3875 E Eastgate Drive
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : the Saskatchewan Health Authority
Ce dossier provient de la Saskatchewan Health Authority, via le portail provincial Inspection InSite. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Les inspections en Saskatchewan sont enregistrées comme « In Compliance » (Conforme), « Not in Compliance » (Non conforme) ou Fermé. « In Compliance » signifie qu'aucune infraction n'a été relevée lors de la visite. « Not in Compliance » signifie que des problèmes ont été constatés et que l'exploitant doit les corriger, avec une réinspection prévue. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Home Inn & Suites Breakfast Area
Ce restaurant a été inspecté 13 fois depuis le 29 juin 2023, avec 5 résultats conformes, 8 résultats non conformes et 1 fermeture au dossier.
Aucune infraction
Aucune infraction
6 infractions
Food Storage & Equipment: An accurate thermometer is not available to monitor the temperature of potentially hazardous food. Refer to clause 23(1)(b) of The Food Safety Regulations and 2.2.1 of the Public Eating Establishment Standards.
Temperature Control - Cooling, Thawing and Refrigeration: Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
Waste Materials: A sufficient number of waste containers are not provided to contain all waste generated by the public eating establishment. Refer to 5.2.b of the Public Eating Establishment Standards.
Dishwashing - General: Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
Dishwashing - General: Corrosion-resistant drainage racks not provided for use at the three-compartment sink. Refer to 1.12.3 of the Public Eating Establishment Standards.
Manual Dishwashing: Tableware, utensils, and equipment is not being washed, rinsed, and sanitized using an appropriate 3-step manual dishwashing method as detailed in section 3.1 of the Public Eating Establishment Standards.
Aucune infraction
1 infraction
Dishwashing - General: Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
2 infractions
Food Handler Habits, Hygiene & Health: Food is being prepared, and served in the absence of a person who has successfully completed a course in food sanitation. Refer to subsection 26(1) of The Food Safety Regulations, and 7.1 of the Public Eating Establishment Standards.
Dishwashing - General: Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
Aucune infraction
1 infraction
Temperature Control - Cooling, Thawing and Refrigeration: Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
Aucune infraction
5 infractions
Mechanical Dishwashing: Dishwasher/glasswasher is not reaching a temperature of 71°C (160°F) at the washed item or 82°C (180ºF) measured at the booster. Refer to 3.1.1.c.i of the Public Eating Establishment Standards.
Dishwashing - General: Maximum registering or paper thermometers are not available to ensure the required sanitizing temperatures are met. Refer to 3.2.2 of the Public Eating Establishment Standards.
Food Handler Habits, Hygiene & Health: Food is being prepared, and served in the absence of a person who has successfully completed a course in food sanitation. Refer to subsection 26(1) of The Food Safety Regulations, and 7.1 of the Public Eating Establishment Standards.
Food Handler Habits, Hygiene & Health: Food handlers are using gloves inappropriately. Refer to section 27 of The Food Safety Regulations and 7.4 of the Public Eating Establishment Standards.
Handwashing: Hand washing station is not equipped with single use paper towels in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
5 infractions
Dishwashing - General: Maximum registering or paper thermometers are not available to ensure the required sanitizing temperatures are met. Refer to 3.2.2 of the Public Eating Establishment Standards.
Maintenance & General Sanitation: Wiping cloths for cleaning tables and counters are not immersed in an approved sanitizing solution before each use. Refer to 4.6 of the Public Eating Establishment Standards.
Chemical Storage: Improper labeling, storage and/or use of chemicals may result in the contamination of food or water. Refer to subsection 20(2) of The Food Safety Regulations.
Food Handler Habits, Hygiene & Health: Food handlers are using gloves inappropriately. Refer to section 27 of The Food Safety Regulations and 7.4 of the Public Eating Establishment Standards.
Pest Control: Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
4 infractions
Pest Control: Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
Food Storage & Equipment: Freezer is not capable of maintaining frozen food at the recommended temperature of -18°C (0°F) or lower. Refer to 1.10 and 2.2.2 of the Public Eating Establishment Standards.
Dishwashing - General: Maximum registering or paper thermometers are not available to ensure the required sanitizing temperatures are met. Refer to 3.2.2 of the Public Eating Establishment Standards.
Licence: A valid public eating establishment licence is not displayed in a conspicuous place where it may be seen by persons served. Refer to section 10 The Food Safety Regulations.
3 infractions
Dishwashing - General: Maximum registering or paper thermometers are not available to ensure the required sanitizing temperatures are met. Refer to 3.2.2 of the Public Eating Establishment Standards.
Food Storage & Equipment: Freezer is not capable of maintaining frozen food at the recommended temperature of -18°C (0°F) or lower. Refer to 1.10 and 2.2.2 of the Public Eating Establishment Standards.
Lighting: Lighting fixtures are not of a safety type or protected to prevent contamination of food in the event of breakage. Refer to 1.8.2 of the Public Eating Establishment Standards.