Crown Convenience Store - Food
10516 92 Street NW Edmonton AB T5H 1T8 · Food - General
4 inspections
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk in cooler measured 10 C. Ensure coolers measure less than 4C to allow for proper cooling of food items.
- 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?
- Pest control record not seen
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- -Dishwashing soap, paper towel not observed. -Chlorine test strips not observed. These must be available at the sinks to allow for proper handwashing and to allow for proper washing of equipment. Chlorine test strips able to measure between 0-200 ppm must be available to ensure sanitizer solution concentration is maintained at a minimum of 100 ppm to ensure proper destruction of germs.
- 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?
- -Mouse droppings still were observed in the corners under the shelving room next to the furnace. These areas must be cleaned and sanitized. Wear appropriate personal protective equipment while doing so.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- An invoice will be e-mailed to you. Follow the instructions on the invoice on how to pay. Once payment has been received, you will be e-mailed a copy of the Food Handling Permit. Print this off and post it in an area visible to customers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- -Dishwashing soap, paper towel not observed. -Chlorine test strips not observed. These must be available at the sinks to allow for proper handwashing and to allow for proper washing of equipment. Chlorine test strips able to measure between 0-200 ppm must be available to ensure sanitizer solution concentration is maintained at a minimum of 100 ppm to ensure proper destruction of germs.
- 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?
- -Mouse droppings still were observed in the corners under the shelving room next to the furnace. These areas must be cleaned and sanitized. Wear appropriate personal protective equipment while doing so.-The back exit door had a gap along the bottom. This gap must be sealed so that when the door is closed there is no visible light shining through to prevent entry of pests.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- An invoice will be e-mailed to you. Follow the instructions on the invoice on how to pay. Once payment has been received, you will be e-mailed a copy of the Food Handling Permit. Print this off and post it in an area visible to customers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- -The 2 compartment sink by the coffee machine counter for customers at the front did not have hot water..-The 2 compartment sink at the back staff area was leaking. Sinks must be provided with hot water to allow for proper handwashing and cleaning of equipment. Sink at the back must be repaired so that there are no leaks. You are not to handle any food, even portioning bulk candy, until we verify that hot water is available and that the sinks are in good working order with no leaks.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- -Dishwashing soap, paper towel not observed. -Chlorine test strips not observed. These must be available at the sinks to allow for proper handwashing and to allow for proper washing of equipment. Chlorine test strips able to measure between 0-200 ppm must be available to ensure sanitizer solution concentration is maintained at a minimum of 100 ppm to ensure proper destruction of germs.
- 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?
- -Mouse droppings were observed in the corners under the shelving room next to the furnace. These areas must be cleaned and sanitized. Wear appropriate personal protective equipment while doing so.-The back exit door had a gap along the bottom. This gap must be sealed so that when the door is closed there is no visible light shining through to prevent entry of pests.-The back exit door was left open during the inspection. Do not leave the back door open as you do not have a proper screen door and pests will enter the facility.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Approval for Food Handling Pemit denied due to issues observed.
- 23. Is the facility maintained in a clean and sanitary condition?
- -The back rooms were cluttered with equipment. -There was dirt and debris underneath the shelf next to the back exit door.Reduce the clutter in these rooms. Keep items off the floor. This will prevent attracting pests and allow for easier access for cleaning. Clean up areas with dirt and debris areas thoroughly.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?