Wingate by Wyndham Fort Saskatchewan - Grand Room Restaurant
10120 86 Avenue Fort Saskatchewan AB T8L 0N6 · Food - General
6 inspections
- Demand Inspection
4 infractions
- 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 were not available. It appears that the facility had stopped using contractor services. Ensure pest control monitoring is done.
- 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?
- Facility has recently changed names and have not applied for a new Food Handling Permit.
- 20. Do food handlers at the facility have adequate food safety training?
- Full food safety certificate not observed for an individual in care and control of the food facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher was not in good repair. Staff uses the 2 compartment sink to wash and rinse utensils without a sanitizing step. Single use utensils are used for client service.Ensure reusable utensils are washed, rinsed then sanitized by fully immersing rinsed utensils in 100ppm of chlorine solution or 200ppm of quat for at least 2 minutes before air drying.
- 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?
- Risk Management Inspection
3 infractions
- 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 were not available. It appears that the facility had stopped using contractor services. Ensure pest control monitoring is done.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Paper towel dispenser was in disrepair. Paper towel was observed next to the 2-compartment dishwashing set up (away from the hand sink). Please ensure paper towels are protected from contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher was not in good repair. Staff indicated repairs have been booked.Staff uses the 2 compartment sink to wash and rinse utensils without a sanitizing step. Single use utensils are used for client service.Ensure reusable utensils are washed, rinsed then sanitized by fully immersing rinsed utensils in 100ppm of chlorine solution or 200ppm of quat for at least 2 minutes before air drying.
- 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?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer was missing from the refrigeration unit. This was corrected during inspection by the operator.
- 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 not observed. The facility uses chlorine/bleach solution as sanitizer, including for dishwashing. Please obtain the required chorine test strips to measure the concentration of sanitizer solutions. 100ppm solution must be maintained 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 records were not available. It appears that the facility had stopped using contractor services. Ensure pest control monitoring is done.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishwasher was not in good repair. Staff indicated repairs have been booked.Staff uses the 2 compartment sink to wash and rinse utensils without a sanitizing step. Single use utensils are used for client service.Ensure reusable utensils are washed, rinsed then sanitized by fully immersing rinsed utensils in 100ppm of chlorine solution or 200ppm of quat for at least 2 minutes before air drying.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Used cinnamon bun utensil observed to be stored in the fridge on top of the box. Ensure all equipment is maintained clean and in good condition. This was corrected during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring 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)?
- Dishwasher was not in good repair. Staff indicated repairs have been booked.Staff uses the 2 compartment sink to wash and rinse utensils without a sanitizing step. Single use utensils are used for client service.Ensure reusable utensils are washed, rinsed then sanitized by fully immersing rinsed utensils in 100ppm of chlorine solution or 200ppm of quat for at least 2 minutes before air drying.March 27, 2024: The dishwasher was still in disrepair. The manager stated that a new dishwasher had been ordered. The facility continues to use the 3 sinks in the kitchen for dishwashing. Manual dishwashing procedure was reviewed with the staff.
- 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 not observed. The facility uses chlorine/bleach solution as sanitizer, including for dishwashing. Please obtain the required chorine test strips to measure the concentration of sanitizer solutions. 100ppm solution must be maintained 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 records were not provided at the time of inspection.Please send a copy of the pest control report to your public health inspector as discussed.
- 20. Do food handlers at the facility have adequate food safety training?
- A breakfast staff has basic food safety training certificate. Please ensure someone in care and control at the facility obtains a food safety training certificate that meets section 31 of Alberta Food Regulation. A list of recognized courses will be sent with this report.
- 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)?
- Dishwasher was not in good repair. Staff indicated repairs have been booked.Staff uses the 2 compartment sink to wash and rinse utensils without a sanitizing step. Single use utensils are used for client service.Ensure reusable utensils are washed, rinsed then sanitized by fully immersing rinsed utensils in 100ppm of chlorine solution or 200ppm of quat for at least 2 minutes before air drying.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach based sanitizer in the spray bottle was bleaching out the test strip. Food handler prepared a fresh sanitizer solution, tested at 100ppm.Chlorine test strips were available with no comparator.Ensure chlorine test strips with comparator is obtained and, maintain sanitizer for equipment and dishwashing, at 100ppm of chlorine.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not in good repair. Staff indicated repairs have been booked.Staff uses the 2 compartment sink to wash and rinse utensils without a sanitizing step. Single use utensils are used for client service.Ensure reusable utensils are washed, rinsed then sanitized by fully immersing rinsed utensils in 100ppm of chlorine solution or 200ppm of quat for at least 2 minutes before air drying.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?