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Service Plus Inn & Suites - Food

10810 107A Avenue Grande Prairie AB T8V 7A9 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 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?
      • Pest control monitoring program has not been implemented for kitchen and monthly records are not kept.Implement pest control monitoring program (set up mouse traps etc.) and complete AHS pest control checklist once a month. Third party services can also be used.Update: September 10, 2025Traps have been setup but AHS checklist has not been completed. Ensure checklist is completed every month.
    • 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 side wall of the counter that is adjacent to the commercial dishwasher is water damaged.Ensure the side wall of the counter is repaired.Update: September 10, 2025Damaged side wall will be repaired this week.
  3. Monitoring Inspection

    8 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Daily temperature logs are not kept for refrigeration units. Ensure daily temperature logs are kept for all refrigeration units.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Housekeeping staff members and sometimes guest are storing personal food items inside the commercial kitchen fridge. Ensure kitchen access is restricted to food handlers only and other staff members or guest should not be storing personal food items inside the kitchen fridge. Provide a fridge for staff food storage only. Guests should use room fridge to store their food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A digital probe thermometer is not available to verify safe food temperatures (e.g. reheating sausages, checking hot food temperature inside the hot holding unit etc.).Obtain a digital probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot food temperature at the breakfast buffet ranged from 51 - 55 Deg C. Hot holding unit temperature was adjusted during inspection.Ensure food temperature inside the hot holding unit is 60 Deg C or hotter.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washroom: single use paper towel dispenser is not in good repair.Ensure paper towel dispenser is either repaired or replaced.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Buffet hand washing sink: liquid soap is not provided. Ensure all hand washing sinks are provided with liquid soap and single use paper towels in a suitable dispenser.
    • 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 control monitoring program has not been implemented for kitchen and monthly records are not kept.Implement pest control monitoring program (set up mouse traps etc.) and complete AHS pest control checklist once a month. Third party services can also be used.
    • 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 side wall of the counter that is adjacent to the commercial dishwasher is water damaged.Ensure the side wall of the counter is repaired.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine sanitizing test strip was found.Staff indicated it was ordered.Ensure to obtain a chlorine test strip to test the chlorine sanitizing solution's concentration. Ensure to maintain the sanitizing solution at 100-200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer available for the cooler.Staff indicated that thermometer is been ordered. Ensure to obtain thermometer for three of the cooler.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizing solution was found to be above 200 ppm. Staff made the chlorine sanitizing solution onsite and tested it at 100 ppm. Ensure the sanitizing solution is maintained at 100-200 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizing test strip was expired. Ensure to obtain a chlorine test strip to test the chlorine sanitizing solution's concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Description: The hot holding unit was below 60 degrees Celsius. At the time of inspection, the hot holding unit was unplugged (9:10 a.m.).Staff indicated that the hot unit gets unplugged at 9:00 a.m., and the breakfast closes at 9:30 a.m. The staff plugged back the hot holding unit. Ensure the hot holding unit is plugged in until 9:30 a.m. and maintain the temperature above 60 degrees Celsius. Ensure the hot water is filled so that the hot water touches the container, and the temperature is maintained above 60 degrees Celsius. Obtain a thermometer to check the temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer available for the cooler.Ensure to obtain thermometer for three of the cooler.