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Canco 190 - Food Store

802 Centre Street Carstairs AB T0M 0N0 · Food - General

9 inspections

  1. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The diluted bleach sanitizer available onsite measured at a concentration of 0ppm chlorine.Correct sanitizer concentration to 100ppm chlorine. Ensure that available sanitizer solution is routinely verified to maintain a concentration of 100ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A suitable accessible paper towel dispenser is not available for use by the handwashing sink.Ensure suitable dispensers for handwashing supplies are accessible for use.
    • 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?
      • A section of weatherstripping at the back door of this facility is damaged, creating a potential entry point for pests.Repair weatherstripping.
    • 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 proposed food handling operations for this facility includes to use of a countertop deep fryer with a domestic-style ventilation system. This setup may not be in compliance with local building codes. Provide certified proof that the proposed ventilation system is in compliance with local building and fire codes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of wall above the cooking area includes unfinished wood.Cover or finish wood surfaces to render them smooth and easily cleanable.
  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of prepared chlorine sanitizer was measured at a concentration in excess of 200ppm. Sanitizer concentration was corrected to 100ppm during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A suitable accessible paper towel dispenser is not available for use by the handwashing sink.Ensure suitable dispensers for handwashing supplies are accessible for use.
    • 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?
      • A section of weatherstripping at the back door of this facility is damaged, creating a potential entry point for pests.Repair weatherstripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of wall above the cooking area includes unfinished wood.Cover or finish wood surfaces to render them smooth and easily cleanable.
    • 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 proposed food handling operations for this facility includes to use of a countertop deep fryer with a domestic-style ventilation system. This setup may not be in compliance with local building codes. Provide certified proof that the proposed ventilation system is in compliance with local building and fire codes.
  3. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A suitable accessible paper towel dispenser is not available for use by the handwashing sink.A suitable liquid soap dispenser is not available for use by the handwashing sink.Ensure suitable dispensers for handwashing supplies are accessible for use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The top of the oven interior is peeling and damaged, making the surface a potential source of physical contamination of food during the cooking process.Repair or otherwise render interior of oven smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The container used to store food handling utensils is visibly unclean.Clean container.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available to confirm the temperature of meat-containing food products cooked in the oven. Acquire a probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available to confirm bleach sanitizer concentration. Acquire suitable chlorine test strips.*Repeated violation**A small quantity of test strips were provided during inspection. Acquire additional test strips to ensure sanitizer can be reliably verified.
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available to confirm the temperature of meat-containing food products cooked in the oven. Acquire a probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available to confirm bleach sanitizer concentration. Acquire suitable chlorine test strips.*Repeated violation**A small quantity of test strips were provided during inspection. Acquire additional test strips to ensure sanitizer can be reliably verified.
    • 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?
      • The food handling permit for this facility was not posted. Post the current food handling permit for this facility in a conspicuous place.
  7. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available to confirm the temperature of meat-containing food products cooked in the oven. Acquire a probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler containing dairy and meat products was measured at an ambient temperature of 7C at the time of inspection. Staff advised that repair of the walk-in cooler was scheduled. Ensure that potentially hazardous foods are otherwise stored at temperatures of 4C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff onsite indicated that utensils were not sanitized after washing, and were being dried using paper towels. Utensils used in food handling are to be immersed or coated in a sanitizing solution of 100ppm chlorine bleach or other suitable alternative sanitizer after washing. Chlorine sanitizer solution was prepared by staff during inspection. Sanitizing method was demonstrated by PHI during inspection. Utensils are to be air-dried after sanitizing to ensure sufficient contact time of sanitizing solution. Ensure that sufficient counter space is made available for the drying of utensils. Ensure that used utensils are washed and sanitized at least once every four hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available to confirm bleach sanitizer concentration. Acquire suitable chlorine test strips.*Repeated violation
    • 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?
      • The food handling permit for this facility was not posted. Post the current food handling permit for this facility in a conspicuous place.
  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The bleach sanitizer measured greater than 200ppm chlorine and bleached out the test strip.COMPLETE THE FOLLOWING:1. Ensure a bleach sanitizer of 100ppm (0.5 teaspoon bleach + 1 litre water) concentration is available for food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Drinks stored on floor in walk in cooler.COMPLETE THE FOLLOWING:1. Please ensure drinks are stored off the floor to protect from contamination and facilitate cleaning in the area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Opened creamers left on counter. Creamers were moved back to the fridge, as the instructions on the label state to refrigerate after opening.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No chlorine test strips available to test bleach sanitizer. COMPLETE THE FOLLOWING:1. Please acquire 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?
      • 1. Hand soap not in dispenser at kitchen hand sink. 2. Paper towel not stored in a holder/dispenser at kitchen hand sink.COMPLETE THE FOLLOWING:1. Please store soap in a dispenser or in a bottle with a hand pump.2. Store paper towel in a holder/dispenser to prevent contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There were unfinished pieces of wood along the wall behind the cooking equipment.COMPLETE THE FOLLOWING:1. Refinish the wood pieces, so they are smooth, non-absorbent and easy to clean.
  9. Demand Inspection

    0 infractions