Edmonton West Husky Car and Truck Stop - Restaurant
11429 266 Street Acheson AB T7X 6H2 · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- One Hygard sandwich passed Best Before date on May 31, 2026 was observed on the display cooler in the convenience store - removed immediately.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease, staining and debris build up was observed on the floor in hard to reach areas (under cooking equipment, food prep equipment dishwasher), Staining on the walls and ceilings was observed. sandwich prep area floor and food storage bins need to be cleaned.Thorough deep cleaning is required throughout the kitchen
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer was not working. Please provide functional thermometer.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleanliness in the corners and on some of the equipment was not acceptable. Floor in the dishwashing area was dirty, dishwashing machine on the top had some debris build up and scaling started inside the machine. There was rotten smell inside the walk-in cooler. both canopies and stove top in the back had grease/debris build up. There were some staining and dust on the ceiling. Meat slicer was not clean and must be cleaned and sanitized prior to next use.Please ensure thorough deep cleaning is performed in the entire kitchen.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- 1. Ready-to-eat snack containers containing meat in the convenience store cooler were past their expiry date and were promptly discarded onsite.2. An expired sauce container was found in the kitchen walk-in cooler. The sauce was discarded onsite.Please ensure food items are regularly checked for proper rotation to prevent expired products from remaining in storage.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was available in the convenience store where hotdogs and beverages are handled. Please ensure that sanitizer is available at all times and being used regularly.
- 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?
- Discussed temperature log maintenance in the kitchen. Please ensure temperature logs are consistently completed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Single use containers in the storage room were not contained. Please ensure that single use containers are protected from contamination.2. Food storage bins, and containers on the shelves were not in a sanitary condition. Please clean the food storage containers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Worn utensils in the kitchen were disposed of onsite.
- 23. Is the facility maintained in a clean and sanitary condition?
- The kitchen had build-up of dirt/dust in the following areas: -Storage room floor, kitchen walls and ceiling vents.-Around the dishwasher.Ensure that the indicated areas are deeply cleaned and maintained in a sanitary condition.Maintain the cleaning logs for daily, weekly and monthly cleaning procedures.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The chlorine test strips available for checking sanitizer concentration in the dishwasher were expired.Make sure that test strips are valid to check the sanitizer concentration on routine basis.
- 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?
- The weather stripping on the back exit door had gaps in it.Make sure that exterior doors are properly sealed to prevent the entry of pest.
- 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 wall adjacent to the back exit door was in disrepair with hole in it.The wall in restaurant dry storage area had two large openings in it exposing the plumbing lines.Make sure that the indicated walls are repaired and maintained in state of good repair to allow for safe and sanitary handling of food.
- 23. Is the facility maintained in a clean and sanitary condition?
- It was observed that facility had build-up of dirt and grease in the following areas (including but not limited to)1)Floors, walls and ceilings in the food preparation area of the facility.2)Around and under the dishwasher, cooking oven, upright coolers and shelves.3)The food storage containers and any other surface that comes in direct contact with food.Make sure that the indicated areas are deeply cleaned and maintained in sanitary condition.Maintain the cleaning logs for daily, weekly and monthly cleaning procedures.
- 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
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution was not available in retail area - corrected immediately.
- 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?
- Expired food permit displayed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Routine deep cleaning is not done on regular basis:- corners on the floor in dishwashing area- floor under cooking appliances- stainless steel freezer- floor inside dry storage around juice boxes- floor under sandwich prep table and the table- canopy in the back prep area- floor under Slurpee machine in retail area- milk dispensing machine and condiment storage bins in the retail area/coffee and hotdog serving stationPlease ensure deep cleaning is performed regularly.
- 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
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor in hard to reach areas requires more thorough cleaning (under cooking appliances,, in dishwashing area, in dry storage)Some equipment requires more conistent cleaning - top of dishwasher, stove in the back, handles on the freezers/fridges.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas indicated on the last report still required thorough cleaning. Daily, weekly, monthly cleaning checklist is required.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor in hard to reach areas requires more thorough cleaning (under cooking appliances,, in dishwashing area, in dry storage)Some equipment requires more conistent cleaning - top of dishwasher, stove in the back, handles on the freezers/fridges.
- 23. Is the facility maintained in a clean and sanitary condition?