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7-Eleven Distribution Canada Corp. - Concession & Warehouse

5445 8 Street NE Calgary AB T2K 5R9 · Food - General

2 inspections

  1. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The counter tops near the hot holding units are in disrepair. The material is no longer smooth, durable and impervious to moisture. Repair/replace the counter tops and ensure the surface is smooth, durable and easy to clean.2.The shelving units near the grill area and underneath the hot holding units are in disrepair. The paint has been removed, and raw wood is exposed. Repair/replace the shelving units and ensure the surface is smooth, durable and easy to clean.3, There are unfinished wall tiles behind the commercial dishwasher and near the hand wash sink. All surfaces, including the walls must be fully constructed to facilitate cleaning and to prevent bacteria growth or potential pest harborage. Finish the walls with the same tiles or remove and ensure the surface is smooth, durable and easy to clean.
  2. Initial Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concession was using a residential dishwasher. The chef was informed that the sole use of a residential dishwasher is not allowed in a commercial kitchen facility. A 2-compartment sink was available on site. The kitchen equipment, dishwares, and utensils must be manually sanitized at the compartment sink after coming out from the dishwasher. Manual sanitizing includes all equipment, dishwares, and utensils be fully submerged in an approved sanitizer solution: either 100-ppm chlorine or 200-ppm QUAT solution. A 100-ppm chlorine can be made by mixing 1/2 teaspoon of concentrated bleach per liter of water. A 200-ppm QUAT can be made by mixing a QUAT concentrate solution with water as per the manufacturer's instruction.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bins in which cooking utensils and equipment were stored had an accumulation of food debris and dirt.Thoroughly clean and sanitize the storage bins.