Super 8 Motel - Food
284 Smith Street Hinton AB T7V 2A1 · Food - General
9 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- - The freezer compartment in the first residential refrigerator requires cleaning.- The countertop conveyor oven used for warming food was observed to be not clean.Ensure the countertop conveyor oven and refrigerator are thoroughly cleaned and sanitized and maintained in a clean condition at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers are missing for the chest freezer and standup freezer in the kitchen. Ensure that thermometers are provided for both freezers to effectively monitor and maintain proper temperature levels.
- 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 records were available onsite. Ensure that pest control records are provided to the PHI and that at least three months of records are maintained going forward.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Chest freezer in the kitchen has issue with ice buildup. Ensure the freezers are defrosted and maintained properly.
- 23. Is the facility maintained in a clean and sanitary condition?
- The freezer compartment in the first residential refrigerator needs some cleaning.The kitchen towels on the counter are soiled and must be replaced.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No QUATS test strips to measure the sanitizer concentration. The Chlorine test strips onsite can only be used for the bleach and not QUATS sanitizer or else use unscented chlorine/bleach instead of the Quats observed onsite.Ensure to have QUATS test strips to measure the sanitizer at 200PPM.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash sink was obstructed by a big plastic storage container.Ensure the handwash sink is accessible at all times for hand hygiene.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No available test strips to verify the concentration of sanitizer in use at this facility during the inspection. Please provide test strips and label the sanitizer bottle appropriately.
- 20. Do food handlers at the facility have adequate food safety training?
- Food operator's food safe training not available during inspection. Front office manager to send copy of food safe training.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?