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Seasons Wetaskiwin - Kitchen

5430 37A Avenue Wetaskiwin AB T9A 3A8 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Split pea soup was observed cooling in a somewhat deep plastic container. When questioned, the person in charge of the kitchen indicated that it would be left to cool for another 20 minutes before being placed in the walk-in cooler.Correct cooling methods were discussed, including transferring food into shallow stainless-steel containers to increase surface area, stirring to promote heat loss, and also using ice wands to rapidly reduce the temperature. It was emphasized that food should be cooled to 4°C prior to storage.Guidance documents on proper food cooling procedures were provided along with the inspection report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic lids were stored in a plastic tub that had food debris at the bottom. Please clean and sanitize the lids and the tub now and maintain this on a regular basis.Dishwasher shutters have grease particle buildup. Please clean them now and on a regular basis and include this task in the cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard-to-reach flooring surfaces behind the dough mixer and freezer need cleaning.Please clean both areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cleaned and sanitized plastic lids were found stored in a container that had food debris present at the bottom. Ensure staff consistently clean and sanitize storage containers after each use. Corrective action was taken during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The can opener was found stored in a soiled condition. Staff must ensure that can opener is properly cleaned and sanitized after each use. This violation was corrected during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that cleaning is required in the kitchen, particularly in hard‑to‑reach areas such as under the three‑compartment sink, near the entrance kitchen door, the walk‑in cooler flooring, and the baseboards behind racks.Please ensure these areas are cleaned now and on regular basis, included as part of the regular cleaning schedule.
  5. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Observation:1–2 flies were observed near the back receiving door. Additionally, the garbage dumpster lid was found half open.Recommendation:It is recommended to keep the dumpster lid closed after each use to prevent nuisance conditions and minimize pest attraction.
  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket used for storing the used cleaning cloths was measured at 0ppm.Staff mentioned that sanitizing bucket was made more than two hours ago.Regular monitoring of sanitizer concentrations is necessary to ensure effective results, since sanitizer effectiveness decreases with time and temperature.Sanitizer solution was discarded: new solution measured and verified at 200 ppm was made.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • During the inspection it was observed that one of the prepackaged snacking crackers was beyond its best before date.Discussed it with manager the indicated item was discarded during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution used for storing the cleaning cloths and for sanitizing the dishes during mechanical dishwashing was not maintained at adequate concentration of 200 ppm (quat based).Staff checked that the sanitizing solution was not being properly dispensed.Staff replaced the sanitizing solution (measured at 200ppm).**Please make sure to check the sanitizing solution on routine basis**
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was observed that chaffing dish was used as hot holding unit.Chaffing dish is not appropriate for hot holding as its not equipped with the thermometer to monitor and regulate the temperature.**Make sure to use the hot holding equipment equipped with thermometer and be able to maintain the indicated temperature (60 degrees or above)**
    • 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 violation noted in the previous inspection about the gap in the bottom right corner of the kitchen door was outstanding.Make sure that exit doors are properly sealed to prevent entry of pests in the kitchen area.Manager mentioned that internal work order would be issued on priority basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • During the inspection it was observed that ice-cream scoops were stored in cloudy water container.Discussed with staff the appropriate storage of ice cream scoops to avoid cross contamination.Staff discarded the dirty water and filled clean water.Discussed storing the ice cream scoops in dipper well or regularly replacing the water of the container used for storing ice cream scoops.
  9. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw food products (ham) of animal origin were observed to be stored above cooked and ready to-eat food items.All food used or to be used in a commercial food establishment must be (a) protected from contamination, and (b) handled in a sanitary manner.Corrected during inspection.
    • 15. Is the facility free of a pest infestation?
      • Flies were observed inside the kitchen (in serving and food preparation area).Implement pest control measures. A professional may be required if fly problem persists.
    • 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?
      • Back screen has gaps at the bottom right corner. These fabric screens are difficult to maintain in pest proof manner.Make repairs to screen to close gaps.Provide picture of pest proof screen once completed. Ensure this is done before Oct 3/2024
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Old-food residue was on the can opener blade. Can opener cleaning added to daily cleaning log to ensure it is cleaned in dishwasher after every use. Staff educated and reminded of same.
  10. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Old-food residue was on the can opener blade.Can opener cleaning be added to daily cleaning log to ensure it is cleaned in dishwasher after every use. Staff educated and reminded of same.
  11. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher sanitizer (Quats) was measured at 0 ppm plate level and sanitizer bottle was almost empty. Another sanitizer bottle was provided, and the cycle was able to supply 200 ppm of Quats. ** Please monitor the sanitizer concentration daily and change the empty bottle in a timely manner.