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Prime Hotel - Kitchen

10131 Franklin Avenue Fort McMurray AB T9H 2K8 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 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?
      • Food handling permit has been expired since 31st March 2026. Make payment at your earliest convenience.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods including baked potatoes and scrambled eggs were noted being stored below 60 degrees Celsius at hot holding units. The temperature was raised during inspection onsite.Ensure all hot foods are stored at or above 60C.
    • 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?
      • Food handling permit expired on 30th April was noted onsite.Print out the valid food handling permit and replace the old one.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training of the food handler working Monday to Friday was expired. Operator wants to attend an in-person food safety training scheduled in February 2025. Provide proof of registration in in-person course
  8. Monitoring Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips passed expiration date were noted onsite.Obtain chlorine test strips with a valid expiration date.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were supplied at the hand washing sink in the kitchen. Operator provided paper towels at the hand sink during inspection.
    • 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?
      • Food handling permit was not displayed in the facility.Display the food handling permit at location where it is visible to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training of the food handler working Monday to Friday was expired. Operator wants to attend an in-person food safety training scheduled in February 2025. Operator was advised to complete basic food safety training online.Provide proof of registration in in-person course and completion of basic food safety course to the undersigned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1- Light bulb in the walk-in freezer was lacking the shatter proof cover.Install a shatterproof cover on the light bulb to prevent contamination of foods in the event of accidental breakage of light bulbs.2-Hand washing sink located in the kitchen was draining slowly. Clean the drain and ensure the sink drains properly.
  9. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle of sanitizer was not labeled. Facility operator labelled the bottle with marker.Ensure all chemicals are clearly labeled and identifiable.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Individually packed butter was stored at room temperature. Facility operator moved the butter packs into the refrigerator.Ensure all high risk food items such as butter are stored at a temperature of 4C or below.
    • 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 rangehood was overdue for a maintenance service. Last service was in June 2023. Ensure the rangehood is maintained and serviced.