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Canco 137 - Food

20 - 49402 Range Road 234 Rolly View AB T4X 0Y1 · Food - General

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food preparation surfaces are not being regularly cleaned or sanitized. At the time of inspection, no sanitizing solution was available. Surfaces were found covered in debris from previous food preparation. A staff member was directed to clean the area; however, she removed the debris without sanitizing the surface afterward.The staff member was educated on the proper procedure for cleaning and sanitizing food contact surfaces immediately after use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen handwashing sink lacked paper towels, and the dispenser was found empty. Additionally, the soap dispenser in the public washroom was empty.A staff member was directed to restock both the soap and paper towel dispensers immediately.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** Food prep surface appeared dirty, crumbs from pizza prep observed on the counter**There was no sanitizer in the facility. The cook stated that they ran out of bleach sanitizerACTION REQUIRED:1) Purchase food grade sanitizer and ensure that a sanitizer solution is readily available during food preparation2) Ensure that food contact surfaces are regularly cleaned and sanitized during food prep.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** Sausage roll, and samosa were taken out of their packages and stored in direct contact with the freezer shelving, which are not regularly cleaned.** Ice cream cones were displayed in the open, without any protection from customer contaminationACTION REQUIRED1) Ensure that food products are stored in their original packages or in food grade containers. IT is not acceptable to store food in direct contact with the freezer/fridge shelving.2) The ice cream cones should be stored in a covered container to protect them from dust and possible customer contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The ambient temperature inside the pizza warmer was at 58C. The operator increased the temperature setting to achieve the required 60C inside the warmer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **The paper towel dispenser at the kitchen hand sink was empty. The cook stated that they ran out of the paper towels for the dispenser. A temporal paper towel was placed at the hand sinkACTION REQUIRED:Ensure that the hand sink is properly stocked with supplies at all times.
  4. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the handwashing sink at the kitchen area was empty. The operator re-filled the dispenser during inspection.Please ensure handwashing sinks are always supplied with soap, paper towels, hot and cold running water.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test strips.ACTION REQUIRED:1) Purchase 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?
      • Some flies were noted in the facility.ACTION REQUIRED1) Take action to control flies in the facility. Fly strips cannot be installed in the food processing area or areas where utensils are stored. I strongly recommend installing fly lights at entrances and in the kitchen.2) Maintain monthly pest control records.The operator stated that they are working with ORKIN to setup a pest control program for the facility.
  7. Initial Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Utensils were improperly stored- Food items were stored on the floorACTION REQUIRED:1) Ensure that all utensils are stored off the floor and protected from contamination2) Ensure that all food items are stored off the floor3) Ensure that food items and utensils are not stored in the basement. The basement floor appeared wet, disorganized and not cleanable.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - All coolers were at proper temperatures** Thermometers were missing in the coolers- A probe thermometer was observed.ACTION REQUIRED:1) Ensure that all fridges are equipped with thermometers2) Monitor and document daily temperature records of refrigerators.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test strips.ACTION REQUIRED:1) Purchase chlorine test strips
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was accessible and operational.** The paper towel dispenser was empty. The operator restocked the dispenser at the time of the inspection.
    • 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?
      • Some flies were noted in the facility.ACTION REQUIRED1) Take action to control flies in the facility. Fly strips cannot be installed in the food processing area or areas where utensils are stored. I strongly recommend installing fly lights at entrances and in the kitchen.2) Maintain monthly pest control records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general sanitation in the facility was unsatisfactory. ACTION REQUIRED:1) Ensure that the kitchen is organized and all items including utensils are stored off the floor.2) Clean the floor and areas underneath the counters/table3) Ensure that all items in the dry storage room are stored off the floor.4) Establish a cleaning program for the facility.