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Fairview Express Mart - Food Store

10008 113 Street Fairview AB T0H 1L0 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At time of inspection:- Sanitizer solution for sanitizing tabletop surfaces and wiping cloths was not readily available.- Wiping cloths were not submerged in approved sanitizer.- Ensure all the wiping cloths are kept submerged in sanitizer solution.- Ensure sanitizer solutions for sanitizing tabletop surfaces and submerging wiping cloths are available at all times.
    • 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?
      • The temperature control records were not maintained or available during the inspection.Ensure the temperature control records are updated daily and are available for review during future inspections.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chemical test strips were not available to test the concentration of the sanitizer solution.Ensure chemical test strips are available to verify the concentration of the sanitizer.
    • 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 at handwash station near coffee bar area is not dispensing soap.Ensure the dispenser is repaired / replaced to function properly.Place a potable liquid handwash soap until the dispenser is repaired / replaced.
    • 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 pest control records were not maintained or available during the inspection.Ensure the pest control records are updated monthly and are available for review during future inspections.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers have not completed a provincially approved food safety course. Ensure an Alberta approved food safety training course is completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling lights above 3-compartments sink in back storage area appears to be non-shattered proof.Ensure ceiling lights above 3-comp sink in back storage area are shattered proof, either by installing light covers or replacing them with shattered proof lights.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The west facing washroom is out of order.Repair / replace the water tank components of the washroom.Ensure the washroom is operational.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning procedures and schedule records were not maintained or available during the inspection.Ensure written cleaning procedures and schedule records are updated and are available for review during future inspections.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid soap dispenser and single use paper towel dispenser has not been installed at the 2 compartment sink.Ensure liquid soap and single use paper towel is installed at the 2 comapartment sink.
  5. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator has added slushie machines and does not have adequate number or size of sink for dishwashing purposes. Ensure a commercial deep 2 or 3 compartment sink is installed at the back storage area for dishwashing purposes. Sink size must be big enough to fully immerse the biggest piece of equipment for dishwashing.
  6. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator has added slushie machines and does not have adequate number or size of sink for dishwashing purposes. Ensure a commercial deep 2 or 3 compartment sink is installed at the back storage area for dishwashing purposes. Sink size must be big enough to fully immerse the biggest piece of equipment for dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test papers are not available to verify sanitizer concentration. Obtain sanitizer test papers (Chlorine(bleach) or Quats since both are used).
  7. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of walk in cooler was at 7 Deg C. Operator stated that cooler could be on a defrost cycle. Ensure walk in cooler is monitored and corrective action is taken if cooler temperature is not maintained at 4 Deg C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator has added slushie machines and does not have adequate number or size of sink for dishwashing purposes. Ensure a commercial deep 2 or 3 compartment sink is installed at the back storage area for dishwashing purposes. Sink size must be big enough to fully immerse the biggest piece of equipment for dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test papers are not available to verify sanitizer concentration. Obtain sanitizer test papers (Chlorine(bleach) or Quats since both are used).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid soap dispenser is empty at the coffee station hand washing sink.Ensure liquid soap is always available for hand washing purposes. Dispenser must be refilled immediately once empty.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid soap dispenser is empty at hand washing sink in the east facing public washroom.Ensure liquid soap is always available for hand washing purposes. Dispenser must be refilled immediately once empty.
    • 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 monitoring program is in place (mouse traps set up) but monthly records are not kept. AHS checklist will be provided.Ensure AHS pest control monitoring checklist is completed once a month.
    • 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?
      • Food handling permit was not posted in a location where it was easily visible to the public.Ensure food handling permit is posted in conspicuous location.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are incomplete and does not include certain food equipment(s).Ensure all food equipment(s) are included in the cleaning logs.