Circle K #11221
2-4300 27 St Vernon BC V1T 4Y4 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): One roller hot holding unit that taquitos and hot dog meat is stored on was maintained below 60C. Ensure all hot holding of any food items is maintained above 60C
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B Pest entry point identified: gap under left front entry door. Corrective action: Seal all gaps with weather stripping, door sweep or other appropriate material to prevent the entrance of pests.
- F2.2B The premises must be protected against entry of pests.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1A Permit to Operate is posted with 2021/2022 fiscal decal (green). Corrective actions: Pay appropriate 2022/2023 fees and affix 2022/2023 fiscal decal (purple) to the Permit to Operate.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): F3.6B Employee on shift during time of inspection did not hold valid FOODSAFE certificate or equivalent. Corrective action: Ensure at least one employee present holds a valid FOODSAFE certificate or equivalent.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Recommend NSF instant read digital probe thermometers be obtained and used to monitor hot dog temperatures as the old analog dial thermometers can lose accuracy and require routine calibration. Advise when obtained.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Front preparation area sanitizing bottle empty. Ensure fresh each day. Monitor strengths. Ensure Quat test strips (QT 10) in stock for monitoring the rear warewashing area and front preparation area.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F3.2 - Is the contact information the same?
- Observation(s): New Store Manager is now the primary operator. Contact information will be added to file.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Although the main operator is knowledgeable about Mac's Standard Operating Procedures related to food service, he requires FOODSAFE certification, including 2 other staff working on different shifts.
- F3.6A - Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.2 - Is the contact information the same?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Require Quat test strips at the warewashing station to monitor correct sanitizing strengths in 3rd sink even though the dispensing unit is designed for dilution at correct strengths. Men's washroom requires more attention to detail in cleaning and sanitizing.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): New shelving added in pop/frozen drink equipment room area which should be constructed in smooth, tight, non absorbent material, not bare wood.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 12 - Is the contact information the same?
- Observation(s): New Dealer Contact as Primary Operator to be updated.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Rear access door requires door sweep for seal to prevent potential pest entry.
- 14.12 - The premises must be protected against entry of pests.
- 12 - Is the contact information the same?