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Clairmont Store - Prep Kitchen

9922 102 Avenue Clairmont AB T8X 5A3 · Food - General

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. The high temperature dishwasher in the rear kitchen area (after three attempts) measured 63.8 Degrees Centigrade - NOT SATISFACTORY.The owner / operator of this facility is requested to conduct the following, namely:1. DO NOT use the high temperature dishwasher unless it can maintain a sanitize temperature of 71 Degrees Centigrade or higher at the dish level. In the meantime, use the 3-compartment sink method for dishwashing in the main kitchen area.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. There were no quaternary ammonia test strips available to test the sanitize solution in the third sink.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain quaternary ammonia test strips.
    • 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?
      • At time of inspection:1. The bottom of the rear north door (back kitchen area) contained a pest entry point. The weatherstripping on this door appears to require replacement.2. Pest control records are incomplete. This month's checklist did not indicate anything regarding the rear north side pest entry point that was noted.The owner / operator of this facility is requested to conduct the following, namely:1. Replace the weatherstripping at the bottom of the north rear kitchen door. Ensure all entrance doors are fully sealed at the bottom to help prevent the entrance of pests.2. Ensure all pest control checklists are properly completed as required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please repair the staff washroom toilet flushing handle. It is suspected that the handle does not appear to be attached to the toilet flapper inside the toilet tank.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Please ensure that chemicals are not stored inside any public washroom.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. There were no thermometers placed inside the new cooling units.The owner / operator of this facility is requested to conduct the following, namely:1. Please ensure thermometers are placed inside all new cooling units.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. There were no chemical test strips available.The owner / operator of this facility is requested to conduct the following, namely:1. Please ensure that chemical test strips are available prior to first operation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. The hand sink did not contain liquid hand soap or paper towels in dispensers.The owner / operator of this facility is requested to conduct the following, namely:1. Please ensure that liquid hand soap and paper towels (in dispensers) are installed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • At time of inspection:1. There were no chemical sanitizing dispensing units installed at the compartment sink.The owner / operator of this facility is requested to conduct the following, namely:1. Install a chemical sanitizing dispensing unit at the compartment sink.
  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 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?
      • At time of inspection:1. The rear receiving door (within the grocery store) was not properly sealed at the bottom in order to ensure pests were not easily capable of entering into this facility.*****AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING. THE OPERATOR ON SITE INDICATED THAT THIS ISSUE IS PLANNED TO BE ADDRESSED SOON.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the rear grocery store receiving door (at the bottom) is properly sealed to ensure pests are not easily capable of entering.
  9. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Raw meat (i.e. bacon) and raw shell eggs were found to be stored above ready-cooked or ready-to-consume foods / beverages within the grocery store walk-in cooler.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all raw meat (including raw shell eggs) are moved and kept stored either on their own shelf OR stored on the lowest shelving unit within all applicable appliances.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration temperatures (noted in the grocery store and foodservice facility) were at or below 4 Degrees Centigrade - SATISFACTORY.2. All hot-holding temperatures (noted in the grocery store) were at or above 60 Degrees Centigrade – SATISFACTORY.3. Some refrigeration appliances (within the foodservice facility) did not contain a functional thermometer.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all refrigeration units (within the foodservice facility) contain a functional thermometer.
    • 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?
      • At time of inspection:1. The foodservice facility appeared to contain some flying insects - likely because the front door was left open (i.e. either for air circulation or when transporting finished food products to the main grocery store).2. The rear receiving door (within the grocery store) was not properly sealed at the bottom in order to ensure pests were not easily capable of entering into this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Install a screen door (or equivalent) at the front entrance to the foodservice facility OR keep the door closed at all times. In the meantime, please install some flying insect sticky traps at the corner walls (ensuring they are not installed above food or dish handling / storage areas).2. Ensure the rear grocery store receiving door (at the bottom) is properly sealed to ensure pests are not easily capable of entering.