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Travelodge by Wyndham Fort McMurray

200 Parent Way Fort McMurray AB T9H 5E6 · Food - General

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The backsplash behind the sink in the small prep area is coming apart. It looks like the wood is splitting and is pulling away from the wall. It also appears to be saturated with moisture over time which seems to have caused water damage to the wood. Please ensure the backsplash is replaced with one that is easily cleanable, impervious to moisture and in good repair. 2. The counter over the little fridge has a number of chips in the surface of it causing the wood beneath to be exposed and is no longer easily cleanable and impervious to moisture. Please repair the countertop. The countertop should be impervious to moisture, easily cleanable and in good repair at all times.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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 mechanical dishwasher in the breakfast area was not functioning properly during the reinspection. Ensure that the dishwasher is functioning properly and can adequately sanitize.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The bulk bag of oats was stored open in the breakfast area cabinet.Facility operator covered the bag closed.Ensure all food items are stored protected from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher in the breakfast area was not functioning properly during the inspection. Facility operator and manager were instructed to use the manual dishwashing method in the bar kitchen for dishwashing. Facility manager indicated a contractor has been contacted and waiting for maintenance.Ensure that the dishwasher is functioning properly and can adequately sanitize. Note: The hand washing sink in the breakfast area is supplied with hot and cold water. The manual dishwashing methods were provided along with the report.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Inappropriate sanitizer solution, peroxide and a spray bottle labeled vinegar, was used for food contact surfaces.Obtain and use appropriate sanitizer solutions for food contact surfaces. Recommended to use a bleach or Quats solution.
    • 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 cabinet shelving under the sink had evidence of water damage with swelling of the shelving material. Repair or replace the cabinet shelving to a smooth, durable, and moisture resistant surface.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Inappropriate sanitizer solution, peroxide and a spray bottle labeled vinegar, was used for food contact surfaces.Obtain and use appropriate sanitizer solutions for food contact surfaces. Recommended to use a bleach or Quats solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A damp used cleaning cloth were left on a counter.Facility operator placed the samp cloth in the laundry bin.Ensure cleaning cloths used are not contaminated. Store cleaning cloths submerged in a sanitizer solution or use paper towel and discard immediately after use.
    • 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 cabinet shelving under the sink had evidence of water damage with swelling of the shelving material. Repair or replace the cabinet shelving to a smooth, durable, and moisture resistant surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Freezer #1 containing the bread food items had accumulated food debris.Clean and sanitize the above-mentioned equipment. Ensure all food equipment are maintained in a clean and sanitary condition.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • After several attempts the dishwasher sanitizing concentration was measured at 50ppm. It was discussed single-use items will be used and served until the dishwasher can maintain 100ppm of chlorine sanitizing concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility lacked peroxide sanitizer test strip.Obtain peroxide sanitizer test strips to ensure adequate sanitizing concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Evidence of water infiltration was observed on the countertop backsplash trim of the hand washing sink, the trim was lifting and held by screws. Remove water damaged material and repair the trimming. Ensure the surface is smooth, durable, and impervious to moisture.
  11. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the basement kitchen was obstructed with food utensils. Food handler was instructed to remove utensils to ensure hand washing sink can be easily accessed. This was done immediately.Ensure handwashing sinks are accessible at all times.
  12. Initial Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer was measured at 0 ppm in the low temperature dishwasher.Sanitize manually by immersing food equipment in an approved sanitizer for minimum 2 minutes then air dry. Contact the service technician to repair the dishwasher sanitizing cycle. Ensure chlorine sanitizing meets the requirement of 100 ppm concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap in the dispenser at the kitchen hand sink. Ensure hand sinks are provided with hand washing supplies including soap, and paper towels.
    • 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 wall under the sink in the kitchen was unfinished so that interior parts of the wall and raw wood was exposed to moisture. Install missing drywall to ensure smooth, cleanable surface and to facilitate pest control.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The floors in the basement kitchen were unclean with accumulated dirt and debris.- Conduct deep cleaning of the floor area in the kitchen. 2) Vent cover on the fans above the dishwashing area was dusty.- Clean the vent covers.