Skip to content
Loading map…

Chevron Anzac - Food

102 Gilmore Drive Anzac AB T0P 1J0 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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 floor for the furnace room in the Pizza 73 area was observed to be a raw wooden material that had evidence of oil absorption. The oil changing equipment was observed stored in the furnace room. Ensure that the floor surface is smooth, durable, and easy to clean.Update March 26, 2026: Facility operator indicated that a flooring surface has been ordered. Provide the undersigned public health inspector with a copy of the receipt or invoice of the flooring surface and a timeline on when the flooring will be installed.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • White cardboard products used to place directly under pizzas, was observed to be not covered and stored beside non-food associated products. Organize the shelving to ensure that the articles not associated with food items or food preparation be stored separately to prevent cross contamination. Ensure that the food associated products are protected from 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?
      • The floor for the furnace room in the Pizza 73 area was observed to be a raw wooden material that had evidence of oil absorption. The oil changing equipment was observed stored in the furnace room. Ensure that the floor surface is smooth, durable, and easy to clean.
  4. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bag of road salt was stored beside and touching beverages in the garage storage.2. A box of drinks was observed stored directly on the floor of the garage storage. Facility owner moves the road salt away from the beverages, and stored the box on a shelf. Ensure that all food items are protected from contamination by storing above the floor and separate from non-food associated articles.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bottled and boxed beverages, and boxed styrofoam cups were observed stored beside non-food associated products (vehicle oil and anti-freeze) on the same shelf.2. White cardboard products used to place directly under pizzas, was observed to be not covered and stored beside non-food associated products. Organize the shelving to ensure that the articles not associated with food items or food preparation be stored separately to prevent cross contamination. Ensure that the food associated products are protected from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility lacked a probe thermometer to monitor the temperature of gravy during cooking and cooling. Obtain and use a functional probe thermometer to ensure that high risk foods are cooked at the appropriate temperature and cooling can be monitored.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizzas and a burger were stored at a temperature under 60C in the hot holding unit at the cashier counter.The facility owner raised the temperature of the hot holding unit. Ensure cooked high risk food items are stored and displayed at 60C or higher and monitored.
    • 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 towel dispenser was empty and observed to be broken by the hand sink near the back door of Pizza 73. A facility operator obtained paper towel for the hand washing and placed it near the hand washing sink.Fix or replace the paper towel dispenser. Ensure that each hand washing sink is stocked with paper towel, soap, and hot and cold running water for convenient hand washing.
    • 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 floor for the furnace room in the Pizza 73 area was observed to be a raw wooden material that had evidence of oil absorption. The oil changing equipment was observed stored in the furnace room. Ensure that the floor surface is smooth, durable, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sanitizer solution bottle was observed with a build-up of grime and dust. Clean the sanitizer bottle to prevent cross contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The preparation cooler and standing freezer in the Pizza 73 area were observed to have accumulation of a sticky residue and dust debris on the outside surfaces. 2. The walls in the walk-in cooler were observed with grime and a mould-like substance.Clean and sanitize the equipment mentioned above. Ensure they are clean and sanitized on a frequent basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significantly accumulation of dust was observed on the ventilation covers in Pizza 73.Clean and sanitize the vent covers, ensure that it is frequently cleaned.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bottle beverages were observed store directly on the floor in the convenience store and back storage area. Store all food items including beverages above the floor to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the Pizza 73 kitchen, scoop handles stored inside flour food containers were touching the food items. Ensure food is protected from cross contamination by storing scoops outside of the food container or scoop handle not touching the food items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of debris was observed on the floor and under shelving of the beverage storage area. Clean the above-mentioned area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant build-up of dust and grease-like marks were observed on the chest and standing freezers storing Pizza 73 ingredients in the storage area. Clean and sanitize the above-mentioned equipment to reduce the risk of cross contamination and ensure all food equipment are maintained in a clean and sanitary condition.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solutions for the kitchen was not observed. Ensure that there is sanitizer solutions made and available for testing. Obtain and use appropriate test strips to verify the sanitizing concentrations.
    • 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 management is being conducted by a professional company. However, there were only records for the entire facility is incomplete. Ensure pest control records and management are being maintained for both kitchen and convenience store side.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Renovation was observed incomplete and some equipment was not set up in the kitchen, including but not limited to:1. holes in the kitchen walls, including the large hole for the make-up air unit. 2. the ceiling above the range hood was observed with exposed building materials3. the ventilation range hood lacked light bulbs4. there were gaps between the flooring and wall at the entrance of the kitchen area and the handwashing sink nearest to the back door, exposing building materials. 5. food shelving were not assembled and in boxesComplete all renovations and ensure all the above-mentioned areas are addressed.
  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Initial Inspection

    0 infractions