South Hill Motor Inn
73 Gasoline Alley E Red Deer County AB T4E 1B1 · Food - General
3 inspections
- 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?
- -An area of the floor in the dishwashing room is made of unfinished wood.-The shelving in the dishwashing room is made of unfinished wood.**Ensure these surfaces are smooth, non-absorbent and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- -Utensils were being stored on the floor in the dishwashing room.**Ensure all food and utensils are stored at least 6 inches off the floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -An area of the floor in the dishwashing room is made of unfinished wood.-The shelving in the dishwashing room is made of unfinished wood.**Ensure these surfaces are smooth, non-absorbent and easy to clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- -Utensils were being stored on the floor in the dishwashing room.**Ensure all food and utensils are stored at least 6 inches off the floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -An area of the floor in the dishwashing room is made of unfinished wood.-The shelving in the dishwashing room is made of unfinished wood.**Ensure these surfaces are smooth, non-absorbent and easy to clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?