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Slave Lake Holiday Inn Express - Breakfast Room

1551 Main Street SE Slave Lake AB T0G 2A0 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers are not equipped in the following areas: 1. White Midea standup fridge + freezer compartment in storage roomObtain a thermometer designed for use in the above noted units to verify adequate temperatures are being maintained.**Note: Adequate temperature of the freezers and fridge were verified by PHI during the inspection. The units were measured at a temperature of -18 degrees C (freezer) and < 4 degrees C (fridge).
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers are not equipped in the following areas: 1. White stand up freezer in kitchen 2. White stand up fridge in kitchen 3. White Midea standup fridge + freezer compartment in storage roomObtain a thermometer designed for use in the above noted units to verify adequate temperatures are being maintained.**Note: Adequate temperature of the freezers and fridge were verified by PHI during the inspection. The units were measured at a temperature of -18 degrees C (freezers) and 4 degrees C (fridges).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A mini-fridge in the customer self-serve breakfast area lacked a thermometer to verify if adequate temperatures are being maintained. Staff placed a new thermometer in the unit during the inspection. All temperature storage units (coolers and freezers) must be equipped with a functional thermometer at all times.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packets of butter with label indicating refrigeration required were noted to be left at room temperature. Operator discarded the food items and replaced with new ones from cold storage with an ice bath underneath for temperature control.Ensure that all high risk food items are stored at temperature at or below 4 degrees Celsius, or at or above 60 degrees Celsius. Staff must read manufacturer's labelling carefully.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to monitor concentration of chemical sanitizer (Chlorine) for dishwashing and surface disinfection were not available on site at the time of inspection. Inspector left a few test strips.Ensure that staff regularly monitor concentration of the sanitizer solutions for effective disinfection of dishes, utensils, and other surfaces.Update: Operator had ordered pool test strips. This monitoring device is not designed to measure chlorine concentration up to 100 ppm. Appropriate test strip to monitor chlorine solution concentration in a food establishment was reviewed during inspection.
    • 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?
      • No pest control records were available on site at the time of inspection.Ensure that pest control records are maintained and kept on site at all times.
  9. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A pump bottle containing dish soap was noted to be without a label. Staff corrected the violation during inspection by labelling the container.Ensure that all chemical containers are properly labelled to indicate the content to prevent misuse of unidentified chemicals.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility is equipped with a residential style dishwasher and a two-compartment dishwashing sink. Inspector noted that there is no sanitization step in dishwashing. Staff were informed of proper sanitization steps and preparation of sanitizer solution.Ensure that all dishes and utensils are sanitized in a sanitizer solution (100 ppm chlorine) after the wash and rinse step either using the mechanical dishwasher, or by manual washing and rinsing following the two-compartment method.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to monitor concentration of chemical sanitizer (Chlorine) for dishwashing and surface disinfection were not available on site at the time of inspection. Inspector left a few test strips.Ensure that staff regularly monitor concentration of the sanitizer solutions for effective disinfection of dishes, utensils, and other surfaces.
    • 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?
      • No pest control records were available on site at the time of inspection.Ensure that pest control records are maintained and kept on site at all times.