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Twin Cities Hotel

105 Morrison Road Longview AB T0L 1H0 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Peroxide Multi Surface Disinfectant and Cleaner was being used as a sanitizer for food contact surfaces in the kitchen and is not an approved no-rinse sanitizer for food contact surfaces.- Staff prepared a 200ppm quat sanitizer during the inspection.
    • 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 test strips were available at the time of inspection to monitor quat sanitizer concentrations.- Ensure quat test strips are on site for use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some mildew was noted inside both ice machines in the main bar.- To be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of dust on the upper west wall and shelving by the mechanical dishwasher in the main kitchen.2) There was dust accumulation noted on the wood shelving used to store/display liquor and drinking glasses behind the bar. Dust accumulation was noted on most liquor bottles.3) There was an accumulation of food debris on the outside of the mechanical dishwasher in the main kitchen.- Areas to be cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 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 iodine test strips were available to monitor iodine sanitizer concentrations for the glasswasher in the bar.- Ensure iodine test strips are available onsite to monitor sanitizer concentrations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was surface mold growth noted on the ceiling in the walk-in cooler in the bar.- Ensure that this area is cleaned.
  5. Monitoring 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 test strips were available to monitor quat sanitizer concentrations.- Ensure quat test strips are available onsite to monitor sanitizer concentrations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two fry cutters were mounted to a raw wood board on the wall.- Ensure that the raw wood is sealed to make it non-absorbent and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was a melted plastic spoon and chipped plastic spatula being stored in the west prep space.- Discarded by staff during the inspection.2) Some utensils were being stored in a container with food debris accumulation noted at the bottom of the storage container. - Ensure the container and stored equipment are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of dust noted on the air exchange vents above the dishwasher in the main kitchen and on the west wall of the dishwashing area.2) The was surface mold growth noted on the ceiling in the walk-in cooler in the bar.3) There was some dust noted on the ceiling and around the cooling fan shield in the walk-in cooler by the north door. 4) There was grease accumulation noted on the side of the shelf and metal pillars under the hood ventilation system by the deep fryers.- Ensure that these areas are cleaned.