The Westin Edmonton - Share Restaurant
10135 100 Street NW Edmonton AB T5J 0N7 · Food - General
5 inspections
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice Scoops were stored on the hand sink. Scoops were moved from the sink. Ensure scoops are stored safely in a food safe container that can be easily cleaned.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - The hand sink is right next to the ice well used in drinks. Ensure a splash guard is installed between the sink and ice well.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - The drink dispensing gun had caked up dirt. Ensure the gun is not used until it is well cleaned and sanitized. The gun spout should be cleaned daily.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Build-up of dirt was observed at the spout of the dispensing gun in the bar area. Staff cleaned gun during inspection.Ensure gun is cleaned and sanitized at the end of each day.
- 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 at the hand sink by the coffee station was empty.Ensure handsink is fully equipped at all times.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were left on countertops in the kitchen.Store cleaning cloths in a bucket with sanitizer solution when they are not in use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?