Innisfail Hotel - Kitchen
5120 49 Street Innisfail AB T4G 1L9 · Food - General
14 inspections
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- The primary food handler on-site as well as the supervisor on-site were unable to produce food safety training certificates. While it is possible that they have completed the training previously, they demonstrated significant lapses in safe food handling practices and procedures.ACTION: Please arrange for the primary food handler to complete an approved Food Safety Certificate course. The list of approved courses is available here:https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw chicken was stored above ready-to-eat foods in the walk-in cooler. ACTION:Do NOT store products of animal origin (meats, eggs, etc) above ready-to-eat foods. Raw meats should be stored below cooked meats, and ready-to-eat foods should be stored above everything else in the cooler.
- 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 was fully obstructed with a short ladder stored in front of it and the open kitchen door completely blocking access to it. There is no garbage can at the hand sink.ACTION:The hand washing sink must remain accessible (un-obstructed) at all times. 1) Remove the ladder.2) Either install a self-closing mechanism to the door so that it cannot remain open, change the direction in which the door opens (for example, the door swings away from the kitchen instead of into the kitchen), or change the orientation that the door opens by relocating the hinges to the other side of the frame.3) Add a garbage can to the hand sink so that paper towel can be easily discarded after handwashing.
- 20. Do food handlers at the facility have adequate food safety training?
- The primary food handler on-site as well as the supervisor on-site were unable to produce food safety training certificates. While it is possible that they have completed the training previously, they demonstrated significant lapses in safe food handling practices and procedures.ACTION: Please arrange for the primary food handler to complete an approved Food Safety Certificate course. The list of approved courses is available here:https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
- 23. Is the facility maintained in a clean and sanitary condition?
- The walk-in cooler was poorly organized.ACTION:Poor organization makes it difficult to clean and increases the risk of cross-contamination.Reorganize the walk-in cooler so that it is organized and easy to clean.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handles of the faucets in male washroom hand sinks were observed to be in disrepair.**Please have the faucets repaired/replaced.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher in the bar area was recommissioned by the operator and was dispensing sanitizer at the time of the inspection. Measured at 50ppm of chlorine.**Please discontinue the use of the dishwasher and revert to manual dishwashing procedures or the use of single use customer utensils only.**Contact the district inspector once the dishwasher has been repaired or replaced for verification of the working condition of the equipment before it is recommissioned for use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handles of the faucets in male washroom hand sinks were observed to be in disrepair.**Please have the faucets repaired/replaced.
- 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 sinks in the male and female washroom were not supplied with hot running water.**Please ensure all hand sinks are supplied with hot running water for proper hand washing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The walls around the urinals in the male washroom were made of unfinished wood.**Please have the walls finished to ensure they are smooth, impervious to moisture and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several areas of the doors of the washroom stalls in the male washroom were made of unfinished wood.**Please have the doors finished to ensure they are smooth, impervious to moisture and easy to clean.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher in the bar area was recommissioned by the operator and was not dispensing sanitizer at the time of the inspection. Measured at 0ppm of chlorine.**Please discontinue the use of the dishwasher and revert to manual dishwashing procedures or the use of single use customer utensils only.**Contact the district inspector once the dishwasher has been repaired or replaced for verification of the working condition of the equipment before it is recommissioned for use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handles of the faucets in male washroom hand sinks were observed to be in disrepair.**Please have the faucets repaired/replaced.
- 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 sinks in the male and female washroom were not supplied with hot running water.**Please ensure all hand sinks are supplied with hot running water for proper hand washing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The walls around the urinals in the male washroom were made of unfinished wood.**Please have the walls finished to ensure they are smooth, impervious to moisture and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several areas of the doors of the washroom stalls in the male washroom were made of unfinished wood.**Please have the doors finished to ensure they are smooth, impervious to moisture and easy to clean.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher in the bar area was recommissioned by the operator and was not dispensing sanitizer at the time of the inspection. Measured at 0ppm of chlorine.**Please discontinue the use of the dishwasher and revert to manual dishwashing procedures or the use of single use customer utensils only.**Contact the district inspector once the dishwasher has been repaired or replaced for verification of the working condition of the equipment before it is recommissioned for use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handles of the faucets in male washroom hand sinks were observed to be in disrepair.**Please have the faucets repaired/replaced.
- 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 sinks in the male and female washroom were not supplied with hot running water.**Please ensure all hand sinks are supplied with hot running water for proper hand washing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The walls around the urinals in the male washroom were made of unfinished wood.**Please have the walls finished to ensure they are smooth, impervious to moisture and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several areas of the doors of the washroom stalls in the male washroom were made of unfinished wood.**Please have the doors finished to ensure they are smooth, impervious to moisture and easy to clean.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A spray bottle holding sanitizer measured at 0ppm of chlorine.**Please ensure sanitizer solutions are maintained at adequate temperatures at all times.**The operator mixed household bleach to 100ppm during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was stored on the top shelf of the walk-in cooler, directly adjacent and above ready to eat items and fresh produce.**Ensure food under storage is protected from contamination at all times. Recommend storing raw meats on the bottom shelf and away from other food items.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing procedures were inadequate. Staff on duty were unaware of the required concentration of sanitizer to be used.**When using bleach as sanitizer during dishwashing, please ensure the solution is maintained at 100ppm of chlorine.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The glasswasher at the bar was not dispensing sanitizer at the time of the inspection. Measured at 0ppm of chlorine.**Please repair the dishwasher to ensure it is dispensing sanitizer at 100ppm.
- 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 sinks were not supplied with soap.**Please ensure all hand sinks are supplied with all articles required for proper hand washing at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The fume canopy was due for maintenance as of December 2024.**Please have the canopy serviced.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The glass washer in the bar area was not supplied with the required chemicals for dishwashing. **Ensure the equipment is supplied with an approved sanitizer.**Revert to manual dishwashing pending when the glass washer can be adequately supplied.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The glass washer in the bar area was not supplied with the required chemicals for dishwashing. **Ensure the equipment is supplied with the chemicals required for proper dishwashing; including a detergent and an approved sanitizer.**Revert to manual dishwashing pending when the glass washer can be adequately supplied.**Ensure on that only food safe chemicals are used for dishwashing, food areas, food equipment/utensil and food contact surfaces.**Please discontinue the use of the glass cleaner (with ammonia) connected to the dishwasher as it is not food safe.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The test strips available were not appropriate for testing the concentration of chlorine.**Ensure to obtain test strips that can measure the concentration of chlorine for food establishments.
- 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?
- There was no permit posted on site.**Ensure a valid food handling permit is posted on site at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Gaps were observed below the floorboards underneath the dish sink.**Please ensure all floorboards fitted in a manner that prevents gaps to avert the accumulation of debris and harborage of pests.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The lid and the seal of the chest freezer was observed to be in disrepair.**Please have the chest freezer repaired/replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- There were no written sanitation plans/procedures/records.**Please develop a sanitation plan for daily, weekly and monthly cleaning/sanitation activities.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions