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Holiday Inn Express & Suites - Restaurant

6125 Andrews Loop SW Edmonton AB T6W 3G9 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was measured at 100 ppm. The operator replaced it with fresh sanitizer, which measured 200 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed practicing improper hand hygiene. PHI intervened when staff were cleaning surfaces and about to handle food using the same pair of gloves, and educated them on proper hand hygiene practices to ensure food safety.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the front cooler was measured at 7°C. All perishable food items were relocated to the kitchen cooler, which was measured at 2.1°C. PHI instructed the operator to keep all perishable items in the kitchen cooler until the front cooler is repaired.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was available on site for the dishwasher. PHI instructed the operator to obtain bleach and manually prepare a sanitizer solution in the three-compartment sink for sanitizing dishes and utensils until the sanitizer for the dishwasher becomes available.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • An expired test strip (Expiry: June 15, 2024) was observed. The operator replaced it with a valid test strip, effective until February 1, 2027.
    • 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?
      • No food handling permit was observed in the facility. The operator was instructed to locate and display a valid permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator was unaware of the required sanitizer concentration for dish and utensil sanitization. PHI provided education on the appropriate sanitizer concentration for the dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Spatulas were observed stored in plain water between uses. The operator was instructed to keep the utensils in an ice-water bath when not in use and to ensure they are washed frequently.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff cell phone was noted on a food cart in the kitchen.- Store staff personal belongings away from foods, food preparation surfaces and food handling areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pork sausages left on the counter (in the kitchen) waiting to be transferred to the hot holding units were measured at 45-54C.- High risk foods must be stored at less than 4C or greater than 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 10 ppm chlorine detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm.- Staff were instructed to manually sanitize all dishware in the sinks until the dishwasher dispenses 100 ppm chlorine in the rinse cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizer concentration being dispensed during the dishwasher rinse cycle is not being tested on a daily basis.
    • 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?
      • No pest control documentation available. Staff onsite unsure what type of pest control monitoring is being conducted.
    • 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 Handling Permit could not be located.- Locate and display the Permit where the public can view it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tongs and spatulas are being stored in a container of plain water in between uses.- Store the utensils in and ice-water bath or in an empty container in between uses and send for frequent washing.
  5. Risk Management Inspection

    2 infractions

    • 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?
      • No pest control documentation available. Staff onsite unsure what type of pest control monitoring is being conducted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules for the kitchen/breakfast bar equipment is not available.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readily available sanitizer solution in the kitchen.- Staff prepared a 200 ppm quat sanitizer solution.
    • 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?
      • No pest control documentation available. Staff onsite unsure what type of pest control monitoring is being conducted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules for the kitchen/breakfast bar equipment is not available.