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Boyle Co-op Gas Station - Food Store

4908 7 Street S Boyle AB T0A 0M0 · Food - General

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution in the red bucket is noted to be low, dirty and measured to be at 0 ppm QUAT sanitizer. The sanitizer solution appears to be improperly used. The sanitizer solution must be maintained at 200 ppm and must only be used on surfaces that are fully clean. The sanitizer must not be used for wiping spells and cleaning surfaces that have food debris, grime and dust, these surfaces must be cleaned first followed by applying sanitizer and ensuring the surface remains wet with sanitizer for 2 minutes. A spray bottle of 200 ppm QUAT sanitizer solution at the cash register is available to be used in the food areas for the time being.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The top of the hotdog warmer as well as other equipment are noted to have buildup of dust. 2.Counters under the coffee machine and other equipment are noted to have buildup of dust.3.Coffee cup holders are noted to have buildup of dust around them.1-3.Ensure the indicated areas are cleaned and sanitized.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Taquitos and a corn dog are measured to be 44-50 degrees Celsius on the hotdog rolling warmer. Staff advised that the foods have been on the warmer for longer than 2 hours.Ensure that foods on the warmer are maintained at or above 60 degrees Celsius. Staff are instructed to discard the taquitos and the corn dog during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The top of the hotdog warmer as well as other equipment are noted to have buildup of dust. 2.Counters under the coffee machine and other equipment are noted to have buildup of dust.3.Coffee cup holders are noted to have buildup of dust around them.1-3.Ensure the indicated areas are cleaned and sanitized.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer solution in a container is measured to be at 0 ppm.Ensure that the QUAT sanitizer solution is maintained at 200 ppm.Staff changed the QUAT sanitizer solution during the inspection, and it measured to be at 200 ppm.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cream inside a cream dispensing machine is measured to be at ~9 degrees Celsius. Ensure that cream is maintained at or below 4 degrees Celsius. A staff is instructed to discard the remaining cream during the inspection.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small counter top cooler used for storing coffee cream is measured to be ~8.5 degrees Celsius. Staff advised that cream has been in this cooler for longer than two hours. Ensure that cream is stored at a temperature of 4 degrees Celsius or below. Cream was discarded by the manager during the inspection.
  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler close to the coffee area counter is measured to be between 7-9 degrees Celsius.Ensure that the cooler is repaired to maintain a temperature of 4 degrees Celsius or below. Operator is instructed to discard sandwiches, milk and other foods in the cooler that have been there for longer than two hours. Cooler must not be used to store perishable foods until temperature can be measured and verified by the health inspector.
    • 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 to measure sanitizer concentration. Ensure that chlorine bleach test strips are obtained.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution is not available during the inspection. Ensure that a 200 ppm solution of bleach is made available at all times. Staff prepared bleach sanitizer solution at 200 ppm during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler close to the coffee area counter is measured to be between 9-12 degrees Celsius.Ensure that the cooler is repaired to maintain a temperature of 4 degrees Celsius or below. Operator is instructed to discard sandwiches, milk and other foods in the cooler that have been there for longer than two hours.
    • 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 to measure sanitizer concentration. Ensure that chlorine bleach test strips are obtained.