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Athabasca Petro Canada - Food

4809 28 Street Athabasca AB T9S 1W1 · Food - General

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is no sanitizer solution available.Ensure that a chlorine bleach sanitizer solution at 200 ppm is available at all times. Chlorine bleach sanitizer solution is prepared during the inspection.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area behind and underneath the coffee machine and coffee cup holders is noted to have heavy buildup of dust and debris.Ensure that this is area is cleaned and sanitized.
  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1.A sanitizer solution is not readily available. 2.All food contact surfaces, and coffee brewing equipment are not being sanitized. 1.Ensure that at a bleach sanitizer solution at 200 ppm is available at all times.2. Ensure that all food contact surfaces, and equipment are cleaned and sanitized.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels are not available at the handwashing sink. Ensure that paper towels in a proper dispenser are available at the handwashing sink.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution is not available during the inspection. Ensure that a 200 ppm chlorine bleach or QUAT sanitizer is made available at all times. Operator prepared a 200 ppm bleach sanitizer solution during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.The small fridge near the back holding drinks and lunch mate packs and pepper jack and cheese sticks is measured to be 7.1-10 degrees Celsius on the top shelf and bottom shelf. 2.There are not thermometers available in the fridges. 1.Ensure that the fridge is able to maintain temperatures at or below 4 degrees Celsius. Operator is instructed to discard the lunch mate packs and the pepper jack and cheese sticks. Operator is also advised to not fill the fridge too much, to allow for proper air flow throughout.2.Ensure that thermometers are made available in fridges containing perishable foods.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine bleach sanitizer test strips are not available. Ensure that chlorine bleach sanitizer test strips are obtained to test sanitizer concentrations for surfaces, equipment and dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels are not available at the handwashing sink. Ensure that paper towels in a proper dispenser are available at the handwashing sink.
  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution is not available during the inspection. Ensure that a 200 ppm chlorine bleach or QUAT sanitizer solution is available at all times. Operator prepared a 200 ppm solution of chlorine bleach during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine bleach sanitizer test strips are not available. Ensure that chlorine bleach sanitizer test strips are obtained to test sanitizer concentrations for surfaces, equipment and dishes.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution is not available during the inspection. Ensure that a bleach sanitizer solution at 200 ppm is prepared and available at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cabinets and drawers are noted with buildup of debris and grime. Ensure these areas are cleaned and sanitized.