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Ramada Inn & Suites Westlock - Food

11311 100 Street Westlock AB T7P 2R8 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. 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)?
      • The low temperature type of dishwasher was not equipped with detergent and sanitizer at the beginning. After new chemicals were hooked up with the dishwasher and chemical lines were primed, a 100ppm chlorine residual was obtained. The staff was required to re-wash and re-sanitize the dishes that have been run through the dishwasher recently. Ensure that chemical containers be checked on a regular basis and chlorine residuals be checked on a daily basis.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food handler must take one of the AHS approved food safe courses.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The oven in the kitchen was observed dirty. Clean-in-place procedures must be followed. The oven must be cleaned with soapy water first and soapy water be removed; then, it should be sanitized with an approved sanitizing solution. If a household bleach solution is used, a 200ppm bleach solution must be obtained.
  5. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Poached eggs were kept on ice. However, the ice was contact the bottom of the container directly. Yogurt was kept on a piece of frozen metal and it was deemed as an improper way to keep foods refrigerated. Insulated containers for the cold storage of coffee cream were not rotated on a regular basis. Ensure that ice contacts the bottom of the egg containers at all times and ice be changed on a regular basis. Yogurt must be kept on ice or in a cooler. Insulated containers must be kept refrigerated and rotated properly according to manufacturer's instructions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The oven in the kitchen was observed dirty. Clean-in-place procedures must be followed. The oven must be cleaned with soapy water first and soapy water be removed; then, it should be sanitized with an approved sanitizing solution. If a household bleach solution is used, a 200ppm bleach solution must be obtained.
  6. Monitoring Inspection

    0 infractions