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TownePlace Suites Edmonton South - Breakfast Bar

1115 103A Street SW Edmonton AB T6W 2P6 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No premade sanitizer solution readily available upon arrival in the kitchen.- Staff member on duty prepared a 200 ppm quat sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3 bags of cooked bacon were left on the counter. Staff were not handling the food at the time of inspection. The food was relocated to the cooler.- High risk foods must be stored at less than 4C or greater than 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food particles and an empty container were noted in the kitchen handwash sink.- Designated handwash sinks must be kept empty and used solely for handwashing purposes only.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The exterior door by the kitchen was propped open.- All exterior doors must be kept closed to prevent the possible entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The spray arm at the 3 compartment dishwash sink is wrapped in plastic and tape due to a leak.- Requires repair or replacement.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on the counters in the kitchen. No premade sanitizer solution present for the storage of the cloths in between use- Staff prepared a 200 ppm QUAT sanitizer solution for the storage of wiping cloths. p
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Clean dishware/utensils are being dried on a reusable cloth towel. Discontinue this practice.- Allow items to dry on the metal drying area or on a rubber drying rack that is moisture resistant.
    • 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?
      • A large gap is noted at the bottom of the North hallway EXIT door.- Doors must be tight sealing to prevent the possible entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The spray arm at the 3 compartment dishwash sink is wrapped in plastic wrap due to a leak.- Plumbing repairs required.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Staff are only using a "cleaner" on the kitchen counters and dining room tables when cleaning. 2. No readily available sanitizer solution present in the kitchen.- Food contact surfaces, equipment, etc. must be washed and then sanitized when cleaning.- Staff prepared a 200 ppm quat sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered toppings (raisins, cranberries) in the customer self serve area are being reused.- Foods that are not protected from customer contamination cannot be reused for future meal service and must be discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer could not be located for measuring reheating and hot holding temperatures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Customer disposable cutlery was improperly stored. - Store the cutlery with the "food contact end" going in one direction.