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Sandman Signature Edmonton Downtown - Main Kitchen

10235 101 Street NW Edmonton AB T5J 3E9 · Food - General

4 inspections

  1. 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?
      • Damaged walls and missing baseboards were observed in the kitchen. Ensure walls and floors are maintained in a smooth, easy to clean and non-absorbent condition.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer line is not operational at the dispensing station of the dishwashing room.Ensure sanitizer is dispensed and measured 200-400ppm of quats.
    • 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?
      • Pest droppings were observed under the kitchen hand sink. Dropping were cleaned during inspection. Ensure area is disinfected and pest control is maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damaged walls and missing baseboards were observed in the kitchen. Ensure walls and floors are maintained in a smooth, easy to clean and non-absorbent condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceilings and walls and sinks of the main kitchen needs to be cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 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?
      • Mice droppings were noted in the banquet dry storage room.Use sanitizer/disinfectant to clean up the mice droppings in the banquet storage room.Contact pest control to set out traps in the storage room.Identify point of entry (holes on walls, floor & ceiling) and have them closed to prevent pest entry.Remove items not in use from the storage room to prevent creating harborage sites for pest.
    • 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 kitchen canopy and hoods are overdue for cleaning.Contact a service professional to have the kitchen canopy filters and hoods clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, debris and food particles accumulation are present on the floor and walls in the dishwashing area and pantry rooms.Deep cleaning is required on all floor areas in the dishwashing room and pantry rooms.