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Super 8 by Wyndham Canmore

1506 Bow Valley Trail Canmore AB T1W 1N5 · Food - General

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were items in the handwashing sink; handwashing sink is to be kept empty. Corrected during inspection.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Apples on breakfast buffet were not protected from contamination (not covered of behind sneezeguard). Either protect them from contamination or place sign advising they are to be washed prior to consuming (since there is a sink for use by guests in the breakfast buffet area).There was a box of apples on the floor in the kitchen. Please store up off the floor.There were personal food items interspersed on shelves with food items for the hotel breakfast in the fridge. Store personal food items on separate shelf (labelled for personal use only) or store elsewhere.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The creamers were at 9-18C; the chill container isn't keeping them cold enough the whole breakfast period. Are to be kept at 4C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The egg bites being hot held on the buffet were only at 45C. To be kept at 60C or higher. Buffet was ending, ensure these are discarded and monitor temperatures to ensure they are kept at proper temperature in the future.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer for checking food temperatures was not accurate. To either be calibrated or replaced.The creamers were at 20C; the chill container isn't keeping them cold enough the whole breakfast period. Are to be kept at 4C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Need to obtain a waterproof thermometer with a min/max function for verifying the dishwasher is reaching at least 71C/160F or above at dish level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the handsink in the ktichen is empty. Please refill.