Ramada Hotel - Breakfast Kitchen
4902 39 Street St. Paul AB T0A 3A2 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips were unavailable for testing sanitizer solution. *Repeated violation 13-Nov-2024
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Tableware stored with business end facing upward - likely contaminated when handling.Ensure it is stored facing downwards to prevent contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips were unavailable for testing sanitizer solution. *Repeated violation 13-Nov-2024
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Tableware stored with business end facing upward - likely contaminated when handling.Ensure it is stored facing downwards to prevent contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring 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)?
- Dishwasher temperature was initially at 64CDishwasher temperature should be at least 71C for effective sanitization. Dishwasher was ran twice to achieve 73C. Ensure that dishwasher is ran twice and temperature is taken at plate level to ensure a temperature of at least 71C is achieved before loading dishes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips were unavailable for testing sanitizer solution.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Standing refrigeration unit in the kitchen was missing an internal thermometer. Ensure you have a thermometer for temperature monitoring.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Kitchen utensils - knives, Service spoons, and egg mixer are being stored with the business end upward. Ensure that all utensils are stored in a satisfactory manner to prevent contamination
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?