Howard Johnson By Wyndham - Hinton
425 Gregg Avenue Hinton AB T7V 1N1 · Food - General
5 inspections
- Monitoring Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed clean dishes sitting on wet towels on the kitchen countertop for drying.- Please ensure dishes are air-dried on a drying rack or board, and not on towels. - Advised facility staff to rewash/sanitize the dishes and allow them to air dry on a proper drying rack/board. Corrected during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The dish drying board/rack was not maintained in a clean and sanitary condition.- The facility staff replaced the board/rack with a newly purchased dish rack during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips are available to measure the concentration of chlorine/bleach sanitizing solution Please provide test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink is not equipped with paper towels.Please provide paper towels.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. No test strips are available to measure the concentration of chlorine/bleach sanitizing solution .Please provide test strips.2. Proper thermometer is required to measure water temperature in the dishwasher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No dedicated hand sink is available.A dedicated hand sink is required in the breakfast area.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?