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Canco 155 - Food

4717 20 Avenue Drayton Valley AB T7A 1E7 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding of the chicken pieces in the display unit and for the smokies on the hot rollers was satisfactory.The hot holding of the cooked pizzas was at 40 to 50 C ( this does not meet the minimum 60 C requirement for hot holding of food ).PHI observed that there were different styles of bulbs being used.If the light bulbs are the primary heat source for this holding unit, please ensure that you are using the correct type and wattage of bulb, for this purpose.Otherwise you will need to use a different hot holding unit for the pizzas, that can maintain them at 60 C or hotter.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Jar of Cheese Wiz was expired.Corrected:Employee discarded the item.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sealed Beef jerky product hanging on the bottom of a display rack was directly in contact with the floor.Corrected: Employee moved the product so that the bottom part the outer casing does not come into contact with the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot Holding container in glass display case containing chicken tenders was 55 degrees Celsius. Corrected:Employee increased hot holding temperature and moved chicken tender container towards the front of the glass display casing.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Currently the pre-mixed sanitizer solution for the 3rd sink is at 400 ppm Quats.You have one of 2 options to follow, they are:a) keep the Quats sanitizer at 400 ppm, but you will need to follow this up with a 2nd rinse step, ORb) reduce the Quats sanitizer concentration to 200 to 300 ppm ( then a 2nd rinse step is not necessary ).