Lakeview Inn & Suites Hinton
500 Smith Street Hinton AB T7V 2A1 · Food - General
9 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the chlorine sanitizer was recorded at over 200 ppm. The manager then refilled the sanitizer, and the new sanitzier solution was measured to be 100 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed a container of pancake and waffle syrup stored on a countertop at room temperature (approximately 22C). The syrup label on the container instructs to refrigerate after opening. - Facility staff advised that the syrup was left out of temperature control since the morning (more than 5 hours) - kitchen staff forgot to store it in the cooler. - Facility staff destroyed the syrup (approximately 1.5 Kg) at the time of inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometers to check the food temperature.Ensure to have a probe thermometer to check the temperature of the microwaved precooked food.
- 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 strip to measure the sanitizer concentration.Ensure to use a food safe sanitizer for the food contact surfaces and a test strip to measure the concentration. Chlorine test strip onsite had expired in 2019.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No liquid hand soap at the handwash sink during the inspection.Ensure the handwash sink is adequately supplied with hot/cold water, liquid hand soap, and paper towels at all times.
- 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?
- Permit was displayed in the kitchen back room.Ensure to display the Food Handling Permit in a conspicuous location where the patrons can see it.
- 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
0 infractions