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Esso Onoway - Food

4921 49 Street Onoway AB T0E 1V0 · Food - General

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection, coffee creamers were observed being held in an ice‑bath setup for temperature control. The ice pack being used was found to be at room temperature and was not effectively maintaining required cold‑holding temperatures.Using an infrared thermometer, the single‑serve creamers measured 19.2°C. The exterior of the large cream bottles measured 17.2°C. When verified with a probe thermometer, the internal temperature of the large cream bottles was 21°C. All temperature‑abused product was discarded at the time of inspection.Staff located a small Red Bull cooler on site and placed it into service in the coffee area during the inspection. New product was stocked in this unit to ensure appropriate temperature control going forward.Operators must monitor the creamers on display to ensure that food products are kept chilled (4°C or less). A thermometer was placed into the cooler for this purpose.
    • 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 were noted:Inside the cupboard under the Henny Penny unit (no food stored in this cupboard) and under the hand sink near the coffee station in the retail area. Both areas were cleaned and sanitized during inspection (CDI).VERMIN PROOFINGA small amount of daylight was visible around the back door. Additional weatherstripping was recommended to prevent potential pest entry. Staff will look into this.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The interior wire racking inside the glass‑door refrigerator required cleaning. Minor dust accumulation was noted under the large coolers near the three‑compartment sink. This was addressed by staff during the inspection (CDI). Retail shelves and the walk‑in cooler were clean, organized, and well maintained. The back storage area had also been cleaned and had been painted. Accumulated dust and residues can create harbourage conditions for pests and may contaminate food or food‑contact surfaces during routine operations. A posted cleaning checklist was observed; however, it included equipment that is not present in the facility. Inaccurate cleaning documentation may lead to missed sanitation tasks and inconsistent practices. The cleaning checklist should be revised to accurately reflect all current equipment and areas requiring cleaning. Staff should be trained on the updated procedures, and completed records should be maintained on site.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The creamers for the coffee are temperature controlled using an ice bath. There was a significant number of creamers placed in the holder in such a way that the ice was unable to keep all of the product chilled. There was also a container of larger, bottle-style creamers, including flavored creamers. A single ice pack was placed in the middle but was unable to keep the creamers at the proper temperature long term. Unsatisfactory creamer temperature had also been noted in a previous inspection. Because this has been a repeat issue, it has been determined that the ice bath method is not sufficient for the storage of creamers. Operator has been asked to explore a long-term alternate arrangement (for example, a mini cooler or other option for cold storage). Operator must monitor the creamers on display to ensure that food products are kept chilled (below 4C).
    • 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?
      • Evidence of mouse activity was present onsite. A deceased mouse was observed underneath the oven in the kitchen area. ACTION REQUIRED: Remove deceased mouse and thoroughly clean and sanitize the area. Please ensure staff follow appropriate safety procedures.Seal possible pest entry points and continuously monitor for signs of pest activity. Health inspector will provide a pest control checklist template to assist staff with this task.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. Areas behind coolers and freezers along the walls of the facility (dust present throughout).2. Inside the white chest freezer containing the 1.5L ice cream products (North wall of building). 3. Inside walk in cooler. Specifically, under wire shelving and around the evaporator fans. 4. In the back storage area (area where extra pop is stored).5. In the kitchen area (dust present throughout). 6. Around and in the coolers in the kitchen area. 7. Around the cappuccino machine.8. Behind microwave.The health inspector will send template options for a cleaning plan. The facility is asked to choose a template or create their own in order to keep on top of housekeeping requirements.
  3. Monitoring Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1 can of Tim Hortons minestrone soup was removed from the sale shelf due to damage to damage on the top seam. PHI will send additional information to the facility owners to assist staff in evaluating damage to canned food products.