Stony Plain Travelodge - Continental Breakfast
74 Boulder Boulevard Stony Plain AB T7Z 1V7 · Food - General
5 inspections
- Risk Management Inspection
3 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- It is recommended that staff who handle food take food handler training. A copy of the approved courses for Alberta will be emailed with this report.
- 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 cupboards in the dining area are worn, and the surfaces are not cleanable in some areas. The counter and cupboards around the two compartment sinks in the back storage area are not cleanable in areas. The wall near the staff table is damaged and requires repair. The surfaces with issues should be resurfaced so they are smooth, cleanable and does not absorb moisture. (i.e., Tape is not a cleanable surface).
- 23. Is the facility maintained in a clean and sanitary condition?
- The juice dispensing area for the Sunkist juice machine was observed with mold growth above the area the juice is dispensed. Ensure the area noted is cleaned and sanitized. This procedure should be added to the facility's cleaning checklist to regularly be cleaned/sanitized.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Various boxes of single use disposable dishes/cups were observed stored directly on the floor underneath the food buffet tables. Ensure boxes of single use disposable dishes and utensils are not stored underneath the food tables (behind the tablecloths). The dishes and items can become contaminated there from people walking by and boxes/items must be stored off the floor and in an area that will avoid contamination
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers required in fridges and freezer so temperatures can be monitored by staff.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- If chlorine is the sanitizer used to wipe down surfaces and to sanitize dishes, ensure chlorine test strips are obtained to test the sanitizer strength.
- 20. Do food handlers at the facility have adequate food safety training?
- It is recommended that staff who handle food take food handler training. A copy of the approved courses for Alberta will be emailed with this report.
- 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 cupboards in the dining area are worn, and the surfaces are not cleanable in some areas. The counter and cupboards around the two compartment sinks in the back storage area are not cleanable in areas. The wall near the staff table is damaged and requires repair. The surfaces with issues should be resurfaced so they are smooth, cleanable and does not absorb moisture. (i.e., Tape is not a cleanable surface).
- 23. Is the facility maintained in a clean and sanitary condition?
- The juice dispensing area for the Sunkist juice machine was observed with mold growth. Ensure this machine is cleaned and sanitized. This procedure should be added to the facility's cleaning checklist to regularly be cleaned/sanitized.The shelves in the back storage area and in the cupboard in the dining room were observed with food debris build up. Ensure these areas are cleaned and sanitized and add this reminder to your cleaning checklist for staff to follow.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- 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)?
- Facility does not have enough sinks to conduct proper dishwashing. Ensure a two compartment sink is installed to conduct the two compartment sink method.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel was at hand wash sink in the breakfast room during inspection.Staff stocked the hand wash sink station with towel paper 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 record was available on-site for review during inspection.Informed staff to keep pest control record in the facility.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Facility had no current food handling permit.Informed staff to display current food handling permit in the facility visible to customers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?