A Plus 1 Convenience Store - Food
90 3 Avenue SW High River AB T1V 2C2 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 12/04. Violation Outstanding. 10/31. A probe thermometer is not available to check the temperature of cooked foods. Obtain a probe thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A food safe surface sanitizer was not available or prepared. Ensure that a surface sanitizer is prepared and available whenever there is food handling occurring. Food safe surface sanitizers include:1. 100ppm bleach water solution2. 200ppm Quats solution. A 100ppm bleach water solution was prepared at the time of the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was chicken and potatoes in the hot holding unit that had mesured internal temperatures of 49C to 50C. All foods must be held at a temperature of 60C or hotter. The food was reheated and put back in the hot holding unit. The temperature of the hot holding unit was also increased.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer is not available to check the temperature of cooked foods. Obtain a probe thermometer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A sanitizing step is not being completed when manually dishwashing.A proper manual dishwashing procedure with a 3-compartment sink:1. Clean/soak dishes in water water and soap2. Rinse3. Soak in a sanitizer (100ppm bleach water solution or 200ppm quats solution). 4. Air dryEnsure staff are all trained on how to properly manually wash dishes. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no Quats sanitizer test strips onsite. Please obtain Quats test strips to measure concentration of Quats.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?