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Nova Inn

1201 2 Street NE Manning AB T0H 2M0 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several higher risk food items coming off the breakfast bar were measured to be above 15C. These items were discarded by the operator. The sandwich prep cooler on the cook line was over 11C. All items, other than the pickles, were discarded by the operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food put out for the breakfast bar in the morning is placed on ice, but there is no temperature monitoring occurring. Food coming in from the breakfast bar was measured to be above 15C at 11am. Proper temperature monitoring can ensure food is held at safe temperatures (4C). Any open access food (french toast etc) must be discarded if not consumed during the breakfast hours. All foods above acceptable temperatures were discarded during inspection. Ensure staff are monitoring the breakfast bar and discarding products as required.A roast beef section was noted to be thawing on the counter. Thawing of higher risk foods must occur in a cooler, under running cool water, in a microwave or as part of the cooking process. The meat was move to a cooler at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich prep cooler on the cook line was above 11C. All food within, other than pickles, were discarded. Discontinue the use of this cooler until it can maintain 4C at the top. You may use ice in bins to keep prepped items cool during the rush but temperatures must be monitored closely.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glass washer is not supplying sanitizer. Glasses must be washed in the kitchen dishwasher until the unit is repaired so that it is supplying sanitizer in the rinse cycle.
    • 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 piping at the top of the dishwasher is leaking water behind the dishwasher. This must be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The meat slicer had dried food debris on it. The slicer must be cleaned and sanitized. Ensure staff know the proper procedures for cleaning and sanitizing the slicer.Cleaning records were fairly consistent until the last half of January. Ensure staff are consistent in recording sanitation efforts.
  3. Monitoring Inspection

    0 infractions