Super 8 Motel - Food
10050 116 Avenue Grande Prairie AB T8V 4K5 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
10 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- The eggs were fried in the dining area.The Food Handling permit of this facility restricts frying of any food.This issue has been addressed by this facility.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Raw eggs in the dining area were handled by clients without handwashing afterwards.Raw eggs handling by the clients can cause illness as dining area has no nearby handwash sink for clients.This issue has been addressed by the facility.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- During the inspection the breads were available for clients in whole packaging. It can cause cross contamination.The staff placed the bread in containers and clients can use tongs to serve themselves.Ensure the containers are labeled with the date of expiry of the breads.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- The temperature logs for the cooling units in Kitchen and Dining area are not maintained.Ensure daily temperature logs of all the cooling units are maintained and initials are used to represent the person recording the temperature.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- During the inspection the bulk package of pancake flour was found open while not in use.The staff closed the bulk package of pancake flour.Ensure bulk food packages are kept closed / covered (to avoid contamination) while not in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- During the inspection the freezer in Kitchen had no functional thermometer for monitoring of temperature.The staff placed a thermometer in the freezer.Ensure all the cooling units have a functional thermometer for monitoring of temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- During the inspection the Cooling unit in dining area, Cooling units 1 & 4 in the basement storage area were not equipped with a functional thermometer.Ensure all cooling units are equipped with a functional thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- During the inspection the raw eggs in the dining area were placed at room temperature.Staff moved the raw eggs into the cooling unit.Ensure raw eggs are stored in a cooling unit at or below 7 degrees Celsius.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The cabinet-wall (under the kitchen sink) is in disrepair.Ensure the cabinet-wall (under the kitchen sink) is repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written sanitation records are not available.Ensure sanitation records are maintained and available for review.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- 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)?
- The high-temperature dishwasher reached a temperature of 66 Degrees Celsius at the dish level, after the 4th cycle run - Unsatisfactory.Please ensure the dishwasher is able to reach a temperature of at least 71 Degrees Celsius at the dish level prior to operation.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The thermometer is available for the refrigerator. The operator also obtained a prob thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The cleaning cloth was found on the counter; no sanitizing solution or test strip was found. Ensure the cleaning cloth is always immersed in a sanitizing solution between use. Obtain a test strip to check the concentration of the sanitizing solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer is available for the refrigerator. Obtain a thermometer for the refrigerator to make sure that the temperature is maintained at 4 degrees Celsius or below all the time.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The cleaning cloth was found on the counter; no sanitizing solution or test strip was found. Ensure the cleaning cloth is always immersed in a sanitizing solution between use. Obtain a test strip to check the concentration of the sanitizing solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer is available for the refrigerator. Obtain a thermometer for the refrigerator to make sure that the temperature is maintained at 4 degrees Celsius or below all the time.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot holding unit with egg, bacon, and potatoes was at 55, 45, and 62 degrees Celsius, respectively. The staff increased the temperature to high(on the regulator), which later was found at 60 degrees Celsius and more. Ensure the hot holding unit is maintained at 60 degrees Celsius or more.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The sink was not equipped with paper towel. Staff restocked with paper towel.Ensure the sink is equipped with soap, paper towel and hot and cold running water.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?