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Centex Gas & Econo Airport Parking - Restaurant / Convenience

405 11 Avenue Nisku AB T9E 7N2 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Blueberry pie, apple pie and pre-packaged burger packs past best before dates were observed. The staff removed the food items during inspection.Please monitor food items at the facility and ensure food past best before dates are removed from the shelfs or coolers.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of Quat sanitizer solution in a bucket was too strong (above 400ppm). The Quat sanitizer dispenser was dispensing sanitizer solution a concentration above 400ppm. Quat test strips were not observed to dilute and re-measure the sanitizer concentration. 100ppm chlorine sanitizer solution was prepared for temporary use during inspection and the concentration measured/verified with chlorine test strips at the facility.Contact your chemical provider to re-calibrate the sanitizer dispenser. 200ppm Quat sanitizer solution concentration is required
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were not observed.Please obtain Quat 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 soap dispenser at the handwashing sink in the kitchen was empty. The staff refilled the dispenser during inspection.Please ensure hand working sinks are always supplied with soap, paper towels, hot and cold running water.
    • 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. Implement monthly pest control for the facility, ensure records are kept for review during inspection. A template will be sent with this report.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff at the facility had food safety training certificate. Please ensure someone in a managerial position obtains a food safety training certificate. A list of recognized food safety courses will be sent with this report.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 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 sanitizer test strips for the QUATs sanitizer.Please purchase QUATs sanitizer test strips.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution on site during food processing. Education was provided.ENNSURE THAT:1) A sanitizer solution is prepared prior to the start of food processing.2) Food contact surfaces shall be cleaned and sanitized before, during, and after food processing.3) Wiping cloths are stored in the sanitizer solution between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **A staff was observed to put on gloves without performing hand hygiene. The said staff proceeded to putting on a hair net, apron and then started assembling sandwiches without performing hand hygiene. Education was provided.GOING FORWARD, Ensure that:1) Staff perform handwashing prior to putting on new gloves and prior to the start of food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Shredded cheese, meatballs, pepperoni and butter were at room temperature. The temperature of the food items ranged between 9-10C.**Gravy on the steam table was at 30C. The cook explained that she is waiting for the other gravy held at 60C to finished before she transfers the gravy at 30C to the hot holding.**Frozen Chicken was being thawed in a bucket of waterEducation was providedGOING FORWARD, ENSURE THAT:1) Gravy is heated on the grill/stove to 74C before it goes on the hot holding unit. The hot holding unit/steam table should not be used for reheating gravy.2) That cheese, meatballs, pepperoni and butter are stored in the cooler/on ice at all times.3) Ensure that frozen chicken is thawed under cold running water or in the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **There was no sanitizer test strips for the QUATs sanitizer.Please purchase QUATs sanitizer 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 soap dispenser in the kitchen was empty. The soap was replenished at the time of the inspection.