Anzac Grocery
101 - 232 Stony Mountain Road Anzac AB T0P 1J0 · Food - General
6 inspections
- Monitoring 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)?
- Dishwashing methods were reviewed during the inspection: the three sink manual method is used where a wash and rinse occur on the first two sinks and a quat sanitizer sprayed on the dishware then placed on the third sink. The operator was instructed to sanitize by filling a sink with sanitizing solution and immersing dishware in the solution for at least two minutes. Any approved sanitizer solution can be used such as bleach or a Quaternary Ammonium Compounds solution (quat). The sanitizer specific test strips are required to verify the minimum required sanitizing concentration: bleach concentration must be at 100ppm and quats at 200ppm.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A ceiling tile above the refrigerator and shelving was observed to be moved.Ensure the ceiling tile is installed appropriately to prevent food and equipment contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ready to eat foods, grapes, were stored right next to raw meats. The facility owner placed the grapes in a container and away from the raw meats. Ensure that all ready to eat foods are protected from bacterial contamination by storing away from raw meats and seafoods.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing and sanitizing procedures was not compliant with the Food Retail and Foodservice Code. Dishware and utensils would be sprayed with sanitizer instead of immersion. Facility operator was made aware of the procedure. Ensure that all dishes, utensils, and equipment are effectively sanitized through proper sanitization procedures.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test strips expired in 2022. Obtain and use non-expired test strips to validate the concentration of the sanitizer. The facility can use a bleach sanitizer solution and the non-expired test strips until the quat sanitizer test strips are obtained.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control records were incomplete. The last pest control inspection was conducted in March 2024. Ensure that the pest control inspections are conducted, and records are completed and maintained.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- No pest control records were available. Ensure that a pest inspection is conducted daily and that the reports are available upon request.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?