Skip to content
Loading map…

Pomeroy Inn & Suites at Olds College

4601 46 Avenue Olds AB T4H 1P5 · Food - General

17 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature dishwasher is not dispensing chlorine.Chlorine was measured at 0ppm on plate.The operator was advised to switch to manual dishwashing. Wash+Rinse in the dishwasher and Sanitize dishes in the sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher is not dispensing 100ppm chlorine as required.Ensure the dishwasher is fixed.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler on the extreme end of the kitchen was not able to maintain temperature below 4 degrees C.The operator voluntarily discarded all the food stored in the cooler.Ensure the prep cooler is repaired.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in the cooking area was not adequate.The operator was advised to have enough lighting in the cooking area.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quats sanitizer in the bucket was measured at 0 ppm. The operator prepared another sanitizer solution on PHI's request, which was measured at 200ppm.Quats test strips were available.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items were observed to be kept on the floor.The operator kept all food items off the floor on PHI's request.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine in the dishwasher was measured at 0ppm. The dishwasher was run multiple times to verify the concentration of chlorine. The operator used their test strips to verify the concentration.The operator was advised to get the dishwasher fixed.Meanwhile, the operator was advised to clean and rinse the dishes in the dishwasher and sanitize them in the dishwashing sink. A sanitizer solution using bleach was prepared during the inspection, verified by the PHI to be at 100ppm concentration. The operator was directed to soak the dishes for 2 minutes in the sanitizer solution before air drying.The operator was also advised to prepare a fresh sanitizer solution as required and verify the sanitizer concentration using relevant test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in the cooking area was not adequate.The operator was advised to have enough lighting in the cooking area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was accumulation of food splashes and dust with grease on the ceiling tiles above the cooking area.Clean the ceiling tiles.A written sanitation plan was not developed. The operator was advised to develop a written sanitation plan.
  7. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The Paper Towel Dispenser at the Hand Sink in the Main Kitchen Back Area was jammed/not functioning properly at the time of Inspection.Ensure that the all Paper Towel Dispensers are functioning correctly in order to facilitate proper hand hygiene practices. This was Corrected during the Inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were being stored business end up in the Kitchen at the time of Inspection.Ensure that all Utensils are being stored business end down in order to prevent potential contamination of the Food Contact Surface of said Utensils.This was Corrected during the Inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The Hand Sink in the Breakfast Kitchen was dirty at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.This was Corrected during the Inspection.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no Sanitizer prepared and available for use at the time of Inspection.Ensure that Sanitizer is prepared and available for use at all times in order to facilitate proper sanitizing of Food Contact Surfaces.Ensure that the Sanitizer Dispenser near the mop sink in the Banquet Kitchen is refilled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the Hand Sinks in the Banquet Kitchen was out of Paper Towels at the time of Inspection.Ensure that all Hand Sinks are stocked with Paper Towels at all times in order to facilitate proper hand washing technique.This was Corrected during the Inspection.
  10. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A dented can of food was observed in the dry storage area at the time of Inspection.Ensure that dented cans are discarded in order to prevent potential food borne illness. This was Corrected during the Inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The Lid for the Flour Storage Bin was left open at the time of Inspection.Ensure that the Lid is kept closed in order to prevent potential contamination of the Flour and attraction of Pests. This was Corrected during the Inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Keep Frozen"/"Keep Refrigerated" Food delivery was observed to be sitting out at room temperature at the time of Inspection.Ensure that all High Risk Foods are being moved to the appropriate Freezer/Cooler in a timely manner in order to prevent potential Food borne illness.This was Corrected during the Inspection.Temperatures of Coolers and Freezers were measured to be within required safe ranges at the time of Inspection.
    • 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 in the bar area was obstructed at the time of Inspection.Ensure that all Hand Sinks are unobstructed at all times in order to facilitate proper hand washing technique.This was Corrected during the Inspection.Sinks were functional and fully stocked at the time of Inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The inside of the Microwaves in the Breakfast Kitchen were dirty at the time of Inspection.2) The bottom shelf inside the Upright Cooler in the Breakfast Kitchen was dirty at the time of Inspection.3) The countertop near the Hand Sink in the Breakfast Kitchen was dirty at the time of Inspection.1/2/3 - Ensure that the above noted areas are being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.This was Corrected during the Inspection.
  11. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A Bottle of Caesar Salad Dressing(with the label stating "Keep Refrigerated") was being stored at Room Temperature in the Dry Storage Area at the time of Inspection. The Dressing was measured to be at 20 degrees Celsius at the time of Inspection.Ensure that all foods labelled "Keep Refrigerated" are stored at or below 4 degrees Celsius at all times in order to prevent potential food borne illness. The Dressing was discarded at the time of Inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The Lid for the Flour Storage Bin was left open at the time of Inspection.Ensure that the Lid is kept closed in order to prevent potential contamination of the Flour and attraction of Pests. This was Corrected during the Inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Creamers were being stored at room temperature in the Breakfast Dinning Room at the time of Inspection.Ensure that all High Risk Foods such as Creamers are being stored at or below 4 degrees Celsius at all times in order to prevent potential food borne illness.This was Corrected during the Inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were being stored business end up in the Breakfast Kitchen at the time of Inspection.Ensure that all Utensils are being stored business end down in order to prevent potential contamination of the Food Contact Surface of said Utensils.This was Corrected during the Inspection.
  12. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Metal Utensils/Spoons were being stored business end up in the Breakfast Kitchen at the time of Inspection.Ensure that all Utensils are being stored business end down in order to prevent potential contamination of the Food Contact Surface of said Utensils.This was Corrected during the Inspection.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring 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 high temperature Dishwasher in the breakfast kitchen was measured to be at 68.5 degrees Celsius at the time of Inspection.Ensure that the Dishwasher is repaired and able to hit 71 degrees Celsius at plate level at all times in order to adequately sanitize dishes.
  15. Demand Inspection

    0 infractions

  16. Monitoring Inspection

    0 infractions

  17. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Creamers being stored at room temperature were measured to be at 10 degrees Celsius at the time of Inspection.Ensure that high risk foods such as Creamers are being stored at or below 4 degrees Celsius at all times in order to prevent potential food borne illness. This was Corrected during the Inspection by placing the Creamers back into the Cooler.The Creamers should either be kept in the Cooler, kept on Ice while out of the Cooler, and/or switched out every two hours or less in order to maintain safe temperatures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inside of the Microwave in the Kitchen was dirty at the time of Inspection.Ensure that the Microwave is being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests. This was Corrected during the Inspection.