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881 Corner Gas Ltd. - Food

67165 Lakeland Drive Lac La Biche County AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

881 Corner Gas Ltd. - Food has been inspected 21 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on September 8, 2026, found no infractions.

1 of 21 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 24 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 20 times across 20 separate inspections, most recently on September 4, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 19 times across 15 separate inspections, most recently on August 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 10 times across 8 separate inspections, most recently on August 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 26 times across 20 separate inspections, most recently on September 4, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on August 25, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

21 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged foods, including sandwiches made on-site, and baked goods such as pie, cake, and squares, were not labeled with ingredients.Ensure all foods are labeled to indicate ingredients, including allergens.Refer to CFIA requirements for a complete list of labeling requirements.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Beverages in the walk in cooler and the back storage area were on the floor.Ensure all food items are stored at least 6 inches off the ground.
  3. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged foods, including sandwiches made on-site, and baked goods such as pie, cake, and squares, were not labeled with ingredients.Ensure all foods are labeled to indicate ingredients, including allergens.Refer to CFIA requirements for a complete list of labeling requirements.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1- A sanitizer bucket containing a chlorine sanitizing solution was observed with the wiping cloth stored outside of the bucket at the time of inspection. Wiping cloths used for sanitizing food-contact surfaces must be stored in sanitizing solution between uses to prevent bacterial growth and contamination.Staff relocated the wiping cloth to the sanitizer bucket during the inspection. Ensure that wiping cloths are stored in an appropriate sanitizing solution of adequate concentration between uses and are not left on counters or other surfaces.2- In the food preparation area, a staff member indicated that a wiping cloth used during food preparation was being placed on the side surface between uses rather than stored in sanitizing solution. A sanitizer bucket was prepared, and the cloth was placed in the sanitizing solution during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Beverages in the walk in cooler and the back storage area were on the floor.Ensure all food items are stored at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An internal thermometer could not be located in the white fridge in the back storage area.Ensure all cold holding units are equipped with an internal thermometer to monitor temperature.Temperature of the fridge was <4C as required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An accumulation of ice is observed inside the freezer at the time of inspection. Remove the ice buildup and maintain the freezer in a clean and well-maintained condition. Equipment must be maintained in good repair and operated in a manner that ensures effective temperature control and sanitation.
  4. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged foods, including sandwiches made on-site, and baked goods such as pie, cake, and squares, were not labeled with ingredients.Ensure all foods are labeled to indicate ingredients, including allergens.Refer to CFIA requirements for a complete list of labeling requirements.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Beverages in the walk in cooler and the back storage area were on the floor.Ensure all food items are stored at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An internal thermometer could not be located in the white fridge in the back storage area.Ensure all cold holding units are equipped with an internal thermometer to monitor temperature.Temperature of the fridge was <4C as required.
  5. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged foods, including sandwiches made on-site, and baked goods such as pie, cake, and squares, were not labeled with ingredients.Ensure all foods are labeled to indicate ingredients, including allergens.Refer to CFIA requirements for a complete list of labeling requirements.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Beverages in the walk in cooler and the back storage area were on the floor.Ensure all food items are stored at least 6 inches off the ground.
  6. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged foods, including sandwiches made on-site, and baked goods such as pie, cake, and squares, were not labeled with ingredients.Ensure all foods are labeled to indicate ingredients, including allergens.Refer to CFIA requirements for a complete list of labeling requirements.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following food items were observed stored on the floor:1. Boxes of frozen product in the walk in freezer2. Beverages in the walk in cooler and the back storage areaEnsure all food items are stored at least 6 inches off the ground.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available.Ensure chlorine test strips capable of measuring 100-200 ppm chlorine are available and used to verify sanitizer concentration each time a solution is prepared.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket of sanitizer was sitting in the handwashing sink.Keep the handwashing sink free and clear at all times to allow for handwashing.Bucket was moved out of the sink during inspection.
  7. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged foods, including sandwiches made on-site, and baked goods such as pie, cake, and squares, were not labeled with ingredients.Ensure all foods are labeled to indicate ingredients, including allergens.Refer to CFIA requirements for a complete list of labeling requirements.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following food items were observed stored on the floor:1. Boxes of frozen product in the walk in freezer2. Beverages in the walk in cooler and the back storage areaEnsure all food items are stored at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soft margarine specifying "keep refrigerated" and peanut butter specifying "refrigerate after opening" were found opened at room temperature.Ensure label directions for food storage are followed.Items were moved to the walk in cooler during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket of sanitizer was in the hand sink.Ensure the hand sink is kept empty and easily accessible for handwashing at all times.Bucket was moved out of the sink during inspection.
  8. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged foods, including sandwiches made on-site, and baked goods such as pie, cake, and squares, were not labeled with ingredients.Ensure all foods are labeled to indicate ingredients, including allergens.Refer to CFIA requirements for a complete list of labeling requirements.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following food items were observed stored on the floor:1. Boxes of frozen product in the walk in freezer2. Beverages in the walk in cooler and the back storage area3. A large bag of brown sugar near the walk in freezer.Ensure all food items are stored at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bucket of soft margarine specifying "keep refrigerated" and a bucket of peanut butter specifying "refrigerate after opening" were found at room temperature.Ensure label directions for food storage are followed.Buckets were moved to the cooler during inspection.Ice packs in the creamer bins had melted.Ice packs were replaced during inspection.Monitor the ice packs and replace as needed.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The last water sample was submitted in December 2024. Samples are required on a quarterly basis (~every 3 months).Submit a water sample as soon as possible, and then on a quarterly schedule thereafter.
  9. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged foods, including sandwiches made on-site, and baked goods such as pie, cake, and squares, were not labeled with ingredients.Ensure all foods are labeled to indicate ingredients, including allergens.Refer to CFIA requirements for a complete list of labeling requirements.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following food items were observed stored on the floor:1. Boxes of frozen product in the walk in freezer2. Beverages in the walk in cooler and the back storage areaEnsure all food items are stored at least 6 inches off the ground.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired October 2024.Obtain current test strips.Test strips must be used to verify sanitizer concentration each time a solution is prepared, and at least daily if solution is used over multiple days.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The last water sample was submitted in December 2024. Samples are required on a quarterly basis (~every 3 months).Submit a water sample as soon as possible, and then on a quarterly schedule thereafter.
  10. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged foods, including sandwiches made on-site, and baked goods such as pie, cake, and squares, were not labeled with ingredients.Ensure all foods are labeled to indicate ingredients, including allergens.Refer to CFIA requirements for a complete list of labeling requirements.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following food items were observed stored on the floor:1. Tubs of soft margarine, peanut butter, and other items near the walk in cooler in the food preparation area2. Beverages in the walk in cooler and the back storage areaEnsure all food items are stored at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The roller grill measured 50C during inspection. Ensure roller grill is capable of cooking food to an internal temperature of 74C and maintaining food at a hot holding temperature of 60C or greater.
  11. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged foods, including sandwiches made on-site, and baked goods such as pie, cake, and squares, were not labeled with ingredients.Ensure all foods are labeled to indicate ingredients, including allergens.Refer to CFIA requirements for a complete list of labeling requirements.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following food items were observed stored on the floor:1. Tubs of soft margarine, peanut butter, and other items near the walk in cooler in the food preparation area2. Beverages in the walk in cooler and the back storage areaEnsure all food items are stored at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The roller grill measured 50C during inspection. Ensure roller grill is capable of cooking food to an internal temperature of 74C and maintaining food at a hot holding temperature of 60C or greater.2. The Grab & Go cooler in the customer service area measured 11.1C. A repair person has been called and is scheduled to come later today.
  12. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged foods, including sandwiches made on-site, and baked goods such as pie, cake, and squares, were not labeled with ingredients.Ensure all foods are labeled to indicate ingredients, including allergens.Refer to CFIA requirements for a complete list of labeling requirements.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following food items were observed stored on the floor:1. Tubs of soft margarine, peanut butter, and other items near the walk in cooler in the food preparation area2. Beverages in the walk in cooler and the back storage areaEnsure all food items are stored at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A tub of soft margarine specifying "keep refrigerated" was found at room temperature.Margarine was placed in cooler during inspection.2. A tub of peanut butter specifying "refrigerate after opening" was found open at room temperature.Peanut butter was placed in cooler during inspection.3. The ice packs in the creamer containers were no longer frozen and measured 10C on the surface.Ensure ice packs used for keeping creamers chilled are frozen. Check ice packs frequently and change as necessary.Ice packs were replaced with frozen packs during inspection.4. The enclosed hot holding unit measured 53C.Temperature was turned up slightly during inspection and then measured at 62C.Ensure food items in hot holding measure 60C or greater.Ensure label directions for food storage are followed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The roller grill measured 49C during inspection. Temperature was turned up slightly and rose to 51C. Staff stated that grill had been on for over an hour at the time of inspection.Ensure roller grill is capable of cooking food to an internal temperature of 74C and maintaining food at a hot holding temperature of 60C or greater.2. The Grab & Go cooler in the customer service area measured 8.5C. It is unknown if the cooler is on a defrost cycle.Staff were instructed to check the cooler in 30 min and remove high risk food items if temperature did not drop to 4C or less.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Soap was added to the bleach bucket for cloths.Do not add soap to bleach solutions as this reduces the effectiveness of bleach.Use one bucket for soap, and a separate bucket for the chlorine bleach solution for sanitizing.
  13. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged foods, including sandwiches made on-site, and baked goods such as pie, cake, and squares, were not labeled with ingredients.Ensure all foods are labeled to indicate ingredients, including allergens.Refer to CFIA requirements for a complete list of labeling requirements.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following food items were observed stored on the floor:1. Boxes of cheese in the walk in cooler2. Beverages in the walk in cooler and the back storage areaEnsure all food items are stored at least 6 inches off the ground.
  14. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged foods, including sandwiches made on-site, and baked goods such as pie, cake, and squares, were not labeled with ingredients.Ensure all foods are labeled to indicate ingredients, including allergens.Refer to CFIA requirements for a complete list of labeling requirements.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following food items were observed stored on the floor:1. Boxes of cheese in the walk in cooler2. Beverages in the walk in cooler and the back storage areaEnsure all food items are stored at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hines cooler was empty at the time of inspection.Cooler measured 11C - 13C on various shelves.Do not use the cooler for food until it is capable of reading 4C or less and this has been verified by the health inspector.
  15. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged foods, including sandwiches made on-site, and baked goods such as pie, cake, and squares, were not labeled with ingredients.Ensure all foods are labeled to indicate ingredients, including allergens.Refer to CFIA requirements for a complete list of labeling requirements.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following food items were observed stored on the floor:1. Boxes of cheese in the walk in cooler2. Beverages in the walk in cooler and the back storage areaEnsure all food items are stored at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Hines jerky cooler measured:Bottom shelf - 13.2C2nd shelf - 10.8C3rd shelf - 7.7CTop shelf - 4.4CAn internal thermometer could not be located.Operator was instructed to move all food out of the cooler.An internal thermometer must be available in the unit to monitor temperature.
  16. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged foods, including sandwiches made on-site, and baked goods such as pie, cake, and squares, were not labeled with ingredients.Ensure all foods are labeled to indicate ingredients, including allergens.Refer to CFIA requirements for a complete list of labeling requirements.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following food items were observed stored on the floor:1. Boxes of cheese in the walk in cooler2. Beverages in the walk in cooler and the back storage areaEnsure all food items are stored at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All food was moved out of the Hines cooler.The cooler was having the coils vacuumed out at the time of inspection and the cooler was unplugged.Leave the cooler empty until it is verified that it is capable of maintaining a temperature of 4C or less.Note: the internal thermometer was located when the cooler was emptied.
  17. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged foods, including sandwiches made on-site, and baked goods such as pie, cake, and squares, were not labeled with ingredients.Ensure all foods are labeled to indicate ingredients, including allergens.Refer to CFIA requirements for a complete list of labeling requirements.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine solution measured <50 ppm.Ensure chlorine sanitizer solutions are maintained at 100-200 ppm.Additional bleach was added to bring the solution up to 100 ppm chlorine.2. Multiple cleaning cloths were observed on food contact surfaces.Do not leave cleaning cloths on food contact surfaces. If the cloth is not being actively used it must be stored in an appropriate sanitizer solution (eg 100 ppm chlorine bleach).Cloths were moved to a sanitizer solution during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following food items were observed stored on the floor:1. Boxes of cheese in the walk in cooler2. Beverages in the walk in cooler and the back storage areaEnsure all food items are stored at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Hines jerky cooler measured 8C. Temperature on the outside gauge was fluctuating.An internal thermometer could not be located.Operator was instructed to move all food out of the cooler until it was capable of maintaining an ambient temperature of 4C or less.An internal thermometer must be available in the unit to monitor temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips could not be located during inspection.Chlorine test strips were obtained from next door and brought to facility.Ensure chlorine test strips are used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, verify concentration with a test strip each day prior to use.
  18. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged foods, including sandwiches made on-site, and baked goods such as pie, cake, and squares, were not labeled with ingredients.Ensure all foods are labeled to indicate ingredients, including allergens.Refer to CFIA requirements for a complete list of labeling requirements.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A spray bottle was labeled as a "Comet cleaner with bleach". Staff stated it was Pine Sol.Ensure the spray bottle is accurately labeled to indicate contents.Pine Sol is not food grade. Ensure only food grade sanitizers are used in food preparation areas.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored beside the bucket of sanitizer.Ensure used cleaning cloths are stored submerged inside sanitizer to help prevent bacterial growth.Cloths were placed into the sanitizer bucket during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following food items were observed stored on the floor:1. Boxes of fries in the walk in freezer;2. Beverages in the walk in cooler and the back storage area;3. Creamers in the walk in cooler.Ensure all food items are stored at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was present in the hot holding display unit, but the thermometer was intended for a cooler and was not reading properly.Ensure a thermometer suitable for a hot holding unit is present inside each compartment of the hot holding unit. A thermometer (probe or laser type) must be available to monitor the roller grill food temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink tap was very loose and did not easily stay on.Ensure the hand sink tap is in good repair and capable of effectively dispensing running water for handwashing.The sanitizer bucket was in the handwashing sink.Do not store the sanitizer bucket inside the handwashing sink. The sink must be only used for handwashing.Bucket was moved out of the sink during inspection.
  19. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged foods, including sandwiches made on-site, and baked goods such as pie, cake, and squares, were not labeled with ingredients.Ensure all foods are labeled to indicate ingredients, including allergens.Refer to CFIA requirements for a complete list of labeling requirements.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A spray bottle was labeled as a "Comet cleaner with bleach". Staff stated it was Pine Sol.Ensure the spray bottle is accurately labeled to indicate contents.Pine Sol is not food grade. Ensure only food grade sanitizers are used in food preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following food items were observed stored on the floor:1. Boxes of fries in the walk in freezer;2. Beverages in the walk in cooler and the back storage area;3. Creamers in the walk in cooler.Ensure all food items are stored at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not present in the hot holding display unit to monitor temperature.Ensure a thermometer is present inside each compartment of the hot holding unit. A thermometer (probe or laser type) must be available to monitor the roller grill food temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Grab & Go cooler measured 6.3 during inspection.Ensure all coolers are capable of maintaining food at or below 4C.If cooler is not capable of consistently maintaining a temperature of 4C or less, do not use the cooler to store high risk food items.Food items were removed from the cooler during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink tap was very loose and did not easily stay on.Ensure the hand sink tap is in good repair and capable of effectively dispensing running water for handwashing.
  20. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged foods, including sandwiches made on-site, and baked goods such as pie, cake, and squares, were not labeled with ingredients.Ensure all foods are labeled to indicate ingredients, including allergens.Refer to CFIA requirements for a complete list of labeling requirements.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A spray bottle was labeled as a "Comet cleaner with bleach". Staff stated it was Pine Sol.Ensure the spray bottle is accurately labeled to indicate contents.Pine Sol is not food grade. Ensure only food grade sanitizers are used in food preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following food items were observed stored on the floor:1. Boxes of fries in the walk in freezer;2. Beverages in the walk in cooler and the back storage area;3. Creamers in the walk in cooler.Ensure all food items are stored at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not present in the hot holding display unit to monitor temperature.Ensure a thermometer is present inside each compartment of the hot holding unit. A thermometer (probe or laser type) must be available to monitor the roller grill food temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The Grab & Go cooler measured 6.2 during inspection.Ensure all coolers are capable of maintaining food at or below 4C.If cooler is not capable of maintaining a temperature of 4C or less, do not use the cooler to store high risk food items.Re-check cooler in 30 minutes. If temperature has not fallen below 4C, remove all high risk product to a functioning cooler.2. The beef jerky cooler did not have an internal thermometer present.Ensure all cold holding units have an internal thermometer present to monitor temperature.A thermometer was added to the cooler during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink tap was very loose and did not easily stay on.Ensure the hand sink tap is in good repair and capable of effectively dispensing running water for handwashing.
  21. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged foods, including sandwiches made on-site, and baked goods such as pie, cake, and squares, were not labeled with ingredients.Ensure all foods are labeled to indicate ingredients, including allergens.Refer to CFIA requirements for a complete list of labeling requirements.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A spray bottle was labeled as a "Comet cleaner with bleach". Staff stated it was a prepared bleach solution.Ensure the spray bottle is accurately labeled to indicate contents.2. The spray bottle labeled "Comet cleaner with bleach" measured >1000 ppm (bleached out the test strip). Solution strength was reduced to 200 ppm during inspection.Ensure solutions used on food contact surfaces are maintained at 100-200 ppm bleach.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following food items were observed stored on the floor:1. Boxes of fries in the walk in freezer;2. Beverages in the walk in cooler and the back storage area;3. Creamers in the walk in cooler.Ensure all food items are stored at least 6 inches off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Items in the hot holding display cabinet measured <60C.Cabinet temperature was increased during inspection and measured >60C.2. Items including hot dogs and corn dogs on the roller grill measured <60C. The corn dogs were not spinning on the grill. Corn dogs are cooked in the oven and added to the grill to keep hot.Ensure high risk food items are hot held at 60C or greater. If the items do not turn on the grill they may need to be stored in the display cabinet hot holding unit to maintain adequate temperature.3. Thermometers in the hot holding unit were not present.Ensure a thermometer is present inside each compartment of the hot holding unit. A thermometer (probe or laser type) must be available to monitor the roller grill food temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The beef jerky cooler measured 7.4C during inspection.2. The Grab & Go cooler measured 7.1 during inspection.Ensure all coolers are capable of maintaining food at or below 4C.If cooler is not capable of maintaining a temperature of 4C or less, high risk food items can only be stored in the cooler for a maximum of two hours (Time must be marked in some way), and after this time the food item must be discarded. 3. Creamers were stored on ice packs in the coffee area but the ice packs had melted.Ensure creamers are maintained at 4C or less. If using ice packs, change them frequently to ensure adequate cooling.4. The beef jerky cooler did not have an internal thermometer present.Ensure all cold holding units have an internal thermometer present to monitor temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket of sanitizer was present in the handwashing sink.The handwashing sink must be easily and freely accessible at all times. The bucket was moved out of the sink during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine in the back storage area has a buildup of calcium like deposits on the inside of the machine.Ensure the machine is thoroughly cleaned and maintained in clean and sanitary condition.

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