Skip to content
Loading map…

Tru by Hilton Edmonton Windermere - Kitchen

6025 Andrews Way SW Edmonton AB T6W 3S9 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No premade sanitizer solution was available. Staff prepared a 200 ppm quat sanitizer solution for the storage of wiping cloths in between uses.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat sanitizer test papers onsite expired in December 2024.- Obtain new sanitizer test papers.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat sanitizer test papers are available. The papers onsite are for measuring pH and not the concentration of the sanitizing agent being used.
    • 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?
      • Staff could not locate pest control records. No traps or glue boards noted in the kitchen area for monitoring purposes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning lists available.
  5. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat sanitizer test papers are available. The papers onsite are for measuring pH and not the concentration of the sanitizing agent being used.
    • 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?
      • Staff could not locate pest control records. No traps or glue boards noted in the kitchen area for monitoring purposes.
    • 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?
      • The Food Handling Permit on display expired Jan 31, 2024.- Locate and display the current, valid Permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning lists available.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially no premade sanitizer solution was available in the food handling area.- Staff prepared a 200 ppm quat solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tray of uncovered muffins located in the customer self serve area were going to be removed and reused for the next day's meal service.- Foods that are not protected from customer contamination must be discarded after the meal service. Muffins were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hard boiled eggs stored in the customer self serve area had no temperature control. Temperature of the eggs was measured at 17C.- Food was discarded. High risk foods must be stored at less than 4C or greater than 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff are not checking the reheating temperatures for the scrambled eggs and sausages.- Staff must check the reheating temperatures to ensure that a minimum temperature of 74C is achieved before the foods are relocated to the hot holding units.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat sanitizer test papers are available. The papers onsite are for measuring pH and not the concentration of the sanitizing agent being used.
    • 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 designated handwash sink is not working.- Repair the dispenser and in the meantime have paper towel readily available.
    • 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?
      • Staff could not locate pest control records. No traps or glue boards noted in the kitchen area for monitoring purposes.
    • 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?
      • The Food Handling Permit on display expired Jan 31, 2024.- Locate and display the current, valid Permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning lists available.