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7-Eleven 16963H - Food

4701 1 Street W Claresholm AB T0L 0T0 · Food - General

9 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Measuring cup with no handles was found to be used as a scoop. Using bowl shaped utensils as scoops increases hand contact with food/ingredients and allows the exterior to contact the product. Please stop the use and remove these types of scoops from food products to prevent contamination. **Please use scoops with handles stored with handle vertically pointed when inside product
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards in the kitchen were peeling from the wall. The wall beside the dishwashing sink was damaged, with a cut section with exposed material.Repair noted wall sections.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:- Behind the kitchen cookline, water and debris had accumulated- Ventilation canopy above the deep fryer- Upright cooler/freezer door handles in the kitchen
  2. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash station was obstructed by the garbage bin.Please ensure that handwash station is made accessible at all times to allow for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards in the kitchen were peeling from the wall. The wall beside the dishwashing sink was damaged, with a cut section with exposed material.Repair noted wall sections.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The coolers in the front food service area have exposed insulation at their front panels, making the surfaces difficult to properly clean. Cover or otherwise seal indicated surfaces.
  3. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards in the kitchen were peeling from the wall. The wall beside the dishwashing sink was damaged, with a cut section with exposed material.Repair noted wall sections.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The coolers in the front food service area have exposed insulation at their front panels, making the surfaces difficult to properly clean. Cover or otherwise seal indicated surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring more frequent cleaning:-Under and behind deep fryer units-Clean utensil storage area-Ceiling above deep fryers-Area behind and around food prep tables
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Improvements made! Ongoing.Walls/bases under and around the fryers are very grease stained. Walls around and under the hand sink and 3 compartment sink are the same.- Ceilings are grease stained. Walls behind dry storage rack are the same.- To be scrubbed and degreased to eliminate the accumulation or replace the wall coverings with smooth FRP board.3. All hard to reach floor areas under shelving, hand sink, 3 comp sink and fryers have grease accumulation.- To be degreased and cleaned daily to remove stains.- If cannot be cleaned, to be replaced with new and durable non-absorbent flooring.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls/bases under and around the fryers are very grease stained. Walls around and under the hand sink and 3 compartment sink are the same. Walls behind dry storage rack are the same.- To be scrubbed and degreased to eliminate the accumulation or replace the wall coverings with smooth FRP board.3. All hard to reach floor areas under shelving, hand sink, 3 comp sink and fryers have grease accumulation.- To be degreased and cleaned daily to remove stains.- If cannot be cleaned, to be replaced with new and durable non-absorbent flooring.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls/bases under and around the fryers are very grease stained. Walls around and under the hand sink and 3 compartment sink are the same. Walls behind dry storage rack are the same.- To be scrubbed and degreased to eliminate the accumulation or replace the wall coverings with smooth FRP board.3. All hard to reach floor areas under shelving, hand sink, 3 comp sink and fryers have grease accumulation.- To be degreased and cleaned daily to remove stains.- If cannot be cleaned, to be replaced with new and durable non-absorbent flooring.
  7. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink had drain plugs and other items not related to hand washing stored in it.- Do not store anything in the hand sink to limit access.- Corrected on site.- To replace the 2 rubber sink stoppers that are no longer in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Chicken storage cooler has spilt foods in the bottom of the upright cooler.- To clean daily/end of each shift, the raw chicken contamination.2. Walls/bases under and around the fryers are very grease stained. Walls around and under the hand sink and 3 compartment sink are the same. Walls behind dry storage rack are the same.- To be scrubbed and degreased to eliminate the accumulation or replace the wall coverings with smooth FRP board.3. All hard to reach floor areas under shelving, hand sink, 3 comp sink and fryers have grease accumulation.- To be degreased and cleaned daily to remove stains.- If cannot be cleaned, to be replaced with new and durable non-absorbent flooring.-
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Kitchen sanitizer mixed to well over 400 ppm.- Use test strips on site to mix to 200 ppm.2. Sanitizer spray bottle is broken, does not work.- To be replaced.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the kitchen was full of other stuff not for hand washing.- Must be kept empty for use and cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Major cleanings required in the kitchen: Overall not organized and kept clean.1. The hand sink is dirty.2. The walls, baseboards and floors under and around the hand sink and ware washing sinks are very dirty. All hard to reach areas not being kept clean.3. The fry cutting wall mounted tool has mold and is very dirty.4. Inside the chicken fridge is dirty.5. Air tank beside the chicken breading station is splattered with old foods.6. Front food storage drink cups and lids stored open on dirty shelving.