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Ramada by Wyndham Sherwood Park

30 Broadway Boulevard Sherwood Park AB T8H 2A2 · Food - General

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabelled chemical bottles. Staff labelled them during inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator was not able to provide proof of approved food safety training course.Enroll someone in care and control in the approved food safety course.If staff on site do not obtain the approved food safety course, then food safety basics is strongly recommended for staff on site who handle food. Staff was not aware of proper cook temperatures/hot holding temps.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures satisfactory however some missing thermometers observed. Operator sent photo that day of all freezers containing thermometers.Temperature logs is strongly recommended. Please obtain a probe thermometer. Reheated cooked meat products must reach 74C . Keeping a record of your temperature of re-heating and hot holding is a good assurance program and should be completed. *temperature logs are still recommended, probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is currently out of order.To prepare pre-cooked meat products there must be a third sink or a dishwasher.Facility has a two compartment sink and one sink is being used as a handwashing sink. Dishwasher must be replaced/ fixed to prepare/ reheat meat (high risk foods).
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some dry foods stored directly on the floor. Operator sent photo update of all dry foods off floors.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures satisfactory however some missing thermometers observed. Operator sent photo that day of all freezers containing thermometers.Temperature logs is strongly recommended. Please obtain a probe thermometer. Reheated cooked meat products must reach 74C . Keeping a record of your temperature of re-heating and hot holding is a good assurance program and should be completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Counter is lifting in area on top of the dishwasher. It is no longer in good repair. Renovations are planned in the near future. Ensure that counter is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas of cupboards have debris build up. Operator sent photo of cleaned cupboard areas.