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Centex Petroleum - Food

2 - 20 Douglas Wood Drive SE Calgary AB T2Z 1K4 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Majority of cleaning was completed. There are still a few hard to reach areas near the sink that have a black build up on the floor. Ensure this area is cleaned.
  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Heavy buildup of grease and food debris on bread loaf pans and other baking pans. Ensure these are properly cleaned and sanitized. If they are not cleanable discard.2. Build up of food debris on the top guard of the large industrial mixer. Ensure this is cleaned and sanitized.
    • 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. The cupboard under the sink is taped. Ensure this is repaired.2. The current space is small and the operator is making many food products. Operator is unable to keep up with cleanliness and storage space requirements. Reduced the amount of food menu items to accommodate space available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Heavy buildup of grease, food debris and dirt on hard-to-reach areas of the floors, chairs, food equipment, cupboards, rolling carts, food mixer, etc. Ensure entire facility is cleaned and sanitized. 2. Cupboards and drawers and full and disorganized. Ensure to clean and organize drawers.3. Cardboard used on shelving unit. Ensure this is removed as it is not smooth and easily cleanable.4. Written cleaning procedures of what should be cleaned daily, monthly and weekly will need to be created and maintained.
  3. 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?
      • No handsoap at the handwash sink.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Solution in one spray bottle labelled as sanitizer measured 0ppm when tested with chlorine strips and quat strips.Solution in another bottle labelled as sanitizer measured greater than 500ppm when tested with quat strips.Ensure sanitizing solutions are at proper / safe concentrations.If using chlorine the solution should measure 100ppm.If using a quat the solution should measure 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sandwich cooler was not maintaining required temperature of 4 degrees Celsius (40F).Digital display read 58F and the internal temperature of one sandwich was 14 degrees Celsius.Products removed.Do not use this cooler until it has been serviced and can maintain required temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not being sanitized as part of dishwashing procedure.All dishes, trays, etc. must be washed with soapy water in one sink then rinsed in that same sink. Then they must be sanitized in the second sink with an approved sanitizing solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Not using test strips to check sanitizer concentrations.Ensure test strips are used to confirm proper / safe concentration of chemicals used in food handling areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Crumbs and food debris was present on trays and other surfaces in bakery area.Floor of walk-in cooler was dirty below shelves and in hard to reach areas.Ensure all areas and surfaces are clean and well maintained.