Wyndham Edmonton Hotel and Conference Centre - Main Kitchen

Staff member noted to be eating on the food preparation line. Another staff member noted to be drinking on the food preparation line. Handwashing was not observed for staff members in between tasks.

Access to hand sink was obstructed. Different pieces of food equipment were noted to be blocking access to hand sink. Ensure hand sink is always available for hand washing.

Burnt light bulb in walk in cooler.

Mechanical dish machine noted to be leaking. Ensure all equipment is in good repair and able to maintain food safety.

Mechanical dishwasher in the basement appears to not reach a sanitizing temperature. Temperature was measured a few times (highest temp was noted to be 57.4C measured with a probe thermometer). The dish machine appears to not be used for this kitchen until the next event. No food preparation will be done until dish machine is fixed, as per the operator., , Nov 28/25: the dishwasher measured 74C after five cycles. During the inspection, the dishwasher was being switched to chemical sanitizer using chlorine; however, significant water was pooling underneath while operating. A video was later provided by the operator showing chlorine detected in the dishwasher at around 100 ppm. Please ensure the dishwasher is not leaking and operating properly.

Burnt light bulb in walk in cooler.

Mechanical dishwasher in the basement appears to not reach a sanitizing temperature. Temperature was measured a few times (highest temp was noted to be 57.4C measured with a probe thermometer). The dish machine appears to not be used for this kitchen until the next event. No food preparation will be done until dish machine is fixed, as per the operator.

Burnt light bulb in walk in cooler.

One hand washing sink in the basement area. No paper towel and soap noted at the sink. This sink should be used for handwashing by the dishwashers and food preparation staff. Ensure supplies and accessibility to hand sink.

Unfinished surfaces noted. Ensure all surfaces are finished and are easily cleanable impervious to moisture., Light bulb noted to be burnt in the walk-in cooler. Ensure light bulb is replaced.

Several areas noted to be needing extra cleaning. Food debris noted under the storage areas. Ensure sanitation is maintained and records are maintained as work is being done.

Three containers of greek yogurt noted in the walk in cooler with a BB of Nov 3. This was discarded by operator. Ensure FIFO method is in place.

Bin with fresh/raw meat stored in the walk-in cooler on top of the fresh fruit. Ensure food is protected from contamination. This was corrected onsite., Food noted to be uncovered in the freezer. Ensure food is protected from contamination. This was corrected onsite.

Mechanical dishwasher in the basement appears to not reach a sanitizing temperature. Temperature was measured a few, times (highest temp was noted to be 69C measured with a probe thermometer, at the manifold 60C observed).

One hand washing sink in the basement area. No paper towel and soap noted at the sink. This sink should be used for handwashing by the dishwashers and food preparation staff. Ensure supplies and accessibility to hand sink.

Personal staff belongings such as cellphones and drinks are stored clean drying rack next to clean plates. Ensure personal belongings are not stored with food equipment., Racks of clean glasses and mugs noted to be stored on the floor. This was corrected during inspection.

Unfinished surfaces noted. Ensure all surfaces are finished and are easily cleanable impervious to moisture., Light bulb noted to be burnt in the walk-in cooler. Ensure light bulb is replaced.

Several areas noted to be needing extra cleaning. Food debris noted under the storage areas. Ensure sanitation is maintained and records are maintained as work is being done.

"Re-occurring violation", -Temperatures of all the coolers, freezers were in compliance with the Food Regulation, except one preparation cooler (located in front of cooking line), which was measured at 19C. Prepared sauces and pickles were stored inside indicated prep. cooler. , , Action required/taken:, -Please repair the cooler. It must be maintaining the temperature of 4C or below., -Staff member discarded the sauces and pickles stored inside the prep. cooler., -Education was provided to staff to regularly monitor the temperatures of all the coolers, freezers and hot-holdings.

The automated sanitizer dispenser was not dispensing sanitizer at adequate concentrations. , , Actions required/taken:, - Please have the dispenser repaired and routinely monitor the concentration of all sanitizers used at the facility to ensure they are at adequate concentration., -Staff was instructed to manually prepare 200 ppm Quats sanitizer.

-Temperatures of all the coolers, freezers were in compliance with the Food Regulation, except one preparation cooler (located in front of cooking line), which was measured at 15C. Prepared sauces and pickles were stored inside indicated prep. cooler. , , Action required/taken:, -Please repair the cooler. It must be maintaining the temperature of 4C or below., -Staff member discarded the sauces and pickles stored inside the prep. cooler., -Education was provided to staff to regularly monitor the temperatures of all the coolers, freezers and hot-holdings.

-One of the handwashing sinks, in front of cooking line, did not have the paper towels., , Action taken:, -Staff onsite filled the paper towel dispenser., -All the handwashing sink must be accessible, supplied with hot/cold water, paper towels and soap dispensers at all times.

-Test papers for Quats were not present., , Action required:, -Please purchase Quats test paper.

-There was a scale up build under the ice making machine., , Action required:, -Please scrub and clean the indicated area.