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Barrhead Petro Canada - Food Store

5709 49 Street Barrhead AB T7N 1A1 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food hot holding unit has a temperature of 50-53C. Action shall be taken to increase the temperature of the hot holding, or record the time the food is made and discard after 2 hours in the hold holding unit.Dec 9 - The internal temperature of the food in the hot holding unit is 49-50C. The operator is not recording the time food is placed in the hot holding unit (staff is using memory instead).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding unit is using a LED bulb instead of a 100-watt incandescent bulb which is required as per the manufacturer's instructions. The operator shall replace the bulb in compliance with the manufacturer's instructions. The incandescent build will add further heat to the hot holding unit.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food hot holding unit has a temperature of 50-53C. Action shall be taken to increase the temperature of the hot holding, or record the time the food is made and discard after 2 hours in the hold holding unit.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Inappropriate sanitizer is being used at this facility. The facility is currently using Windex and Bug Remover as a surface sanitizer. Please note that these products are not approved as a disinfectant, as they have no DIN or NPN number, and no instructions on a sanitizing step on the bottle. Food contact surfaces must be sanitized to prevent contamination of food or utensils that come into contact with these surfaces. Please ensure to use an approved disinfectant for surface sanitizing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food Equipment is not being maintained in a sanitary condition. 1. F'Real Milkshake machine has food debris build up where the metal cup is placed as well as the button consol customers can touch. 2. Pure Water Center dispensing machine at the front of the store has slime build up in the metal basin where the water bottles are placed to refill. Please ensure both areas are cleaned and sanitized. Equipment used in a food establishment should be kept in a clean and sanitary condition to minimize the risk of contamination of food by equipment surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a significant build up of debris/dust behind two chest freezers in the back storage room. Please ensure that these areas are cleaned and maintained in good condition. Surfaces such as floors, should be cleaned at a frequency that will prevent the accumulation of dust, dirt and other debris. Over accumulation of debris poses a risk of attracting pests.