well in the facility.Complete the sanitizing step in the 3-compartment sink until the dishwasher is able to achieve 100ppm of chlorine at the dish level after each cycle.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The alternative sanitizer was noted to be not within acceptable range. The operator prepared fresh bleach solution at 100 ppm at the time of inspection. The operator further indicated that they would be using bleach solution moving forward.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands in between tasks and were unaware of glove policy. Importance of hand washing, and glove policy were discussed with the operator during the inspection. Please wash hands in between tasks, before putting gloves on and after taking them off.