Skip to content
Loading map…

Centex Petroleum - Food

3111 Edmonton Trail NE Calgary AB T2E 3N7 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food-grade surface sanitizer was available. Food surface sanitizer must be readily available at all times to sanitize food contact surfaces and food equipment/utensils. Obtain an approved food surface sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towels were not placed in the paper towel dispenser. Ensure the paper towels are stored in the paper towel dispenser to protect it from contamination.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food-grade surface sanitizer was available. Food surface sanitizer must be readily available at all times to sanitize food contact surfaces and food equipment/utensils. Obtain an approved food surface sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towels were not placed in the paper towel dispenser. Ensure the paper towels are stored in the paper towel dispenser to protect it from contamination.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 10% milk and creamers were stored at room temperature by the coffee station. Internal temperature was measured at 25 degrees Celsius. Discarded.Ensure creamers that require refrigeration are kept at 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)?
      • Improper manual dishwashing. Ice scream scoops are being sprayed with sanitizer. Wash with hot water and detergent, rinse with hot water and sanitize by full submersion into the sanitizer solution for 2 minutes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap and no paper towel dispenser available at the handwashing sink.Handwashing sinks must always be supplied with liquid soap and paper towels in suitable dispensers.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A carton of cream was at room temperature by the coffee station. Cream was discarded.Ensure creamers that require refrigeration are kept at 4C or lower.