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Western Budget Motel 2 - Breakfast Room

13920 99 Street Grande Prairie AB T8V 7C1 · Food - General

7 inspections

  1. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer bottle solution was noted to be at 0ppm.Ensure sanitizer (Chlorine at 100-200 ppm) is at appropriate concentration level.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs have not been maintained since August 2025Please ensure temperature logs are being maintained.July 7, 2026: No temperature logs were available.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small fridge (milk & yogurt) was noted to be at 10C.Ensure monitoring the temperature of the fridge to be kept below 4C. Meanwhile, relocate milk and yogurt to another fridge. Ensure repairing (if applicable) the fridge to ensure temperature is below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chemical test strips to verify the concentration of the sanitizer is not available.Ensure test strips are available to verify the concentration of the sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink is not supplied with liquid handwash soap and paper towels.Ensure handwash sink is supplied with liquid handwash soap and paper towels at all times.
    • 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?
      • Pest control has not been conducted since January 2025. Please ensure pest control is conducted monthly and records retained on site.July 7, 2026: No pest control records were available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety training certificate was available.Ensure food safety training requirements are fulfilled.
  2. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs have not been maintained since August 2025Please ensure temperature logs are being maintained
    • 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?
      • Pest control has not been conducted since January 2025. Please ensure pest control is conducted monthly and records retained on site
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizing solution in the spray bottle was noted at 0ppm- ensure bleach sanitizing solution is at 100ppm and verified with test strips
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizing solution in the spray bottle was noted at 0ppm- ensure bleach sanitizing solution is at 100ppm and verified with test strips
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temp logs have not been maintained since July 2024- ensure temp logs are maintained
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes are not going through a sanitizing step - please ensure that dishes go through a sanitizing step. Follow the 2-compartment sink dishwashing method.- The first sink will be for cleaning and rinsing the dishes- Fill the 2nd sink with a 100ppm bleach sanitizing solution and let dishes soak, fully submerged, for 2 minutes, then air dry- you can mix a 100ppm bleach sanitizing solution by adding 1Tbsp of bleach per gallon of water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were noted passed their expiration date- ensure to obtain new chlorine test strips
    • 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?
      • Pest control records have not been maintained since January 2024- ensure pest control is conducted monthly, and records are retained onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs have not been maintained since July 2024- ensure cleaning logs are being maintained
  7. Monitoring 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)?
      • Dishes are being cleaned in the first basin, rinsed in the second and then air dried. - please ensure that dishes go through a sanitizing step. Follow the 2-compartment sink dishwashing method.- The first sink will be for cleaning and rinsing the dishes- Fill the 2nd sink with sanitizer and let dishes soak for 2 minutes, then air dry- you can mix a sanitizer solution by adding 1Tbsp of bleach per gallon of water.