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Eastside Gas King - Food Store

213 Mayor Magrath Drive N Lethbridge AB T1H 3P7 · Food - General

13 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach spray in the kitchen measured 200 ppm chlorine, however, suds were observed in the bottle. The cook was to remix the sanitizer to only contain bleach and water. Please mix a spray for the front counter as well.
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach spray in the kitchen measured >200 ppm chlorine and was diluted during the inspection. To mix a food sanitizer mix 1/2 teaspoon bleach per litre of water.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer measured 0ppm. Operator immediately mixed a new solution that measured 200ppm.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 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 feces noted in the kitchen and front service area. One trap was found in the kitchen. Please clean feces, set more physical traps, close all entry points, keep doors closed, throw away all excess clutter and monitor closely for signs of mice. Alternatively, a certified pest control operator can be contracted for mouse control.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Popcorn scoop stored in popcorn machine at time of inspection. Manager removed immediately and stored in appropriate spot. 2. Front of house requires cleaning, especially under food equipment. Build up of grease and food debris noted in this area.3. Prep line cutting board requires resurfacing. Cutting board was discoloured and is no longer easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Storage area in the kitchen is disorganized and cluttered. Please organize this area, ensuring that food and personal items are stored separately and that all extra cardboard is removed.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The main hot holding is not adequately keeping all hot foods ≥ 60.0 degrees C. The food is recorded and discarded after 4 hours; however, the machine must still be capable of maintaining this temperature.Oct 7:The top measured 65°C, middle 48°C, and bottom 38°C. This unit needs to be repaired or replaced. Staff were directed not to store food on the bottom two shelves and to utilize the pizza warmer, which was turned up during the inspection. Kitchen staff was in the process of replacing food during inspection.
  9. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cheese bun/sausage roll hot holding unit only reaches 54.0 degrees C. Hot foods must be held hot ≥ 60.0 degrees C. The food is recorded and discarded after 4 hours; however, the machine must still be capable of maintaining this temperature.July 15:The top measured 57°C, middle 50°C, and bottom 45°C. This unit needs to be repaired or replaced.
  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach spray in the kitchen measured >200 ppm chlorine and was diluted during the inspection. For the spray bottle mix 1/2 teaspoon bleach with 1 litre of water. Confirm with your test strips that chlorine content is 100-200 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The food operator touched garbage and proceeded to rinse their hands without soap. Inspector stopped them and discussed hand washing procedures. Operator then washed hands with soap. Hands must be washed for 20 seconds with soap and warm water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cheese bun/sausage roll hot holding unit only reaches 54.0 degrees C. Hot foods must be held hot ≥ 60.0 degrees C. The food is recorded and discarded after 4 hours; however, the machine must still be capable of maintaining this temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap in one washroom was empty. This was refilled during the inspection.
  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Both the bleach spray and bucket were >200 ppm and diluted during the inspection. To mix a chlorine (bleach) solution combine 1/2 teaspoon bleach : 1 lite of water. Confirm with your test strips that the concentration is 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit with tater tots, meatballs, and chicken nuggets measured 53.0°C. Staff advised to turn unit up during inspection and confirm it has reach 60.0°C. Hot foods are held for 4 hours before discarding and are labelled with this time when brought out.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser in the kitchen is out of batteries, and the store did not have extra. They will obtain today. Please send a photo once the dispenser is working. In mean time staff are using bulk soap.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Air exchange on ceiling was covered in dust and debris. Please ensure this is cleaned to ensure it is functioning properly and not falling onto food.