Ramada Hotel Grassland 47331 - Food
4701 50 Avenue Grassland AB T0A 1V0 · Food - General
Inspection summary
Ramada Hotel Grassland 47331 - Food has been inspected once by Alberta Health Services (Environmental Public Health), on March 28, 2024. The most recent inspection, on March 28, 2024, recorded 9 infractions.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control and Cleaning and sanitizing.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on March 28, 2024. For example:
Are chemicals stored and handled in a safe manner?
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on March 28, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded once on March 28, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded 2 times on March 28, 2024. For example:
Do food handlers at the facility have adequate food safety training?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded 2 times on March 28, 2024. For example:
Is the facility maintained in a clean and sanitary condition?
About this data
These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
1 inspection
- Monitoring Inspection
9 infractions
- 09. Are chemicals stored and handled in a safe manner?
- 1.A disinfectant is being used in the kitchen areas. 2.Lemon scented bleach is noted in the kitchen which is indicated to be used for sanitizing. 1-2.Ensure that a proper sanitizer such as regular/plain chlorine bleach is used to sanitize kitchen surfaces and disinfectants and lemon scented bleach are not used on food contact surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1.Eggs are noted to be half cooked and stored on a counter at 22 degrees Celsius. 2.Creamers are stored on the counter with no ice and temperature measured is at 21 degrees Celsius.3.Milk is noted in a thermos/jug and is measured to be at 13 degrees Celsius. 4.Youghurt cups stored on ice packs are measured to be at 8-16 degrees Celsius.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine bleach sanitizer test strips are not available during the inspection. Ensure that sanitizer test strips are provided and easily accessible to test sanitizer solution concentration.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The foot peddle operating the garbage bin lid is broken, staff handle the lid while discarding waste which can result in potential contamination of hands. Ensure that the garbage bin is repaired to be able to operate with the foot peddle or replaced with a bin that does not have a lid.
- 20. Do food handlers at the facility have adequate food safety training?
- No one at the facility currently holds a food safety training certificate. Ensure that at least one staff obtains food safety training.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff noted to lack knowledge of basic food handling and food safety practices and procedures.Ensure that the staff receive proper training and knowledge of food handling and food safety in the kitchen.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1.Some cutting boards are noted that are stained and the surface have numerous cuts and are no longer smooth and easily cleanable. 2.The scoop for waffle dough is not being cleaned and sanitized.1.Ensure that cutting boards are replaced to be smooth and easily cleanable. 2.The scoop must be washed and sanitized every two hours.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.A number of drawers and cabinets are noted with food debris in the front dinning/service area. 2.Outside areas of cabinets are noted to have buildup of food spatter. 3.The breakfast service counters are noted to have buildup of food debris. 1-3.Ensure that all the indicated areas are cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The dish drying rack is dirty and has buildup of heavy grime and food debris. 2. Cabinets and drawers in the kitchen and in the food service area is noted to have buildup of food debris.3. The inside and outside areas of the oven are noted to have buildup of grease and grime. 4.The inside and outside of the fridges and freezers have buildup of grime and food debris. 1-4. Ensure that all the indicated areas are cleaned and sanitized.
- 09. Are chemicals stored and handled in a safe manner?