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Davis Chevrolet GMC Buick - Food Services

149 East Lake Crescent NE Airdrie AB T4A 2H7 · Food - General

5 inspections

  1. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer in use at this facility was measured at a concentration in excess of 400ppm quats. Concentration of quats sanitizer was diluted to 200ppm during inspection. Ensure that food-grade sanitizer is prepared per manufacturer instructions and verified using suitable test strips.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cloth used to sanitize food handling surfaces was not being stored in a suitable sanitizing solution.Cleaning cloth was placed into a suitable sanitizer basin during inspection. Ensure that cloths used to sanitize surfaces are stored in suitable solution when not in use or replaced on a regular basis.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of raw meat was observed being stored directly above packaged cooked meat and pastries.Meat was moved during inspection to be stored below other foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of chlorine in the mechanical dishwasher was measured at a concentration of less than 10ppm.Chlorine sanitizer was replaced, and the dishwasher was re-measured at a concentration of 100ppm during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to verify the concentration of quats sanitizer in use at this facility was not available onsite. Acquire suitable quats sanitizer test strips or use an alternate sanitizer with suitable test strips available if mixing chemical onsite, such as diluted bleach chlorine.
    • 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?
      • The food handling permit for this facility was not properly displayed.Food permit was posted in publicly visible place during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole was identified in front of the prep cooler, creating a gap that would make this area more difficult to clean as needed. Seal or repair hole to make surfaces in the food handling area smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden knife block was observed to be in use for utensil storage. This storage method is unsuitable due to the difficulty in cleaning internal storage surfaces. Remove wooden knife block or replace with alternate utensil storage with easily cleanable surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wire shelving directly adjacent to the stove has a build-up of grease and debris. Clean indicated area.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 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 baseboards at the bottom of the wall by the 2-compartment sink and by the prep cooler was coming off the wall.**Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The white chopping boards on the prep cooler and by the stove used in the kitchen had knife markings, dirt build up in the grooves and were discolored.**Resurface/Replace chopping boards.**Please ensure all equipment used in the food facility is in good repair.
  4. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottles in the kitchen containing QUAT sanitizing solution and chlorine sanitizing solution were unlabelled. Staff labelled the bottles during the inspection.**Please ensure that all chemicals used in the food prep area are clearly labelled to identify its contents.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot water available in the kitchen. Operator stated hot water was running and may have run out prior to inspection. Operator called service provider who will be in today to repair issue.**Investigate and restore hot water to kitchen**Facility must be equipped with hot and cold water at all times.
    • 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 baseboards at the bottom of the wall by the 2-compartment sink and by the prep cooler was coming off the wall.**Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The white chopping boards on the prep cooler and by the stove used in the kitchen had knife markings, dirt build up in the grooves and were discolored.**Resurface/Replace chopping boards.**Please ensure all equipment used in the food facility is in good repair.
  5. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was thawing in water in the 2-compartment sink and a bucket of soup was immersed in the same water beside the chicken in the sink to cool. Operator removed the bucket of soup.**Ensure that raw foods are stored separately from cooked foods to prevent cross-contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing of chicken was observed. Operator had chicken immersed in water in the 2-compartment sink, water was not running.**Ensure that food items are thawed properly to prevent temperature abuse.**Thaw items either under running water or in the refrigerator.