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Chevron - Food

1205 14 Street SW Calgary AB T3C 1C4 · Food - General

Official record from Alberta →

Inspection summary

Chevron - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 17, 2023. The most recent inspection, on November 1, 2023, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 2 separate inspections, most recently on October 25, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on October 25, 2023. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on October 25, 2023. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food contact surface sanitizer was not available at the time of the inspection. Please obtain an approved food contact surface sanitizer to clean food contact surafces such as the popcorn maker. Approved sanitizers:- 100ppm Chlorine or Bleach solution- 200ppm Quats solution
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for a food contact surface sanitizer were not available at the time of the inspection. Please obtain test strips that correspond to the surface sanitizer you will be using such that you can test and verify the concentration of the sanitizer solutions.
    • 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 located up front was not stocked with hand soap. Please ensure the hand sink is always stocked with liquid hand soap, paper towel, and running hot/cold water to facilitate proper hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage room that houses the two-compartment dishwashing sink was very cluttered and disorganized making it difficult to access the sinks. Please clean and organize this room such that the two-compartment sink can be easily accessed and used.
  3. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food contact surface sanitizer was not available at the time of the inspection. Please obtain an approved food contact surface sanitizer to clean food contact surafces such as the popcorn maker. Approved sanitizers:- 100ppm Chlorine or Bleach solution- 200ppm Quats solution
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for a food contact surface sanitizer were not available at the time of the inspection. Please obtain test strips that correspond to the surface sanitizer you will be using such that you can test and verify the concentration of the sanitizer solutions.
    • 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 located up front was not stocked with hand soap. Please ensure the hand sink is always stocked with liquid hand soap, paper towel, and running hot/cold water to facilitate proper hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage room that houses the two-compartment dishwashing sink was very cluttered and disorganized making it difficult to access the sinks. Please clean and organize this room such that the two-compartment sink can be easily accessed and used.

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