Caroline Gas & Snacks - Food
4903 50 Avenue Caroline AB T0M 0M0 · Food - General
5 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Continues: A valid food safety training certificate could not be produced by the owner or staff on site.Please ensure a copy of a food safety certificate is submitted via photographs, and retained onsite for review.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No approved sanitizer spray bottles/buckets were observed at the time of the inspection.Some spray bottles were without labels and were confirmed to contain no chlorine or quats when tested. One spray bottle was labelled as ethanol (with the percentage unclear), the use of which was not clear.***Please ensure an approved sanitizer (100 PPM chlorine, 200 PPM quats, or another approved food-safe sanitizer) is obtained and properly labelled. AHS reference documents have been provided.***
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Continues: Daily temperature monitoring is being completed but not recorded. As of Jan 31, 2025, this violation remains outstanding. Template has been provided.*** Please ensure daily temperature monitoring of all refrigeration and hot-holding units are being recorded. ***
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Continues: The hot holing unit was found to be at 46.3°C.As of Jan 31, 2025, this violation remains outstanding. At the time of the inspection, the hot-holding unit was found to be at 53 degrees Celsius.*** Please ensure that all hot holding units are able to keep foods at 60°C (140°F) or above.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were available.***Please ensure test strips to test chosen approved sanitizer, are obtained.***
- 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?
- Continues: A pest monitoring plan is in place and the was no evidence of pests within the facility; however, pest monitoring records are not being kept.As of Jan 31, 2025, this violation remains.*** Please ensure to record pest monitoring activities monthly. ***
- 20. Do food handlers at the facility have adequate food safety training?
- Continues: A valid food safety training certificate could not be produced by the owner or staff on site.As of Jan 31, 2025, this violation remains outstanding.*** Please ensure at least 1 staff present has valid food safety training at all times. ***
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Daily temperature monitoring is being completed but not recorded. *** Please ensure daily temperature monitoring is being recorded. ***
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot holing unit was found to be at 46.3°C.*** Please ensure that all hot holding units are able to keep foods at 60°C (140°F) or above.
- 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 pest monitoring plan is in place and the was no evidence of pests within the facility; however, pest monitoring records are not being kept.*** Please ensure to record pest monitoring activities monthly. ***
- 20. Do food handlers at the facility have adequate food safety training?
- A valid food safety training certificate could not be produced by the owner or staff on site.*** Please ensure at least 1 staff present has valid food safety training at all times. ***
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?