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Pomeroy Hotel & Conference Centre - The Office and Skylark Lounge

11633 100 Street Grande Prairie AB T8V 3Y4 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used cleaning cloths were left to sit out during course of use.Ensure used cleaning cloths are soaked in a sanitizing solution between use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizing solution is at a 0ppm concentration.Staff got a new QUAT sanitizing solution that measured 200ppm.Ensure the sanitizing solution is at adequate concentration.Ensure to get QUAT sanitizing solution test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several measuring scoops were noted in the dry products. Ensure scoops are stored in a sanitary manner with handles not touching the bulk food supply.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand washing sink at the kitchen area is noted leaking.Ensure the hand washing sink is repaired for optimal operation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washroom has no liquid handwashing soap, dispenser is not dispensing.Ensure that a liquid hand washing soap is provided and available for use 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?
      • Some parts of the shelving units in the dry storage area losing the finishing on the wood.The wooden shelves are absorbent to moisture, and the can not be properly cleaned, this can lead to growth of bacteria.Ensure the shelves are coated with a sealant to prevent absorbtion of moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment's are in disrepair:- The metal scoop for the ice machine - The plastic trolley. Ensure that the equipment's are repaired or replaced
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- The Ice machine- The vent hood- The metal storage racks- The storage underneath the prep coolers ( remove aluminum foil)- Aluminum foils must not be used to line the storages underneath the prep coolers.- Ensure the indicated areas are cleaned and are in a sanitary condition at all times.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quats sanitizer solution was measured at 50ppm- A new solution was prepared at 200ppm- Ensure to regularly check concentration
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quats sanitizer at the bar was measured at 0ppm- Ensure to regularly check sanitizer concentration
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty sponges were noted at one of the sinks and not in sanitizing solution- Sponges were removed during the inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food scoops without proper handles were noted in several bulk food containers - Ensure scoops with handles are obtained and that handles are stored in a manner that does not touch the food
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Washrooms were not being maintained in a sanitary condition 2. Women's washroom did not have adequate supply of paper towel3. Women's and Men's washroom were missing toilet paper in some of the stalls4. Men's urinal was noted in an insanitary condition5. Garbage bins in both washrooms were noted overflowing - Ensure washrooms are maintained in a clean and sanitary manner and are adequately supplied at all times- Discussed adding washroom maintenance to cleaning schedule with operator
  6. Risk Management Inspection

    0 infractions

  7. Demand 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)?
      • Chlorine sanitizer was above 300ppm.- Operator contacted a service personnel.Ensure sanitizer is maintained at 100ppm of chlorine.
  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Hot food was been cooled on the counter at room temperature.Ensure proper cooling procedures are used such;1. Ice-water bath and frequently stirring the food. ...2. Ice paddles (plastic container filled with water and frozen) used to stir food in an ice-water bath.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink on the prep line had no soap.Ensure handwashing sink is fully supplied at all times.