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Chevron High Prairie & OTR - Food

5112 53 Avenue High Prairie AB T0G 1Z0 · Food - General

12 inspections

  1. 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?
      • **Outstanding**The food handling area's designated handwashing sink was leaking at the faucet during the inspection.Staff members had tied a cloth to the faucet to stop the leak.Ensure that the leak is repaired. Until then, staff members may wash their hands using one of the sinks at the 3-compartment dishwashing sink.
  2. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Operator does not keep temperature records of the hot holding section and the prep-cooler.Ensure that all food holding equipment are regularly monitored and that temperatures are recorded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer dispensing system for the 3-compartment sink was not in good repair. No sanitizer or soap was coming out of the dispenser system. Operator was not able to operate it.CorrectionOperator was required to manually mix the sanitizer in the sink following the manufacturer instructions. Test strips were available on site.The sanitizer dispensing system must be fixed to facilitate effective cleaning and sanitizing of utensils.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**The food handling area's designated handwashing sink was leaking at the faucet during the inspection.Staff members had tied a cloth to the faucet to stop the leak.Ensure that the leak is repaired. Until then, staff members may wash their hands using one of the sinks at the 3-compartment dishwashing sink.
  3. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Operator does not keep temperature records of the hot holding section and the prep-cooler.Ensure that all food holding equipment are regularly monitored and that temperatures are recorded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit temperature was measured at 45C. No food items were stored at the hot holding section at the time of inspection. Operator noted that after making the pizza, they store in the hot holding unit awaiting for customer pick-up.CorrectionPotentially hazardous foods that have been prepared, cooked, and are to be served hot, must be held at a temperature of at least 60C.Ensure that the hot holding unit reaches 60C before storage of potentially hazardous food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer dispensing system for the 3-compartment sink was not in good repair. No sanitizer or soap was coming out of the dispenser system. Operator was not able to operate it.CorrectionOperator was required to manually mix the sanitizer in the sink following the manufacturer instructions. Test strips were available on site.The sanitizer dispensing system must be fixed to facilitate effective cleaning and sanitizing of utensils.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**The food handling area's designated handwashing sink was leaking at the faucet during the inspection.Staff members had tied a cloth to the faucet to stop the leak.Ensure that the leak is repaired. Until then, staff members may wash their hands using one of the sinks at the 3-compartment dishwashing sink.
  4. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Operator does not keep temperature records of the hot holding section and the prep-cooler.Ensure that all food holding equipment are regularly monitored and that temperatures are recorded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**The food handling area's designated handwashing sink was leaking at the faucet during the inspection.Staff members had tied a cloth to the faucet to stop the leak.Ensure that the leak is repaired. Until then, staff members may wash their hands using one of the sinks at the 3-compartment dishwashing sink.
  5. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not observed onsite at the time of inspection. **Acquire chlorine test strips with a valid expiry date. **Ensure test strips are available at all times to measure sanitizer concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**The food handling area's designated handwashing sink was leaking at the faucet during the inspection.Staff members had tied a cloth to the faucet to stop the leak.Ensure that the leak is repaired. Until then, staff members may wash their hands using one of the sinks at the 3-compartment dishwashing sink.
  6. Monitoring 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 food handling area's designated handwashing sink was leaking at the faucet during the inspection.Staff members had tied a cloth to the faucet to stop the leak.Ensure that the leak is repaired. Until then, staff members may wash their hands using one of the sinks at the 3-compartment dishwashing sink.
  7. 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)?
      • No test strips for the facility's chlorine sanitizer solution were available at the time.QUAT sanitizer test strips were available, but the QUAT sanitizer automatic dispensing system had not yet been connected to the sink system. The facility plans to switch to QUAT sanitizer following its upcoming installation.Chlorine sanitizers will be mixed 5 mL of unscented bleach to 1 L of water until the QUAT system can be installed.
  8. 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)?
      • No test strips for the facility's chosen sanitizer solution were observed onsite during the inspection.Ensure that test strips are present to confirm the concentration of mixed sanitizers.
  9. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Reusable food equipment/utensils were not being appropriately reprocessed in the facility's 3-compartment sink system.Reusable equipment was being washed with soap and water, rinsed and air-dried at the time of the inspection. No approved sanitizer solution was noted to be in use.Sanitizer solutions will be made available when manually washing dishes at the facility. Ensure that food equipment is washed, rinsed, sanitized and then air-dried prior to reuse.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for the facility's chosen sanitizer solution were available onsite during the inspection.Ensure that test strips are present to confirm the concentration of mixed sanitizers.
  10. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No approved sanitizer solution was being used on food contact surfaces or equipment at the time of the inspection.QUAT sanitizer concentrate was located onsite, and the inspector assisted in mixing a 200 ppm QUAT sanitizer solution for the sanitizing of washed food equipment.The facility must have a method of mixing approved sanitizer solutions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility's Atosa open refrigerator was measured to be holding foods at a temperature of 8 degrees Celsius around 12:30. The temperature of the refrigerator was checked again later that same day at 15:30 and had increased to 10 degrees Celsius.The staff member was directed to immediately relocate all foods in the Atosa refrigerator to another refrigerator by the inspector.This refrigerator unit is not to be used to store high risk foods until it has been confirmed to maintained foods at a temperature of 4 degrees Celius or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility's staff members were unable to describe the approved manual dishwashing procedures to the inspector at the time.Equipment was being washed and rinsed but not sanitized. Ensure that all staff members who handle foods are aware of the approved manual dishwashing procedures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for the facility's chosen sanitizer solution were available onsite during the inspection.Ensure that test strips are present to confirm the concentration of mixed sanitizers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The soup ladle was stored outside of the hot holding unit at room temperature and was observed to be soiled with food.The soup ladle must be stored in the hot holding unit; or is to be washed and sanitized after use to prevent the possible growth of microorganisms.
  11. Initial Inspection

    0 infractions

  12. Initial Inspection

    0 infractions