Pomeroy Hotel - Food
10108 Manning Avenue Fort McMurray AB T9H 2C3 · Food - General
8 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Food handler has not completed an approved safe food handling training program. Ensure food handler completes an approved food handling training program as soon as possible.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A pail of margarine was stored on the floor beside the stove in room temperature. Surface of margarine pail was cleaned, and margarine was moved into the cooler during inspection.Store perishable foods away from the temperature danger zones (4C to 60C). Foods must be stored at least 6 inches above the floor at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Limescale build-up observed on the base surface of dishwasher.Remove limescale using the appropriate solution to ensure efficiency of dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris observed on the floor areas around the white chest freezer in the kitchen. Move freezer and clean the floor surrounding the area. Ensure routine cleaning of hard-to-reach areas in the kitchen.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice build-up observed around top surfaces of freezer #1. Icicles forming on food items in freezer. Remove ice build-up and investigate the source of condensation. Repair the issue.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Interior surfaces of fridge 1 and fridge 3 were insanitary with food debris and stains. Remove food debris. Clean and sanitize fridge surfaces. 2) Surfaces and base of the kitchen oven was dirty with accumulated debris and food spills. Thoroughly clean oven surfaces and sanitize.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Counter top oven was dirty. Operator mentioned it is weekly cleaned. Clean the food equipment mentioned above more frequently.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal thermometer for freezer #1 was missing.Ensure thermometers are available for accurate temperature control.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Individual butter and creamers on the buffet line were measured at 12.3C and above 4C respectively. Ensure all food items such as butter and creamers are stored at 4C or less at all times. Use a different container to hold the food items or refrigerate.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Surface sanitizer test strips were expired (Sept 2023).Have sanitizer test strips available and use for every sanitizer solutions that is made.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor under counters and between equipment have debris and is dirty. Clean the area mentioned above and ensure the facility is maintained in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?