Diamond M Convenience - Food Store
203 Central Avenue W Linden AB T0M 1J0 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- April 1: Chlorine test strips were not available.March 10: Chlorine test strips were not available.Previous inspection: Chlorine test strips are not available to verify the concentration of the sanitizing solution for dishwashing. Please ensure that test strips are available inside the facility to verify and regularly check the concentration of your sanitizing solutions.
- 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
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- -The chlorine sanitizer solution was measured at 0ppm.The operator prepared a 100ppm sanitizer solution on PHI's request.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High-risk foods in the display cooler were measured at 10 degrees C. The operator removed the all the high-risk foods (meat burgers and egg tray) from the display cooler and kept them in the walk-in cooler on PHI's request.This is a repeated violation. The operator was asked to keep a temperature log for the display cooler during the previous inspection. No corrective action has been taken since the last inspection. Either fix the display cooler or do not keep high-risk food in the display cooler.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- April 1: Chlorine test strips were not available.March 10: Chlorine test strips were not available.Previous inspection: Chlorine test strips are not available to verify the concentration of the sanitizing solution for dishwashing. Please ensure that test strips are available inside the facility to verify and regularly check the concentration of your sanitizing solutions.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- April 1: The ventilation hood is not being serviced regularly. Ensure the ventilation hood is cleaned and serviced at regular intervals.Previous inspection: The operator was unable to provide information regarding the servicing schedule of the ventilation hood.The operator is required to provide details on the servicing frequency and the next scheduled service date for the ventilation hood.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer solution in a spray bottle was measured at 0ppm.The operator prepared a fresh chlorine solution on PHI's request, which was measured at 100ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High-risk perishable food items such as hamburgers, chicken patties, samosas and cheese sandwich in the display cooler were measured at 16.4 degrees C.The operator mentioned that the food items had been in the cooler for more than 5 hours.All the high-risk perishable food items were discarded by the operator on PHI's request.High-risk foods must not be stored in the display cooler until it has been confirmed—through regular temperature monitoring—that the unit can consistently maintain a temperature below 4°C.The operator is required to keep the temperature logs for the display cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A manual dishwashing setup with a three-compartment sink was observed; however, the sanitizing sink did not have a stopper.The operator acquired a stopper for the sanitizing sink.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- March 10: Chlorine test strips were not available.Previous inspection: Chlorine test strips are not available to verify the concentration of the sanitizing solution for dishwashing. Please ensure that test strips are available inside the facility to verify and regularly check the concentration of your sanitizing solutions.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Dishes were being washed in the handwashing sink.The operator removed all the dishes from the handwashing sink and kept in the dishwashing area on PHI's request.
- 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 operator was unable to provide information regarding the servicing schedule of the ventilation hood.The operator is required to provide details on the servicing frequency and the next scheduled service date for the ventilation hood.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Food items in an open cooler and hot holding units were probed with a thermometer and found that their internal temperature was in the danger zone for longer than two hours, after having spoken to the operator.Food was discarded during the inspection.2. Thermometers were not available inside the holding unit and cooler to monitor the temperature.Please ensure that temperatures are controlled and maintained appropriately. Cold holding units must keep the internal temperature of food at 4C or below.Hot holding units must keep the internal temperature of food at 60C or above after it has been cooked to an internal temperature of 74C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips are not available to verify the concentration of the sanitizing solution for dishwashing. Please ensure that test strips are available inside the facility to verify and regularly check the concentration of your sanitizing solutions.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cabinets and walk-in cooler are missing door handles.Please ensure that all food handling equipment in the facility are in good repair.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no Sanitizer prepared and available for use at the time of Inspection.Ensure that Sanitizer is prepared and available for use at all times in order to facilitate proper sanitizing of Food Contact Surfaces.This was Corrected during the Inspection. Chlorine Sanitizer measured to have a concentration of 200 ppm at the time of Inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food being stored inside the Hot Holder at the front counter was measured to be at 55degrees Celsius at the time of Inspection.Ensure that all Hot Held High Risk Foods are being stored at or above 60 degrees Celsius at all times in order to prevent potential Food borne illness.This was Corrected during the Inspection by turning the temperature dial up to the highest/hottest setting.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Lemon scented Bleach was being used in the Kitchen at the time of Inspection.Ensure that only unscented Bleach is being used for sanitizing food contact surfaces in order to prevent potential chemical contamination of Food.This was Corrected during the Inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no Sanitizer Test Strips on site at the time of Inspection.Ensure that Sanitizer Test Strips are kept on site at all times in order to monitor the concentration of Sanitizer being used.
- 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 Staff Washroom was out of Soap at the time of Inspection.Ensure that all Hand Sinks are stocked with Soap at all times in order to facilitate proper hand washing technique.Paper Towel Dispenser has been installed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring 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)?
- There were no Sanitizer Test Strips on site at the time of Inspection.Ensure that Sanitizer Test Strips are kept on site at all times in order to monitor the concentration of Sanitizer being used.
- 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 Staff Washroom was out of Soap and Paper Towels at the time of Inspection.Ensure that all Hand Sinks are stocked with Soap and Paper Towels at all times in order to facilitate proper hand washing technique.
- 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?
- There were no Pest Control Records onsite at the time of Inspection.Ensure that Pest Control Records are being completed and kept on site in order to show that adequate Pest Control measures are in place.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?