Skip to content
Loading map…

Circle K 22733 - Food

7414 50 Avenue Red Deer AB T4P 1X7 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The open-faced cooler, which holds prepackaged sandwiches and snacks, was measured at 8-15C with an infrared thermometer. Sandwich internal temperatures measured with probe thermometer at: 10C, 12C, 9.5C, 13C. Sandwiches measuring over 4C were removed from sales floor (to be processed by operator to return to manufacturer).Cooler thermometer was located at the back of the unit and measured 6-7C.ACTION:-Repair or replace the cooler so that it can maintain food at 4C or less.-Do not overfill the cooler, including blocking airflow outlets.-Do not put removed sandwiches back into the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The taquito roller:Two taquitos that were not rotating were measured at 50-55C (infrared thermometer). Operator noted that the taquitos do not spin occasionally due to the breading around them. The taquito unit heat setting was turned up and the taquitos were manually rotated.ACTION:If the non-rotating taquitos and the front-most foods on the shelf are not maintained at 60C or higher, please foods rotate regularly (every 30 minutes or so) OR increase the heat so that all hot-held foods are 60C or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich hot holding unit:Sandwiches stored at the front of the unit were measured with a probe thermometer at 51C. The sandwiches measured below 60C were discarded by PHI. Discussed temperature Danger Zone (4C-60C) with operator.
    • 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 in the backroom was not supplied with paper towels for hand drying.ACTION:Ensure that all handwashing sinks are fully supplied with paper towels, hand soap, and a garbage can.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Taquito hot holder - measured at 55C with probe thermometer. Operator increased temperature and 62C was reached.Sandwich hot holder - measured at 48-60C with probe thermometer on bottom. Temperature increased to maintain over 60C.
  5. Monitoring Inspection

    0 infractions