Ramada Lac La Biche - Food
9305 100 Street La La Biche AB T0A 2C0 · Food - General
10 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no surface sanitizer present in the kitchen.A 200 ppm multi-quat solution was prepared in a spray bottle and put in the kitchen during inspection.Ensure there is sanitizer available at all times during kitchen operation. Once surfaces are clean, spray with the sanitizer to reduce microorganisms to a safe level.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Berries in the customer area were not covered.Cover all foods to help prevent contamination.Berries were covered during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A bowl was in the handwashing sink in the kitchen.Ensure the handwashing sink in the kitchen is kept free and accessible for handwashing at all times.Bowl was removed from sink during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs in hot holding for service measured 48C.Ensure items in hot holding are maintained at 60C or greater, or served within two hours.Do not top up containers.Monitor temperature throughout breakfast; if temperature drops below 60C then discard after 2 hours.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. It was reported that the dishwasher chlorine concentration and the quat sanitizer solution are tested only once per week.Verify dishwasher chlorine concentration and quat sanitizer solution concentration at least once per day with a test strip.The foil was still on the quat test strip roll.Chlorine must be 100-200 ppmQuat sanitizer must be 200-400 ppm.Record sanitizer concentration daily.2. Chlorine test strips expired 12/24.Obtain current strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- All three sink compartments had dishes in them.Ensure one sink compartment is kept clear at all times for handwashing.Dishes were moved out of one compartment during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer is available. Quat test strips are required but not currently available.Order quat test strips.Test strips must be used to verify sanitizer concentration each time it is dispensed, and at least daily if used over multiple days.Staff left a message with the supplier to bring test strips on their next visit, which is expected this week.
- 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
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A food grade surface sanitizer was not available in the kitchen. Quat sanitizer was available for dispensing in the back room.Ensure a food grade surface sanitizer is available in the kitchen during operating hours.Quat sanitizer must be maintained at 200-400 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Milk in a carafe near the cereal station measured 16C. Staff stated the milk had been put out at 6 am for the start of breakfast service and had not been refilled.Maintain milk temperatures at 4C or less, or use within 2 hours.Options include using an insulated carafe to help with temperature control or having a smaller amount available for service.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer is available. Quat test strips are required but not currently available.Order quat test strips.Test strips must be used to verify sanitizer concentration each time it is dispensed, and at least daily if used over multiple days.The dishwasher chlorine concentration is not being tested daily. Ensure the dishwasher chlorine concentration is tested daily. Test strips are available.It is highly recommended that the chlorine concentration be recorded.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Breakfast closed at time of inspection - not observed. Metal bowls have not yet arrived. Butter/margarine packets in the yogurt display were above 4C. The bottom of the display is <4C; packets were stacked too high for the unit to keep cold.Ensure items in the cold holding display are maintained at 4C or less. It is recommended to have all items touch the bottom cooled surface, or use shallow metal bowls.Note: metal bowls have been ordered. Packets will still need to be in a single or double layer to stay cold.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Raw bacon and sausage were stored above bread and muffins in Fridge 2.Ensure raw meats are stored below ready to eat food items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Butter/margarine packets in the yogurt display were above 4C. The bottom of the display is <4C; packets were stacked too high for the unit to keep cold.Ensure items in the cold holding display are maintained at 4C or less. It is recommended to have all items touch the bottom cooled surface, or use shallow metal bowls.Note: metal bowls have been ordered. Packets will still need to be in a single or double layer to stay cold.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Raw bacon was stored above bread and other items in Fridge 2.Ensure raw meats are stored on the bottom of the fridge. 2. ED Smith blueberry syrup specifying "refrigerate after opening" was found open at room temperature.Ensure label directions for food storage are followed.Syrup was moved to the cooler during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Cream in the insulated thermos in the front service area measured 13C.Ensure cream is maintained at 4C or less.It may be necessary to pre-cool the thermos in the freezer or fridge prior to filling.2. Butter/margarine packets in the yogurt display were above 4C. The bottom of the display is <4C; packets were stacked too high for the unit to keep cold.Ensure items in the cold holding display are maintained at 4C or less. It is recommended to have all items touch the bottom cooled surface, or use shallow metal bowls.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The automatic paper towel dispenser was not functioning. The battery may be dead.Ensure there is paper towel present in a functional dispenser at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A used cleaning cloth was present in the sink.Used cleaning cloths must be stored in a sanitizer solution when not in active use, or sent for washing.Cloth was placed into a bucket of sanitizer during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?