Travelodge by Wyndham Wetaskiwin - Food
4814 56 Street Wetaskiwin AB T9A 1V8 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Previously: Observation was made regarding the food storage (fresh produce and pre-packaged non-perishable food items in the laundry room).Please note that food must not be stored in laundry areas or in areas used for the storage of soiled linen.Make sure to move the food and related items away from laundry area, or there should be physical separation or barrier between food storage and laundry.April 23rd, 2025: Operator confirmed that they are working to move the food storage area away from the laundry area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution was not available for sanitizing food contact surfaces.Staff prepared the sanitizing solution (measured and verified at 200 ppm).Note: Discussed the approved sanitizers for food establishments.Resource for mixing an approved sanitizer would be provided for reference.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Observation was made regarding the food storage (fresh produce and pre-packaged non-perishable food items in the laundry room).Please note that food must not be stored in laundry areas or in areas used for the storage of soiled linen.Make sure to move the food and related items away from laundry area, or there should be physical separation or barrier between food storage and laundry.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food handling permit was not posted on public display.Kindly post the current and valid FHP on public display.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There is only a one-compartment sink installed.- Food equipment to be cleaned and sanitized include beverage jugs and serving tongs. - The facility requires at minimum, a two-compartment sink to conduct manual dishwashing procedures based on the operation of the facility. Action:- The owner is considering installing a second sink beside the current sink to convert it into a two-compartment sink in the future.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility has QUAT test strips rather than chlorine test strips. - If using chlorine bleach as a sanitizer, please ensure there are chlorine test strips available at the facility to be able to measure and monitor chlorine bleach sanitizers (which should be at 100 ppm or mg/L)
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- There is only a one-compartment sink installed.- Food equipment to be cleaned and sanitized include beverage jugs and serving tongs. - The facility requires at minimum, a two-compartment sink to conduct manual dishwashing procedures based on the operation of the facility. Action:- The owner will ensure there is a container/bucket, chlorine bleach, and chlorine test strips that can be used for the sanitizing step for manual dishwashing.- The owner is considering installing a second sink beside the current sink to convert it into a two-compartment sink in the future.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?