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Tilley Hotel - Food

221 Centre Street Tilley AB T0J 3K0 · Food - General

3 inspections

  1. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A couple spray bottles of chemical solution were not labelled. Manager committed to labelling the spray bottles and dumping solution if unknown.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are needed (Chlorine and Quaternary Ammonium).
  2. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dry food storage is located in a closet in the staff bathroom off the kitchen. Food is not to be stored in a bathroom to prevent cross-contamination. Boxes of eggs and potatoes in the walk-in cooler were stored on the floor. Uninspected deer sausage and pheasant meat was stored in a freezer in the liquor store part of the food establishment and in the walk-in cooler. Ceiling access in the kitchen was left open. *Ensure food is stored in designated food handling areas and protected from contamination, and ensure food is elevated off the floor. *Keep uninspected food out of the food establishment to protect food from cross-contamination of uninspected food.*Ensure access cover is moved back in place to close up ceiling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Burger cooler measured six degrees Celsius and the cooler was set at 5 degrees Celsius. Cooler temperature was turned down during inspection. Cooler thermometers were difficult to find in several coolers and a few were not found.*Ensure burger cooler is operating at 4 degrees Celsius or less. Maintain thermometers in coolers that can be checked for temperature monitoring by kitchen staff.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are needed (Chlorine and Quaternary Ammonium).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap and paper towel is not supplied at the three-compartment bar sink. The bar is where ice, beverages and garnishes are handled, which requires proximity to a hand sink. Supply sink with soap and paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a hole in the floor in the corner of the kitchen to the left of the grill. *Seal up the hole and repair the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Flattened cardboard boxes are left on the walk-in cooler floor. Cardboard harbors dirt and moisture and interferes with cleaning. Ceiling on the walk-in food and beer cooler on the beer side ceiling and wall is accumulating mold and mildew. Ceiling is constructed of styrofoam. Floor in the kitchen is accumulating grime near the kitchen entrance doorway and fumehood filters are building up grease. The surface of the ice machine in the bar is dusty. The pizza dough mixer, stand, and hot holding unit is accumulating flour and grime. *Remove cardboard from the cooler and ensure floors are cleaned and sanitized. *Clean and sanitize styrofoam surface of the walk-in cooler and cooler wall.*Clean and sanitize the mentioned areas: floor, fumehood filters and ice machine, pizza dough preparation area.
  3. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are needed (Chlorine and Quaternary Ammonium).