Skip to content
Loading map…

Esso - Food Store

10302 101 Avenue Lac La Biche AB T0A 2C0 · Food - General

9 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not present inside the hot holding units.Ensure a thermometer is present inside the hot holding unit to monitor temperature. Thermometer must be suitable for reading hot holding temperatures.Note: one display unit has a probe thermometer used to verify food temperatures. An internal thermometer is still required.The black mini fridge near the kitchen area did not have an internal thermometer present.Ensure an internal thermometer is present to monitor fridge temperature.
    • 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 side workstation is worn. Grout has worn away in sections which is allowing food debris to accumulate. The wallpaper on the wall is peeling, which may pose a physical food safety hazard.Replace the grout between the workstation and the wall. Replace or remove the wallpaper.Ensure the surface of the workstation is smooth, impervious to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The side bench workstation had a build up of food debris in hard to reach areas and requires cleaning.Ensure the work station is maintained in clean and sanitary condition.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach solution for cleaning cloths in the kitchen measured 10 ppm.Chlorine bleach was added to create a 200 ppm solution.Ensure bleach solutions are maintained at 100-200 ppm chlorine at all times. Verify concentration with a test strip each time a solution is prepared.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not present inside the hot holding units.Ensure a thermometer is present inside the hot holding unit to monitor temperature. Thermometer must be suitable for reading hot holding temperatures.Note: one display unit has a probe thermometer used to verify food temperatures. An internal thermometer is still required.The black mini fridge near the kitchen area did not have an internal thermometer present.Ensure an internal thermometer is present to monitor fridge temperature.Fridge is not currently being used.
    • 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?
      • Posted permit is expired.Post the current permit where customers may see it.
    • 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 side workstation is worn. Grout has worn away in sections which is allowing food debris to accumulate. The wallpaper on the wall is peeling, which may pose a physical food safety hazard.Replace the grout between the workstation and the wall. Replace or remove the wallpaper.Ensure the surface of the workstation is smooth, impervious to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling vents in the kitchen area had a build up of dust/debris and require cleaning.Clean the ceiling vents and surrounding area. Ensure there is no food preparation occurring during cleaning activities. All surfaces must be cleaned and sanitized after cleaning activities.The side bench workstation had a build up of food debris in hard to reach areas and requires cleaning.Ensure the work station is maintained in clean and sanitary condition.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning cloth from this morning was draped over the side of the counter. A chlorine solution was not available.Used cleaning cloths must be stored in a sanitizer solution of appropriate strength; if chlorine bleach is used it must be at 100-200 ppm.A solution of 100 ppm bleach was prepared and cloths placed in it during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not present inside the hot holding units.Ensure a thermometer is present inside the hot holding unit to monitor temperature. Thermometer must be suitable for reading hot holding temperatures.Note: one display unit has a probe thermometer used to verify food temperatures. An internal thermometer is still required.The black mini fridge near the kitchen area did not have an internal thermometer present.Ensure an internal thermometer is present to monitor fridge temperature.Fridge is not currently being used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The black mini fridge had an internal temperature of 10C.High risk items were removed during inspection.Do not use this cooler for high risk food items until it can maintain a temperature of 4C or less.Keep a temperature log to monitor temperature of the cooler.
    • 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?
      • Pest control reports were not available.Ensure a pest control inspection is conducted at least once per month and results documented. Records must be available for inspection.Pest control self checklist provided via email.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There is not a sufficient level of food safety knowledge at this facility.At least one person directly involved in food handling and preparation at this facility must take an approved food safety course.All employees involved in food preparation must take the free basic online course.
    • 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 side workstation is worn. Grout has worn away in sections which is allowing food debris to accumulate. The wallpaper on the wall is peeling, which may pose a physical food safety hazard.Replace the grout between the workstation and the wall. Replace or remove the wallpaper.Ensure the surface of the workstation is smooth, impervious to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The side bench workstation had a build up of food debris in hard to reach areas and requires cleaning.Ensure the work station is maintained in clean and sanitary condition.
  4. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning cloth from this morning was draped over the side of the dishwashing sink. A chlorine solution was not available.Used cleaning cloths must be stored in a sanitizer solution of appropriate strength; if chlorine bleach is used it must be at 100-200 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used gloves were observed sitting on the side prep station.Gloves are single use items and must be discarded after one use. Do not reuse gloves.Gloves were discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Raw chicken was thawing in standing water in the food prep sink.Ensure high risk food items are thawed in an appropriate manner:- under cold running water,- in the fridge,- as part of the cooking process, or- in the microwave, if the food item will be used immediately.Chicken was placed under cold running water during inspection.2. Ribs and bacon were sitting on the prep table beside muffins and other items.The time high risk foods are present in the temperature danger zone must be minimized. Only pull out one high risk item at a time to work with.High risk food items cannot be left at room temperature for extended periods of time.Ribs were placed into the cooler and bacon was repackaged for use during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not present inside the hot holding units.Ensure a thermometer is present inside the hot holding unit to monitor temperature. Thermometer must be suitable for reading hot holding temperatures.Note: one display unit has a probe thermometer used to verify food temperatures. An internal thermometer is still required.The black mini fridge near the kitchen area did not have an internal thermometer present.Ensure an internal thermometer is present to monitor fridge temperature.Fridge is not currently 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?
      • There are not enough sinks present in this facility. There have been repeated and ongoing hand sink violations.One of the following options is recommended:1. install a two compartment sink where the handwashing sink is located. One compartment may be used for handwashing and the second compartment for cleaning or other purposes.2. Add a hand sink in the kitchen area. The front hand sink may then be designated for alternate use.
    • 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?
      • Pest control reports were not available.Ensure a pest control inspection is conducted at least once per month and results documented. Records must be available for inspection.Pest control self checklist provided via email.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There is not a sufficient level of food safety knowledge at this facility.At least one person directly involved in food handling and preparation at this facility must take an approved food safety course.All employees involved in food preparation must take the free basic online course.
    • 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 side workstation is worn. Grout has worn away in sections which is allowing food debris to accumulate. The wallpaper on the wall is peeling, which may pose a physical food safety hazard.Replace the grout between the workstation and the wall. Replace or remove the wallpaper.Ensure the surface of the workstation is smooth, impervious to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The side bench workstation had a build up of food debris in hard to reach areas and requires cleaning.Ensure the work station is maintained in clean and sanitary condition.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no chlorine present in the cloth bucket in the food prep sink.Ensure cleaning cloths are stored in a sanitizing solution of appropriate strength. Chlorine solutions must be maintained at 100-200 ppm.A 200 ppm chlorine solution was prepared during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The bottom part of the 3 tiered hot holding unit measured 56C.Temperature was turned up and measured >60C.Ensure food items in hot holding are maintained at 60C or greater. If items are not at 60C or greater they must be discarded after 2 hours and time must be tracked in some way.2. Egg rolls and chicken were at room temperature waiting to be cooked and measured 16C.Do not store high risk food items at room temperature. Remove high risk food items from cold storage immediately before cooking.Items were placed into the cooler or cooked during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The black mini fridge near the kitchen area measured 11C.An internal thermometer was not present.High risk food items were moved out of the cooler during inspection. Do not use this cooler for high risk food items until it is capable of maintaining items at a temperature of 4C or less.Ensure an internal thermometer is present to monitor fridge temperature.Take fridge temperatures at least daily. A temperature log was sent via email.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not present inside the hot holding units.Ensure a thermometer is present inside the hot holding unit to monitor temperature. Thermometer must be suitable for reading hot holding temperatures.Note: one display unit has a probe thermometer used to verify food temperatures. An internal thermometer is still required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There are not enough sinks present in this facility. There have been repeated and ongoing hand sink violations.A container used for car windshield washer fluid was being cleaned in the hand sink at the time of inspection.One of the following options is recommended:1. install a two compartment sink where the handwashing sink is located. One compartment may be used for handwashing and the second compartment for cleaning or other purposes.2. Add a hand sink in the kitchen area. The front hand sink may then be designated for alternate use.
    • 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?
      • Pest control reports were not available.Ensure a pest control inspection is conducted at least once per month and results documented. Records must be available for inspection.Pest control self checklist provided via email.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There is not a sufficient level of food safety knowledge at this facility.At least one person directly involved in food handling and preparation at this facility must take an approved food safety course.All employees involved in food preparation must take the free basic online course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The side bench workstation had a build up of food debris in hard to reach areas and requires cleaning.Ensure the work station is maintained in clean and sanitary condition.The overhead mirror above the cappuccino station had an excessive buildup of dust and requires cleaning.Clean the dust off the mirror, taking care to protect the below food and equipment from contamination during cleaning.
  6. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution for cleaning cloths was not present. A wet cloth was draped over the side of an empty bucket in the back sink.Once used, cleaning cloths must be stored in a sanitizer solution of appropriate strength (Eg 100-200 ppm chlorine) to help prevent bacterial growth.A 200 ppm chlorine sanitizer solution was prepared and cloth placed inside during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not present inside the hot holding units.Ensure a thermometer is present inside the hot holding unit to monitor temperature. Thermometer must be suitable for reading hot holding temperatures.Note: one display unit has a probe thermometer used to verify food temperatures. An internal thermometer is still required.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit containing hamburgers measured 58C during inspection.Unit must be capable of maintaining food at 60C or greater.If unit cannot maintain food above 60C, then food must be discarded after 2 hours and time must be tracked in some way.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was observed thawing in a bucket in the sink. Water was not running.Ensure high risk food items are thawed in an approved manner:- under cold running water,- in the cooler,- as part of the cooking process,- in the microwave, if the product will be used immediately.Bucket was placed under the running tap during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There are not enough sinks present in this facility. There have been repeated and ongoing hand sink violations.One of the following options is recommended:1. install a two compartment sink where the handwashing sink is located. One compartment may be used for handwashing and the second compartment for cleaning or other purposes.2. Add a hand sink in the kitchen area. The front hand sink may then be designated for alternate use.
    • 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?
      • Pest control reports were not available.Ensure a pest control inspection is conducted at least once per month and results documented. Records must be available for inspection.Pest control self checklist provided via email.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There is no waste bin near the handwashing sink.Ensure there is a waste bin near the handwashing sink for easy disposal of paper towel.
  7. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bucket of sanitizer for cleaning cloths had not been changed since the night before.Discard the sanitizer solution at the end of the evening shift and wash the cleaning cloths (mechanical washing is preferred).Make a new sanitizer solution each day.Dirty water was discarded during inspection and a new 200 ppm chlorine bleach sanitizer solution was prepared.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Thermometers were not present inside the hot holding units.Ensure a thermometer is present inside the hot holding unit to monitor temperature. Thermometer must be suitable for reading hot holding temperatures.2. A thermometer was not available inside the sandwich display cooler.Ensure a thermometer is present inside all cold holding units.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket of sanitizer for cleaning cloths was present inside the hand sink.This sink must only be used for handwashing. Do not use the hand sink for any purpose other than handwashing.Bucket was removed during inspection.A sign was added to indicate this sink is only for handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There are not enough sinks present in this facility. There have been repeated and ongoing hand sink violations.One of the following options is recommended:1. install a two compartment sink where the handwashing sink is located. One compartment may be used for handwashing and the second compartment for cleaning or other purposes.2. Add a hand sink in the kitchen area. The front hand sink may then be designated for alternate use.
    • 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?
      • Pest control reports were not available.Ensure a pest control inspection is conducted at least once per month and results documented. Records must be available for inspection.Pest control self checklist provided via email.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A personal cell phone and snack were present on a food preparation surface in the kitchen.Ensure personal items are stored away from food preparation activities.Phone and snack were removed during inspection.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There is no waste bin near the handwashing sink.Ensure there is a waste bin near the handwashing sink for easy disposal of paper towel.
  8. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not available for the kitchen area.Staff was using soap and water to clean, but was only sanitizing at the end of the shift.A 100 ppm bleach solution was prepared during inspection. Ensure food contact surfaces are cleaned and sanitized throughout the shift. Cleaning and sanitizing procedures were reviewed during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The open hot holding unit measured 55C.Unit temperature was turned up during inspection and reached a temperature of 60C.Ensure the hot holding unit maintains food at a temperature of 60C or greater.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Thermometers were not present inside the hot holding units.Ensure a thermometer is present inside the hot holding unit to monitor temperature. Thermometer must be suitable for reading hot holding temperatures.2. A thermometer was not available inside the sandwich display cooler.Ensure a thermometer is present inside all cold holding units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Creamers on ice packs measured >4C. The ice packs were no longer cold.Ensure creamers are maintained at 4C or less. Replace ice packs as needed to maintain creamers at 4C or less. Alternatively, keep creamers in the cooler.Ice packs were replaced during inspection.
    • 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 was being used to clean equipment. This sink must only be used for handwashing. Do not use the hand sink for any purpose other than handwashing.Equipment was removed and sink contents drained during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There are not enough sinks present in this facility. There have been repeated and ongoing hand sink violations.One of the following options is recommended:1. install a two compartment sink where the handwashing sink is located. One compartment may be used for handwashing and the second compartment for cleaning or other purposes.2. Add a hand sink in the kitchen area. The front hand sink may then be designated for alternate use.
    • 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?
      • Pest control reports were not available.Ensure a pest control inspection is conducted at least once per month and results documented. Records must be available for inspection.Pest control self checklist provided via email.
  9. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cloths were near the sink from the night before.A bucket of dirty water was in the sink.At the end of the day, rinse out cloths and put them in a bin for washing. Do not leave dirty cloths in plain water as they may be mistakenly used on food contact surfaces and have the potential to contaminate surfaces and equipment.Empty sanitizer buckets at the end of the evening.
    • 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 sanitizer concentration were not available.Chlorine sanitizer is in use.Ensure test strips capable of measuring 100-200 ppm chlorine are available to verify sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket of dirty water was sitting in the hand sink. This sink must only be used for handwashing. Do not use the hand sink for storage.
    • 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?
      • Pest control reports were not available.Ensure a pest control inspection is conducted at least once per month and results documented. Records must be available for inspection.Pest control self checklist provided via email.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Food and beverage products located in the back storage area and in the walk in cooler and freezer were on the floor.Ensure all food and beverage products are stored at least 6" off the floor at all times.