Ramada Inn & Suites Camrose - Food
4702 73 Street Camrose AB T4V 0E5 · Food - General
8 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink was filled with cups from breakfast. Please ensure the hand sink remains empty as it must be dedicated and available for hand washing at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- At least one person in care and control of the facility (i.e. manager/supervisor/head chef) does not hold a certificate in food sanitation.- Please have at least one person in care and control of the facility completed an AHS recognized food safety course.- Please forward a copy of the course completion certificate to the district inspector."
- 20. Do food handlers at the facility have adequate food safety training?
- 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 chlorine sanitizer of the dishwasher was measured at 0 ppm.- Please ensure the dishwasher is able to maintain a chlorine sanitizer solution of 100 ppm.- Directed the Manager to have staff conduct manual dishwashing until the dishwasher is serviced (There is a 3-compartment sink, QUAT sanitizer, and QUAT test strips for manual dishwashing).- Manager will schedule for dishwasher technician to come service dishwasher as soon as possible.Feb. 13, 2024:- Dishwasher was serviced on Feb. 8, 2024 according to service report provided by Manager.- Dishwasher was tested and chlorine was measured at 0 ppm chlorine.- Manager noted that hot water was temporarily turned off in the building due to water leak, which was in the process of being fixed during the inspection.- Will re-inspect at a later date to re-test dishwasher.Feb. 16, 2024:- Dishwasher was tested and chlorine was measured at 0 ppm chlorine.- Manager scheduled for tech to come in and service dishwasher again.- Will re-inspect at a later date to re-test dishwasher.
- 20. Do food handlers at the facility have adequate food safety training?
- At least one person in care and control of the facility (i.e. manager/supervisor/head chef) does not hold a certificate in food sanitation.- Please have at least one person in care and control of the facility completed an AHS recognized food safety course.- Please forward a copy of the course completion certificate to the district inspector."
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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 chlorine sanitizer of the dishwasher was measured at 0 ppm.- Please ensure the dishwasher is able to maintain a chlorine sanitizer solution of 100 ppm.- Directed the Manager to have staff conduct manual dishwashing until the dishwasher is serviced (There is a 3-compartment sink, QUAT sanitizer, and QUAT test strips for manual dishwashing).- Manager will schedule for dishwasher technician to come service dishwasher as soon as possible.Feb. 13, 2024:- Dishwasher was serviced on Feb. 8, 2024 according to service report provided by Manager.- Dishwasher was tested and chlorine was measured at 0 ppm chlorine.- Manager noted that hot water was temporarily turned off in the building due to water leak, which was in the process of being fixed during the inspection.- Will re-inspect at a later date to re-test dishwasher.
- 20. Do food handlers at the facility have adequate food safety training?
- At least one person in care and control of the facility (i.e. manager/supervisor/head chef) does not hold a certificate in food sanitation.- Please have at least one person in care and control of the facility completed an AHS recognized food safety course.- Please forward a copy of the course completion certificate to the district inspector."
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine sanitizer of the dishwasher was measured at 0 ppm.- Please ensure the dishwasher is able to maintain a chlorine sanitizer solution of 100 ppm.- Directed the Manager to have staff conduct manual dishwashing until the dishwasher is serviced (There is a 3-compartment sink, QUAT sanitizer, and QUAT test strips for manual dishwashing).- Manager will schedule for dishwasher technician to come service dishwasher as soon as possible.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The facility has ended the contract with their third party pest control company. Thus, there is no pest control plan or pest control records.- An AHS Pest Control Records Checklist was provided. - Please make copies and use on a monthly basis. - Keep records on site for future reference.
- 20. Do food handlers at the facility have adequate food safety training?
- At least one person in care and control of the facility (i.e. manager/supervisor/head chef) does not hold a certificate in food sanitation.- Please have at least one person in care and control of the facility completed an AHS recognized food safety course.- Please forward a copy of the course completion certificate to the district inspector."
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring 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?
- *Observed that the tile backsplash (next to soap dispenser) is missing grout creating an area that is not easily cleanable. Have the area addressed and repaired so that it is easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?