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Eckville Gas And Snacks - Food Store

5008 48 Street Eckville AB T0M 0X0 · Food - General

17 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The paper towel dispenser in the staff washroom is not operating properly and jams when filled. There is another dispenser on site to be installed. Have the new dispenser installed within 2 days and ensure paper towel is not stored out of the dispenser.
  2. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed handling raw meats with gloves on and not changing gloves or washing hands before handling cooked items. Staff were instructed to remove gloves and wash hands before proceeding.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed being stored in a bread coating and the marshmallows. Scoops were removed to be washed. Ensure scoops are stored out of food in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding temperatures in the larger unit were between 45-55 C. The door of this unit doesn't appear to close properly which may be attributing to the lower temperatures. Two trays of chicken nuggets and potato wedges were probed at 45 C and two trays of jalapeno poppers and a tray of fried dumplings were between 51 - 55 C internally. All had been hot held for over three hours. Food was discarded due to temperature abuse. Food remaining in the unit can only be held below 60 C for two hours and then must be discarded. The sandwich cooler was only maintaining 7 C throughout the inspection. Food was relocated to a working cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The larger hot holding unit was not maintaining foods at an internal temperature of 60 C and the door appeared to be in disrepair. Have the unit adjusted or serviced to ensure it can hold foods at 60 C or greater. The sandwich display cooler was holding foods at 7 C. Have the unit adjusted or repaired and holding at 4 C or colder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The paper towel dispenser in the staff washroom is not operating properly and jams when filled. There is another dispenser on site to be installed. Have the new dispenser installed within 2 days and ensure paper towel is not stored out of the dispenser.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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?
      • The tap at the dishwashing sinks is continuously running. Please have the tap adjusted or repaired so no leaks are occurring.
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Jan. 15: The fridge was holding between 9-14 C. Attempts were made to adjust the temperature but it did not drop during the inspection. Refrigeration company was called and items were relocated as staff indicated they were placed there in the morning. The open sub/wrap display cooler had an ambient temperature of 7.8 C and items in the cooler were probed in the centre and found to be between 7-14 C. Items that had been made prior to the day of were discarded, including 5 wraps (7 C), 6 packs of Nossacks pepperoni sticks (11-14 C), 7 assorted sandwich/salad containers and 14 cheese strings.Items made within the past two hours were relocated. Ensure the cooler is able to maintain 4 C prior to use and ensure staff are monitoring the temperature twice daily and reporting any elevated temperatures.
    • 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 tap at the dishwashing sinks is continuously running. Please have the tap adjusted or repaired so no leaks are occurring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall the facility is clean. Please remove the dust buildup on the walk-in cooler ceiling in front of the fans.The paper towel dispenser is now working properly in the washroom.
  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The open sub/wrap display cooler had an ambient temperature of 7.8 C and items in the cooler were probed in the centre and found to be between 7-14 C. Items that had been made prior to the day of were discarded, including 5 wraps (7 C), 6 packs of Nossacks pepperoni sticks (11-14 C), 7 assorted sandwich/salad containers and 14 cheese strings.Items made within the past two hours were relocated. Ensure the cooler is able to maintain 4 C prior to use and ensure staff are monitoring the temperature twice daily and reporting any elevated temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Utensils were observed being washed without a sanitizing step. Utensils were then placed in a sanitizing solution of chlorine at 100 ppm. Please ensure utensils are washed in soapy water, rinsed and then placed in sanitizing solution for 2 minutes. Ensuring solution concentration is tested on a test strip.
    • 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 tap at the dishwashing sinks is continuously running. Please have the tap adjusted or repaired so no leaks are occurring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall the facility is clean. Please remove the dust buildup on the walk-in cooler ceiling in front of the fans.The paper towel dispenser in the washroom was jammed and not able to dispense the paper towel. Have the unit repaired or replaced.
  7. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glass door fridge is still only maintaining 9.1 C. Have the unit repaired, adjusted or removed if not working.
  8. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff are not taking temperatures when cooking hazardous foods to ensure they are fully cooked. Failure to ensure hazardous foods are fully cooked can result in foodborne illness. Ensure all foods that are cooked or reheated have their internal temperature verified before placing in the hot holding unit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 2-door glass fridge in the customer area that holds the pepperettes was at 6.9 C. Items were relocated. Have the unit adjusted or repaired and able to maintain 4 C before storing food in it.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer in the 2-door glass fridge was reading 15 C. Another new thermometer was available to place in the unit. Ensure staff are monitoring temperatures twice daily in all units.
    • 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 present but staff are not using them routinely to check the concentration of the sanitizer in use. Ensure sanitizer is being tested daily.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Several food items in the facility including large containers of golden Italian salad dressing, Clamato, canned items, bottled sauces, etc were found to be past their best before dates, some by a year. Staff are not checking dates and rotating stock. Have all items on shelves checked for dates.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management 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?
      • Dec. 16 - counter still in need of repair with tape still present. The laminate on the corner of the white stand-alone counter is missing and corner has exposed raw wood and tape. Please remove the tape and repair or resurface the counter top so it is smooth, non-absorbent and easily cleanable.
  11. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bottle was too weak and operator adjusted it to be too strong. Solution was again adjusted and tested. Please ensure the sanitizer is checked daily on a test strip or made fresh daily in a pail that cloths can be stored in between uses. Chlorine sanitizer should be mixed to 100 ppm.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Containers of bacon that had been cooked were not dated to inform staff of when they were made or when they are to be used by. Please ensure all foods being packaged for later use are dated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich prep cooler in the kitchen area was at 4.2 C but the thermometer attached inside was reading -30 C. A new thermometer was placed inside the unit. Thermometers are necessary to verify daily the temperature of the cooler is accurate. Please ensure temperatures are being checked twice daily on the new thermometer.
    • 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 laminate on the corner of the white stand-alone counter is missing and corner has exposed raw wood and tape. Please remove the tape and repair or resurface the counter top so it is smooth, non-absorbent and easily cleanable.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Items in the prep cooler had been placed in there less than an hour ago according to staff. Items were not being maintained at 4 C or colder. Unit was reaching 3 C in some areas near the back, but not throughout the unit. According to staff, the unit had been repaired. Staff were advised to monitor the temperature and remove food and place in walk-in if temperatures do not drop to 4 C in less than an hour.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler was not maintaining 4 C or colder in all areas. Unit had been repaired but temperatures in the top portion with lids on were between 6 - 7 C and areas in the bottom portion ranged from 3 C in the back by the compressor to 7 C. Have the unit adjusted or repaired so it is able to maintain items stored in it at 4 C or colder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Corrected: Areas listed below of the kitchen have been thoroughly cleaned. Washrooms were still in an unsanitary condition. Ensure washrooms are thoroughly cleaned and disinfected. Several areas of the kitchen had thick build-ups of grease and dirt. Tops of cupboard doors, shelves, pizza paddle holder, inside cupboards all require deep cleaning.Equipment is not being properly cleaned. Sides of cooler and back of cooler had dust and debris. Equipment should be routinely pulled out and hard to reach areas cleaned. Washroom was in an unsanitary condition. Top of toilet had dust, toilet bowl and urinal require a thorough cleaning.
  14. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some cases of food were left on the floor of the back storage room. Ensure all food is stored off the ground 6 inches.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer in the prep cooler was inaccurate. Laser thermometer used to check temperatures was also inaccurate. No thermometer in the sandwich cooler. Please provide accurate indicating thermometers in all cooler units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Items in top of sandwich prep cooler were probed at 8 C. Sausage rounds in bottom of cooler probed at 9.8 C. Ambient temperature of unit in the bottom was 7.6 C. Items were relocated. Cooler emptied to defrost.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff described inaccurate steps for dishwashing (sanitizing was being done after washing and before rinsing). The proper process for manual dishwashing is: scrape, wash in soapy water in first sink, rinse in clean water in second sink, then sanitize in the third sink at 100 ppm for 2 minutes. Then allow to air dry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas of the kitchen had thick build-ups of grease and dirt. Tops of cupboard doors, shelves, pizza paddle holder, inside cupboards all require deep cleaning.Equipment is not being properly cleaned. Sides of cooler and back of cooler had dust and debris. Equipment should be routinely pulled out and hard to reach areas cleaned. Washroom was in an unsanitary condition. Top of toilet had dust, toilet bowl and urinal require a thorough cleaning. Paper towel was not in the dispenser in the staff washroom. Operator replaced the roll in the dispenser.
  15. Risk Management Inspection

    0 infractions

  16. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer in the Grab and Go fridge to monitor temperatures. Please provide an accurate indicating thermometer in this unit.
  17. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bottle labeled as a bleach solution did not register any bleach on a test strip. Sanitizer is necessary to reduce pathogenic bacteria on food contact surfaces. Ensure bleach solution is prepared daily and tested to verify the concentration is at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Antifreeze was observed being stored on top of containers of food. This was relocated. Food was observed being stored together with washer fluid and diesel fluid. Food must be stored separately from items/chemicals that can cause contamination. Relocate the food to one area of the storage space, and chemicals/non-food items to a separate location in the space.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer in the Grab and Go fridge to monitor temperatures. Please provide an accurate indicating thermometer in this unit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Foods being hot held were probed at 52 C. Temperatures recorded for the ambient temperature of the unit were consistently 75 C although the actual temperature at time of inspection was only 55 C on the internal thermometer. The unit was adjusted to increase temperature and staff advised to monitor the food closely.2. Creamers that require refrigeration were left on the coffee counter and had a surface temperature of 19.7 C. Creamers were placed back in the cooler. Required: 1. ensure the hot holding unit is set so it maintains food at an internal temperature of 60 C or above. 2. If storing cream on the counter, it must be on ice or ice packs that maintain the internal temperature of the creamers at or below 4 C.
    • 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 have fallen off of the edge of the coffee counter where it meets the floor. Please have the baseboards reattached.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Several packages of dry or canned products on store shelves were covered in a layer of dust. 2. Drawers beneath the coffee counter require cleaning to remove coffee grinds and spills.