Ramada Inn & Suites - Restaurant
6853 66 Street Red Deer AB T4P 3T5 · Food - General
8 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Ice levels on food items cooled by ice measured between 8-13C. Ice levels were not high enough to keep temperatures at or below 4C. Submerge the foods so that the ice is along side of the food item to meat required temperatures.Hot holding at 60C or greater.
- 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 counter above the dish sink has been repaired.The shelving above the dishwasher is constructed of wood and needs to be painted to allow it to be washable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management 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?
- The counter housing the dish sink was observed to be in disrepair.**Please have the counter repaired and the surfaces properly finished.-The Maintenance staff advised that counter and areas around the piping for the sink are still under construction.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- One dish sink available with no dishwasher at the time of the inspection.**Please install a 2-comp or a dishwasher to meet the needs of the current level of food handling undertaken at the facility (Intermediate food handling)The manager advised that the dishwasher was out for maintenance. As a temporary measure, the dishes are to be washed and rinsed in the sink and then sanitized in a vat of bleach at 100ppm on the counter.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several missing floorboards were observed in the kitchen area.**Please have the floorboards replaced.
- 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 wall finishing in several areas of the kitchen is in disrepair.**Please have the walls repaired to ensure that they are smooth, nonabsorbent and easy to clean
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several shelves in the kitchen are constructed with unfinished wood.**Please have all shelf surfacing properly finished to ensure that they are smooth, nonabsorbent and easy to clean.
- 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 counter housing the dish sink was observed to be in disrepair.**Please have the counter repaired and the surfaces properly finished.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
10 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff do not wash or sanitize their hands when changing gloves.**Ensure to carry out hand washing or sanitize hands with an alcohol-based hand rub when changing gloves.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Several high-risk food items including milk, creamers and pan cake batter stored in ice baths were not at adequate temperatures.**Ensure all high-risk food items requiring refrigeration are stored at temperatures of 4 degrees C or below.**Ensure to have adequate amount of ice when using ice baths.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- One dish sink available with no dishwasher at the time of the inspection.**Please install a 2-comp or a dishwasher to meet the needs of the current level of food handling undertaken at the facility (Intermediate food handling)The manager advised that the dishwasher was out for maintenance. As a temporary measure, the dishes are to be washed and rinsed in the sink and then sanitized in a vat of bleach at 100ppm on the counter.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing procedures are inadequate, dishes are not being sanitized.**Ensure dishes are washed, rinsed and the soaked in an approved sanitizer for at least 2 minutes and the set to air dry.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There are no test strips available on site.**Please obtain the required test strips to routinely monitor the concentration of sanitizers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several missing floorboards were observed in the kitchen area.**Please have the floorboards replaced.
- 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 wall finishing in several areas of the kitchen is in disrepair.**Please have the walls repaired to ensure that they are smooth, nonabsorbent and easy to clean
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several shelves in the kitchen are constructed with unfinished wood.**Please have all shelf surfacing properly finished to ensure that they are smooth, nonabsorbent and easy to clean.
- 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 counter housing the dish sink was observed to be in disrepair.**Please have the counter repaired and the surfaces properly finished.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several soiled utensils were observed as being stored with other clean dishes.**Ensure all clean utensils are stored separately and protected from contamination.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
10 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff do not wash or sanitize their hands when changing gloves.**Ensure to carry out hand washing or sanitize hands with an alcohol-based hand rub when changing gloves.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Several high-risk food items including milk, creamers and pan cake batter stored in ice baths were not at adequate temperatures.**Ensure all high-risk food items requiring refrigeration are stored at temperatures of 4 degrees C or below.**Ensure to have adequate amount of ice when using ice baths.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- One dish sink available with no dishwasher at the time of the inspection.**Please install a 2-comp or a dishwasher to meet the needs of the current level of food handling undertaken at the facility (Intermediate food handling)The manager advised that the dishwasher was out for maintenance. As a temporary measure, the dishes are to be washed and rinsed in the sink and then sanitized in a vat of bleach at 100ppm on the counter.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing procedures are inadequate, dishes are not being sanitized.**Ensure dishes are washed, rinsed and the soaked in an approved sanitizer for at least 2 minutes and the set to air dry.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There are no test strips available on site.**Please obtain the required test strips to routinely monitor the concentration of sanitizers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several missing floorboards were observed in the kitchen area.**Please have the floorboards replaced.
- 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 wall finishing in several areas of the kitchen is in disrepair.**Please have the walls repaired to ensure that they are smooth, nonabsorbent and easy to clean
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several shelves in the kitchen are constructed with unfinished wood.**Please have all shelf surfacing properly finished to ensure that they are smooth, nonabsorbent and easy to clean.
- 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 counter housing the dish sink was observed to be in disrepair.**Please have the counter repaired and the surfaces properly finished.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several soiled utensils were observed as being stored with other clean dishes.**Ensure all clean utensils are stored separately and protected from contamination.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
0 infractions