Brentwood Food & Convenience Store - Food Store
1 - 1995 Brentwood Boulevard Sherwood Park AB T8A 0C9 · Food - General
6 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Chlorine bleach sanitizing solutions were used for surfaces and equipment. A chlorine test strip was used to measure the concentration of sanitizing solution, which was found to be 0 ppm.Chlorine bleach was added to the solution and verified to be at 100 ppm using a chlorine test strip.2. Damp cloths were observed being stored on countertops and cutting boards.These cloths were placed into the pail of sanitizing solution to be submerged when not in use.Please ensure that sanitizing solutions are maintained at effective sanitizing concentrations and that cleaning cloths remain submerged in sanitizing solutions when not in use.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food handling permit displayed at the front of the restaurant was expired.Please ensure that the most current version of the food handling permit assigned to this business is printed and displayed for the public to view.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The concentration of a bucket of chlorine sanitizer solution was measured to be at 0ppm. 100ppm solution was prepared during inspection.Ensure the required 100ppm chlorine sanitizer solution concentration is maintained. Use test strips to measure the concentration after preparation.2. Used wet cleaning cloths were not stored in a sanitizer solution. Cleaning cloths were observed on food preparation surfaces and removed by the operator during inspection.Ensure used cleaning cloths are stored in a sanitizer solution when not in use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No prepared sanitizer solution was observed during inspection. Used wet cleaning cloths were not being stored in a sanitizer solution. The operator prepared a bucket of 100ppm chlorine sanitizer solution during inspection and stored the cleaning cloths.Please ensure an approved sanitizer solution is always prepared and used cleaning cloths stored in the solution when not in use. The required sanitizer concentration must be maintained at all times (100ppm chlorine sanitizer solution concentration is required).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A freezer at the kitchen area was in disrepair. The freezer lid was detached with tapes all around the lid and freezer body, rendering it uncleanable. Please repair/replace the damaged freezer so it can be smooth, easy to clean and functioning properly. April 26, 2024: The damaged freezer was still in use at the facility. Please replace the freezer. Sept 18, 2024: The damaged chest freezer was still in use. The operator asked for an additional time to have the freezer replaced. Please note that this is an on-going violation and must be corrected. Replace the damaged freezer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips were not available for testing sanitizer solution.April 12, 2024: The required test strips were not observed. The facility uses chlorine/bleach solution as sanitizer. Please obtain chlorine test strips.April 26, 2024: The required test strips were not observed. Operator stated that the test strips had been ordered.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The counter surface adjacent to dishwashing sink is in dis-repair and no longer easy to clean and sanitize. April 12, 2024: The counter surface adjacent to dishwashing sink was still in disrepair. Slimy dirt and debris accumulation were observed underneath the damaged surfacing.Please change the counter surface so it is smooth and easy to clean. Note that this is an ongoing violation and must be corrected immediately. April 26, 2024: The counter had not been repaired or replaced. The operator indicated that the required material had been purchased and replacement will be done soon.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dough making machine at the kitchen area was unclean. Old food deposits and debris were observed on the surface.Please clean the machine and ensure the machine is placed on a routine cleaning schedule. April 26, 2024: The dough making machine still require deep cleaning. Please clean and sanitize the dough making machine.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A freezer at the kitchen area was in disrepair. The freezer lid was detached with tapes all around the lid and freezer body, rendering it uncleanable. Please repair/replace the damaged freezer so it can be smooth, easy to clean and functioning properly. April 26, 2024: The damaged freezer was still in use at the facility. Please replace the freezer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. There was no prepared sanitizer solution at the time of inspection. The operator prepared a bucket of 100ppm chlorine/bleach sanitizer solution during inspection.2. Used cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on food contact surfaces. The operator stored the cleaning cloths inside the prepared 100ppm chlorine sanitizer solution during inspection. Please ensure a prepared approved sanitizer is always available and cleaning cloths stored in it.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips were not available for testing sanitizer solution.April 12, 2024: The required test strips were not observed. The facility uses chlorine/bleach solution as sanitizer. Please obtain chlorine test strips.
- 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 not observed.Please implement and maintain a monthly pest check. Ensure records are kept for review during inspection. A template will be sent with this report.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The counter surface adjacent to dishwashing sink is in dis-repair and no longer easy to clean and sanitize. April 12, 2024: The counter surface adjacent to dishwashing sink was still in disrepair. Slimy dirt and debris accumulation were observed underneath the damaged surfacing.Please change the counter surface so it is smooth and easy to clean. Note that this is an ongoing violation and must be corrected immediately.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dough making machine at the kitchen area was unclean. Old food deposits and debris were observed on the surface.Please clean the machine and ensure the machine is placed on a routine cleaning schedule.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A freezer at the kitchen area was in disrepair. The freezer lid was detached with tapes all around the lid and freezer body, rendering it uncleanable. Please repair/replace the damaged freezer so it can be smooth, easy to clean and functioning properly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer solution was not prepared at the time of the inspection. A 100 ppm chlorine sanitizer was created by inspector. Ensure that sanitizer is prepared at all times. (2.5ml Bleach with 1000ml water).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips were not available for testing sanitizer solution.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink was not properly stocked with soap and paper towel in a dispenser. Ensure dishwashing sink is stocked at all times.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Valid food permit required posting. Permit that was posted was from 2020.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The counter surface adjacent to dishwashing sink is in dis-repair and no longer easy to clean and sanitize.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?