Best Western - Food
Last inspected: Aug 28, 2025
67
Score
The Best Western, located at 2625 George Busbee Pkwy NW in Kennesaw, GA, underwent a moderate risk food service inspection on August 28, 2025. This inspection identified four major violations, including issues with adequate handwashing facilities and the cleaning and sanitization of food-contact surfaces. Historical data shows a pattern of mostly medium-risk inspections over three recorded evaluations.
3
Inspections
0
Critical latest
4
Major latest
0
Minor latest
Inspection History
Aug 28, 2025
Routine
4 major violations. 4 corrected on site.
67
Jan 8, 2025
Routine
1 major violation. 2 minor violations. 2 corrected on site.
82
Feb 26, 2024
Routine
3 major violations. 2 minor violations. 2 corrected on site.
67
Violations — Aug 28, 2025 Inspection
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no soap available at the hand sink in the main kitchen. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Soap provided.
511-6-1.07(3)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels available at the hand sink in the main kitchen. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels. COS: Paper towels provided.
511-6-1.07(3)(b)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed PIC sanitizing dishes in 3 compartment sink with sanitizer measuring 0 ppm for quat. C/A: Quat sanitizer solution shall be maintained between 200-400 ppm. COS: Chlorine sanitizer made measuring 50 ppm.
511-6-1.05(6)(n)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed sausage gravy with no date marking stored in the reach in cooler in the main kitchen. PIC unsure of when it was made. C/A: , refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Discarded.
511-6-1.04(6)(g)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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