Georgia › Peach County › Byron
BEST WESTERN INN & SUITES
101 DUNBAR RD , BYRON, GA 31008 · Health inspection record from Georgia Department of Public Health
Most recent inspection (October 29, 2026): no individual violations are recorded in the published data.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
A100October 29, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
A100June 30, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
A99February 10, 20261 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed no chemical test kit provided for measuring the concentration for sanitizing solution. 511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf Advised PIC to supply food service with a test kit.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”A91October 23, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed a carton of half/half being held at 65 degf on countertop located at the coffee prep station. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC discarded product.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”A96May 30, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed milk held in serving canisters in reach in cooler located in lobby without date marking. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, 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. Pf 2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety. C/A: Advised person on duty to date mark items.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”A98February 11, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed no chemical test kit provided for measuring the concentration for sanitizing solution. 511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf C/A: Advised PIC to provide the facility with chemical test device.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”A99October 28, 20241 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed no chemical test kit provided for measuring the concentration of sanitizer solution used for measuring the concentration in mg/L of sanitizing solutions shall be provided. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Advised PIC to provide facility with chemical test kit.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”A100May 22, 2024No violations recorded
No individual violations are recorded for this inspection in the published data.
A100January 29, 2024No violations recorded
No individual violations are recorded for this inspection in the published data.
Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-111-000030. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.