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Stettler Hotel

5001 50 Street Stettler AB T0C 2L0 · Food - General

5 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?
      • Continues: The kitchen ventilation hood has not been serviced since July, 2020. The next servicing was supposed to take place in January, 2021. After consultation with the fire department, due to grease-laden vapours being produced (albeit not frequently), the ventilation hood/fire suppression system should still be serviced by a professional at specified intervals.Please ensure the unit is professionally serviced/cleaned as required.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ensure all personal items and articles not associated with the permitted kitchen are stored away from food/food areas within the kitchen.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature commercial dishwasher was reaching a maximum of 55C at the dish level at the time of the inspection. The operator was instructed to follow-up by submerging dishes in 100ppm bleach solution in the adjacent sink for 2 minutes and using single use disposable plates/utensils until the dishwasher is repaired. The dishwasher needs to be able to reach 71C at the dish level for adequate sanitizing.
    • 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?
      • Please ensure garbage bins are covered and all old fruits used for fruit fly traps are removed (as they will only attract more fruit flies).Ensure the kitchen is maintained in a manner that prevents conditions that can lead to the harbouring/breeding of pests.
    • 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 ventilation hood has not been serviced since July, 2020. The next servicing was supposed to take place in January, 2021. Ensure a professional company is contacted immediately and have the ventilation hood serviced as soon as possible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A thorough cleaning of the kitchen is required prior to follow-up inspection. All non-food items need to be removed (regardless of kitchen spaces not currently being used for customer food prep). Ensure all clutter and personal items are removed and all areas and surfaces are thoroughly cleaned with soapy water, followed by sanitizing solution.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring 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?
      • 1. Ceiling surfaces in the beer cooler appeared dusty. Operator will send photo of the clean ceiling area when completed.2. Ventilation hoods in the facility appeared dirty and greasy at the time of inspection. Photos of the cleaned hoods sent by Kim on November 2, 2024 at 5:24 pm. - Corrected.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • All surfaces in the kitchen need to cleaned using an approved sanitizing solution. A chlorine solution of 100ppm chlorine should be used to wipe down all surfaces and clean all the shelves and the containers. You need to test the chlorine concentration of the sanitizer daily with chlorine test strips and they chlorine concentration should be 100ppm. The test strips that you currently are using are for testing pools and only go to a concentration of 10ppm. YOu need to purchase test strips that are for kitchen purposes and have a range of 0 to 250PPM. They can be purchased on line but they have to have a range of 0 to 250PPM for chlorine. I will attach a link to a place you can purchase the test strips. But un Mix ½ to one teaspoon (2 to 5 mL) bleach into 1 litre water 100—200 ppm (200 ppm may be used for sanitizing surfaces in-place)  Mix one to two tablespoons (½ - 1 ounce) bleach into 1 gallon water till you get the test strips use  Mix ½ to one teaspoon (2 to 5 mL) bleach into 1 litre water 100—200 ppm (200 ppm may be used for sanitizing surfaces in-place)  Mix one to two tablespoons (½ - 1 ounce) bleach into 1 gallon water Attached below is a link to AHS web page that provides instructions on making and testing chlorine sanitizer solutions. hrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The area ground the deep fryier needs to be cleaned more frequently. This area has not been cleaned since yesturday. There is batter pieces and grease all around the deep frier. This is evidence your cleaning and sanitization process are not in place.The area around the deep fryer needs to be cleaned at the end of shift each day. A degreaser and detergent is needed to clean the surface area and then the area needs to be sanitized with chlorine bleach solution. The food handlers need to be properly instructed in cleaning the food preparation area and the process for cleaning the area and the chemicals to be used to clean and sanitize the area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • You must ensure all food equipment is maintained in a sanitary condition. The deep fryer and the area around it needs proper sanitation on a regular schedule. The deep fryer area should be completely cleaned at the end of the daily shift and be completely clean for the start of shift in the morning.